Scary-Good Halloween Recipes

Two Spooky-Filled Treats that are Sure to Spice up any Halloween Party

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Scary-Good Halloween Recipes

Sydney Marino, Staff Writer

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With Halloween just around the corner, students and teachers begin preparing for a widely loved holiday. From trick-or-treating to costume parties, the festivities will soon be commencing as the anticipation for the spookiest night of the year approaches. For those hosting Halloween parties besides only investing in a multitude of decorations, here are some creepy yet simple recipes, that are guaranteed to leave your guests spooked!

Frankenstein Rice Krispies
What you need
3 tablespoons butter
10 ounces marshmallows
6 cups rice krispie cereal
10 drops yellow food coloring
10 drops blue food coloring
Melted Chocolate/Candy Coating
Candy Eyes


Melt the butter in a large pot and add the marshmallows. Stir until they are all melted!

Add in the food coloring and stir until it turns green.

Add rice krispie cereal a little bit at a time and stir to combine.

Press rice krispie cereal into a buttered 9 x 13 pan. Press flat and let cool.

Let rice krispie treats sit for about 30 minutes.

Remove from pan and cut into squares.

Melt chocolate according the package directions. Dip the tops of the Rice Krispie Treats into the melted chocolate.

Lay on a sheet of wax paper (or a plate).

Use some of the melted chocolate and \”glue\” on the candy eyes.

Fill a ziplock bag with some of the melted chocolate, snip an end off and pipe a stitch mouth onto Frankenstein.

Let the Frankenstein Rice Krispie Treats sit for about 20 minutes undisturbed or until the chocolate had hardened.

Bloody Good Cheesecake
What you need
For the Crust:
8 whole chocolate graham crackers, crushed into fine crumbs
5 tablespoons melted butter
For the Cake:
3 (8 ounce) blocks of cream cheese, at room temperature
¾ cup granulated sugar
¼ cup dark unsweetened cocoa powder
4 large eggs, at room temperature
1 teaspoon vanilla
¼ teaspoon salt
⅓ cup heavy cream
red icing color
For the Gel Frosting:
¼ cup COLD water
3 teaspoons cornstarch
¼ cup light corn syrup
1 teaspoon vanilla
red icing color


Preheat the oven to 325F. Line a 9″ springform pan with parchment paper or foil, letting the paper cover the edges of the bottom of the pan and closing the springform edge around it (this makes for easy removal later on).

Combine the crushed chocolate grahams and melted butter until the crumbs are evenly coated. Press into the prepared pan.

Beat the softened cream cheese and sugar until fluffy. Add the unsweetened cocoa and mix until combined, making sure to scrape down the sides and the bottom at least once.

Add the eggs one at a time, mixing well between each addition. The mix in the vanilla, salt and heavy cream.

Add the red icing color until the batter is a deep red color. I started with ¼ teaspoon and ended up using maybe ½ – ¾ teaspoon total.

Scrape the batter into the prepared pan and spread it over the crust.
Bake for 20 minutes at 325F. Then reduce the oven temperature to 225F and bake for 30 more minutes. Turn the oven off and DO NOT open the oven door. Just let the cheesecake stay in there until the oven cools to room temperature. This prevents cracking.

Use a knife to gently loosen the sides of the cake from the pan before popping the springform sides open.
To make the gel frosting, stir together the cold water and cornstarch until smooth. Pour it into a small saucepan and bring to a simmer over medium heat. Pour in the corn syrup and stir until the mixture is heated through and smooth. You will need to stir frequently; you can watch it thicken as it cooks.

Remove the mixture from the burner after 1-2 minutes. Stir in the vanilla and red icing color. I used about ½ teaspoon of color to achieve the look here. Let the gel cool before spooning it over the cake.
Refrigerate for 4 hours before serving.

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