Halloween Recipes For The Entire Family and Goblins too!

Jump-Out-of-Your-Skin Jack ‘O Lantern Quesadillas (Found via Delish)
Trick or treat yourself to a fun twist on this classic favorite.


Cooking spray, for pan
2 cups shredded rotisserie chicken
Juice of 1/2 lime
1/2 tsp. chili powder
1/2 tsp. garlic powder
8 medium flour tortillas
3/4 c. shredded Cheddar
3/4 c. Shredded Monterey Jack
1 tbsp. extra-virgin olive oil
Hot sauce, for serving

Preheat oven to 425° and grease a large baking sheet with cooking spray.
In a large bowl, add chicken and toss with lime juice, chili powder, and garlic powder.
Assemble quesadillas: Using a paring knife, cut a Jack-o-Lantern pattern into 4 flour tortillas. Sprinkle chicken and cheese onto remaining 4 tortillas, and top with Jack-o-Lanterns.
Place quesadillas onto baking sheet, brush with oil, and bake until cheese is melty and tortillas are golden, 15 minutes.
Serve with hot sauce.
Deliciously Haunted Vampire Doughnuts (Found via Eighteen25)
Sink your teeth into these spooktacular doughnuts! Perfect for busy parents, these doughnuts require minimal time to put together, and are great for bringing to your kid’s classroom Halloween parties.


Store bought glazed donuts (similar to Krispy Kremes)
Plastic vampire teeth
Candy eyeballs

Using your hands, insert a pair of plastic teeth into the hole of any store bought doughnut.
Then, add two candies or M&Ms for eyeballs
4-Ingredient Bat-tastic Bites (Found via Chelsea’s Messy Apron)
With only four yummy ingredients, these cute treats will go flying off the table.
Miniature Reese’s Cups
Thin Oreo Chocolate Sandwich Cookies
Pre-made cream cheese frosting or homemade
Edible eyes

Remove the wrappers from the Reeses cups.
Break the cookies in half and then separate all of the pieces from one another so you now have four “bat wings”. Scrape off the frosting and discard.
Fill up a plastic bag with the store bought or homemade frosting. Cut off the tip of the bag and pipe frosting onto the back corners of the broken cookie pieces.
Press one cookie piece on the left of the Reeses cup and another cookie piece on the right of the Reeses cup.
Pipe frosting on the back of the edible eyes and secure on top of the center of the Reeses cup. Enjoy!

Tree Top’s Swangy Warm Apple Cider (Tree Top Original Recipe)
Part spooky, part spicy, part sweet, part tangy = all swangy. This apple cider is great for warming up on crisp autumn days. (For adult cider fans looking for an added kick, add your favorite Bourbon, brandy or dark rum)


8 cups Tree Top 100% Pure Pressed Sweet & Tart Apple Cider
2 tablespoons brown sugar
1 teaspoons whole allspice
1 teaspoons whole cloves Cinnamon sticks

Combine first four ingredients in a large pot. Bring to a boil.
Let simmer 15 minutes.
Strain and serve.
Add a cinnamon stick to each mug before serving (optional)
Apple-Infused Stir-Fry Sauce / Marinade (Found via Genius Kitchen)
Looking for a healthier options for the kids? This apple-infused stir-fry sauce is easy to make, and pairs great with many vegetables. Make it fun by stir-frying Halloween-colored vegetables, such as sweet potatoes, black beans and corn.


3 tablespoons soy sauce
3 tablespoons Tree Top 100% Pure Pressed Sweet & Tart Apple Cider
1 tablespoon cider vinegar
1 tablespoon sugar
3 garlic cloves, minced
1⁄4 teaspoon ground pepper

In a large bowl, mix all ingredients together.
If using as a marinade, coat meat (or tofu) with sauce and let marinate for at least 15 minutes.
If using as on-the-spot stir-fry sauce, pour onto stir-fry after it is cooked and let bubble in pan, then turn off heat and enjoy!
Tree Top’s Listen to Your Mummy Apple Sauce Pouches (Found via Lipgloss and Crayons)
Mummy knows best! While waiting for your Halloween recipe to bake, keep the kids busy with this fun craft that uses Tree Top’s clear apple sauce pouches to make deadly awesome mummies.


Tree Top Clear Apple Sauce Pouches
White Crepe Paper
Glue dots
Googly eyes

Take one Tree Top clear apple sauce pouch and wrap the white crepe paper several times around the pouch
Use glue dots (or tape) to secure the paper in place
Stick googly eyes on the front of the pouch


Tree Top’s Swangy Holiday Salmon (Tree Top Original Recipe)
Try this Tree Top original recipe at your next holiday dinner. The combination of sweet, and tangy – which inspired its own word, “Swangy” – is sure to keep your guests swangin’ for more!

The meat

1 pound of salmon
The marinade

1/2 stick butter
1 cup, 3 tablespoons Tree Top 100% Pure Pressed Sweet & Tart Apple Cider
2 threads saffron (or 1/8 tsp saffron powder)
1 green apple, sliced
Ground pepper, to taste
Salt, to taste

In a ziplock bag, mix 1 cup apple cider with salt and ground pepper. Add in the salmon. Set aside and let marinate for up to two hours.
In a oven safe saucepan, combine sliced apple, 1/2 stick butter, saffron and 3 tablespoons apple cider on low medium heat. Saute two to three minutes.
Combine everything into the saucepan and bake at 350 degrees for 10 minutes, or until cooked throughout.
Serve immediately.
Tree Top’s Blood Curry-tlingly Good Vegetable Dip (Tree Top Original Recipe)
The perfect appetizer for any dinner, this curry-flavored vegetable dip is best served with a variety of colorful, boo-tiful vegetables.


8 oz cream cheese
2 teaspoons curry powder
1½ teaspoon garlic salt
2 teaspoon prepared horseradish
2 teaspoon grated onion
2 tablespoons cider vinegar
3/4 cup Tree Top Apple Sauce

In a mixer, cream the cream cheese until it is smooth.
Add all the other ingredients and mix well.
Cover and chill several hours or overnight.
Pair with your favorite vegetables, crackers or pretzels.
You Better Believe it’s Bourbon Butterbeer! (Found via Tablespoon)
Get your wands at the ready! This Harry Potter-inspired beverage will cast a spell on your tastebuds.


1/2 cup butterscotch sauce (use 1/3 cup for a less sweet version)
4 cups Tree Top 100% Pure Pressed Sweet & Tart Apple Cider
1/2 cup bourbon, or more or less to your taste (optional)
1 cup ginger beer OR sub ginger ale
2 tablespoons vanilla 2 tablespoons butter
Whipped cream, for garnish
Cinnamon, for garnish

Combine the butterscotch sauce, apple cider and bourbon in a large pot and cook over medium heat until steaming, about five minutes.
Stir in the ginger beer and cook another 1-2 minutes or until warmed through. Remove from heat and stir in butter and vanilla. Ladle into mugs.
Serve with whipped cream and cinnamon.
Deathly Delicious Apple Cider Doughnuts (Found on Taste of Home)
Better than store bought, these homemade apple cider doughnuts will haunt you for days… in a good way.


2 cups Tree Top 100% Pure Pressed Sweet & Tart Apple Cider
3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice
2 large eggs
6 tablespoons butter, melted and cooled
Oil for deep-fat frying
Glaze for donuts (optional)

In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely.
Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour.
Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.
Tree Top’s Barking Mad Dog Biscuits (Tree Top Original Recipe)
Don’t forget about your furry friends, who will be howling at the moon for more of these peanut butter and apple sauce treats.


1/4 cup Tree Top Apple Sauce
1-1/2 cups water
1/4 cup cooking oil
2 eggs 3 tablespoons peanut butter
2 teaspoons vanilla
2 cups flour
1/2 cup cornmeal
1/2 cup uncooked oatmeal

Blend liquid ingredients together well.
Stir dry ingredients together and mix with wet mixture until it forms a ball of dough.
Roll out to 1/2 inch thick and shape into/cut with a bone shaped cookie cutter.
Bake biscuits in a preheated 400ºF oven on a non-stick baking pan for 20 minutes.
Turn off oven and allow the treats to cool in oven until crisp and hard.
May freeze or refrigerate.