Halloween recipes for families from FamilyFun

Halloween is right around the corner and Family Fun Magazine has some super cute recipes recipes for families to make together. Check them out!



Made with a melon baller, these tiny treats capture all the fun, flavor, and spirit of the season. Plus, they’re the perfect size for little hands.


Bark With A Bite

This treat comes together fast: Melt a package of candy melts according to package directions, then spread onto parchment paper. Press in various candies; let cool. Break to serve.


Centipede Bread

Place prepared French-bread dough (we used Pillsbury) onto a parchment-covered baking sheet, curving it as you go. Poke chow mein noodles into the sides and add black olive circles for eyes. Brush with olive oil; bake per package instructions.


Cereal Balls


3 Tbs. butter, plus extra

1 (10-oz.) package marshmallows
(or 4 cups miniature marshmallows)

6 cups cereal (like Fruity O’s)

Candy eyes Prepared frosting


Cyclops Skewers

Halloween can be healthy too! Thread segments of fruit (we used pineapple, kiwi, watermelon, strawberries, and clementines) onto 4-inch bamboo skewers; push on a melon ball last. Press in mini chocolate chip pupils and carrot strip antennae.



Combine 2 cups shelled edamame, 2 tsp. soy sauce, 2 tsp. sesame oil, 2 Tbs. neutral oil (like canola), 2 Tbs. rice wine vinegar, ½ tsp. grated fresh ginger, and 1 garlic clove in a food processor, adding a little water if necessary. Garnish with black sesame seeds and serve with blue corn chips, rice crackers, and more.


Pasta Pie


1 (16 oz.) package rigatoni

2 Tbs. olive oil

1 cup grated Parmesan, divided

2 (24 oz.) jars pasta sauce

1 cup shredded mozzarella cheese

2 to 3 mozzarella cheese sticks, sliced into ¼-inch rounds

Black olives



1. Heat the oven to 400°F. Cook the pasta according to package directions; drain. Mix in 1 Tbs. olive oil and let cool.

2. While the pasta is boiling, brush the inside of a 9-inch springform pan with olive oil. In a separate bowl, mix ½ cup Parmesan with the sauce.

3. Add remaining Parmesan to the rigatoni and toss until the pasta is coated.

4. Tilt the pan against a pot or bowl, then layer the pasta into the pan until it is filled. Adjust as needed so that they stand on their ends, then set the pan on its bottom. Pour on half the sauce, and cover with plastic wrap. Then tap the pan on the counter to work the sauce inside the pasta.

5. Remove wrap, add remaining sauce, and bake for 15 minutes. Remove; top with shredded mozzarella.

6. Bake 15 minutes or until the cheese is golden. Remove, add mozzarella rounds, and put back in for 2 minutes or until they are just barely melted.

7. Slice ends from olives (or punch with a straw). Press olives into the melted cheese. Allow the pie to rest for 10 to 15 minutes, then remove the outer ring and slice to serve.



Peeper punch

Add ½ tsp. water and a blueberry into the wells of a cake-pop pan. Freeze. Cover with water, and freeze again. Pair with your favorite punch.

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