By Vanessa

Please forgive the statement I’m about to make; Halloween ain’t all about the candy! I know, I know, that’s a terrible thing to say, but it’s true. Halloween’s ghoulish ghosts and mutated monsters can offer plenty of spooky inspiration in the kitchen. Let’s step it up, people!

Leave the candy to the Halloween-noobs and try one of these easy recipes, instead↓↓


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Skeleton Bone Appetizer | via




  • Philadelphia cream cheese
  • Pepper jelly
  • Ritz crackers


Do: Place all 8oz of cream cheese  at room temperature directly onto wax or parchment paper. Use your hands or a plastic knife to mold the cream cheese into a bone shape. Start by squeezing the middle so it is thinner and working your way outward leaving the ends more bulbous. Round them out and put a dent on each end to make it look like a femur bone. Pop into the refrigerator for a few minutes to firm up before transferring it to your serving platter. Once firm, flip it into your hand and then flip it again onto your platter to keep the top side up. Pour the pepper jelly around the bone or on a portion of it to represent the ‘guts’ and then arrange the crackers around it.


Halloweeño Jalapeño Popper Mummies | via




  • 10 jalapeño peppers, sliced in half lengthwise and seeds removed
  • 8 ounces cream cheese, room temperature
  • 8 ounces jack cheese, shredded
  • 1 scallion, finely chopped
  • ½ teaspoon salt
  • 1 package refrigerated crescent rolls
  • 2 eggs, beaten
  • candy eyeballs


Do:  Preheat oven 400° F. Mix the cream cheese, jack cheese, scallion and salt until well blended in a bowl. Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise. Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet. Bake in oven for 8-10 minutes. Remove from the oven and press the eyes in. Serve immediately.


Sweet Ghost Crisps | via



  • 12 egg roll wrappers
  • black edible food marker
  • egg wash – 1 egg mixed with 1 teaspoon water
  • 1/2 cup granulated sugar
  • parchment paper or tin foil
  • muffin tins/cupcake pans


Do: Preheat oven to 400 degrees. Use black marker to draw faces onto each egg roll wrapper. Brush egg wash over egg roll wrapper – don’t brush directly over face or it may smear. Sprinkle a generous amount of sugar over each wrapper. Roll pieces of parchment paper or foil up into golf ball size balls. Set muffin tins upside down. Place balls on top of muffin cups, leaving plenty of room in between each for the egg roll wrappers to drape. Drape egg roll wrappers over the paper balls. Bake for 5-6 minutes until golden brown.

Vampire Bite Sugar Cookies | via


  • 3 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 cup Butter
  • 1 C sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup thick sour cream
  • Seedless Raspberry Jelly
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Do: Preheat the oven to 350 degrees. Sift the flour, baking soda, salt, nutmeg and baking powder. In another bowl beat the butter, sugar, egg, vanilla and sour cream. Mix the dry ingredients into the wet until combined. Divide into 4 flat disks, wrap in wax paper and refrigerate 4 hours or overnight. Roll out the dough between parchment paper, less than 1/4 of an inch. Cut out circles and spread a little bit, then roll them out again until they’re about 1/8th of an inch. Dab jelly in the center of half the circles, then top each jelly circle with one of the plain circles. Now cut the cookies one more time to seal the two layers together. Using a toothpick break through JUST the top layer into the jelly twice to create you teeth marks. Bake 12-15 mins, until just slightly golden on the edges. Let cool then add a little extra jelly “dripping” from the teeth marks.


(No Bake) Pumpkin Cheesecake Truffle Mummies | via


  • 1½ cups gingersnap cookie crumbs
  • ¼ cup canned pumpkin purée
  • ⅓ cup graham cracker crumbs
  • 3 tablespoons powdered sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 3 ounces cream cheese, softened
  • ½ cup white chocolate chips
  • white chocolate chips or white dipping chocolate (like CandiQuik)
  • red food coloring


Do: In large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture. Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer. When cold, roll mixture into 12-14 balls. Place a toothpick in each ball. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food coloring and make 2 dots of food coloring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.



Bloody Shirley Temples | via


  • Sprite or 7Up, chilled
  • Grenadine
  • clear plastic cups or glasses
  • empty syringes
  • vodka, for a more spirited version (optional)


Do: Fill a large glass or a small bowl with the grenadine. Fill each syringe with grenadine until it’s almost full. Set aside. Fill all of your cups with soda & add one syringe to each cocktail. Add a splash of vodka for a more spirited version.


Thank you to these creative recipe makers! Please try these recipes and share your pics with us on our socials: @cw44_tampabay &!

Happy Halloween ö

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Vanessa Rao | CW44 Tampa Bay