Spooky Recipes for a Bewitching Meal

For those of you mortals who were unable to come to my Halloween Cooking Event at the Hastings Ranch Whole Foods Market, here are the recipes. If you were one of the 70 kids who came, thanks for coming. I hope you had as much fun as I did. I know we ran out of recipe cards so here they are.

Mummy’s Rags by Chef Sonia at Whole Foods Market

AKA – Wheat Tagliotelli pasta with Alfredo Sauce.

I use a rotisserie chicken from the store to simplify my life a bit. I figure any bit helps. An adult will have to debone the chicken. I pull off the meat and set it aside then chop it into bite size pieces for the pasta all at once. I take some of the leftover steamed cauliflower and puree it up with some milk and add it to the alfredo sauce just to sneak in some more goodness.

Hardware- pot to boil pasta, wooden spoon for stirring the noodles, ladle, bowl to hold the pasta, knife to slice olives, cutting board, juicer, steamer, pot to steam, zester

Software- Deboned “no salt added” rotisserie chicken, your family’s favorite alfredo sauce, 2 C cauliflower, lemon, freshly ground nutmeg, sweet onion, green Spanish olives w/pimento, wide flat wheat pasta, circle shaped rice crackers

Steps for Kids to do

  • Wash your hands for 20 sec with soap. Read all directions and gather materials needed.
  • Put water in the pasta pot and cook the noodles according to the directions. Drain the noodles in a colander.
  • Steam the cauliflower, let it cool, and puree in a blender.
  • Peel the onion and cut into large cubes and puree in a blender
  • Pour the alfredo sauce in a sauce pot. Add the cauliflower, chicken, and onions.
  • Cook on medium heat til onions are done. Add some fresh lemon zest, 3 teaspoons lemon juice, and pinch of freshly grated nutmeg.
  • spread the pumped up alfredo sauce all over the pasta using a ladle.
  • Place 2 crackers on the pile of noodles as eyes.
  • Have an adult help you cut the olives into circles. Place an olive circle on each cracker as pupils.
  • Congratulations you have made a Halloween dinner masterpiece. Enjoy!

Dracula’s Coffin by Chef Sonia at Whole Foods Market

AKA – Carrot, Cucumber, and Avocado Roll

Hardware- cutting board, wooden spoon for spreading out the rice, plate to have all your veggies on, sharp knife, bamboo sushi mat, small bowl of water

Software-Sticky rice (I like to mix half brown and half white), chopped carrots, toasted sesame seeds, shredded Persian cucumbers, avocados, nori (not the salted toasted one)


  • Mix together the different rices and sesame seeds.
  • Lay a sheet of nori on your bamboo mat.
  • Spread rice on the bottom 1/2 of the nori sheet. You can dip your fingertips in water and use them to flatten out the rice.
  • Sprinkle the carrots on the rice up to the middle of the rice
  • Lay a small row of avocado slices at the very bottom of the rice.
  • Lay a thin row of cucumbers on the avocados.
  • Roll the bottom of the bamboo mat along with the ingredients over on itself tucking the nori in. As you press the nori in, pull the bamboo mat away and continue the rolling motion to roll up the nori like a sleeping bag.
  • Place the roll seam side down on the cutting board and cut into bite size pieces. If rice is sticking to your knife, dip it in a glass of water.

You can substitute other veggies in this roll. This is a great way of stretching your rotisserie chicken into another meal. Just shred it into strips and add it on top of the cucumber. This is my kids favorite lunch/dinner.

Crunchy Skeleton Rib Bone with Dirt by Chef Sonia at Whole Foods Market

This is a super easy recipe. The hardest part is remembering to freeze the bananas a day ahead of the party.

Hardware- microwave, glass bowl or tall mug, spoon, plate, Ziploc sandwich bag,

Software- white chocolate wafers, baby bananas, coffee stir sticks, chocolate graham crackers.


  • A day before the party, peel your baby bananas and slowly push a coffee stir stick in through the length of the banana. Try to keep your stick in the center of the banana. Continue until you have enough banana pops done.
  • Lay out a piece of plastic wrap and lay your finished bananas on the bottom half allowing the stick to hang off over the edge of the plastic wrap. Fold the top half of the plastic over the bananas so they are covered. Then roll the bananas up like a sleeping bag so they are easier to fit in the freezer. Or lay them on a cookie sheet and freeze.
  • Right before you are ready to dip them. Get your chocolate ready.
  • Pour the chocolate wafers in the mug and microwave it on half power for a minute. After it stops, stir the chocolate and if it isn’t smooth and creamy, microwave it again at half power for another 30 seconds, ect.
  • Meanwhile have your little chefs put a graham cracker square into a Ziploc bag and smash it up with their fingertips. Pour the crumbs onto a plate
  • Pull the frozen banana pops out of the freezer and unwrap them from the plastic.
  • Holding the stick tightly, dip the banana into the chocolate then roll it around on the plate so the graham crackers stick all over the chocolate.

If you can fit the banana pops into a Tupperware that fits into your freezer, then you can skip using plastic wrap. The go Green option.

Witch’s Brew by Chef Sonia at Whole Foods Market

This makes a fun afterschool treat and is a nice alternative to sodas for a party

Hardware- ice cream scooper, cup, straw, flatware teaspoon,

Software- Vanilla Frozen Yogurt (ghost guts), Orange juice, (Frankenstein’s spit), Whipped topping (mummy brains), Sugar sprinkles ( ground vampire fangs), Marchino cherries (bloody eyeballs)


  • Put one scoop of frozen yogurt in a cup
  • Pour orange juice in the cup
  • Add a spoon of whipped topping
  • Sprinkle a pinch of colored sugar
  • Plop in a cherry and a straw.
  • Give a toast of Happy Halloween. Boo !
  • Enjoy

I hope you have enjoyed the demo and feel confident about trying these recipes. To see more recipes check out my kids cooking blog www.chefsonia.wordpress.com

I can be reached via email at snugglebunnysc@yahoo.com

You can find me at the La Canada Flintridge Community Center teaching my cooking classes. Young Cooks and Great Books. My next class is a Gingerbread house workshop on Dec 4. To enroll for my class go to www.cclcf.org

I am also available to teach at boy scout, girl scout meetings and at birthday parties.


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