We absolutely LOVE crock pot ranch chicken tacos. The chicken is so flavorful, tender, and tasty! The slow cooker does most of the work making this a fun and easy meal in October! These tacos can be enjoyed any time of year. Just skip the eyes!

Ingredients:

1. Sour cream 
2. Cream cheese
3. Ranch seasoning – Ranch dip would work as well. Use ½ cup in place of the Ranch seasoning. You could also use our homemade ranch seasoning as well.
4. Taco seasoning
5. Chicken breasts – Chicken thighs or tenders would work equally well. 
6. Blue corn taco shells – This is just a suggestion. You could also use original taco shells, soft taco shells, or even green spinach taco shells.
7. Toppings (optional). I used diced tomato, shredded lettuce, avocado slices, cheddar cheese, olives, and sour cream but feel free to get creative. 

Instructions:

Make the sauce. Mix together 1 cup sour cream, cream cheese, ranch seasoning, and taco seasoning in a medium bowl.

Cook the chicken. Put the chicken in a 6-8 quart slow cooker, stir in the sauce, cover, and cook on high for 3-4 hours. 

Shred the chicken. Use 2 forks to shred the chicken in the slow cooker. 

Assemble the tacos. Divide the shredded chicken between the taco shells. Add whatever toppings you would like. Finish each taco off with 2 dollops of sour cream, cut olive slices into small black circles, and place one in the center of each sour cream dollop.

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More Halloween Recipes

Jack O Lantern Stuffed Peppers

Monster Tacos

Jalapeno Popper Mummies

Spider Web 7 Layer Dip

Monster Tacos for Halloween

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Monster Tacos

Monster Tacos for Halloween! These crock pot ranch chicken tacos feature blue corn taco shells and spooky sour cream eyes!

Course dinner

Cuisine American

Keyword Halloween

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 7 people

Equipment

• 6-8 quart slow cooker
• Mixing bowl
• stirring spoon
• Forks

Ingredients

For the Tacos

• 1 cup sour cream
• 1 cup diced cream cheese, softened
• 2 tablespoons ranch seasoning 
• 1 tablespoon taco seasoning
• 4 pounds chicken breasts 

Taco Toppings

• blue corn taco shells
• diced tomato
• shredded lettuce
• shredded cheese
• sliced avocado
• sliced olives
• sour cream

Instructions

• Make the sauce. Mix together 1 cup sour cream, cream cheese, ranch seasoning, and taco seasoning in a medium bowl
• Cook the chicken. Put the chicken in a 6-8 quart slow cooker, stir in the sauce, cover, and cook on high for 3-4 hours. 
• Shred the chicken. Use 2 forks to shred the chicken in the slow cooker. 
• Assemble the tacos. Divide the shredded chicken between the taco shells. Add whatever toppings you would like. Finish each taco off with 2 dollops of sour cream, cut olive slices into small black circles, and place one in the center of each sour cream dollop.

Notes

Storage Instructions:

Leftovers? No problem! Ensure that the chicken is fully cooled prior to sealing it in an airtight container. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Any prepared toppings should be stored separately (also in airtight containers) in the fridge. Do not try to freeze the toppings. They won’t thaw well. 

Allow the chicken to thaw in the fridge before reheating, if applicable. Next, distribute the shredded chicken evenly on a baking sheet lined with aluminum foil. Cook the chicken in the oven at 350 degrees for approximately 10 minutes or until it is heated through. Short on time? Transfer the chicken to a microwave-safe bowl and heat it in 30-second intervals, stirring between each, until heated through.

Once the chicken is warm, go ahead and assemble the tacos as you normally would. 

The post Monster Tacos appeared first on The Blogette.

Halloween Snack Mix

This Halloween Snack Mix is fun to look at, fun to eat, and it tastes delicious! It’s the perfect combination of sweet and salty. Plus it’s super easy to make, so get the kids involved!

Ingredients:

• caramel popcorn
• pretzels
• semi-sweet chocolate chips
• candy-coated chocolates (or M&Ms)
• nougat caramel chocolate bars (like Milky Way or Snickers)
• Halloween sprinkles

Supplies:

1. measuring cups of various sizes
2. mixing bowls (large and small)
3. spatula
4. parchment paper
5. baking sheet

Instructions:

First, line a baking sheet with parchment paper. Next, toss together caramel popcorn and pretzel pieces in a large bowl. Then, melt chocolate chips on high for one minute in a microwave-safe bowl. Remove from microwave and stir well. If not completely melted, heat again for 30 seconds then stir well. 

After that, pour melted chocolate into the popcorn and pretzel mixture. Stir well until all popcorn and pretzels are covered in chocolate. Pour the chocolate-coated mixture onto the parchment-lined baking sheet in an even layer. While the chocolate is still melted, sprinkle the candy-coated chocolates, and chocolate bar pieces, and sprinkles evenly over top. 

Place the baking sheet of the Halloween snack mix into the fridge for 30 minutes so the chocolate sets and hardens. Finally, break them into chunks and store them in a food-safe storage bag or container. This lasts about 5 days at room temperature (no need to refrigerate it unless it’s really warm in your house). 

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More Halloween Recipes

Halloween Snack Mix

Halloween Snack Mix

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Halloween Snack Mix

Halloween Snack Mix is chocolate caramel popcorn combined with tasty Halloween treats and salty pretzels. A Halloween party treat!

Course Dessert, Snack

Cuisine American

Keyword Halloween

Prep Time 10 minutes minutes

Chill time 30 minutes minutes

Total Time 16 minutes minutes

Servings 8

Equipment

• measuring cups various sizes
• mixing bowls (large and small)
• spatula
• Parchment Paper
• baking sheet
• microwave

Ingredients

• 8 cups caramel popcorn
• 3 cups broken pretzels Break pretzels into pieces before measuring out 3 cups.
• 1 cup semi sweet chocolate chips
• 1 cup candy coated chocolates or M&Ms
• 1 cup chopped nougat caramel chocolate bar (like Snickers or Milky Way)
• 2 tablespoons Halloween sprinkles

Instructions

• Line a baking sheet with parchment paper. Set aside.
• In a large bowl, toss together caramel popcorn and pretzel pieces. 
• In a microwave-safe bowl, melt chocolate chips on high for one minute. Remove from microwave and stir well. If not completely melted, heat again for 30 seconds then stir well. 
• Pour melted chocolate into popcorn and pretzel mixture. Stir well until all popcorn and pretzels are covered in chocolate. 
• Pour the chocolate-coated mixture onto the parchment lined baking sheet in an even layer. 
• While the chocolate is still melted, sprinkle the candy coated chocolates, chocolate bar pieces and sprinkles evenly over top.
• Place baking sheet of Halloween snack mix into the fridge for 30 minutes so chocolate sets and hardens.
• Break into chunks and store in food-safe storage bag or container. This lasts about 5 days at room temperature (no need to refrigerate it unless it’s really warm in your house). 

The post Halloween Snack Mix appeared first on The Blogette.

Spider Web 7 Layer Dip

This spooky Halloween appetizer is perfect for Halloween parties! While this dip is a classic, the spooky spider web on top of guacamole is what sets it apart from the rest! It’s decorated with tomatoes and onions, and it’s the PERFECT web shape on top of smooth guacamole. The taste is fantastic and, quite honestly, addicting! Be sure to save this 7 layer Spider Web Dip on Pinterest, Facebook, or Instagram!

Ingredients

• Refried beans
• Sour cream
• Taco seasoning mix
• Monterey jack cheese, shredded
• Rotel, drained very well
• Ground beef
• Guacamole
• Black olives, sliced
• Salsa

 In a large skillet brown your ground beef, and drain the grease. Add ½ of the taco seasoning to the cooked meat. In a large bowl mix the remaining ½ package of dry taco seasoning with sour cream.

How to Make 7-Layer Dip

In a 7-cup bowl, make even layers of refried beans, sour cream mixture, Monterey jack cheese, Rotel, ground beef, and a top layer of guacamole. Add in desired ingredients to this traditional 7 layer taco dip. Transfer the sour cream into a piping bag with a round tip or a plastic bag with the end of a ziploc bag cut off.

Pipe 6 lines in a star pattern onto your guacamole to start your spider web. Then pipe additional lines in an even circular shape from line to line to create the web. Don’t worry about it being too perfect because it will have a more authentic look.

Create a border around the spider web made up of the remaining shredded cheese, fresh salsa, and sliced olives. To make the spider, cut 4 black olive slices in half to make 8 legs and then line up 4 olive ends to create the body.

Refrigerate your finished 7-layer dip covered for at least 30 minutes before serving. Be careful that the cover doesn’t touch the spider web design. Serve with tortilla chips, potato chips, veggies, or pretzels. Dip recipes are always a hit at parties!

Can I eat this warm or cold?

This 7-layer dip is best served cold or at room temperature. Serve with a large spoon and individual plates. Or, people can dip chips directly into the bowl!

What are substitutions that I can make?

• Substitute the Monterey jack cheese with a variety of other cheeses, such as Colby jack cheese, cheddar cheese, American cheese, mozzarella cheese, or provolone cheese.
• Replace the Rotel with chunky salsa with green onions, peppers, and green chilies
• Substitute ground beef with ground turkey or ground chicken.

More Halloween Recipes by The Blogette to Try Next

• Jalapeno Popper Mummies
• Jack-O-Lantern Stuffed Bell Peppers
• Halloween Snack Mix
• Halloween Punch
• Vampire Champagne

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Spider Web 7 Layer Dip

Spider Web 7 Layer Dip with a spooky little olive spider atop a sour cream spider web on layers of meat, beans, cheese, guacamole, and more!

Course Appetizer

Cuisine American

Keyword 7 layer dip, Halloween

Prep Time 15 minutes minutes

Chill time 30 minutes minutes

Total Time 45 minutes minutes

Servings 7 cups of dip

Equipment

• 7 cup round dish
• skillet
• stirring spoon
• Large Bowl
• pipping bag or zip lock bag
• small knife

Ingredients

• 1 (16) ounce can of refried beans
• 1 (16) ounce  tub sour cream (divided)
• 1 (1) ounce package of taco seasoning (divided)
• 1½ cups Monterey jack cheese, shredded (divided)
• 1 (10) ounce can of Rotel, drained very well
• ½ pound ground beef
• 1½ cups guacamole (fresh or store bought)
• ¼ cup black olives, sliced (divided)
• 1 cup fresh salsa (fresh or store-bought)

Instructions

• In a large skillet brown your ground beef, drain any grease, and add ½ packet of taco seasoning according to the directions on the package. Keep in mind you are only using ½ of the packet at this point so any water added should be cut in half. Set aside once mixed well.
•  In a large bowl mix the remaining ½ package of dry taco seasoning with all but ½ cup of sour cream and set aside.
• In a 7-cup bowl, make even layers of refried beans, sour cream mixture, 1 ¼ cup Monterey jack cheese, Rotel, ground beef, and a top layer of guacamole.
• Transfer the ½ cup of sour cream into a piping bag with a round tip or a ziplock bag with the corner cut out. Pipe 6 lines in a star pattern onto your guacamole to start your spider web. Then pipe the lines in a circular fashion from line to line to create the web. 
• Create a border around the spider web made up of the remaining shredded cheese, fresh salsa, and sliced olives.
• To make the spider, cut 4 olive slices in half to make 8 legs and then line up 4 olive ends to create the body.
• Refrigerate your finished 7-layer dip covered for at least 30 minutes before serving. Be careful that the cover doesn’t touch the spider web design.
• Serve with chips, veggies, or pretzels.

Notes

Storage Instructions:

This 7-layer dip is best served fresh right away but can be stored in an air-tight container in a refrigerator for up to 5 days. You’ll want to make sure you cover the guacamole tightly because access to air is what makes it turn an unappetizing brown color due to the avocados. I do not recommend freezing this dip, it will affect the texture and flavor once thawed. 

Can I make this in a square dish instead of a round one?

Yes, you can make this 7-layer dip in a square dish instead of a round one as long as the sides are high enough to accommodate all of the layers.

The post Spider Web 7 Layer Dip appeared first on The Blogette.

Jalapeno Popper Mummies

These Jalapeño Popper Mummies are the ultimate Halloween appetizer. They are creamy, cheesy, spicy, and wrapped up in a cute mummy disguise. They’re easy enough for a weeknight but festive enough for your biggest Halloween bash. If you’re searching for a quick and easy Halloween recipe that will impress, look no further!

Why You’ll Love This Recipe

1. Festive & Fun – Perfect for Halloween parties and gatherings.
2. Cheesy & Spicy – Cream cheese and cheddar balance the kick of the jalapeños.
3. Easy to Make – Simple ingredients with a big payoff in presentation.
4. Kid-Friendly – Add candy eyes for a playful touch that kids love.

Ingredients:

• jalapenos
• crescent rolls dough sheets
• cream cheese
• sour cream
• bacon bits
• Colby jack cheese
• garlic powder
• onion powder
• red pepper flakes
• black pepper
• small candy eyes

 In a large bowl combine the softened cream cheese, sour cream, bacon bits, Colby jack cheese, garlic powder, onion powder, red pepper flakes, and black pepper until very well mixed.

Instructions:

Transfer the mixture to a piping bag or a zip lock bag with the corner cut to create a piping bag. Fill each hollow jalapeno half with the cream cheese filling and place them on your lined baking sheet about an inch or more apart.

Lay out your crescent roll sheet and using a small knife, cut 16 strips of crescent dough. If you have crescent triangles instead of sheets, press/pinch the seams together forming one sheet of crescent dough before cutting.

Wrap each stuffed jalapeno with a strip of dough in a spiral fashion from top to bottom, leaving a small space at the top of each for the eyes. Be sure to save this recipe on Facebook, Pinterest, or Instagram!

When they are done baking, add 2 eyes to each jalapeno in the space left at the top of each one for the eyes. Serve warm and enjoy!

More Halloween Recipes

Monster TacosHalloween Stuffed PeppersGhost MeringuesHalloween Chip Dip

Jalapeno Popper Mummies

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Jalapeño Popper Mummies

Adorably spooky jalapeños, filled with a cream cheese mixture, wrapped in crescent dough, and baked!

Course Appetizer

Cuisine American

Keyword Halloween, Jalapeno Poppers

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16 poppers

Equipment

• Large Bowl
• stirring spoon
• small knife
• spoon
• baking sheet
• Parchment Paper
• pipping bag or zip lock bag

Ingredients

• 8 jalapenos
• 1 (8 ounce) package of crescent dough sheets (different from crescent rolls)
• 1 (8 ounce) package of cream cheese, softened
• 3 tablespoons sour cream
• ¼ cup bacon bits
• ½ cup Colby jack cheese, shredded
• ½ tablespoon garlic powder
• ¼ tablespoon onion powder
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 32 small candy eyes

Instructions

• Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
• Slice each jalapeno lengthwise and use a spoon to scoop out the seeds and create a hollow space in the jalapenos.
• In a large bowl combine the softened cream cheese, sour cream, bacon bits, Colby jack cheese, garlic powder, onion powder, red pepper flakes, and black pepper until very well mixed.
• Transfer the mixture to a piping bag or a zip lock bag with the corner cut to create a piping bag. Fill each hollow jalapeno half with the cream cheese filling and place them on your lined baking sheet about an inch or more apart.
• Lay out your crescent roll sheet and using a small knife, cut 16 strips of crescent dough. If you have crescent triangles instead of sheets, press/pinch the seams together forming one sheet of crescent dough before cutting.
• Wrap each stuffed jalapeno with a strip of dough in a spiral fashion from top to bottom, leaving a small space at the top of each for the eyes.
• Bake for 10-12 minutes or until the crescent dough is golden brown and then remove them from the oven. Add 2 eyes to each jalapeno in the space left at the top of each one for the eyes. 
• Serve warm and enjoy!

Notes

Storage Instructions:

These Jalapeno Poppers are best served warm right away but can be stored in an airtight container in your refrigerator for up to 4 days or in a freezer for up to 5 months in an airtight container that is freezer safe.

The post Jalapeno Popper Mummies appeared first on The Blogette.

Jack O Lantern Stuffed Peppers

Ordinary stuffed peppers are simply hollowed and packed with various types of seasoned meat mixtures, rice, and flavors. Halloween is right around the corner and there is nothing cuter than these little jack-o-lantern stuffed peppers! Just look at them!

Your kids or party guests are going to LOVE this! They are actually pretty easy and the whole meal comes together in about 45 minutes. This recipe is a quick festive meal to serve on or before Halloween! Need an even healthier dinner? Substitute ground turkey or chicken for the beef.

Ingredients:

• cooked white rice
• sweet onion
• garlic
• ground beef
• sausage
• Rotel
• salt
• pepper
• orange bell peppers
• mozzarella cheese
• parsley
• tomato sauce
• chili powder
• Italian seasoning
• red pepper flakes

Bell Pepper Stuffing Recipe

In a large skillet or pan, stir the sausage and beef, add onion, and simmer on medium-high heat. Add your Rotel, garlic, salt, black pepper, tomato sauce, chili powder, Italian seasoning, red pepper flakes, and rice to the saucepan. Add additional seasonings as desired to taste! Consider cumin, black beans, Worcestershire sauce, or additional cheddar cheese.

With a small knife, carve jack-o-lantern faces into your peppers. The trick is to not place the jack o’lantern face features and shapes too close together because bell peppers become tender when they cook. To make carving easier, I use an extra small vegetable carving knife. If your peppers don’t stand up well on their own, you can use the carving knife to shave off a small amount of pepper from the bottom to make it even. 

Place the carved peppers, top on, into an 8×8 baking dish and into your oven and bake for about 30 minutes. If you prefer a more crisp pepper, remove them from the oven at 20 minutes. Spoon this filling into your cooked peppers until it is almost overflowing and top with mozzarella cheese.

Place the stuffed peppers upright into your oven without the tops. Then, bake for about 10 minutes or until the cheese is melted and the peppers are warm throughout. If you have picky eaters, consider filling the Halloween stuffed peppers jack-o-lanterns with any casserole filling that your family likes!

Can Stuffed Bell Peppers be Frozen?

You can freeze these stuffed pepper jack-o-lanterns, however, I recommend freezing the filling separately from the peppers. Store the filling in a freezer-safe container for up to 4 months. I don’t recommend freezing the peppers because the jack-o-lantern’s faces will sometimes become soft when thawing. If you do freeze your pepper, carve the faces after thawing. Makes sure to thaw them completely before assembling and reheating.

Stuffed Bell Pepper Variations

1. Substitute the white rice with brown rice or quinoa.
2. Swap the sweet onion with red, white, or yellow onion.
3. Use minced garlic with powdered garlic if you’re in a pinch!
4. Substitute the ground beef with ground turkey.
5. For extra color, use green, red, and/or yellow bell peppers with orange bell peppers!
6. Use various types of cheese in addition or in place of mozzarella cheese, like Monterey jack, Colby jack, cheddar, or provolone.

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Jack O Lantern Stuffed Peppers

Orange bell peppers carved into jack o lantern pumpkins and stuffed with ground beef and rice for Halloween!

Course dinner

Cuisine American

Keyword Halloween, Jack O Lantern Stuffed Peppers

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 stuffed peppers

Equipment

• 8"x8" baking dish
• small knife
• non-stick skillet
• stirring spoon

Ingredients

• 1 cup white rice, cooked
• 1 small sweet onion, chopped
• 1 tablespoon garlic, minced
• ½ pound ground beef
• ½ pound sausage
• 1 (10 ounce) can of Rotel
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 orange bell peppers, tops off and hollowed
• 1 cup mozzarella cheese, shredded
• ½ cup  tomato sauce
• ½ teaspoon chili powder
• ½ tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• Optional: parsley

Instructions

• Preheat your oven to 400 degrees.
• With a small knife, carve jack-o-lantern faces into your peppers. Be careful not to place the facial features too close together, you need the pepper to still hold its form once cooked.
• Place the carved peppers, top on, into an 8×8 baking dish and into your oven and bake for about 30 minutes. If you prefer a more crisp pepper remove them from the oven at 20 minutes.
• In a large non-stick skillet, mix your sausage and beef, add onion, and cook on medium-high heat until the meat is browned and the onion is translucent.
• Add your Rotel, garlic, salt, pepper, tomato sauce, chili powder, Italian seasoning, red pepper flakes, and rice. Mix well.
• Spoon this filling into your cooked peppers until it is almost overflowing and top with mozzarella cheese.
• Place the stuffed peppers back into your oven without the tops, for about 10 minutes or until the cheese is melted and the peppers are warm throughout.
• Top with parsley (optional)

Notes

Storage Instructions:

• You can store these stuffed pepper jack-o-lanterns in your refrigerator in an airtight container for up to 5 days.
• You can also freeze them, however, I recommend freezing the filling separately from the peppers. The filling can be stored in an airtight and freezer-safe container for up to 4 months. I don’t recommend freezing the peppers because the jack-o-lantern’s faces will sometimes become soft when thawing. If you do freeze your peppers, carve the faces after thawing.

The post Jack O Lantern Stuffed Peppers appeared first on The Blogette.