3 Simple and Cute Treats for Halloween

As Halloween is only two days away, it’s that time to Google late-minute costume ideas, run to the grocery store for candy and most importantly, look for some fun treats to make for your festivities.

But, who really has the time to sit on Pinterest for hours looking for the best sweets the internet has to offer? I have gathered three simple and festive treats for you that will charm your guests and get them in the spooky spirit!

recipe3Pumpkin Cheesecake

This is a delicious dessert that feeds into all of our inner pumpkin spice dreams! You can either put it in plastic cups and serve it as a dessert cocktail, or put it in a pan and serve it for a nice dinner.

Estimated Time: 20 minutes to make and 2 hours to chill in the refrigerator.

Jello No-Bake Cheesecake and Crust Mix
Pumpkin Puree (15 oz. can)
1 teaspoon of all spice
1 teaspoon of cinnamon
1 cup of milk
3 teaspoons of sugar (Or a sugar substitute)
1 tablespoon of butter
Cool Whip (optional)
Plastic cups (optional)

1. To begin, mix the crust mixture with the two tablespoons of butter and 1 teaspoon of sugar. You can add more butter if you like. The Jello box suggests 5 tablespoons, but for this recipe, you don’t have to have the crust moist if you don’t prefer. (I enjoyed the consistency of the dry graham cracker mix with the texture of the pumpkin cheesecake.)

2. Mix the cup of milk with the cheesecake mix. After you have thoroughly mixed those two ingredients, add the pumpkin puree.

3. Add the 1 teaspoon of all spice, 1 teaspoon of cinnamon and 2 teaspoons of sugar to the cheesecake mixture.

4. Lastly, gather the plastic cups or whatever you would like to put the cheesecake in, and layer the crust at the bottom and cheesecake mixture on top. For reference, I put two tablespoons of crust on the bottom and then two tablespoons of cheesecake mixture on top; but, if you like a less even ratio to crust-cheesecake, then add more or less of the crust and cheesecake! Then place it into the fridge for a couple hours to let it chill.


Pumpkin Patch Dirt-Cakerecipe1

Reminiscent of my elementary school years, this is a must-have for my friends and I at all of our Halloween parties. This is the quickest and cheapest of the three recipes, but the taste is still as heavenly. Good for Halloween parties for five-year-olds and college students, this recipe is a win-win all around.

Estimated Time: 15 minutes

Chocolate Pudding (You can either make your own or buy pudding that is already made.)
Pumpkin Candy Corn
Green Sour Patch Straws (optional)
Plastic Cups

1. If you decided to make your own pudding, then you would just need to prepare it first so it has time to chill in the refrigerator or freezer.

2. Crush the Oreos. If you can find pre-crushed oreos at the grocery store, this will save you a lot of time as this is the most time-consuming step. What I initally did was put the oreos in a ziplock bag and used the end of a screwdriver to crush them, but I found if I put the Oreos in the plastic cups and used the end of a utensil to crush them that it was quicker. There are other methods on the internet to crushing oreos if neither of these work for you!

3. Layer the oreos and pudding in an order and ratio that you like. I layered the oreos first, at the bottom, and then the pudding with a ratio of 2:1 oreos and had two layers of each. Lastly, after layering your oreos and pudding, just place your pumpkin candy corn on top and add the green sour patch straws!


recipe22Halloween White-Chocolate Bark

I vote this one as the most fun and frustrating to make. The decorating part is very gratifying, however, the waiting for the chocolate to melt part is quite the opposite. If you are trying to challenge yourself and work on your patience, this is perfect as that is exactly what you will need for when you are melting the chocolate. If you also just want a cute treat to sit on your counter at your party, this is perfect, as well. Easy to make look good and simply delicious, this is definitely one of the best Halloween treats out there!

Estimated Time: 30 minutes to make and 20 minutes to chill in freezer.

White Chocolate Chip Morsels
Orange Food Coloring
Candy Corn
Assorted Chocolate Candies (I used Snickers, M&M’s and Kit-Kats)

1.  Heat the white chocolate. This is a tedious step and you will have to keep a watchful eye. Take a glass bowl and place it on top the pot on the stove. This creates a double barrier for the chocolate to warm and making it less likely to burn. Set the stove on medium heat and put the chocolate in the glass bowl. Stir the chocolate throughout the entire process, like I said, you will need to keep a careful eye on the chocolate as it can burn very easily. It will take 15-20 minutes for the chocolate to fully melt. You can add a dash of milk to help the chocolate to melt, but add the tiniest bit because adding too much will make the chocolate difficult to freeze.

2. Add the orange food coloring to the chocolate while it is still on the stove. It is important that you do not remove the chocolate from the stove before you are prepared to do the future steps, as the chocolate will harden very quickly. Add as much food coloring as you wish, the more food coloring the darker the orange of the bark will be.

3. Once the chocolate is melted and the food coloring is added, prepare what you will lay the chocolate on. I put wax paper down on a plate, but you can also use Pam to spray a plate or baking sheet.

4. Take the glass bowl off of the stove and pour the chocolate onto your platter. Smooth the chocolate out into any shape you would like, but I will warn you that the bark does not cut off clean so your shape may not remain.

5. Lastly, the fun part! Decorate your bark any way you like, just try and do it as quickly as you can! I added chocolate sprinkles, Kit-Kats, Snickers, M&M’s and candy corn to mine! Make sure to press your decor down hard into the chocolate so it will not fall off later, and then place your bark into the freezer for twenty-thirty minutes!

Images by Kayla Marcum

Edited by Kaitlin Flippo

TNJN Recipe: Thanksgiving Sweet Potato Casserole

IMG_5226Thanksgiving is a time for family and friends to come together and share a meal as they give thanks. Most Thanksgiving gatherings require large quantities of food and are often conducted in a pot-luck style. This means that each member of the dinner brings a dish to the table- so don’t get caught without a recipe on-hand. Sweet potatoes are a Thanksgiving favorite and and this casserole recipe is easy to master. This sweet potato casserole makes sweet even sweeter by combining brown sugar, nuts and marshmallows to make this vegetable absolutely delectable.

The recipe has been used for years by Nashville-native and mother-of-two, Cheri Barton, at many Thanksgiving dinners. Her advice, “Don’t think about it too much. If you think you need to add a little more or less here and there, go for it. I make the casserole from memory now, adding what feels right. Make it your own.” It is a delicious dessert, even after Turkey Day is over.


Sweet Potato Casserole:

40 oz can of cut sweet potatoes in syrup or yams (drained)

1/2 c half and half

1/2 c brown sugar

1 stick butter (melted)

1 1/2 c pecan halves

10 oz bag of mini marshmallows


1. Preheat oven to 350 degrees.

2.  Combine drained sweet potatoes, half and half, brown sugar and melted butter in a large mixing bowl. Mix everything together with a hand mixer until all ingredients are combined and smooth.

3. Pour the mixture into an ungreased 9 inch baking dish

4. Top with pecan halves

5. Bake at 350 degrees for 30 min

6. Top with mini marshmallows

7. Place the casserole back in the oven at 350 degrees for 5 min or until the marshmallows melt and become golden brown on top.

 Serving size: 8 people

Edited by Jessica Carr

International House hosts Korean cooking demonstration

Grace and John prepare a traditional Korean dish. Japchae, a sweet potato noodles dish mixed with seasonal vegetables.  Diana Barton/ TNJN
Grace and John prepare a traditional Korean dish. japchae, a sweet potato noodles dish mixed with seasonal vegetables.
Diana Barton/ TNJN

Nearly 100 people flooded the Great Room in the International House on campus Tuesday evening for an authentic Korean food cooking demonstration. The event was hosted by members of the Korean Student Association as part of a program lasting three nights that is designed to teach students about Korean culture.

Two traditional Korean dishes, japchae and bulgogi were paired together and served to audience members of the cooking demonstration.
Japchae and bulgogi were served together to audience members of the cooking demonstration.
Diana Barton/ TNJN

KSA member, Grace Moon, led the demonstration from the front of the room. She prepared two traditional Korean dishes. One dish was japchae, a sweet potato noodles and seasonal vegetables dish. The second dish was bulgogi which is grilled and marinated beef. The recipes used in the demonstration were passed down to Moon from her grandmother.

Moon described in detail how to prepare and cook each dish. While going through the recipes, Moon taught the audience about the foreign ingredients not typical to America. Importance was placed on the color and presentation of the dishes in addition to the basics of the recipe.

Katie Beckett, a freshman at UT, did not have plans to attend the event but happened to see a flyer that caught her attention.

“It’s pretty interesting and I like to cook so I always like to add to my cooking abilities,” said Beckett.

Beckett is planning on adding this to the list of dishes she can cook, as long as she can get the ingredients to make it .

“I think that’s gonna be the hardest part, finding the ingredients to use,” Beckett said. “But yeah, I’ll definitely attempt it.”

After the demonstration, plates containing the japchae and bulgogi were passed around to all of the attendees. Lines of students formed from the serving table as they waited for second helpings of the popular Korean dish.

For more information on other I-house events as well as more cooking demonstrations,  click here.

Edited by Jessica Carr