Scary-delicious Halloween recipes

• WHAT YOU’LL NEED:
  1 cup bottled marinara sauce
  4 multigrain light English muffins, split
  6 ounces reduced-fat Cheddar or mozzarella cheese, cut in 1/8-inch thick by 1/4-inch wide strips
  8 pimiento-stuffed green olives, cut across in half
  4 black pitted Kalamata olives, quartered lengthwise
  Miscellaneous vegetables for garnish

  HOW TO:

  1. Line a baking sheet pan with foil. Coat the foil with cooking spray. Preheat the broiler.

  2. Spread thin layer of marinara on cut side of English muffins. Place cheese in zigzag pattern on top of marinara for “bandages.” Place green olives, cut side facing up, on each pizza for eyes and a strip of black olive for mouth. Add garnishes such as scallions, celery and peas, to dress up faces as desired.

  3. Place under the broiler until cheese just melts, about 1 to 2 minutes. Serve immediately. Makes 4 servings.” data-id=”14148440″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/10901_image.jpg” class=”wp-image-1.4148440″/>

• WHAT YOU’LL NEED:
  1 large egg
  1 pound lean ground beef (93 percent lean)
  1/2 cup seasoned bread crumbs
  1/4 cup grated Parmesan
  1 tablespoon olive oil
  1 ounce provolone cheese, cut in 1/2-inch rounds
  1/4 cup sliced green pimento-stuffed olives
  1 1/2 cups tomato-basil sauce
  6 potato (or regular) hot dog rolls

  HOW TO:

  1. Coat a baking sheet or broiler pan with cooking spray; preheat the broiler.

  2. Beat the egg lightly with a fork in a large bowl. Add the beef, bread crumbs and Parmesan; mix thoroughly. Form into 18 round balls (each about 11/2 inches in diameter), press lightly on the top and bottom to slightly flatten.

  3. Heat the oil in a large nonstick skillet over medium high. Add the meatballs and cook until browned on the undersides, about 4 minutes; turn and cook until again browned, about another 4 minutes. Transfer to the prepared pan.

  4. Top each meatball with a piece of provolone and broil until just melted, about 2 minutes. As soon as it comes out of the oven, top each piece of cheese with an olive slice stuffed with pimento.

  5. Warm the tomato sauce in the skillet; place the meatballs “eyeballs” facing up in the sauce until warmed through. To serve, spoon the sauce in the folds of each roll and top with the meatballs. Makes 6 servings.” data-id=”16302247″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/10902_image.jpg” class=”wp-image-1.6302247″/>

• WHAT YOU’LL NEED:
  2 large eggs
  4 cups skim milk, divided
  3/4 cup brown sugar
  1 (15-ounce) can pumpkin
  2 teaspoons pumpkin pie spice mix
  1 teaspoon vanilla
  1 pound sliced dense white bread
  Candy corn, ice cream and/or whipped cream to taste

  HOW TO:

  1. Preheat oven to 350 degrees. Coat a 9-by-12-inch baking dish with cooking spray.

  2. In a large bowl, lightly beat the eggs. Stir in 3 cups of the milk, the sugar, pumpkin, spice mix and vanilla.

  3. Place a layer of the bread in the baking dish and pour some of the mixture over it. Add another layer of bread and repeat until all the ingredients are used.

  4. Bake 30 minutes and remove from oven. Use a fork to prick holes all over the pudding and slowly pour the remaining cup of milk into pudding, stopping to allow the bread to absorb some of the milk before the next addition. Return to oven and bake another 25 to 30 minutes, until pudding is slightly puffed. (The pumpkin on top will still be soft, but it will be cooked through on the interior.)

  5. When bread pudding is slightly cooled, decorate with candy corn, if desired, and serve topped with ice cream or whipped cream. Makes 8 servings.” data-id=”14122306″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/10903_image.jpg” class=”wp-image-1.4122306″/>

• WHAT YOU’LL NEED:
  1 1/2 cups unbleached all-purpose flour
  1 1/2 teaspoons baking powder
  1/4 teaspoon salt
  3/4 cup (1 1/2 sticks) unsalted butter
  1 1/2 cups firmly packed light brown sugar
  1 large egg
  1 large egg yolk
  1 teaspoon pure vanilla extract
  16 mini peanut butter cups
  1 cup M&M’s

  HOW TO:

  1. Preheat oven to 350 degrees. Line an 8-inch-square baking pan with heavy-duty aluminum foil, making sure that the foil is tucked into all the corners and at least 1 inch overhangs the top of the pan on all sides.

  2. Combine flour, baking powder and salt in a small mixing bowl.

  3. Melt butter in a medium saucepan over low heat. Remove it from heat. With a wooden spoon, stir in the brown sugar until it dissolves. Quickly whisk in the egg, yolk and vanilla. Stir in flour mixture until just incorporated.

  4. Set aside 1 cup batter and spread the rest into the prepared baking dish. Arrange peanut butter cups on top of the batter in the pan, with about 1/2 inch between each candy. Smooth the reserved 1 cup of batter over peanut butter cups. Sprinkle with M&M’s.

  5. Bake brownies until they are just set in the center, 30 to 35 minutes. Let cool completely on a wire rack.

  6. Grasping overhanging foil on either side of the pan, lift out the brownies and place them on a cutting board. Cut into 32 pieces. These blondies will keep at room temperature in an airtight container for up to 3 days. Makes 16 blondies.

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Whether you’re feeding party guests or looking for something to do with all that extra candy, these Halloween recipes will get you in the holiday spirit.