Tricks And Treats For Your Kids

Join us for another post on Kitchen Time With Our Kids! A new meal will be added every week please stay tuned. Enjoy this week’s post on fun and easy Halloween meals!


Vampire Bagel

•Bagel (split in half)
•Cream Cheese
•Red Pepper
•Green Onion

1. Spread cream cheese over a bagel half.
2. Use the triangle strips of red pepper for a colorful collar.
3. The cut olive serves as the count’s eyebrows.
4. A strip of carrot makes a wicked nose.
5. Use the thin slices of green onion and capers for eyes.

Snake Sandwhich
•Cornmeal, for dusting
•3 (1 lb.) loaves frozen bread dough, thawed
•2 green, pimento-stuffed olives
•1/2 cup plus 2 Tbsp. olive oil
•2 (12 oz.) jars roasted red and yellow peppers, in oil
•3 large celery ribs, halved lengthwise and thinly sliced crosswise
•2 cups pitted black and green olives, coarsely chopped
•1/4 cup capers, coarsely chopped
•1/2 teaspoon red pepper flakes
•3 ounces arugula
•1 pound thinly sliced prosciutto
•3 pounds fresh mozzarella, sliced
•1/4 large red pepper, for tongue

1. Cover a large (12-by-18-by-2-inch) baking pan with parchment; dust lightly with cornmeal. On a floured surface, combine dough and form a long, curvy snake shape; place on pan. Push two olives into head for eyes. Cut V-shaped scales down back. Brush dough with oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour. Preheat oven to 350°F. Bake until crust is golden, 30 to 40 minutes. Cool in pan on rack.
2. Remove roasted peppers from jars and set aside. Add olive oil to oil from peppers to make 1 cup. Combine oil, celery, olives, capers and red pepper flakes in a small bowl.
3. Slice loaf horizontally. Place bottom half on tray; arrange arugula leaves on it. Layer on prosciutto and mozzarella, top with roasted red peppers. Spoon on olive relish and replace top.
4. Cut a forked tongue shape from red pepper and place at head.


Spooky Fried Cheese Eyeballs

•1 8-ounce package cream cheese, at room temperature
•1 cup shredded mozzarella cheese
•3 green onions, whites only minced
•3-4 tablespoons Chohula or Frank’s Red Hot Sauce
•10-15 small black olives
•¼ teaspoon kosher salt
•½ cup flour
•2 eggs
•1 cup panko bread crumbs
•3 cups canola oil

1. Blend cream cheese, mozzarella cheese and whites of the green onions in a medium bowl.
2. Scoop cheese mixture with an ice cream or cookie scoop and level off the top.
3. Place olive in the middle of the cheese, hole side up.
4. Fill hole with hot sauce then cover with a spoonful of cream cheese mixture.
5. Mold into a ball and drizzle with more hot sauce.
6. Repeat with the rest of the cheese.
7. In a small saucepan or deep fryer, heat oil to 350 degrees.
8. Gather three shallow bowls and place flour in one bowl, whisk eggs in another bowl and place panko bread crumbs in remaining bowl.
9. Dredge a cream cheese ball first in flour, then egg and then in panko.
10. Repeat flour, egg and panko steps 2 more times.
11. Set aside and repeat with the rest of the cheese balls.
12. Fry cheese balls in batches of three or four at a time for about 2 minutes or until golden brown.
13. Drain on paper towels.
14. Slice in half or serve whole with marinara sauce on the side.


Jack-o’-lantern Quesadillas

•16 (8-inch) flour tortillas, preferably red or orange
•8 teaspoons vegetable oil
•4 cups grated pepper Jack cheese (12 oz.)

1. Preheat broiler to high and place an oven rack about 5 inches from heat source.
2. Line a baking sheet with foil and mist with nonstick cooking spray.
3. Stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top, leaving a 1-inch “stem” so tortillas are shaped like pumpkins.
4. Repeat with remaining 8 tortillas.
5. Use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas.
6. Warm 1 teaspoon oil in a large skillet over medium heat.
7. Add a tortilla without eyes and mouth, sprinkle with a scant 1/2 cup cheese.
8. Cover with cutout tortilla.
9. Cook until underside is golden, 1 to 2 minutes, slide onto baking sheet, and repeat to make three more quesadillas.
10. Place baking sheet under broiler and broil until tops are golden. Slide onto a serving platter and loosely tent with foil to keep warm.
11. Repeat with remaining tortillas and cheese. Serve immediately.


Graveyard Mousse Cups


•1-1/2 cups whipping cream
•4 egg yolks
•6 ounces bittersweet chocolate, chopped
•1 teaspoon vanilla
•3/4 cup pasteurized liquid egg whites
•3 tablespoons sugar
•6 chocolate sandwich cookies with white filling (such as Oreo brand), crushed (3/4 cup)
•Decorating gel (such as Wilton brand)
•White sandwich cookies with chocolate fiilling (such as Milano by Pepperidge Farm brand)
•Crushed chocolate sandwich cookies with white filling
•Gummy worms
•Edible candy bones


1. In a small saucepan stir together 1/2 cup of the cream and the egg yolks.
2. Cook and stir over medium-low heat until an instant-read thermometer inserted in the mixture registers 160 degrees F.
3. Remove from heat. Stir in the chocolate and vanilla until chocolate melts. Set aside.
4. In a large mixing bowl beat the egg whites with an electric mixer on medium speed until foamy.
5. Gradually add sugar, beating on high speed until soft peaks form (tips curl). Set aside.
6. In another large bowl beat the remaining 1 cup cream with the mixer on medium speed until soft peaks form.
7. Spoon a small amount of the cream into the chocolate mixture; fold in.
8. Spoon the chocolate mixture into the remaining whipped cream and fold to combine.
9. Fold in the egg white mixture.
10. Spoon 1 tablespoon of the crushed cookies into the bottom of each of twelve 6-ounce serving dishes.
11. Spoon or pipe mousse mixture into dishes.
12. Cover and chill for 4 to 24 hours.
13. Use an icing gel pen to write on the white sandwich cookies for the tombstones.
14. Top with additional crushed cookies, gummy worms, candy bones, and headstone cookies.

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