Halloween Party Recipes

*****I created this Halloween menu several years ago, and I’m embarrassed by some of the picture quality–don’t judge! IF you PIN, please pin the main post that links to this page *******

Decide what you would like to make, then add it to the evite;)

First, the very important savory foods:

Dinner in a Pumpkin

1 medium pumpkin
1 lb. ground sausage
2 tablespoons soy sauce
2 tablespoons brown sugar
1 can cream of chicken soup
1.5 to 2 cu. cooked rice
 1 (8 oz) can sliced water chestnuts
 1 cup sliced almonds

Clean out pumpkin and decorate outside with black marker (optional). Brown sausage. Mix in remaining ingredients.Put pumpkin on cookie sheet. Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350F or until pumpkin is tender. Ladle on to plates out of the pumpkin.

Monster Mini Pizzas

2 package (12 ounces) English muffins, split and toasted

1 jar (14 oz.) pizza sauce

Pepperoni (put under cheese)

1 pound ground sausage, cooked and drained

2 cups (8oz.) shredded mozz. cheese

olives

red, green bell peppers

1. place muffins on an ungreased baking sheet. Spread with pizza sauce. Sprinkle with meat and cheese. Bake at 425 for 5 minutes or until cheese is melted. 2. Create a face from olives and peppers

Creepy Crawly Bugs

(pigs in a blanket with a twist)(optional to double this)

2 tubes refrigerated breadsticks

16 smoked mini sausage links

1 cup potato sticks

ketchup/mustard

1. Separate dough into strips. Unroll and cut eight strips in half widthwise; set remaining strips aside. Cut sausages in half widthwise. Wrap one piece of dough areound each sausage, leaving the rounded end showing. Place seam side down on an ungreased baking sheet. Place reserved bredsticks on baking sheet.2. Bake at 350 for 15-17 minutes or until golden brown. Remove bugs to a serving plate and cool 2 minutes. 3. Insert potato sticks into baked dough to resemble legs and antennae. Decorate with ketchup and/or mustard. Serve warm.

Spiderweb Nacho Spread

 Bean Layer

2 cans (16 oz each) lowfat refried black or pinto beans

1/4 chopped cilantro

2 Tbsp lime juice

1 Tbsp hot Mexican chili powder

1 tsp minced garlic

3 large plum tomatoes sliced

1 1/2 cups thick and chunky salsa

1 cup (4 oz) shredded Mexican cheese blend

Guacamole Layer

4 ripe Hass avocados

3 Tbsp lime juice

2 Tbsp lime juice

Recipe Preparation

1. Bean Layer: Combine all ingredients in a medium bowl until well blended. Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.

2. Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.

3. Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.

4. Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.

Plan Ahead: You can make 4 hours ahead, cover and refrigerate.

Spooky Spinach Dip in Bread Bowl Cauldron

(doesn’t have to be a cauldron, but a simple bread bowl)

or

Dip

1 cup sour cream

1/2 cup mayonnaise

1 tsp dried basil

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp salt

1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry

Wilton leaf green icing color (optional)

Cauldron

2 refrigerated breadsticks (from an 11-oz can)

Wilton black icing color

1 round loaf pumpernickel bread

1 pkg (8 oz) cream cheese

Recipe Preparation

1. To make Dip: In medium bowl, combine sour cream, mayonnaise, basil, black pepper, garlic powder and salt; mix well. Stir in spinach, scallions and carrots; blend well. Tint green with icing color if desired. Cover and refrigerate 2 hours or overnight for flavors to develop.

2. To make Cauldron: Heat oven to 350°F. Unroll 2 attached breadsticks from package of refrigerated breadsticks. Twist and form into handle shape. Insert toothpick into each end and bake as package directs. (You can bake the remaining breadsticks as well and serve them as an accompaniment to dip. Make sure to bake them immediately after opening the package.)

3. Remove to rack to cool completely. Paint handle with black icing color. Cut top off bread and hollow out to form a bowl. Insert handle into top of bread bowl.

4. In a small bowl, tint cream cheese black with icing color. Transfer to ziptop bag. Snip 1/2-in. hole from one corner of bag. Pipe around top of cauldron. Spoon dip into top of cauldron. Serve with Pumpkin-Shaped Tortilla Dippers and raw vegetables.

Pumpkin Veggie’s

goblin eyeballs

(deviled eggs)

12 eggs

red food coloring

3/4 cup mayonnaise

1 tablespoon prepared mustardsalt and pepper to taste

12 large stuffed olives, halved width wise

1. place eggs in a single layr in a large saucepan; add enough water to cover by 1 in. Cover and bring to a boil over high heat. Remove from heat; cover and let stand for 15 minutes. Place in ice water until completely cooked. Gently crack eggs (do not peel)2. Fill a large bowl with hot water; add food coloring to tint water a dark red. Add eggs, making sure they are completely coverd by water; let stand for 30 minutes. Remove eggs from water; peel (eggs should have a veined appearance).3. Cut eggs in half widthwise; place yolks in a large bowl. Set whites aside. Mash yolks with a fork; stir in the mayonniase, mustard, salt and pepper.4. To make eggs stand better on the serving plate, slice a small piece from the bottom of egg shites halves. Stuff with yolk mixture. Place an olive half in the center of each egg to resemble an eyeball. Refrigerate until serving.
THE SWEET STUFF

Frightening Finger Cookies (Kristen has a cookie mold for this)

1cup unsalted butter

3/4 cup powdered sugar

1 teaspoon vanilla1/2 teaspoon salt

1 3/4 cups all-purpose flour

1 cup ground pecans

red food coloringblanched almonds

Preheat oven to 300°FLine cookie sheets with parchment paper.Beat butter and sugar in bowl of electric mixer until light and fluffy.Add vanilla and salt.Add flour, 1/4 cup at a time, blending well after each addition.Stir in pecans.Using 1 heaping tablespoonful per cookie, shape dough into “fingers” about 3 inches long and 3/4 inch in diameter.Place dough on prepared cookie sheet.Using a knife, lightly score fingers a few times across center and near top to resemble knuckles.Paint almonds with red food coloring and press into top of each cookie to resemble fingernail.Optionaly you can make an indentation in of cookie top to resemble a fingernail. Bake 25 minutes or until lightly brown.

Scary Cupcakes

I just love cupcakes….so any fun recipe.  Ideas found HERE.

Pumpkin roll with cream cheese filling

(my personal favorite)

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY’S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

1 (8 ounce) package cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

1/4 cup powdered sugar (optional)

Directions

1.PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

2.COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

3.BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4.BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Witches’ Brooms

1/2 cup brown sugar, packed

1/2 cup butter, softened

2 tablespoons water

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/8 teaspoon salt

10 pretzel sticks, about 4-inch long

2 teaspoons shortening

2/3 cup chocolate chips

1/3 cup butterscotch chips, melted

1. Heat oven to 350ºF.

2. Mix brown sugar, butter, water, and vanilla in a medium sized bowl until well combined.

3. Stir in flour and salt.

4. Shape dough inot 20 – 1 1/4″ balls.

5. Place pretzel rods on ungreased cookie sheet. Press a ball of dough onto the cut end of each pretzel rod.

6. Press dough with fork to resemble “bristles” of a broom, making sure to leave the pretzel rod inside the dough covered.

7. Bake about 12 minute or until set but not brown.

8. Remove from cookie sheet. Cool completely on wire rack, about 30 minute.

9. Cover cookie sheet with waxed paper. Place brooms on waxed paper.

10. Heat shortening and chocolate chips over low heat in a small saucepan, stirring occasionally, until melted and smooth; remove from heat.

11. Spoon melted chocolate over brooms at the point where the dough meets the pretzel rod. Cover some of the pretzel rod and some of the cookie, but not the bristles.

12. Drizzle with melted butterscotch chips across the chocolate to resemble string holding the bristles and broom together.

13. Let stand until chocolate is set.

Eerie Eyeballs

approximately 9 dozen bite-sized eyeballs

3 oz (small box) lemon gelatin (can be sugar-free)

1 cup hot water

1/2 cup miniature marshmallows

1 cup pineapple juice

8 oz cream cheese (can be lowfat/Neufchatel)

Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. If you have a truffle candy mold or round ice cube trays, spary them with non-stick cooking spray first, then pour the mixture in the molds and leave to set in the fridge. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs. Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use liquid food coloring and an old detail paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils. Note: if you are using the melonballer method, you might need to add one package of plain gelatin to your mixture. The molds work fine with just the lemon gelatin to make gently squishy eyeballs.

I found rubber ice cube trays that worked beautifully with much less waste than the melonballer technique. I sprayed the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold, let the gelatin mixture sit in the refrigerator to set, then I was able to carefully pop the eyeballs out to paint them. Some of the eyeballs did break, and they do have one flat side, but that actually works, since then they don’t roll around while you are trying to paint them. Since 2001 I have found that Wilton truffle candy molds are even better, since the swirl design on the top is the right size for the cornea shape on the eyeball. When using the truffle molds, one recipe makes about 9 dozen eyeballs – plenty for a party crowd!
Scary Skulls

(basically carmel covered pears or apples)

(if pears aren’t good and available, make caramel apples)

10 medium pears

10 wooden craft sticks

24 oz. white baking chocolate, coursely chopped

10 3 inc. square plastic foam blocks or florists foamassorted small black candiesgreen jelly beans

1. Wash and dry pears; remove stems. Insert a wooden craft stick into the stem end of each pear.

2. In a heavy medium saucepan, heat and stir shite chocolate over low heat until melted. Hold pears over saucepan using sticks. Spoon melted chocolate evenly over pears, allowing excess chocloate to drop off. Insert the stick of ech pear into a foam block.

3. Let stand about 30 minutes or until chocolate is set.

4. Decorate peasr with candies to resemble skulls, attaching candies with remaining white chocolate (remelting if necessary).

5. Place foam blocks in a large decorative dishes and top with green jelly beans. (the picture has each pear in its own individual mini black cauldren, but you could put all of them in one large dish and cover with the jelly beans).

Halloween shaped sugar cookies

(homemade please, store bought are not so yummy)

Any sugar cookie recipe….cut into Halloween shapes, frost

CUPCAKES!

Who doesn’t love cupcakes?  Any Halloween themed cupcakes would be fun.  Check this link for some filling/flavor ideas. More decorative ideas here.
Graveyard Gravel

3 cups semisweet chocolate pieces

1 14-oz. can sweetened condensed milk

2 tablespoons butter

1/5 teaspoons vanilla

dash salt

2 cups tiny marshmallowsunsweetened cocoa powder mixed with equal amount of powdered sugar

Line 9×9 or 8×8 inch baking pan with foil; set aside.In a medium saucepan, heat and stir chocolate pieces, condensed milk, butter, vanilla, and salt over medium heat until melted and smooth. Remove from heat; stir in marshmallows just until combined. Spread mixture easily in the foil lined pan. Using a table knife, or thin metal spatula, swirl marshmallows through fudge in pan until marshmallows are mostly melted. Cover and chill about 2 hours or until firm. Using a small scoop, scoop fudge and shape into rocks (fudge will be sticky). Roll in cocoa mixture. Makes about 80 pieces.

Pumpkin Bread

any recipe (chocolate chips are good in it, too)
Cake or Brownie Pops

CHECK THIS LINK FOR A FEW RECIPES

Step by step of how to make these (and more ideas) HERE.

Bloody Brownies

A fun halloween treat with only 3 ingredients: instant chocolate pudding, velvet cake mix, and chocolate chips. What could be easier? You could probably do any pudding and cake mix. It comes out chewy like brownies. I like to keep it in the fridge to let my choco chips harden so when i bite into it I’ve got a good texture.
Watch out because if it gets on hands and face, it really looks like a blood stain…but it washed out of clothes just fine!

-1 package Red Velvet cake mix (Duncan Hines)

-1 4 oz.package Instant Chocolate pudding mix

-1 bag/package chocolate chips

Preheat oven to 350. Mix pudding according to directions. Add dry cake mix to the prepared pudding. Mix until moist. Stir in chocolte chips. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes. Serve with ice cream or cherry sauce if desired.
DRINKS

Ghoulish Drink

2 2 liter bottles of lemonade (cold)

3 drops of yellow food color

blue Kool-Aid (use 2 packets) makes a nice green color for Halloween (can assemble at the party)
Witches’ Brew

Homemade Root Beer

Root Beer Extract (found near vanilla in grocery store)

Sugar

Dry Ice

(assemble at party)Serve root-beer floats from a “steaming” cauldron made magical with the smoke of dry ice. You’ll need a large cauldron and a chilled bowl that fits inside it (dry ice can cause glass to crack, so use bowls made of metal); dry ice (available in supermarkets); Wearing gloves, use an ice pick to break up the dry ice (never touch it with your bare hands); place a few pieces in the cauldron. Cover the ice with water, pushing the ice under with a long wooden spoon if necessary, and place the chilled bowl in the cauldron.

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A few pics from the “spread” from the past few years…

Vampire bites (or cake balls) on a stick below–YUM!

 

Kristen Duke

Kristen Duke

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Comments

  1. I have a question about your ghoulish drink: Do you mix up the Kool-Aid with water and then add it to the lemonade, or do you just add the packets right to the lemonade? Thanks!

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