Kenny says don’t panic – Heinen’s has some fast & easy Halloween recipe ideas

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TWINSBURG, Ohio -- The chefs in the Heinen's kitchens know how busy Halloween night is for families trying to get kids ready for trick or treat. Fox 8's Kenny Crumpton spent the morning learning about some fast and easy recipes that take just a tiny bit of effort on your part, but have a huge payoff for those who get to enjoy them.

Click here to learn more about Heinen's recipes.


SPOOK-TACULAR SNACKS & APPS                                                       Makes 4 servings

“Candy Corn” Fruit Cups
Fresh pineapple, cut into bite-sized chunks
Fresh mandarin orange slices
Heinen’s Greek Vanilla Yogurt

In a clear glass, layer pineapple, then oranges, and top with yogurt.

Bone Crisps with Dip
1 can (8 oz.) refrigerated crescent dinner rolls
1 egg, slightly beaten
2½ cups Heinen’s Shredded parmesan Cheese
Heinen’s Jarlsburg Spread
Heinen’s Spinach Artichoke Dip

Heat oven to 375°F.
Unroll dough; press into 12x8-inch rectangle. With 3 1/2-inch bone-shaped cookie cutter, cut out bones from dough; discard scraps. Place dough bones on ungreased large cookie sheet. Brush with egg. Sprinkle 1 cup of the Parmesan cheese in heaping teaspoonful’s over bones. Bake 10 minutes or until cheese is melted and crisps are golden brown. Remove from cookie sheet to cooling rack; cool.
Serve with Heinen’s Jarlsburg Spread and/or Heinen’s Spinach Artichoke Dip.

Savory Pumpkin Tartlets
1 package frozen mini fillo shells (15 shells)
2/3 cup Heinen’s canned Pumpkin
2 oz. Heinen’s Cream Cheese, softened
1/2 cup Heinen’s Shredded Mozzarella Cheese
1/2 teaspoon finely chopped fresh sage leaves
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/3 cup Heinen’s Parmigiano-Reggiano Cheese

Heat oven to 350°F. Place fillo shells on ungreased cookie sheet.
In medium bowl, mix all remaining ingredients except cheese. Fill each fillo shell with about 1 heaping tablespoon mixture. Top each with 1 teaspoon Parmigiano-Reggiano cheese.
Bake 14 to 16 minutes or until golden. Serve warm.



Scary Snake Calzone
1 ball Heinen’s Refrigerated Pizza Dough (in Deli Refrigerated Case)
2 cups Heinen’s Shredded Mozzarella Cheese
4 oz. Heinen’s Sliced Pepperoni (in Deli Refrigerated Case)
1 egg white
1 tablespoon water
2 Manzanilla Olives
Your Favorite Pizza Sauce

Heat oven to 350°F.
Roll dough on lightly floured work surface to a 17x10-inch rectangle.
Cut 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with shredded cheese. Roll up dough, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble a snake.
Beat egg white and water and brush over dough. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue. Bake 30 to 35 min. or until golden brown.
Heat pizza sauce and serve with calzone.


Hot Dog Mummies

1 can (8 oz.) refrigerated crescent dinner rolls
10 hot dogs
Black Olives

Heat oven to 375°F.
Brown ground beef and drain. Add 3/4 cup water and seasoning mix. Heat until thickened, stirring often.
Fill each taco shell with a thin layer of ground beef, lettuce, shredded cheese, and guacamole. Decorate with dollops of sour cream and sliced black olives for eyes.

Homemade Taco Seasoning
1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Sea Salt
Mix all the spices together.
The amounts listed above make up about 2 Tbsp. of homemade taco seasoning mix — the perfect amount to replace one store bought 1.25 oz. packet.



Heinen’s Tomato Basil Bisque with Apple & Gouda Grilled Cheese

32 oz. Heinen’s Tomato Basil Bisque
Apple & Gouda Grilled Cheese
4 slices of Heinen’s Sourdough Bread (from Bakery)
1 Granny Smith Apple, peeled and sliced thinly
4 slices Gouda Cheese (from Deli)

Lay out slices of bread and butter outsides. Top a slice of the bread with 1 slice of cheese, apple slices and another slice of cheese, and then place the remaining bread slices on top.
Heat your skillet over medium heat. Cook for 3-4 minutes on first side, or until browned. Flip carefully and cook 2-3 minutes on the other side, allowing to brown.
Slice sandwiches in half and serve immediately with Heinen’s Tomato Basil Bisque.
Makes 2 sandwiches


Heinen’s Butternut Squash & Apple Soup with Toppings

32 oz. Heinen’s Butternut Squash & Apple Soup
Heinen’s Balsamic Glaze
Crème Fraiche
Pepitas, toasted
Heat soup and top with balsamic glaze, Crème Fraiche and toasted pepitas.


Quick & Easy Chicken Tortilla Soup

1 can Heinen’s Traditional Refried Beans
2 cups Heinen’s Chicken Stock
1 can (14.5 oz.) Heinen’s Petite Diced Tomatoes
2 cups Heinen’s Shredded Rotisserie Chicken
2 tablespoons homemade taco seasoning mix (see recipe below)
1/4 cup Heinen’s Shredded Cheddar Cheese
1 cup Heinen’s Tortilla Chips, crushed
In 3-quart saucepan, mix beans, stock, tomatoes, chicken and taco seasoning mix. Heat to boiling over medium-high heat. Cover; reduce heat to low. Cook 10 minutes, stirring occasionally to blend flavors.
Serve with cheese and tortilla chips.

Homemade Taco Seasoning

1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Sea Salt
Mix all the spices together.
The amounts listed above make up about 2 Tbsp. of homemade taco seasoning mix — the perfect amount to replace one store bought 1.25 oz. packet.

Makes 4 servings



Caramel Apple Cider Cocktail

Vanilla Bean Simple Syrup
½ cup water
½ cup sugar
1 vanilla bean
For the cocktail
2 cups apple cider
½ teaspoon lemon juice
⅓ cup ice
½ cup prosseco, chilled
For the garnishes
Caramel sauce
¼ cup sugar
¼ teaspoon cinnamon
Apple slices

First, make the simple syrup. Place water and sugar in a saucepan then cut the vanilla bean in half lengthwise and scrape out the seeds with the back of a knife. Place the seeds and the vanilla bean in the simple syrup, whisk together then let cook on low for about 5 minutes until sugar has dissolved. Remove from heat and let cool.
Dip the rim of each martini glass into caramel sauce then into sugar mixed with cinnamon until rims are completely covered.
Place apple cider, lemon juice, ice and ¼ cup of simple syrup in a cocktail shaker and shake to combine.
Strain mixture (to keep ice out) directly into sugar rimmed martini glasses. Top with prosecco and slowly mix.
Garnish with apple slice.
Makes 4-5 mini martinis or 2-3 regular size martinis
Pumpkin Latte

4 tbsp. Heinen’s Canned Pumpkin
2 cups Heinen’s Milk (2%)
3 tbsp. Caramel Syrup
¼ tsp. Pumpkin Pie Spice
½ tsp. Cinnamon
1 tsp. Sugar
½ cup strongly brewed coffee

Rum Chata, optional (see note below)

Whipped Cream
Caramel Syrup
Add pumpkin, milk, caramel syrup, pumpkin pie spice, cinnamon, sugar and brewed coffee to a small pot. Heat to Medium/High. Continuously whisk until mixture is thoroughly combined and begins to boil.

Drain through a strainer into coffee mugs. Top with Whipped Cream, Caramel Syrup and a pinch of cinnamon.

Note: Stir in Rum Chata before topping with whipped cream to make a Spiked Pumpkin Latte.

Makes 2 servings

Apple Cider Floats

Heinen’s Vanilla Ice Cream
Fresh Local Apple Cider
Sparkling Apple Cider


Whipped Cream
Apple Slice
Ground Cinnamon
Cinnamon Stick
Caramel Sauce
Scoop ice cream into a cup & pour equal parts local apple cider and sparkling apple cider.
Top with whipped cream, apple slice, a sprinkle of ground cinnamon, a cinnamon stick and caramel sauce.   Serves 1