Halloween recipes, kids and adults love these sweet and savory beignet treats

New Orleans style beignets. iStockPhoto license.

Halloween is celebrated a little differently in various regions. In New Orleans, the parties are often over the top and geared for adults. Known for their sweet Beignets, New Orleans food also include a savory version that's easy to make. These delicious desserts are certainly diet breakers, but Halloween is traditionally a holidays for treats. Enjoy these goodies. See videos below for more.

Sweet Cowgirl Beignets

1 packet of yeast

1/3 cup warm water

1 cup milk

2 tablespoon sugar

2 cups all purpose flour

2 teaspoons salt

2 tablespoon sugar

1 large egg

Additional 1 1/2 cups all purpose flour

Cooking oil

Powdered sugar

Dissolve yeast water. Warm milk and add sugar, oil and yeast mixture.Gradually stir in 2 cups of flour and salt until a batter forms. Stir in egg until mixed. Add the rest of the flour and mix well. Cover dough and set in warm place about 1 1/2 hours to rise. Roll out dough until it's about 1/4 inch thick. Cut dough into two inch pieces with a cookie cutter or knife. Place on a baking sheet or cookie sheet and let rise another half hour. Fry dough in hot oil until pieces are golden brown. Let drain on paper towels, then generously sprinkle with powdered sugar. Makes enough for 12 sweet cowgirls or 6 hungry cowboys.

French Quarter Savory Beignets

2 quarts vegetable oil for frying

4 ears fresh corn or 1 cup frozen or canned corn

4 eggs

3/4 cup milk

10 ounces diced cooked ham

1 tablespoon cayenne pepper

1/2 cup finely diced red onion

1 tablespoon salt

3 cups all-purpose flour

1 tablespoon baking powder

In a deep fryer, preheat the vegetable oil to 350 degrees. Shuck, wash and dry the corn. Cut kernels off corn into a  bowl. Using a grater, scrape remaining corn and juice into bowl. Discard cobs. In a separate mixing bowl, whisk together eggs and milk. Combine the corn, ham, cayenne pepper, red onion, salt, flour and baking powder with egg and milk mixture. Whisk until a firm batter forms.  Drop spoonfuls of batter into hot oil one at a time.  Fry until batter is dark golden brown and cooked through. Remove beignets from oil and drain on paper towels.  Repeat until all batter has been used. Serve with butter and cayenne pepper.

Recipes courtesy 'A Cowboy Cookin' Every Night Southern Style' by Carol Bardelli.

Music, Halloween in New Orleans. Composed by bandleader Bert Brandsma.