Cooking with Tammy Kelly: Spooktacular Halloween Treats
October first is just around the corner and that means the countdown is on for Halloween!! Children of all ages look forward to the time honored tradition of wearing a great costume and trick-or-treating! There is no excitement quite like coming home with a bag full of free candy, but it is still important to keep your kids safe and the inevitable “sugar rush” manageable.
Before trick-or-treating, it is always a good idea to discuss with your child how important it is to check out the goodies at home before eating, it can become a family tradition, make it even more fun by letting your children trade for favorites!! Be sure to dispose of any candy that has already been opened or that might look really old, and also discard any trats that potentially be a choking hazard.
Also, before hitting the town to trick-or-treat, feed your children a healthy meal, it will reduce the temptation of gobbling up the sugary treats. Make a plan for enjoying the fun treats, limit the pieces of candy per day amounts and after a specific time frame donate to a non-profit!!There are loads of yummy fun treat recipes that celebrate Halloween, give these spooktacular recipes a try!!
Pumpkin Pudding Ghosts
(Adapted from a Food Network Recipe)
For the Pudding
1 package gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks
¼ teaspoon ground cinnamon
¼ teaspoon slat
1, 15 ounce can pure pumpkin puree
For the Topping
2 large egg whites
1/3 cup sugar
½ teaspoon cream of tartar
Pinch of salt
Small candy eyes
For pudding, put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.
Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.
For topping, ring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.
Pumpkin Spice Granola Yogurt Cups
3 ¼ cups rolled oats
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
¼ teaspoon nutmeg
¾ cup light brown sugar
½ cup canned pumpkin
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
2/3 cup chopped pecans
Preheat your oven to 350 degrees. Spray two muffin tins with nonstick spray and set aside.
In a large bowl, combine oats, cinnamon, salt, pumpkin pie spice, and nutmeg until thoroughly mixed. In a separate bowl, whisk together brown sugar, pumpkin, applesauce, honey, and vanilla, until smooth. Pour over the dry ingredients and mix well until thoroughly combined.
Gently fold in the pecans until combined. Spoon ¼ cup of the mixture into each cup on your muffin tin. Use the back of a spoon to firmly press the mixture into the tin, creating a cup shape out of the granola. Shape the granola cups as firmly as possible.
Bake for 35 minutes, or until golden. The granola cups should be firm and spongy to the touch. Remove from the oven and allow to fully cool until removing from the tin.
Fill with your favorite yogurt. Decorate with toppings such as banana ends and chocolate chips for eyes. Or make silly monster faces using sliced grapes and chocolate chips for eyes.
Sweet Treat Popcorn Balls
Canola for greasing bowl, waxed paper, fork, and hands
12 cups popped popcorn
3 cups mixed dried fruit such as golden raisins, cherries, and chopped apricots and figs
1 ¼ cups granulated sugar
¾ cup brown sugar
1 cup corn syrup
½ cup water
Toss the popcorn and dried fruit together in a large, lightly oiled heatproof bowl. Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside.
Bring sugar, brown sugar, corn syrup, and water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer. Reduce heat to medium and cook until mixture reaches 260 degrees.
Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.
Using well-oiled hands, form 3-inch balls, place on the pans, and cool completely. Store in an airtight container for up to 4 days.
Super Simple Mummy Meatloaf Bites
1 pound ground beef
½ cup breadcrumbs
¼ cup shredded Parmesan cheese
1 egg
1 clove garlic, minced
Salt and pepper to taste
1 package puff pastry, thawed
Ketchup for painting on the eyes
Preheat the oven to 375 degrees.
In a bowl, mix together the beef, breadcrumbs, Parmesan cheese, egg, garlic, salt and pepper. Form the mixture into small meatloaf bites, about 1 inch by 1 ½ inch flattened loaves, and place them on a cookie sheet.
Cut the pastry into thin strips. Wrap the thin strips around the meatloaf bites to resemble a mummy.
Bake for 20-25 minutes, or until the meatloaf bites are cooked through and the puff pastry is golden brown.
Use ketchup to create two eyes on the mummy. Serve warm.
Witch Hat Calzones
1 package refrigerated dough
1 cup shredded mozzarella cheese
½ cup mini pepperoni slices
½ cup marinara sauce
1 egg, beaten
Preheat the oven to 375 degrees.
Roll out the pizza dough on a floured surface and cut into triangles to resemble witch’s hats.
In a bowl, mix together the mozzarella cheese and mini pepperoni slices.
Place a spoonful of the mixture on the wide end of the triangle.
Brush the tops with beaten egg.
Arrange on a baking sheet and bake for 15-20 minutes, or until golden brown. Serve with additional marinara sauce for dipping.
Choose your own favorite pizza type toppings when constructing your witch hats.
Always Popular Dirt Cups, Halloween Style
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