Halloween Snack Dinner

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    Bat Tortilla Chips:
    • Flour tortillas
    • Nonstick cooking spray
    • Chili powder
    Mango Salsa:
    • 1 mango, peeled and chopped
    • ½ jalapeño pepper, minced
    • ½ cup chopped tomato
    • 1/3 cup chopped red onion
    • Juice of 1 lime
    Jalapeño Popper Mummies:
    • Jalapeño peppers, halved lengthwise, seeds and membranes removed
    • Cream cheese
    • Crescent roll dough
    • Small candy eyeballs
    Sweet and Sour Mango Dipping Sauce:
    • 1 cup chopped mango
    • ¼ cup water
    • 3 tablespoons apple cider vinegar
    • 3 tablespoons honey
    • 2 tablespoons ketchup
    • 1 tablespoon soy sauce
    Pumpkin Deviled Eggs:
    • 6 hard boiled eggs, halved, whites and yolks separated
    • 3 tablespoons mayonnaise
    • 1 teaspoon Dijon mustard
    • Pinch of kosher salt
    • Orange food coloring
    • Paprika and chives, for garnish
    Spider Pizzas:
    • Frozen mini pizza bagels
    • Pitted black olives
    Apple Monsters:
    • Green apples, quartered
    • Peanut butter
    • Pine nuts
    • Mango, cut into small triangles
    • Medium candy eyeballs
    Other items, for serving:
    • Fresh mango slices
    • Salami
    • Mango slices wrapped in prosciutto


    1. Make the Bat Tortilla Chips: Preheat oven to 350 degrees. Use small bat cookie cutter to cut bats from tortillas. Spray rimmed baking pan with cooking spray; arrange bats on pan. Spray bats with cooking spray; sprinkle with chili powder. Transfer to oven and bake 8 to 10 minutes or until crisp.
    2. Make the Mango Salsa: In medium bowl, stir mango, jalapeño, tomato, onion and lime juice until well combined.
    3. Make the Jalapeño Popper Mummies: Preheat oven to 375 degrees. Fill each jalapeño half with cream cheese. Unroll crescent roll dough and cut into thin strips. Wrap strips of dough around each pepper to resemble a mummy, leaving a space for the “eyes”. Place peppers on rimmed baking pan; transfer to oven and bake 11 to 13 minutes or until dough is golden brown. Let cool 10 minutes; arrange candy eyeballs on mummies.
    4. Make the Sweet and Sour Mango Dipping Sauce: Place mango and water in blender; puree until smooth. Transfer mango mixture to medium saucepot; stir in vinegar, honey, ketchup and soy sauce. Cook over medium-high heat until thickened to a thin sauce consistency (mixture will continue to thicken as it cools), stirring occasionally.
    5. Make the Pumpkin Deviled Eggs: Place egg yolks, mayonnaise, mustard and salt in small bowl; stir with fork until well combined. Stir in food coloring one drop at a time or until desired orange color is achieved. Fill egg whites with yolk mixture. Use a damp finger to smooth the yolk mixture. Use a toothpick to make lines in the yolk mixture to resemble a pumpkin. Lightly sprinkle yolk mixture with paprika, and garnish with a small piece of chive to make the pumpkin “stem”.
    6. Make the Spider Pizzas: Prepare mini pizza bagels according to package instructions. Use sharp knife to cut olives into “spider” parts, and arrange spiders on top of pizzas.
    7. Make the Apple Monsters: Using a sharp knife, cut a “mouth” out of each apple quarter. Fill gap with peanut butter. Press pine nuts and mango piece into peanut butter to resemble teeth and a tongue. Using a small dab of peanut butter, “glue” one or two candy eyeballs onto apple above mouth.
    Recipe courtesy of Lori Yates, Foxes Love Lemons