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6 HALLOWEEN SPOOKY FOODS FROM OUR PAST SHOWS
Oct 30, 2025
6 HALLOWEEN SPOOKY FOODS FROM OUR PAST SHOWS 00:00 - 04:24 cinnamon roll intestines 04:25 - 08:56 skull meatloaf 08:57 - 13:40 ghost potatoes 13:41 - 23:02 spider taco ring 23:03 - 32:30 jack-o-lanterns 32:31 - 38:37 cauldron snack mix #catherinesplates #halloween #halloweenfoodideas
View Video Transcript
0:01
Welcome to our Halloween spooky food show.
0:08
I like Halloween. We've got great recipes coming at you right now.
0:14
And only the brave get candy when they come to our door.
0:20
Our first Halloween spooky food is cinnamon roll intestines.
0:27
Yeah. Yummy. The kids are going to love this one. Wait a minute. Why you make me open?
0:35
So, what I'm going to do is grease our baking dish. Now, we're using a cast iron skillet because, you know, it just
0:41
looks like the part, right? So, I'm going to take some Crisco shortening,
0:48
piece of paper towel, and we're going to grease it while Thomas, y'all know my
0:54
husband, he's going to try to open these cans. I ain't got no nails.
1:00
nice and greased.
1:06
Okay. So, what we're going to do is unroll. Now, we're going to save this for later
1:12
and we're going to show you what we're going to do with that. Depending on the size of dish you use is to how many
1:18
packs of cinnamon rolls you're going to need. Now, what you're going to do
1:24
is take one. You're gonna find the start of it. That's what's spooky. There is
1:30
none. We're gonna unroll it and then we're going to make intestine shapes out
1:36
of it. Leave some space in between because these will puff up in the oven.
1:42
So, you're going to kind of snake them all along your baking dish.
1:52
Shape them up. We can go that way with them. We can start over here with them. Attach it and then drag it around.
1:59
I managed the good one. He did. You did a good job. This is for me.
2:06
Put one right in the center. We don't know what that is. There we go. And we'll just have it go up into the
2:13
stomach. There we go. We're going to fluff up our cinnamon
2:19
rolls a little bit. We're going to add some half and half or you can use heavy whipping cream. We're just going to use
2:25
about 3/4 of a cup. Pour it all in between the rolls here, the intestines.
2:38
All right, we're going to cook these per the directions on the back of your cinnamon roll package and then we're
2:45
going to pull them out. Now, we've got something really special we're going to do to them. key.
2:51
While our intestines are in the oven, we are going to take those two batches of
2:57
icing mix here. We're going to put them into a small bowl.
3:04
Now, we're going to add in half a cup of strawberry jelly.
3:10
It's going to give it some delicious flavor, plus it's going to give it that color we need. And then Thomas is going
3:17
to take my famous whisk. If y'all didn't see that, Joseph used it. I played a trick on him on the eggs
3:24
amiggas video. So, he's going to combine this together once I get the jelly in there.
3:32
All right, give that a big whisk. I wished I had a big whisk.
3:38
You give me as little one. I think we're going to add in some food coloring. Yeah, it's not quite as red
3:45
enough. You want this red.
3:51
You're going to want to drizzle on our baked cinnamon rolls intestines while
3:56
they're still hot.
4:02
All right, we're going to take a spatula. We're going to kind of smooth that out. And then we're just going to make some
4:08
zigzag motions with the jelly and the squeeze bottle. There you go. Putting
4:14
little spurts everywhere. There's our Halloween cinnamon roll
4:21
intestines. We're moving on to the next food.
4:26
Y'all ready to make meatloaf skull with ghost potatoes?
4:32
Yeah. We're going to start in a large bowl with two lbs of ground chuck, ground
4:37
beef, whatever you got. Just break it up. To that, we're going to add three
4:42
eggs. Now, this recipe is my Cracker Barrel
4:48
meatloaf recipe that we're going to be using. Oh, you want me to crack them first? Yes, crack them in.
4:54
You didn't say it. Now, you can use any meatloaf recipe you like for this recipe.
5:01
And I hit it a little too much. Get you some better help in the kitchen. Hey,
5:07
leave me alone. All right. So, we're going to crack three eggs into a small bowl and just we're going to whisk it
5:13
up. Now, while he's adding that, I'm going
5:20
to add in 1 and 1/2 cups of Ritz crackers that we crushed up.
5:30
We're going to add in half a cup of milk, one tablespoon of wishes, and then he's
5:37
going to add in three cups of shredded cheese.
5:43
Now, what we got right here is half of an yellow onion, diced, half of a bell
5:49
pepper, diced. And then we have one teaspoon of dry oregano, one teaspoon
5:54
dried thyme, one teaspoon garlic powder, two tablespoons of parsley flakes. We got
6:03
half a teaspoon of salt and then eighth of a teaspoon of black pepper. And Thomas is going to put that all into
6:09
here. I'm going to put on some kitchen gloves and then we're going to mix this all
6:15
together. Y'all have fun with this one.
6:23
Now, I'm going to go have a cup of coffee. It's going to take a minute to get this mixed up. Let's go. Okay, we got a good
6:30
mix on it. Now, I had sent my husband to go find Pam. We're going to lightly spray the pan.
6:38
Just lightly. We got some cheese in the mixture here, so we don't want it to stick. So, we're going to place all of
6:43
this meat mixture on top of the pan. Use a big deep pan for this.
6:51
All right, we're going to take the bowl out of the way. Now, what you want to do, we're going to shape this into a
6:57
skull. And then the skull is kind of big at the front right here. And then we're
7:02
going to come down and we're going to do that. All right. Does that look like a skull?
7:08
I'm going to take a spoon, make a little hole right here where I'm going to put the eyes. I'm going to show you what
7:14
we're going to use for those. Then we have the nose. So, with the mouth, I'm actually going to cut out.
7:22
There we go. We can make a meatball with that. Now, I'm going to have my husband bring
7:28
over the onions. Now, we already sliced these. We just took a really small onion that we can find and we sliced them
7:35
pretty thick. Now, these are going to be the eyes. So, we're just going to press it. And
7:41
then we'll put that one over here. And just press it. Doesn't that look fun already? The other half of the onion I
7:49
just kind of chopped up and then made little petals with just pull them apart.
7:55
And what you can do, place these right in the mouth part there as teeth.
8:03
All crooked teeth. Right. These are going to roast
8:08
and look all decayed. All right. Are y'all seeing that? Look
8:13
at that. Get your kids involved. Won't they have fun doing this?
8:20
There we go. Oh, look at that. We're doing good. We're going to take some slices of bacon. Now, we cut them into
8:27
strips and just cut those in half. We're not cooking them yet. They're going to cook on top of the skull. And then we're
8:33
just going to strategically place them around like a mummy.
8:39
Y'all, is that just the coolest thing ever? And we still got a few things left
8:44
to do to it. Thomas is having fun, aren't you?
8:50
Maybe. All right, I think we got enough on there. Let me show you how to make our
8:58
ghost potatoes. I'm using small Yukon gold potatoes. I'm
9:03
going to cut these lengthwise. So, we have thin potatoes
9:10
like that. Now, I've already washed and dried my potatoes. I'm taking a carrot
9:16
peeler or you can use a melon baller, but this is smaller and it works fine. So, what you want to do,
9:23
just go in and then we're going to twist, twist, twist, twist, and pop out
9:31
one eye. And then we're going to go in, twist, twist, twist, then pop out
9:36
another eye. And then we're going to go in and we're going to twist really big
9:42
to make the ghost mouth. Now I'm going to put this one with these.
9:52
I'm going to take a little bowl. I'm going to put a little bit of oil in. Just some cooking oil.
9:59
We're going to place the ghost potatoes all around the skull. Let my husband do
10:04
that. I bet he'll have fun. And then while he's doing that, I'm going to take some oil
10:13
and just kind of place them over the potatoes. Just dab dab dab.
10:21
And these are going to roast beautifully. We're going to season.
10:27
We got my husband's favorite salt here. What is it? Celtic salt.
10:33
And then we're going to season with some black pepper, little bit of garlic powder,
10:41
little bit of onion powder. You got to flavor your potatoes up.
10:47
Come on over. I know you got a surprise.
10:52
I have my cauldron. He does.
11:00
Oo. All right. Need more blood and guts.
11:11
Got a head wound. Pat it on. Get it on that bacon, too. Make that bacon taste good. It'll crisp
11:18
up with that sauce. Okay. His secret sauce here.
11:23
Oh, you're going to tell. It's part of the recipe, the Cracker
11:29
Barrel Meatloaf recipe. So, we've got half a cup of ketchup, half a cup of
11:35
brown sugar. Yep. And then some mustard, about one teaspoon. Mix it all up. We're baking
11:40
this in a 350 degree oven for about 1 hour. Now, you want to check it and make
11:46
sure you have an internal temperature of 160° or that it's cooked through. It could take another 10 or 15 minutes
11:53
after that time. Just check it out. Those potatoes are going to be nice and roasted. Okay. What do y'all think of my
12:00
skull meatloaf with ghost potatoes? We're digging in.
12:07
Put on my plate, girlfriend. Woo! Nice and tender. Let's go in for a
12:12
bite. All right. First off, let's get that potato right there. Y'all look how
12:18
tender these are. Oh yeah. We're going to try the meatloaf first.
12:28
That good. That's good.
12:33
Potato. Oh, that's ghoul.
12:41
That's ghoul. That's a good one. All right. Woo. That is good.
12:47
That is delicious. You don't get none.
12:53
We're going to dive in to our cinnamon roll intestines.
13:01
Give that a try. M
13:08
I'm ready to try that. That jelly in there. Go ahead and just put it on a plate.
13:19
Can't get a hold of it. There we go. Woo! Piece of intestine.
13:25
All right, got your fork.
13:32
Yep. That jelly.
13:39
That's pretty good. That's good. Welcome back to our annual spooktacular
13:47
food show. Y'all ready to be scared?
13:53
We are going to make a spider taco ring. If you've never heard of a taco ring,
13:58
it's like ground beef taco flavors rolled up into crescent rolls. It forms a ring. Ours is going to be in the shape
14:05
of a spider. It's going to be like really fun for your table for dinner time,
14:13
Halloween. All right, I'm going to be browning up and breaking up some ground beef. We got one pound in a large
14:19
skillet. Thomas over there with that knife. He's gonna be chopping up an onion.
14:26
Feeling stabby today. Just kidding.
14:32
We're switching places. He's like, "How about you cut the onion and I'll do the ground beef." So, that's what we're
14:37
going to do. We cut off both ends of the onion. We're peeling off the outer layer. We got to get Thomas back in the
14:44
kitchen. I did the hard part. He's He's like out of here. All right.
14:49
All right, we just took out all that outer layer. With Halloween coming up, y'all let us know what was your favorite
14:55
Halloween candy that you would get in your bag when you would trickor treat. Mine was always mini candy bars. When
15:01
they gave those out, you always know which house to go back the second time around. I did like the circus peanuts. How many
15:09
of you remember those? Once I get this onion chopped up, we're going to add it to the ground beef. Woo!
15:15
Watch my fingers. That would definitely be a Halloween treat
15:20
or maybe a trick. Always push those fingers in when you're chopping an onion. All right. Do y'all remember
15:28
costumes? Which ones you wore when you trick-or-treated?
15:34
Maybe you were a ghost. Like this one right here. Look at it. Looks like it got caught
15:39
with his hand in the cookie jar. We're going to finish browning up the ground beef, softening down the onion, and then
15:45
we're going to drain any excess grease out of the meat there. I don't know. It don't look like there's
15:51
a lot in there before we season it up. Here you go.
15:56
Hey, speaking of ghost,
16:01
can you see the ghost?
16:08
Yep. It's Coca-Cola. Show them the bottle. It's right here.
16:15
We split it. Okay. We're just taking some paper towels. We're draining out the grease. This is a really easy way to
16:21
do that. We're going to add in three tablespoons of taco seasoning, which is equal to a
16:30
packet of taco seasoning that you can get from your store. This is a homemade blend here. Look at that. Doesn't that
16:36
look nice? No additives, preservatives, or any of that stuff in there. Just good stuff. One,
16:44
two, and three. Think you need to make some more.
16:50
Yeah. This is a big batch taco seasoning that I make. It lasts for a lot of
16:56
recipes. You can make your own. I have a recipe for it on my recipe blog, catherine's plates.com.
17:03
It's Big Batch Taco seasoning and it's yummy. Yeah. Okay. We're going to add in about
17:09
1/4 cup of water. Woo! My Halloween coffee cup.
17:19
All right, we're going to stir that all in. We're going to let it simmer for just a few minutes. We've got our round
17:25
pizza pan out. And then you're going to need just a round bowl. Pretty good
17:31
size. This might be a 6 inch, I think. Right. Six or seven inches. Yeah, something like that. So, you're
17:36
going to place this on the center of your pizza pan upside down.
17:41
Okay. We're using two cans of crescent dough. You want the triangles. Now,
17:48
these are the eight big rolls, so that's totally fine. So, we're going to start opening these up.
17:54
Whack it on your counter. There you go. This is the scary part right here.
18:02
Halloween right here in tube.
18:07
Now, we have two packs. So, one pack will go on half of it. Now, you want to overlap these about halfway. So, Thomas
18:14
is going to show you right here. You got one. And then you're going to take the other one and overlap it. Now, when I
18:21
say overlap it, we have the big end at the bowl and the tip of it overhanging
18:27
off the pan for right now.
18:36
There we go. That looks good. Okay. Now, what we're going to do is take the meat
18:41
mixture that we've already browned up with the onion and drained and added the seasoning to it, and we're going to put it all around the bowl along the outer
18:50
edge of our our crescent here. And since I'm doing it, don't expect
18:56
perfection. How's Thomas doing, you guys? We're going to smoosh it down so we can get
19:01
that bowl out of there. All right, let's take the cheese. I don't hear yays, y'all.
19:08
We're going to put the cheese around. We're going to pop the bowl out. There
19:14
we go. Take each tip of the crescent roll, wrap
19:20
it around the meat and the cheese, and push it underneath the inside of the
19:25
circle. Just push it on underneath. I'll let you do that. So take it. Yeah. You want to leave some edging there so
19:31
you can see the inside of this. Okay. Push it down. I'll clean up a little bit while you're
19:37
doing and you just keep doing this till you go all the way around.
19:43
Now we have another can of crescent roll dough. And I'm going to show you what we're going to do with that. So you need three of them for this whole recipe. I'm
19:50
trying to move these out of the way a little bit. There we go. There we go. What do y'all think?
19:56
That's freaking awesome. All right. While we're waiting for the oven to preheat, we're going to lay a piece of
20:01
parchment on another sheetpan. Just a regular sheet pan that will hold eight
20:06
croissants. We're just going to pull them apart. So, you're going to start on the long edge and you're going to roll
20:13
all the way to the tip and then put them where they have room
20:19
to grow. It's like a cigar. Gotcha. Yeah. Take the long edge, roll it to the
20:26
tip. Bend these a little bit.
20:32
All right, we're going to pop these in the oven. It's been preheated at 375°.
20:38
The regular crescent rolls right here are going to take about 10 to 13 minutes. Keep an eye on them. You want
20:44
them nice and golden brown. The taco ring is going to take a little bit longer, maybe five or seven more
20:50
minutes. Just keep an eye on it. You want it nice and golden brown. All right, we're going to be back. We're gonna jazz this up and make it a spider
20:58
taco ring. We're going to show you how we're going to serve it up.
21:04
Okay, look at our taco ring. Now, we've cooled it down that way it wasn't hot on
21:10
the pan so that we can build our spider. Now, remember our crescents?
21:15
We're going to take them. We're going to build the legs. Eat them. Yeah, we're going to build the legs. So,
21:21
we're going to put them like that. All right. And put one back here.
21:28
And then one right here. And then Yay. This one's for me. No, he'll be missing a leg here. There we
21:35
go. Maybe he's a pirate. Oh, now we got to build a face. Sour cream going right there.
21:44
We only want it on oneird of the circle. You want to get a spoon. We'll smear
21:50
that out a little bit. Now we got some eyeballs.
21:58
We're using whole olives. And there's the pitted part right there. So it looks like eyes.
22:05
We're going to put some guacamole right here above his head. If you don't have guacamole, you can put some shredded
22:11
lettuce right there. Okay. Right here. We're going to put some tomatoes or you can put some pico,
22:17
which is what we're doing. What's more scarier than a spider? My ghost.
22:23
We're gonna cut into this and we're gonna give it a try for you.
22:29
A little bit of guac on top.
22:34
There we go. Little bit of sour cream. We're going to doll up that on top. There we go.
22:41
Our olive. What do y'all think of our spider taco
22:46
ring? We're going to give it a try for you. There we go.
22:51
Got it.
22:59
That's good. Mhm. Welcome back everyone. Today we are
23:06
going to make orange jacko'lantern stuffed bell peppers. Perfect for fall,
23:11
for Halloween. Wouldn't these be cute on your dinner table? And also, you can
23:17
make these for Thanksgiving if you want. We're going to make some faces. Not at me. We're going to put them on the
23:23
peppers here. Before we start the peppers, you want to make sure that you have some water on the back burner in a
23:28
large pot. We're going to bring that to a boil. That way, we can soften the peppers when we get to that point. And
23:33
then we're going to go ahead and start making our rice cuz it takes about 20 minutes. So, I've got a medium pot.
23:38
We're going to put it over high heat. We're going to add in one cup of chicken broth, one cup of water.
23:47
We're going to bring that to a boil. Now, I get questions in my comments about the rice, whether you should rinse
23:53
your rice or not. My mom never rinsed the rice in rice dishes. So, that's how
23:59
I did it. I just didn't rinse the rice. I've tried it a few times and really I don't see a difference. So, I don't even
24:05
go through that step. Now, on some recipes, I do just to show you that you can rinse your rice if you want to do
24:11
that. I'm not going to do that. So, I am using a white long grain rice and we're going
24:19
to add that one cup of it to our boiling liquid.
24:27
We're going to stir this up. Place a lid on. We're going to turn our
24:33
heat down to a low. We're going to cook this for 20 minutes. Now, over here, my
24:39
water is coming to a boil. So, we're going to go ahead and start with the peppers and make our faces. I'm using
24:46
four orange bell peppers. I've already rinsed them off and kind of dried them off. You want to make sure that they
24:52
stand up. That one's not. So, what we're going to do is take it. We're going to bring it over to our board and we're
24:57
going to cut off just the tip of the bottom that's keeping it from standing
25:02
up. That's a perfect stand right there. What we're going to do is you want to take off the tops of your peppers. Keep
25:09
the stem because that's gonna be the top of our jacko'lantern. So, come close to the edge of your
25:15
pepper right here and go down
25:20
just like that. Hang on to the top. You're going to go in and we're going to cut off the
25:27
attachments to the pepper and the seed pocket. Go all the way around. And we're going to pop that out.
25:34
Remove it. And then if you want to get any more of that membrane out and just go in, peel it out. There we go. Let's
25:41
make some faces. Jacko'Lantern has two eyes. So I'm going probably put one right here, one right here. So we're
25:46
going to make a just cut a triangle for the eye. Just be very careful. So I'm going to go in like that. Go all the way
25:52
through your pepper. I'm going to do it on this side. And then I'm going to come on the bottom of it and make sure it
25:57
goes through. And then we're going to pop that out. Can youall see the eyebone right there? Now we're going to do the
26:03
other one. Put it right next to it. See the two eyes? We're going to give it a
26:08
nose. You know, your kids might want to get involved. That's for sure. There we go. Then we're going to give it a mouth.
26:14
Probably just give it a little jag mouth there. We're going to pop that out.
26:24
All right. Let's place this in the boiling water.
26:31
[Music]
26:40
We're going to put the lids in. Soften those down, too.
26:48
Five minutes. All right, let's check our rice. Perfect.
26:54
Our rice is nice and cooked. We're going to turn the burner off. Let's make that delicious chicken mixture. It's going to
27:01
have like a fajita Mexican flare to it. I've got about 1 and 1/2 cups of
27:06
chicken. You want to make sure that it is cooked chicken. Now, we've pulled this off of a rotisserie chicken. I'm
27:13
just going to dice it up very finely. That way, it'll fit into our peppers. Then, once we get that put into a large
27:20
bowl, we're going to add some other stuff. Depending on how many peppers you're
27:27
making, it'll determine how much of the mixture you'll have left over. And that's totally fine if you have mixture
27:32
left over because we're going to put it in the bottom of the baking dish. That will hold the peppers up. It'll give
27:39
more mixture for people on their plate. They want more of the mixture. Bring our bowl over. I'm going to see if I think
27:46
this is going to be enough. Now, I've already turned off my peppers
27:52
so they don't overcook. We don't want them to fall apart. And at this point,
27:57
you can drain your peppers, dry them off a little bit, and get them ready. Now, this was two chicken breast off of the
28:04
rotisserie and some dark meat. So, it's about how much. If you want to make
28:09
your own chicken, you can bake it, you can boil it, you can cook it in the crock pot the day
28:16
before or in your Instant Pot. Just make sure you flavor it before it goes in.
28:24
Right to that, I think I'm going to add half the rice. Kind of crisped on the bottom there. I left it in the pan, but
28:30
that's totally fine. Just kind of determine how much you want in there. About 2/3 of the rice that we made went
28:37
in. I'm going to take one can of diced tomatoes. We're going to drain it. We
28:44
don't want too much liquid in there. Now, if you have Rotel tomatoes, you can add that can instead of just the diced
28:50
tomatoes. I'm going to be adding in 4 ounces of mild green chilies that are already chopped. I'm going to give this
28:56
a Mexican flare. This recipe right here comes from my blog, catherine'splates.com,
29:02
for chicken fajita stuffed peppers. The only difference is is that we made these
29:08
into jacko'lantern pumpkins. We're going to add some taco seasoning. Couple of
29:14
tablespoons. My recipe calls for three. This is my homemade blend or you can even use one packet that you can get
29:21
from your store of your favorite brand, your favorite flavors. U this is kind of a mild medium flavor right here. You can
29:29
doctor that up if you want. You can find this recipe right here on cathersplates.com. Also, just look up
29:36
big batch taco seasoning. Makes a lot so that you always have it on hand. Plus,
29:42
there's nothing added to it. No additives or preservatives or anything like that. What you see is what you get.
29:48
We're going to add in cheese to hold it all together. I got a Mexican cheese blend here. About
29:56
one cup. Let's mix this all together. You can have this recipe if you don't
30:01
want to really have a mixture down on the bottom and have extra once the mixture is nice and combined. And I
30:07
mean, you want it to where it's going to form.
30:13
That's good. Going to add in just a little bit of chicken broth for flavor and also to get that mixture nice and
30:20
combined. There we go. That's looking good there. Let's bring over a 9 by13 casserole
30:27
dish. We're going to spray it with some non-stick cooking spray.
30:34
We're going to place some of the mixture on the bottom. This will help hold the peppers in place.
30:40
That's good. Oh, those peppers smell good. Now, use your tongs.
30:48
Place it right into your baking dish. There we go.
30:55
We go. Let's stuff these. Pack it in. Aren't they cute?
31:04
There we go. I think we got it all out. All right. What we're going to do is place the lid on.
31:13
I've got my oven preheated at 375°. We're going to put these Jacko lanterns
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in the oven and bake these for about 15 to 20 minutes until everything is heated through. Oh, it's going to shrivel up
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the peppers a little bit more and give them really that jacko'lantern feel. Okay, I'm going to be back. I'm going to
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show you how I'm going to dish these up. Here's our jacko'lantern stuffed orange bell peppers. Aren't those cool looking?
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Perfect for a Halloween, a fall meal, winter.
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And little extra mixture there. And my other
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pepper. Let's give these a try. I'm just going to take some of that mixture that cooked with the peppers. I don't want to
32:00
cut them up just yet because I want who's going to eat these to enjoy the look of it. That way they can eat right
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out of the pepper. And you know who they are. I've got four bell peppers. My husband
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and me. I'm going to take two of them over to my kids with some of the extra mixture here. They're always looking for
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extra food. All right, here's my bite.
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That's good. Love those Mexican flavors in there. Hello everybody and welcome to
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our special show called Hocus Pocus Snack Mix in Our Cauldron. Happy
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Halloween. I've got my husband in the kitchen, Thomas.
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I couldn't do this without him.
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All right, we're going to bring you up close. We're going to show you how to build a quick snack mix cauldron for
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your Halloween party or just have it at home watching a scary movie, which we're
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going to do tonight. Piece of candy. Leave it to him to find the candy. All
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right, let's put this one together. All right, you always got to start off
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with a bag of check mix. We're using chocolate and vanilla
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flavored check mix. Or you can use life cereal if you want to do that. Life cereal.
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They got vanilla life cereal. You can do that. It's Halloween. Wouldn't it be better
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with that cereal? Lump of He's behind. Okay. The next thing we're
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going to put in all of it. Yes.
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All right. We've got some honey roasted peanuts. Who doesn't like that in a bowl of snack
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mix? Whatever flavor you want. Yeah, he's going to love the honey
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roasted. All right, there. The rest are mine. Put them in there.
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That's good. You got some good old gold pretzels.
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Now, you got to quality sample your stuff. Yes, you do. These are tiny twist.
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Salty. That looks good. We want to fill this bowl up. [Applause]
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The people that love cookies, animal crackers. These are coated with a white
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frosting. So, we're going to put those in.
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And I love peanut M&M's. Look at these. This is called a ghoul
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migs. Oh wow. Look at them colors. Look at
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that. That cool. Wow. Oo. Purple, green, orange. Those are
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some ghoul colors for sure. We got another ghoul mix. Now, these are
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the regular M&M's. They don't have the peanuts in them. So, we're going to add those.
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You didn't have this one ready for me.
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Good help. Good help. Just can't find them.
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Y'all let us know down below in the description box what you would put in your ghoul mix. Oh, it's the same same color.
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Yep. Lots of orange. Lots of orange. Purple. I love the
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purple. That's cool. Yeah. Well, all right. We got candy corns.
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Think you can do a snack mix for Halloween without the candy corns.
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All kind of blends together. Is that enough? Uhhuh. I think Rihanna really loves these, so
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we'll save some for her. Yeah. Go away. Already got a sneaky one in the kitchen. Wave high.
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That's our ghoul hand. All right, we got another good snack.
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These are interesting. These are candy apple pretzels. Candy apple.
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Who would have thought? Hey, look. You can cut them. No knife. Oh my gosh. I smelled the apple right away.
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Oh. Oh, here. Let's see what he thinks.
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Dang, that smell that smelled just like an apple. Yes, it does. Like a green apple.
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All right, we're going to add these. What do you think? They good with the pretzel.
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Yeah. Yep. Surprisingly.
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Why not? Why not? That's what they are right here.
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I'm going to take my gloved hands and I'm going to mix this all together. [Music]
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And then we got one more thing that's really fun that we're going to do to this.
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We found these fun little Hershey's fangs. They're cookies and cream. So,
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what we're going to do is place these all inside of the bowl here, like they're sticking out, y'all. I want to
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show you these fangs. Look at that. They look like teeth, right?
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How fun.
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There we go. What do y'all think of our snack mix cauldron for Halloween?
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Piece of candy. All right, I'm going to grab some.
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Surprisingly, those flavors go together. Like all those crunches.
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Y'all let us know down in the comments. What are you putting in yours?
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I'm shocked. Is that perfect for game day? Perfect for Halloween party? Perfect for
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watching a Halloween scary movie at home. Just bowl that up.
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I love it. All right, give us a thumbs up. Comment down below. Happy Halloween. I'm glad
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y'all enjoyed our fun little show that we put for you here. We'll see you on the next episode.
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Bye.
#Baked Goods
#Cooking & Recipes