Fun and Weird Halloween Meals by Chef Jamie Gwen

Chief Jamie Gwen shares ideas for a spooky Halloween spread filled with sweet treats and salty snacks good enough to make a mom salivate.

Chef Jamie’s Halloween Recipes

MUMMY MEATBALLS

Perfect for Halloween, kids and adults alike can stock up on protein before the candy rush!

  • 1 can (8 ounces) chilled croissant dough or 1 can (8 ounces) chilled croissant dough sheets
  • 20 store-bought or homemade meatballs, cooked
  • marinara sauce

Unroll dough (if using crescent dough, press perforations to seal dough into a square). Using a knife or pizza cutter, cut strips of dough 1/4 inch thick. Wrap a piece of dough around each meatball to look like a bandage, stretching the dough slightly to cover the meatballs.

Place wrapped meatballs in air fryer basket and fry at 330°F for 9 minutes or until batter is lightly browned and meatballs are heated through. Serve with hot marinara sauce. Yields 20 Mom’s Meatballs.


PUMPKIN HUMMUS (aka HALLOWEEN HUMMUS)

I love this twist on everyone’s favorite protein snack! Full of fall flavor, this savory dip is perfect all night scare on your dinner buffet and is best served with homemade “scary tortilla chips,” pita triangles, or veggies. For a sweet twist, make a homemade cinnamon and sugar baked tortilla and add a tablespoon of maple syrup to the hummus.

  • Two 15-ounce cans of chickpeas, drained and rinsed
  • 1 cup pure pumpkin puree
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 1 small clove of garlic
  • 1/2 teaspoon ground cumin
  • Salt, pepper and cayenne pepper to taste
  • Toasted pumpkin seeds, for garnish
  • Vegetables, pita bread and/or crackers, for dipping

Puree all ingredients in food processor until smooth. Season as desired. Refrigerate at least an hour before serving to blend the flavors. To serve, garnish with pumpkin seeds and serve with vegetables, pita bread and crackers for dipping. Makes three cups.


A “CONVENIENT” CHICKEN PIE RECIPE

This deconstructed chicken pot pie is fabulously spooky!

  • For hands :
    • 1 large egg yolk
    • Red gel food coloring
    • 1 package of frozen puff pastry
    • A cookie cutter in the shape of a hand
  • For the filling:
    • 5 tablespoons all-purpose flour, plus more for dusting
    • 5 tablespoons unsalted butter
    • 1 large onion, chopped
    • 2 medium potatoes, peeled and cut into 1-inch pieces
    • 4 carrots, peeled and cut into 1-inch pieces
    • 12 ounces sliced ​​mushrooms
    • 1/3 cup brandy
    • 2 cups of chicken broth
    • 1 cup whole milk
    • 4 cups cooked chicken, cubed
    • 1 cup frozen green peas
    • 2 tablespoons parsley, chopped
    • 2 tablespoons fresh thyme leaves, picked from the stems
    • Hot sauce, to taste
    • Salt and pepper, to taste
    • 1 egg, beaten

Preheat your oven to 400°F. Line two baking sheets with parchment paper. Whisk egg yolk and two drops red gel food coloring in small cup until blended; put aside. Roll out a sheet of puff pastry on a lightly floured surface. Using the box cutter, cut out six hands. Place hands on prepared baking sheets. Using a small paintbrush, paint the red egg yolk mixture onto your fingertips to look like fingernails. Bake the dough for 15 minutes or until golden brown.

In a large saucepan, melt the butter over medium heat. Add the onion, potatoes and carrots and season with salt and pepper. Sauté, stirring occasionally, until potatoes and carrots are tender, about 10 minutes. Add the mushrooms and cook for two minutes. Add cognac and cook for 30 seconds. Add the flour and cook for another minute. Pour in the chicken broth and milk and bring to a boil. Cook until thickened about five minutes. Stir in chicken, peas, parsley, thyme and hot sauce. Return to a simmer and cook for three more minutes. Pour the mixture into serving bowls and cover with a hand of puff pastry.


SPOOKY HALLOWEEN CANDY BARK

Scary good!

  • 3 Candy Melts colors, 2 cups of each color
  • Halloween sprinkles + candy decorations

Preheat your oven to 100°F. Place the three colors of candy melt, each in a double layer, side by side on a silicone lined baking sheet. Place the baking sheet in the oven for five minutes. Remove the pan from the oven and use a butter knife to mix the colors while the fondant candies are still warm. Garnish with Halloween sprinkles, candy eyes, etc. Refrigerate until firm, then break into pieces.


PARTY MIX PUMPKIN SPICES CARAMEL CORN

Pumpkin spiced and full of sweet crunch… Who doesn’t love a mix of party snacks?

  • 4 cups popped popcorn
  • 2 cups Chex cereal
  • 1 1/2 cups small pretzels or pretzel sticks
  • 1 1/2 cup whole almonds
  • 3/4 cup packed brown sugar
  • 6 tablespoons unsalted butter
  • 3 tablespoons corn syrup
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon vanilla extract

Preheat the oven to 300°F. Combine popcorn, cereal, pretzels and almonds in a large baking or roasting pan.

Combine brown sugar, butter and corn syrup in a medium saucepan. Cook over medium heat, stirring with a wooden spoon, until boiling. Reduce the heat to medium-low and continue cooking, without stirring, for another five minutes.

Remove the pan from the fire. Stir in pumpkin pie spice, baking soda and vanilla. Pour the hot sugar mixture over the popcorn mixture in the pan and stir to coat well. Spread the mixture on the mold and bake for 15 minutes. Stir the mixture and cook for five more minutes. Remove the party mix from the oven and spread it evenly on a large piece of buttered foil to cool. Break the party mix into pieces and store tightly covered for up to a week.


CHOCOLATE COATED APPLE POPS

Perfect for a less guilty candy. Decorate chocolate covered apples with leftover chopped Halloween candy after Halloween!

  • 4 large apples
  • 1 cup dark chocolate chips or chunks
  • 1 cup milk chocolate chips or chunks
  • 1 cup white chocolate chips
  • 3 tablespoons coconut oil
  • Caramel, for drizzling
  • Melted white chocolate, for drizzling
  • Halloween sprinkles or your crushed candies of your choice

Place the chocolate chips in three separate bowls and heat each bowl in the microwave on 50% power in 30 second increments until melted. Add 1 tablespoon of coconut oil to each bowl and stir until smooth.

Stand the apples upright on a cutting board and cut them into 1/2-inch slices. Using a paring knife, make a small incision at the bottom of each apple slice. Insert a Popsicle stick into each apple slice.

Line a large baking sheet with a silicone baking mat or parchment paper. Dip the apple slices in the three melted chocolates and place on the baking sheet. Refrigerate until chocolate sets, about 10 minutes.

Drizzle with caramel and melted white chocolate and garnish as desired. Return to refrigerator until white chocolate and caramel set, about 5 minutes. Serve immediately or store in the refrigerator.

This segment aired on KTLA Weekend Morning News on October 23, 2022.

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