5 fun Halloween food traditions to help celebrate the holiday this year

Paid for by Walmart+

Halloween is one of the most fun holidays of the year, as it’s a celebration that the entire family can participate in with so many ways to revel in its joy. Food is a big part of the enjoyment, with candy reigning supreme as one of the fête’s biggest trademarks.

Whether you’re on the hunt for delectable treats or trying to figure out what your children will eat for dinner before trick-or-treating, Walmart has got you covered. A Walmart+ membership makes shopping easier for your entire family, with free same-day grocery delivery* for everything you need for Halloween and beyond and savings for your wallet. Walmart+ features the same, everyday low prices you love, without any per-item markups you’ll find with other online grocery delivery services. Saving you both time and money, a Walmart+ membership will help you prepare for (and enjoy!) even the busiest holiday moments.

Here are five fall-perfect dishes that encapsulate the season with a fun Halloween twist that will help you celebrate and delight in Halloween with your entire family.

Monster mouth with apple slices, nut butter and sliced almonds

by Abbie Gellman, chef, cookbook author and registered dietitian

Serves four people

Ingredients:

• 2 apples

• 1/2 cup nut or seed butter

• 1/4 cup sliced or slivered almonds

Directions:

1. Cut each apple into eight slices (it's easiest to take quarters, remove any core, then slice each in half, lengthwise).

2. Spread each slice of apple on one side with approximately 1/2 tablespoon of nut or seed butter.

3. Line almond slices (as “teeth”) on top of the nut butter.

4. Leave each as-is, or place a second prepared apple slice on top with nut butter facing down to make a “monster mouth” of apple slices and almond “teeth.”

Notes:

• These are your “monster” teeth creations, so the almonds can be placed any way you like!

• Use any type of nut or seed butter you like.

• If almonds are an issue, sunflower or pumpkin seeds are a great swap.
  

Banana ghosts

by Ali Rosen, cookbook author and award-nominated host of “Potluck with Ali”

Makes 12 banana ghosts

Ingredients:

• 6 bananas

• 12 dark chocolate chips

Additional items needed:

• 12 popsicle sticks

Directions:

1. Cut the bananas in half and peel them.

2. Add two chocolate tips as "ghost eyes" towards the top of the banana.

3. Put a popsicle stick in the bottom of the banana. You should now have a tiny ghost banana!

4. Repeat with the rest of the bananas and chocolate chips.
   

Cheesy breadstick fingers

by Kelly Senyei, cookbook author and TV and podcast host

Makes 24 small breadsticks

Ingredients:

• All-purpose flour, for rolling out dough

• 1 pound homemade or store-bought pizza dough

• 24 almonds

• 3 tablespoons unsalted butter, melted

• 1 teaspoon garlic powder

• 1/2 cup grated Parmesan cheese

• 1 cup homemade or store-bought marinara sauce, for serving

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Lightly flour your work surface. Using a rolling pin, roll the pizza dough into roughly a 10-by-12-inch rectangle.

3. Using a sharp knife or pizza wheel, cut the rectangle width-wise into 12 1-inch strips, then cut it down the center lengthwise to form 24 breadstick fingers.

4. Arrange the breadsticks in a single layer on the baking sheet.

5. In a small bowl, whisk together the melted butter and garlic powder. Brush the breadsticks with the garlic butter, then sprinkle them with the Parmesan cheese.

6. Firmly press an almond into the end of each breadstick to form the nails. Bake the breadsticks until golden brown and cooked through, 16 to 20 minutes. Remove the breadsticks from the oven, and serve them warm with marinara sauce for dipping.
   

Greedy goblin mix with chips, popcorn and candy

by Kathleen O’Brien Price, champion of Food Network’s “Chopped” and celebrity chef

Serves six to eight people

Ingredients:

• 3 cups popcorn, popped

• 1 1/2 cups candy corn

• 1 to 2 tablespoons green or purple sprinkles

• 1 cup chocolate chips

• ¼ cup powdered sugar

• 2 cups Corn Chex cereal

• 1 cup potato chips

• 1/2 cup dried blueberries

• 10 to 12 candy eyes

Directions:

1. Melt candy corn in a large nonstick pan over medium heat, stirring every now and then to prevent burning.

2. Carefully stir popcorn into melted candy corn and coat evenly. Lay out on a baking sheet lined with parchment paper in one single layer to dry. Sprinkle with sprinkles and blueberries before the popcorn dries and hardens.

3. Place chocolate chips in a microwave-safe bowl and melt in the microwave for one minute. After one minute, stir. If chips are not melted, continue this process with 30-second intervals in the microwave, stirring after each heating.

4. The chocolate is going to be used two ways. First, dip the potato chips, one at a time, halfway to the chocolate. Then place the candy eye on the chocolate, and lay to dry.

5. Once potato chips are dipped, stir in the Chex to the remaining chocolate to coat completely. Then toss with powdered sugar. Lay out on a baking sheet lined with parchment to dry.

6. Finally, combine all the elements together to create your Goblin Mix. Break up popcorn into clusters and gently incorporate chocolate Chex. Arrange candy eye potato chips for effect.

Note:

• If there is a lot of moisture in the air, it will take a bit longer for things to dry before mixing. If your greedy goblins don’t eat this up in one sitting, store in an airtight container or zip-top bag for up to a day.
  

Spooky eyeball tacos

by Kristina Vanni, recipe developer, photographer and food stylist

Serves four people

Ingredients:

• 1 pound frozen prepared meatballs (about 32 meatballs)

• 2 tablespoons vegetable oil

• 1 packet (1.25 ounces) taco seasoning mix

• 8 hard taco shells

• 2 cups shredded lettuce

• 1/2 cup shredded cheddar cheese

• 1/2 cup chopped tomato

• 1/4 cup sour cream

• 16 sliced black olives

Directions:

1. Heat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with foil.

2. In a large gallon-size zip-top food storage bag, combine the frozen meatballs with vegetable oil and taco seasoning mix. Seal the bag and toss to coat.

3. Place the coated meatballs on the prepared sheet, and bake for 20 minutes, or until the meatballs are warmed through. For best results, shake the tray halfway through the baking time.

4. Fill the taco shells with your favorite combination of lettuce, cheese and tomato. Place two meatballs near the bottom of the taco shell and two meatballs in the center on top of each taco shell.

5. Spoon a small amount of sour cream on to each top meatball, and garnish with a sliced pitted ripe olive to create two “eyes” on top of each taco. Serve immediately.
   

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From Walmart+:

With free same-day delivery of fresh groceries & more, a Walmart+ membership saves you hours each week during the summer and fall seasons and beyond. From groceries to gifts, it helps get everything delivered right to your door. More savings. More time. More fun for your entire family.

This article was paid for by Walmart and co-created by RYOT Studio. Yahoo Life editorial staff did not participate in the creation of this content.

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