No Tricks, Just Treats

Fun recipes for a scary breakfast, spine-tingling lunch, and spooky dinner.

Food and Fun!

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Kids adore Halloween for the same reason they love playing dress-up: It's a feast for the imagination, with the added excitement of sweets to savor at the end of the celebration. This year, why not let the thrills build from morning till night with a full day of Halloween fun? Put a smile on your little one's face by serving French Toast Ghosts for breakfast, Creepy-Crawler Sandwiches for lunch, and Baked Chicken Fingers (with olive nails, no less!) for dinner. To show off these treats -- and our fresh take on classic Halloween costumes -- Child visited the Connecticut home of Ellen Reimer and her 6-year-old triplets, Sayre, Peter, and James. Along with four young friends, the Reimer kids embraced the idea of celebrating Halloween all day long.

French Toast Ghosts

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For extra calcium -- and holiday fun -- pair our frightening French toast with milk tinted with a few drops of orange food coloring.

Serves:
4

Prep Time:
10 minutes

Cooking Time:
6 minutes

Ingredients:

  • Canola oil spray
  • 8 slices white bread
  • 2 eggs, lightly beaten
  • 1/4 cup low-fat milk
  • Powdered sugar

Instructions:

Step 1: Spray a large nonstick skillet with canola oil, and set aside.

Step 2: Use a small ghost-shaped cookie cutter (available at kitchen supply stores) to cut out two ghosts from each slice of bread. In a bowl, beat eggs and milk. Dip bread into egg mixture, and allow to soak until liquid is absorbed.

Step 3: Heat skillet on medium. Cook toast until golden brown on one side, 2 to 3 minutes; flip over and cook on the other side. Place two pieces of toast on a plate, and dust with sugar.

Nutritional Facts:

Each Serving: 207 calories, 8 g protein, 34 g carbohydrate, 4 g fat (1 g saturated), 1 g fiber, 109 mg cholesterol, 73 mg calcium, 2 mg iron, 290 mg sodium.

Creepy-Crawler Sandwiches

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Surprise your child with a friendly (and healthy) critter in his Halloween lunchbox.

Serves:
4

Prep Time:
15 minutes

Cooking Time:
0 minutes

Ingredients:

  • 8 slices pumpernickel bread
  • 8 thin slices turkey breast
  • 1 Tbs. low-fat or fat-free mayonnaise
  • 32 2" by 1/8" slices orange pepper
  • 1 baby carrot, cut in thin slices
  • 1 Tbs. low-fat cream cheese

Instructions:

Step 1: Using a large biscuit cutter or the rim of a large drinking glass, cut a circle from each slice of bread.

Step 2: Spread four bread circles with mayonnaise. Top each with two slices of turkey and remaining bread. Stick pepper slices into sandwiches to look like the legs of a creepy creature. Place two dabs of cream cheese on each sandwich and top them with carrot slices to resemble eyes.

Nutritional Facts:

Each Serving:179 calories, 10 g protein, 30 g carbohydrate, 3 g fat (1 g saturated), 5 g fiber, 13 mg cholesterol, 49 mg calcium, 2 mg iron, 694 mg sodium.

Haunted Hands

Fill a clear plastic glove with 11/2 cups low-fat popcorn (we like Bearitos No Oil Added Microwave Popcorn). Line with red string licorice and tie with a ribbon. Paint artificial fingernails red, and glue them on.

Baked Chicken Fingers

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These chicken strips supply 30% of the brain-boosting iron that kids 4 to 8 need daily.

Serves:
4 (5 pieces each)

Prep Time:
10 minutes

Cooking Time:
25 minutes

Ingredients:

  • 4 skinless, boneless chicken breasts, pounded thin and cut into 20 strips
  • 2 egg whites, lightly beaten
  • 1 cup bread crumbs
  • 10 very large green olives, halved

Instructions:

Heat oven to 350 degrees F.

Step 1: Dip chicken breast strips in egg whites and then in bread crumbs to completely cover.

Step 2: Place chicken in nonstick baking pan, and bake until golden, about 20 to 25 minutes.

Step 3: When chicken is cool enough to handle, place half an olive on the tip of each piece.

Nutritional Facts:

Each Serving: 161 calories, 4 g protein, 25 g carbohydrate, 6 g fat (1 g saturated), 1 g fiber, 0 mg cholesterol, 33 mg calcium, 1 mg iron, 452 mg sodium.

Potato Eyeballs

This spooky side dish is a snap to make. Leave the skin on the taters to save time and nutrients.

Serves:
4

Prep Time:
5 minutes

Cooking Time:
25 minutes

Ingredients:

  • 4 new potatoes
  • 2 black olives, sliced into rings
  • 8 small pimento or red pepper piecess

Instructions:

Step 1: Bring a medium pot of water to a boil. Cook potatoes until tender, about 15 to 20 minutes. Allow to cool.

Step 2: Cut potatoes in half. Place an olive slice on the center of each half, and fill the inside of the olive with pimento or red pepper.

Nutritional Facts:

Each Serving:65 calories, 1 g protein, 15 g carbohydrate, 0 g fat (0 g saturated), 2 g fiber, 0 mg cholesterol, 8 mg calcium, 1 mg iron, 24 mg sodium.

Apple Lips

Core a large red apple, and cut it into 16 slices. Sprinkle with lemon juice to prevent browning. Place two slices together. Stick two pieces of candy corn into the top or bottom slice, using a wooden skewer to make holes, if necessary. Place one piece of corn into the other slice. Makes 8 lips.

Next: Mummy Treats

Mummy Treats

Ingredients:

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  • 1/3 cup butter
  • 4 cups mini-marshmallown
  • 6 cups crispy rice cereal
  • 6 12" sticks, cleaned
  • Plastic wrap and curling ribbon
  • 1 1/2"-wide gauze

Instructions:

Step 1: In a large bowl, combine butter and marshmallows. Microwave on high power until melted, about 2 to 3 minutes.

Step 2: Stir in cereal with a heavy wooden spoon. With dampened hands, form the cereal mixture into balls, each about the size of a tennis ball. Attach balls to sticks. Wrap plastic wrap around balls, and tie with a ribbon. Wrap gauze around plastic wrap.

Nutritional Facts:

Each Serving: 223 calories, 2 g protein, 37 g carbohydrate, 8 g fat (5 g saturated), 0 g fiber, 20 mg cholesterol, 7 mg calcium, 1 mg iron, 166 mg sodium.

Copyright © 2001. Reprinted with permission from the October 2001 issue of Child magazine.

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