I’ve been prowling around looking for some fun things to make for Halloween and thought I would share 3 Halloween inspired main courses with a Pumpkin Rice Ball side dish and a classic Graveyard Pudding that I had fun making for my family. Let’s start off with the most disgusting one, shall we?
- The Meatloaf Mummy
I’ve seen photo’s of this dish before and have always wanted to try it. I used my favorite Zucchini Ranch Meatloaf recipe, formed it into an oval, slathered BBQ sauce all over it, sunk garlic in for eyes, cut up onion for teeth and wrapped some bacon around the head for the bandages. Before you bake it, you’ll first want to proudly march it around the home to gross everyone else out in the family.
Zucchini Ranch Meatloaf Recipe: (8 servings)
2 lbs 85% lean ground turkey
3/4 cup shredded zucchini
1/2 cup diced onions
1 tsp Worcestershire sauce
1 cup shredded cheddar
1 cup breadcrumbs
1 oz. package of ranch dressing mix
Mix all ingredients together and form into shape desired.
Top with 1/2 cup BBQ sauce or 1/4 cup ketchup, 1/4 cup steak sauce
Add creative details for Mummy face
Bake: 350 degrees for 1 hour until no longer pink in the center.
2. Pumpkin Savory Pies: An easy, kid friendly meal and a lot more cute than the Mummy Meatloaf.
This was so easy to do and adaptable that I will probably make it again for other holidays (Sylvia’s requesting bunny rabbits already). I used large refrigerator biscuits and made up my own meat and vegetable mixture. You could also use pie dough (for less bread) and any filling of your choosing.
Filling: I made up my own filling recipe – here’s a loose version – this makes 8 pies:
1 lb. of ground turkey (I like 85% lean)
1 med. Onion, diced
2 Carrots, diced
2 Celery Stalks, diced
2 Cloves of Garlic minced
Herbs de Provence
Dough: 2 Large ref. biscuit packages. 2 biscuits needed per Pumpkin.
Sauté the ground turkey until done. At the same time sauté the onions, carrots and celery in Olive Oil until onions are translucent. I added Garlic, about 1 tsp. Salt, 1 tsp. Herbs de Provence and a tbsp. Worcestershire Sauce toward the end. When the ground turkey is cooked, add it to the vegetables and adjust your seasonings to taste. I also threw in a tsp or so of Dijon at the end.
To make the Jack-O-Lantern: Flatten one biscuit and put about 1/4 cup of the meat filling on top. Flatten another biscuit and cut out your pumpkin face with a paring knife. Lay the biscuit “face” on top of the mixture and seal the edges. I used the extra cut out dough for little stems. Brush the dough with egg white before you place in the oven. Lay pumpkins on greased baking pans.
Bake: 350 degrees for 10-15 minutes
3. Mummy Dogs
These are the easiest thing to make by far. Take a container (or 2 if you need more than 4 dogs) of refrigerated crescent rolls and using the 4 rectangles you see when you roll it out (just press dough to remove triangular lines) cut the dough into 5 strips per rectangle. Wrap the 5 strips around each dog that you have and leave enough room at the top for a little mummy face. I wrapped cheddar cheese in with some of the dough.
Bake on a greased cookie sheet at 375 for 13-17 minutes. Add little eyes with mustard or cheese.
4. Jack-O-Lantern Rice Balls: With all of this fun Halloween main course stuff the rice and potatoes start to look a little bit plain. There are some cute mashed potato ghosts out there, but we’re more of a rice family.
Recipe: I added 2 grated carrots to the rice cooker with about 1 tbsp of soy sauce and 2 tsp sesame oil. I shaped them when they were quite hot and had to use a small ramekin to make them sand castle style. You might want to let the rice cool a bit first (we were hungry). I cut up little shapes for the face using a sheet of Nori (Japanese seaweed) and then used a cucumber for the stem. I found this great recipe on Munchrat’s blog about an easy, healthy Halloween dinner.
5. Classic Graveyard Pudding
Chocolate pudding, whipped cream and Oreo cookies: what could possibly go wrong? Oh, that’s right: Nothing. This is a classic, easy and fun to make Halloween pudding. Here’s the recipe I used:
Pudding: (18 servings)
3 cups cold milk
2 – 3.5 oz instant chocolate pudding packages
8 oz. cool whip, thawed
To Make: Crush the Oreo cookies in a plastic bag using a rolling pin or, your feet if you’re my kid.
Pour milk into a large bowl and add pudding mixes.
Beat with a wire whisk for 2 minutes or until well blended.
Gently stir in 1/2 each of the Oreo Cookies and the Cool Whip.
Spoon mixture into a 13×9 dish.
Sprinkle with the remaining crushed cookies.
Chill for at least an hour before serving.
I took Oreo cookies and carved out little faces, but you can use Milano cookies as tombstones and write things on them with icing, add candy pumpkins, add gummy worms, make little ghost shapes out of cool whip – your imagination is the limit. Kids really enjoy decorating and eating this!
If you try any of these, let me know! I’d also love to know what creative things you make for Halloween dinners – it’s a great excuse to have some fun with dinner!
If human beings had genuine courage, they’d wear their costumes every day of the year, not just on Halloween. – Douglas Coupland