It’s no surprise that Halloween, like many other Holidays, will be celebrated quite differently this year. Halloween traditions like choosing costumes, decorating pumpkins, and getting special treats, may look a little different, but it can still be great fun!  

Staying safe is most important, so continue to avoid large gatherings, wear a face mask (might even incorporate one into your costume), and washing hands, but don’t miss out on having the fun and enjoying the sweet treats.  

Some fun activities might include;

*Carving pumpkins is a Halloween tradition that as fund and safe as ever.  Be sure to carve under supervision, and for small children markers work great! 

*Decorate your house more than ever with the help of your family and close friends.

*Host a virtual Halloween costume contest, give great prizes.  

*Host a Halloween movie night with family and close friends, even do it outside!!

*Pack individual bagged treats for distanced trick or treaters

*Host a neighborhood costume parade

Best of all, don’t leave out the yummy treats, here are some fun recipes for you to give a try!  

 

Jack-O-Lantern Quesadillas

6 flour tortillas

2 cups shredded cheese (cheddar, jack, or pepper jack)

1 green bell pepper (seeded and sliced to use for a stem)

Preheat oven to 350 degrees.  Spray a baking sheet with non-stick spray.  

Use a serrated knife to cut out a jack-o-lantern face on 3 tortillas.  

Place the remaining 3 tortillas in a single layer on the baking sheet.  

Sprinkle cheese over each one then places the carved tortillas on top of each.  Spray with more cooking spray.  

Bake for about 10-15 minutes until the cheese is melted and the tortillas are golden.  

Place on a serving plate using the green pepper as a stem.  

Serve with salsa!  

 

Pumpkin Hummus

2 cans drained chickpeas, drained

15-ounce pumpkin, canned (or 2 cups of cooked and pureed sweet potatoes)

2 Tablespoon Tahini (Tahini is sometimes hard to find; you may use peanut butter)

1 clove garlic

1 teaspoon salt

1 ½ tablespoon lemon juice

1 tablespoon cumin

¼ cup olive oil

¼ teaspoon paprika

 

Combine all ingredients in a blender or food processor and blend well until smooth.  Add additional olive oil if it seems too thick.  

In a low round dish, spread the hummus, make pumpkin like lines into the hummus.  Use any green vegetable or herb leaf to make a stem.  Serve with crackers or vegetables (cucumbers are my favorite).  

 

Carmel Apple Nachos

2 apples, cored and sliced, use a crisp apple

½ cup sweetened shredded coconut

2 tablespoons caramel sauce, like dulce de leche

1/3 cup of chocolate chips

1 tablespoon cream or milk

1 tablespoon peanut pieces

 

In a medium sized frying pan, heat coconut over medium-high heat until just browned and toasted, stirring constantly for 1-2 minutes.  Remove from heat quickly and transfer to a bowl, set aside.  

Melt chocolate chips with cream or milk, in microwave for 1-2 minutes, stirring halfway through, keep an eye on this, time will vary depending on your microwave.  Add to a heavy-duty zip loc bag, or cake decorating bag.  

Microwave the caramel sauce for 30 seconds until just warm enough to drizzle.  Add to a separate plastic bag or decorating bag.

Spread half of the sliced apples on a large plate.  Sprinkle toasted coconut over apples, then drizzle chocolate and caramel sauce over top.  Add peanut pieces.  Add remaining apple slices, then repeat the process.  Serve and enjoy!  

 

Easy Tangerine Pumpkins

Seedless tangerines or clementine’s

Celery stalks and leaves

Peel the tangerines carefully, keeping the fruit intact.  

Wash, dry and slice celery.  Cut 1-2-inch narrow pieces from the tops of celery and insert into the center of the tangerines.  

Cut leaves from the celery tops and arrange like pumpkin leaves into the center of the fruit.  

 

Bell Pepper Jack-O-Lanterns with Homemade Ranch Dip and Veggies

For the Dip

1 clove garlic, minced

1 tablespoon fresh parsley

1 tablespoon fresh dill

1 tablespoon fresh chives

½ teaspoon onion salt

Black pepper, to taste

1 cup Greek yogurt

½ cup buttermilk