75 Fun Halloween Food Ideas for Kids

Directions

1. Boil the spaghetti until al dente, then drain thoroughly.
2. While still warm, toss the spaghetti with butter and a few drops of green food coloring until it resembles bright monster hair.
3. Heat the mini meatballs and press two candy eyes onto each while they are still slightly sticky.
4. Twirl a portion of spaghetti into each paper cup so the noodles spill messily over the top.
5. Place two monster meatballs on each cup to look like goofy eyes peeking through the hair.
6. Serve warm with forks or small appetizer picks.
7. Remove the crusts from the soft white bread and flatten each slice with a rolling pin.
8. Spread a thin, even layer of peanut butter over each slice, then add a light layer of grape jelly.
9. Roll each slice up tightly like a pinwheel log.
10. Slice each log into 3 pieces.
11. Use the bat cookie cutter to cut bat shapes from the tops if desired, or simply arrange the roll-ups in wing-like clusters.
12. Serve immediately so the bread stays soft.
13. Place 4 frozen tater tots into each section of a mini muffin pan.
14. Bake until the tots soften slightly, then press them down with the back of a spoon to form little cups.
15. Sprinkle the inside of each cup with shredded cheddar cheese and bake again until crispy and melted.
16. Cut tiny pumpkin shapes or squares from the orange bell pepper.
17. Top each cup with the pepper pieces and a tiny piece of chive to look like a pumpkin stem.
18. Serve warm.
19. Use the ghost cookie cutter to cut ghost shapes from the bread.
20. Brush both sides lightly with melted butter.
21. Toast or bake until golden around the edges but still a little soft in the center.
22. Press two mini chocolate chips into each ghost for eyes.
23. Spoon the vanilla Greek yogurt into a bowl as the “fog” dip.
24. Serve the ghosts warm with the yogurt on the side.
25. Butter the outsides of the bread slices.
26. Layer the white American cheese, yellow American cheese, and cheddar cheese inside the sandwiches so the colors stack from light to dark.
27. Cook the sandwiches in a skillet until golden on both sides and fully melted inside.
28. Trim the crusts, then cut each sandwich into large triangles.
29. Arrange the triangles with the white tip pointing up so they resemble giant candy corn pieces.
30. Serve warm.
31. Prepare the cornbread mix according to the package directions.
32. Fill each cup of a mini muffin pan about two-thirds full.
33. Press one mini hot dog into the center of each.
34. Bake until the muffins are golden and set.
35. Pull the string cheese into thin strips and lay them over the tops like mummy wraps while the muffins are still warm.
36. Add two black sesame seeds for eyes.
37. Stand the waffle cones upright in cups or a tray with holes to keep them steady.
38. Spoon the vanilla yogurt into each cone.
39. Top with the blackberries and green grapes so they mound over the top.
40. Cut tiny strips from the orange fruit leather and wrap one around the base of each cone to look like a witch hat band.
41. Serve chilled.
42. Trim the crusts from the sandwich bread to create clean square monster faces.
43. Spread the guacamole over one side of each sandwich for the green face.
44. Add a layer of turkey and a small pinch of shredded purple cabbage.
45. Cut the sandwiches into squares or rectangles.
46. Use the black olive slices on top for eyes and bolts.
47. Serve immediately.
48. Fill the tortillas with the shredded Colby Jack cheese.
49. Cook each quesadilla in a skillet until golden and melted.
50. Cut each one into wedges.
51. Cut little pumpkin stem pieces from the orange bell pepper and the chives.
52. Arrange the wedges in groups so they resemble pumpkins with stems and vines.
53. Serve warm with salsa or sour cream if desired.
54. Prepare the mac and cheese while keeping it creamy and smooth.
55. Stir in one or two drops of green food coloring for a weird zombie-brain shade.
56. Spoon the mac and cheese into the paper cups.
57. Use a spoon to swirl the tops into bumpy brain-like ridges.
58. Serve warm with spoons.
59. Crush the dry ramen noodles into small pieces and place in a bowl.
60. Melt the butter with the mini marshmallows until smooth.
61. Mix the melted marshmallow mixture with the ramen until coated.
62. Scoop small piles onto parchment paper and shape into loose nests.
63. Melt the chocolate chips and drizzle lightly over each nest.
64. Add candy eyes so they look like little spiders hiding inside.
65. Let set before serving.
66. Place the mini bagels on a baking sheet.
67. Spread each with pizza sauce.
68. Add a thick layer of mozzarella cheese so it bubbles when baked.
69. Sprinkle with green bell pepper.
70. Bake until the cheese melts and forms bubbly “monster” spots.
71. Serve warm.
72. Spoon the chocolate pudding into the clear cups.
73. Top each cup with crushed Oreo cookies to look like dirt.
74. Press a few candy pumpkins into the top.
75. Serve chilled.