Enjoy Spook-tacular Halloween Goodies

Submitted by Darcy Maulsby,
Darcy Maulsby & Co.

spiderwebcupcakesNo tricks here—just easy, Halloween-themed recipes from my kitchen to yours that will wow your family and friends!

I had fun preparing these treats for a cooking class I taught on Oct. 25 at The Elements in Storm Lake, Iowa. I showed the audience how to make Spooky Spiced Spider Cider, followed by hearty Jack O’Lantern Pot Pie, with a side of Crazy-Good Carrots. After sampling some luscious Hocus-Pocus Pumpkin Bars, we enjoyed the grand finale of Stunning Spider Web Chocolate Cupcakes.

These simple, flavor-packed recipes are sure to frighten away your fears of preparing a crowd-pleasing meal!

Spooky Spiced Spider Cider

Yield: 3 servings.


  • 2-1/2 cups apple cider or unsweetened apple juice
  • 2/3 cup orange juice
  • 1/3 cup sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1 cinnamon stick
  • 12 whole cloves


  1. In a 1-1/2-qt. slow cooker, combine the first 5 ingredients.
  2. Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
  3. Place bag in slow cooker.
  4. Cover and cook on low for 1 hour.
  5. Discard spice bag; continue to cook 1-2 hours or until heated through. 

Crazy Good Glazed Carrots


  • 1 quart of cut carrots
  • ½ cup brown sugar
  • ½ cup chicken broth or chicken stock
  • 2 tablespoons butter


  1. Combine all ingredients in a saucepan.
  2. Bring to a simmer and cover.
  3. Cook until tender.

Jack O’Lantern Sloppy Joe Pie



  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 2 teaspoons all-purpose flour
  • 1 cup salsa
  • 1/2 cup chili sauce
  • 1 cup frozen or canned corn
  • 1 can chili beans
  • 1 can (4 ounces) chopped green chilies
  • 1 sheet refrigerated pie pastry
  • 1 egg
  • Orange food coloring (use red and yellow food coloring if you don’t have orange food coloring paste)



  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
  2. Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.
  3. Bake at 450°F for 9-11 minutes or until crust is golden brown and filling is bubbly.


From Darcy Maulsby

Yields: 6