Halloween Party Ideas

Mama

Queen of Cornbread
Site Supporter
Do you host or attend a Halloween Party and are looking for food ideas? I thought it would be nice to share any ideas here.

I found these really neat Witches Finger Cookies:


Creep out everyone at your Halloween party with witches finger cookies. You can use any shortbread cookie recipe, but here’s one for you to use if you prefer.
Witches Finger Cookie Recipe
Yield: 5 dozen

  • 1 cup sugar
  • 1 cup Butter, softened
  • 1 Egg
  • 1 tsp Almond extract
  • 1 tsp Vanilla extract
  • 2 2/3 cups Flour
  • 1 tsp Salt
  • 3/4 cup whole Almonds, blanched
  • 2 squares of melting chocolate, or chocolate bark
Combine the sugar, egg, butter, almond extract, and vanilla in a bowl. Mix in the flour, and salt. Cover and refrigerate the dough for about 30 minutes, or until it’s firm.

When you’re ready to shape the cookies, only take out a small portion of the dough at a time. Shape the cookies into fingers by rolling and working with your hands. Score the top of the cookie with a knife or spatula to make it look like the wrinkles in your knuckle. Press an imprint into the tip of the cookie with your finger to make a spot for the almond finger nail.

Press an almond into the tip of each finger to look like a fingernail.

Placed on a cooking sheet lightly coated with no-stick cooking spray and bake at 325` for 20 to 25 minutes, or until the cookies are a very light golden brown. Let the cookies cool on a drying rack.

Use melting chocolate to go around the outside of the almond nail, giving a ghoulish appearance. Just melt the chocolate, put it in an icing piping bag, and cut a very small hole in the tip. Then pipe around the nail.

If you use red melting chocolate the look will be even more dramatic, you can also make small drops of chocolate blood, or chocolate cuts on the cookies if you really want to gross out your guests.

The witches finger cookies will make great party treats, but you can also bundle them up in a decorative container and use them for your Halloween party favors.


Courtesy Halloween Party Treat
 

Mama

Queen of Cornbread
Site Supporter
Salty Bones

http://familyfun.go.com/assets/cms/recipes/salty-bones-halloween-recipe-photo-420-FF1008SNACKA04.jpg
It wouldn't be Halloween without a skeleton -- in this case, one that's been reassembled into a pile of tasty bones to pick.
Ingredients
  • 1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)

  • Coarse salt
Instructions
  1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces.
  2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end.
  3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone.
  4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.
Courtesy Familyfungo
 

Mama

Queen of Cornbread
Site Supporter
Pizza Mummies




Disguises aren't just for Halloween. Surprise your family with these dressed-up, spooky-looking snacks any time of year. Kids can help by spooning the pizza sauce on the English muffin and making the mummy face with the cheese and vegetables.
Ingredients
  • English muffins
  • Pizza sauce
  • Black olives

  • Scallions
  • Red or green pepper
  • Cheese sticks or slices
Instructions
  1. Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).
  2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
  3. Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings.
  4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

Courtesy Familyfungo
 

Leni

New member
Fill a plastic glove with water and freeze it. Dr's exam gloves are perfect for this. Once frozen stand the frozen 'hand' in a short can of water and freeze that also. That will act as the base for the 'hand'. Make a punch of red juice such as cranberry or pomegranite and stand the 'hand' in it. Drizzle red food coloring down the fingers. You now have a bloody hand reaching up out of a bowl of blood.

Kids will love this one. Slice hot dogs length wise several times and then boil them. The slices will curl and become worms. Add some ketsup and you've got more blood.
 

Leni

New member
Hard boil eggs and then crack the shell all over but do not remove the shells. Place the eggs into a red dye solution. Cranberry juice, beet juice and pomegranite can be used. Then slice the eggs and make deviled eggs. Make the filling level with the egg and turn them cut side down. Using pastry jell from the market make the iris of an eye and then a black dot for the pupil. You now have bloodshot devils eyeballs.

These ideas are from another website.
 
PUMPKIN PIES IN MINI PUMPKINS
Yield: About 12 to 18

PHP470D57C8975C7.jpg

Tired of pumpkin pie? Bake the filling in hollowed-out mini pumpkins instead of pie crust. This recipe is from Tillie Clements, a former Orange County (Calif.) Register columnist and food stylist. Serve them warm topped with whipped cream. Add leaves made from prepared pie dough for a crunchy garnish.


About 12 to 18 mini or baby pumpkins; see cook's notes
1 ½ cups sugar
1 teaspoon salt
2 teaspoons pumpkin-pie spice
4 eggs, lightly beaten
1 (29-ounce) can pureed (solid-pack) pumpkin
¼ cup heavy whipping cream
1 (12-ounce) can evaporated milk
For serving: Whipped cream
Optional garnish: Pie-crust leaves; see cook's notes

Cook's notes: Some small pumpkins are squatty and deeply fluted; they hold about ¼ cup filling. Slightly larger, smooth-skinned small pumpkins hold about ½ cup filling. Use refrigerated, ready-to-use pie crusts to make leaves for garnish. They are usually packaged two to a box in a 15-ounce package. Cut leaves with sharp knife or use cookie cutter. Use back of knife to create veins in leaves. Place in single layer on nonstick baking sheet. Bake in 350-degree oven until nicely browned.hold
Preheat oven to 425 degrees. Cut off tops of pumpkins. Scoop out seeds, strings and enough flesh to leave ½ inch of flesh on sides and bottom. Set aside.


Prepare filling: In large bowl of electric mixer combine sugar, salt, spice, eggs and pumpkin puree. Beat well to combine. Gradually add cream and milk on low speed. Mix until blended. Fill each pumpkin. Place in baking dish. Add about 1 inch of water to bottom of dish. Place in oven for 25 minutes. Reduce heat to 350 degrees; bake 35 to 45 minutes or until set.

Cool 20 minutes before serving. Top with whipped cream and if desired, garnish with pie-crust leaves.

Source: Tillie Clements, former Orange County (Calif.) Register columnist and food stylist
http://www.azcentral.com/style/hfe/food/articles/2007/10/10/20071010pumpkin-CR.html#ixzz1YLScBSVg
 
Chocolate Peanut Butter Covered Apples

PHP4E73B44724383.jpg

3 ounces heavy cream
2 tablespoons creamy peanut butter
6 ounces bittersweet chocolate bits
4 apples (any variety)
4 wooden pop sticks
Chopped salted peanuts (optional)
Chopped milk chocolate (optional)

In a small saucepan over medium-low, heat the cream and peanut butter until bubbling. Remove the pan from the heat and add the chocolate bits. Stir until completely smooth. Set aside to cool for 10 minutes.

Meanwhile, from the bottom push a pop stick up into the core of each . The stick should go deep enough to be sturdy, but leave enough exposed to serve as a handle.

Line a baking sheet with waxed paper. Place the peanuts and/or milk chocolate in bowls, if using.

One at a time, using the sticks handles, dip the apples in the chocolate mixture. Use a spoon to scoop up extra chocolate and pour over the apples to help coat the sides. Allow the extra chocolate to drip back into the pan. Dip the coated apples into the nuts and milk chocolate, if desired.

Stand the apples, stick in the air, on the lined baking sheet. Refrigerate until firm.

Alison Ladman - Sept. 16, 2011 01:50 PM For The Associated Press Start to finish: 30 minutes (10 minutes active) Servings: 4

Source:
"http://www.azcentral.com/style/hfe/articles/2011/09/16/20110916chocolate-peanut-butter-apples.html"
 

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
Yummy Mummy Spinach Dip


1 pkg. (16 oz.) frozen pizza dough, thawed
1 egg, beaten
2 sticks KRAFT POLLY-O STRING-UMS String Cheese
2 black olive slices
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup KRAFT Light Ranch Dressing
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 green onion, sliced
1/2 cup finely chopped red peppers
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. ground black pepper
WHEAT THINS Original Crackers


PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.

HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.

MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.

USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with crackers. (Nutrition information is for dip and crackers only.)

Yummy-Mummy-Spinach-Dip-3796.jpg

http://www.kraftrecipes.com/recipes/yummy-mummy-spinach-dip-127609.aspx
 
Last edited:

lifesaver91958

Queen of the Jungle
Gold Site Supporter
PUMPKIN PIES IN MINI PUMPKINS

Yield: About 12 to 18


Tired of pumpkin pie? Bake the filling in hollowed-out mini pumpkins instead of pie crust. This recipe is from Tillie Clements, a former Orange County (Calif.) Register columnist and food stylist. Serve them warm topped with whipped cream. Add leaves made from prepared pie dough for a crunchy garnish.


About 12 to 18 mini or baby pumpkins; see cook's notes
1 ½ cups sugar
1 teaspoon salt
2 teaspoons pumpkin-pie spice
4 eggs, lightly beaten
1 (29-ounce) can pureed (solid-pack) pumpkin
¼ cup heavy whipping cream
1 (12-ounce) can evaporated milk
For serving: Whipped cream
Optional garnish: Pie-crust leaves; see cook's notes

Cook's notes: Some small pumpkins are squatty and deeply fluted; they hold about ¼ cup filling. Slightly larger, smooth-skinned small pumpkins hold about ½ cup filling. Use refrigerated, ready-to-use pie crusts to make leaves for garnish. They are usually packaged two to a box in a 15-ounce package. Cut leaves with sharp knife or use cookie cutter. Use back of knife to create veins in leaves. Place in single layer on nonstick baking sheet. Bake in 350-degree oven until nicely browned.hold
Preheat oven to 425 degrees. Cut off tops of pumpkins. Scoop out seeds, strings and enough flesh to leave ½ inch of flesh on sides and bottom. Set aside.

Prepare filling: In large bowl of electric mixer combine sugar, salt, spice, eggs and pumpkin puree. Beat well to combine. Gradually add cream and milk on low speed. Mix until blended. Fill each pumpkin. Place in baking dish. Add about 1 inch of water to bottom of dish. Place in oven for 25 minutes. Reduce heat to 350 degrees; bake 35 to 45 minutes or until set.

Cool 20 minutes before serving. Top with whipped cream and if desired, garnish with pie-crust leaves.

Source: Tillie Clements, former Orange County (Calif.) Register columnist and food stylist
http://www.azcentral.com/style/hfe/food/articles/2007/10/10/20071010pumpkin-CR.html#ixzz1YLScBSVg

What a fantastic idea and looks terific. :)
 

Calicolady

New member
My mom used to do such a simple idea to hand out to all the neighborhood kids who knew her.

Take a Tootsie Roll Lollipop, center a kleenex over the top, tie a thin ribbon at the base of the "pop" and put 2 dots for eyes witha black pen. Then she'd stack them like soldiers in a thick piece of styrofoam so she could keep track of when they were running low & call out to "get more". (Love you mom in heaven ♥)
When she started this, she was very ill & infirm, but was still a kid at heart and loved
sitting by the front door waiting for the noisy kids.
 

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
Jack-o’-Lantern Pizza

1 pound lean ground beef
1 cup Old El Paso® salsa (any variety)
3/4 Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/4 cup water
2 cups Original Bisquick® mix
1/3 cup very hot water
1 tablespoon vegetable oil
2 cups shredded Colby-Monterey Jack or Cheddar cheese (8 ounces)
Toppings, such as orange and green bell pepper strips, sliced ripe olives and cherry tomato wedges, if desired

Move oven rack to lowest position. Heat oven to 450ºF. Grease 12-inch pizza pan. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa, corn and 1/4 cup water. Heat to boiling; remove from heat.
Mix Bisquick, 1/3 cup hot water and the oil until soft dough forms; beat vigorously 20 strokes. Let stand 5 minutes. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim. Spread beef mixture over dough. Sprinkle with cheese.
Bake 11 to 15 minutes or until crust is golden brown and cheese is melted. Arrange Toppings on pizza to form jack-o’-lanterns.

http://www.greengiant.com/pages/recipes.aspx

recipe-jack-o-lantern-pizza.jpg
 
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