We thought we'd get creative this Halloween and put together a selection of ghoulishly good recipes for you all to try this weekend.
Severed Toes in Bandages 
KATE SEARS
Ingredients
- 1 box refrigerated pie crusts
- Sausages
- 36 almond slices
- 1 large egg
- Ketchup, for serving
Method
- Heat oven to 450°F. Line a large baking sheet with nonstick foil. On work surface, unroll a pie crust and, using a pizza wheel, cut crust into 3⁄8-in. strips.
- Working with 1 frank at a time, wrap one-half to two-thirds of the cocktail frank with a dough strip (like a bandage), cutting the dough to fit. Repeat with remaining franks. Arrange on prepared baking sheet.
- Using a small paring knife, make a horizontal slit on the unwrapped end of each frank, and insert an almond slice into the slit to resemble a toenail. Brush dough bandages with egg wash.
- Bake 10 minutes, or until pastry is light golden brown. Serve immediately with ketchup.
Graveyard Chicken Enchilada 
ETHAN CALABRESE
Ingredients
- 2 cup shredded pepper Jack cheese
- 1 cup enchilada sauce
- Chicken breast, shredded
- 12 oz. cream cheese, softened
- 1 can green chiles
- 1 tbsp. taco seasoning
- 4 flour tortillas
- Tortilla chips, for serving
Method
- Preheat oven to 350 degrees F. In a large bowl, combine pepper jack, enchilada sauce, rotisserie chicken, cream cheese, green chilis, and taco seasoning.
- Transfer dip to a cast-iron skillet and bake until warmed through and bubbly, 20 to 25 minutes.
- Meanwhile, make tortilla graves: Cut tortillas into grave shapes and place on a baking sheet. Bake until sturdy, 5 to 7 minutes.
- Top dip with shredded lettuce and insert graves. Serve with tortilla chips.
Mummy Meatballs
Ingredients
- 500g minced beef
- 1/4 cup minced onion
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp. chopped fresh parsley
- 1 large egg
- Salt
- Freshly ground black pepper
- 1 tube crescent roll sheet
- Yellow mustard, for decorating
Method
- Preheat oven to 400°. Line a large, rimmed baking sheet with parchment.
- In a large bowl, add beef, onion, breadcrumbs, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a wooden spoon until well combined, then shape into 1” balls. Place onto baking sheet and set aside.
- Slice crescent sheet in half widthwise, and then into long, thin strips. Wrap a piece of dough around meatballs to resemble a mummy, leaving a space to make eyes later on.
- Bake until meatballs are cooked through and dough is golden, about 15 minutes. Cover sheet with foil if dough starts to get too dark.
- Make two mustard dots for eyes on each mummy meatball and serve.
Eyeball Pasta
KAT WIRSING
Ingredients
- 500g minced beef
- 1/2 medium onion, finely chopped
- 1/4 cup bread crumbs
- 2 cloves garlic, minced
- 2 tbsp. chopped fresh parsley
- 1 large egg, beaten
- Salt
- Freshly ground black pepper
- 500g spaghetti
- 1 1/2 cup marinara, warmed
- Mozzarella, cut into rounds
- Black olives, sliced crosswise into rounds
Method
- Preheat oven to 400° and line a large, rimmed baking sheet with parchment.
- In a large bowl, add beef, onion, breadcrumbs, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a spatula or your hands until well combined, then shape into 1” balls. Place onto baking sheet.
- Bake until meatballs for 13 minutes, then to each meatball, add a piece of cheese and olive to create “eyeballs.” Bake until cheese is melty, 2 minutes more.
- Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package directions until al dente. Drain and transfer to platter.
- Pour warm marinara sauce over spaghetti, then scatter with meatballs.