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The Best Halloween Dish from Every State

Take a look at which spooky Halloween recipe is being brewed in your neck of the woods. Here you'll find recipes for snake-shaped sandwiches, ghostly hot chocolate, Halloween nachos and more.

Hawaii: Savory Pumpkin QuicheTaste of Home

Hawaii: Savory Pumpkin Quiche


This quiche satisfies a seasonal craving I get for all things pumpkin. Fresh mushrooms add flavor, and I try different types like baby portobello and cremini mushrooms. —Rachel Garcia, Colorado Springs, Colorado
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Idaho: Spiced Ambrosia PunchTaste of Home

Idaho: Spiced Ambrosia Punch


I love this chai-inspired twist on basic spiced cider punch. It’s so easy to make, and everyone seems pleasantly surprised by the apricot and peach nectars.—Aysha Schurman, Ammon, Idaho
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Illinois: Eyeball Taco SaladTaste of Home

Illinois: Eyeball Taco Salad


Topped with creepy peepers, this tasty taco salad is packed with beef, cheese, tomato, and satisfying southwestern flavor to make everyone in your freaky family happy. —Jolene Young, Union, Illinois
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Indiana: Crescent Roll Witch HatsTaste of Home

Indiana: Crescent Roll Witch Hats


It doesn’t take magic to transform these crescent rolls into charming witch hats—just a few minutes and a couple of ingredients. They’re so good, you’ll want to make a double batch. —Mara Fletcher, Batesville, Indiana. Check out these things you probably never knew about Halloween.
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Iowa: Spooky JoesTaste of Home

Iowa: Spooky Joes


Dressing up an old favorite for the occasion, I made hearty Spooky Joes, served open-faced so everyone could see slices of cheese cut into Halloween shapes topping the beef. The sandwiches were accompanied by orange cheese curls and jack-o-lantern Jell-O jigglers.
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Kansas: Silly Snake SubTaste of Home

Kansas: Silly Snake Sub


This slithering sub makes a fun and tasty centerpiece. Add your own zany, creative touches and feel free to mix and match the meat and cheeses to suit your family's tastes. You also can add breadsticks to make "legs" if you want the sub to look like a centipede. —Linda Overman, Wichita, Kansas
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Kentucky: Owl TreeTaste of Home

Kentucky: Owl Tree


I have been “cooking” since I was three years old. Now I cook for my two teenage sons and bake decorated cakes for family and friends. I came up with this for an online contest. It was a hoot! —Tammy Baker, Bowling Green, Kentucky
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Louisiana: Gouda Mixed Potato MashTaste of Home

Louisiana: Gouda Mixed Potato Mash


Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana
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Maine: Glazed Apple-Maple BlondiesTaste of Home

Maine: Glazed Apple-Maple Blondies


My six-year-old son and I conjured up this recipe to use up the last of the apples we picked from the local apple orchard. Serve it with a dollop of sweetened whipped cream. —Heather Bates, Athens, Maine
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Maryland: Apple Corn Bread CrispTaste of Home

Maryland: Apple Corn Bread Crisp


With its hearty ingredients and quick prep time, this warm apple crisp makes a smart dessert for any fall night. It reminds me of the recipe my grandmother would serve after our big family seafood dinners. It's absolutely wonderful topped with ice cream. —Julie Peterson, Crofton, Maryland
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Originally Published on Taste of Home