Halloween Recipes, halloween party food and ideas, Snack and Treats for Desserts for your halloween party food and party planning this a great time to have a halloween parties. Keep your goblins and princesses in check, happy and charmed this halloween. So whether your having that big party, looking for some eyecatching snack to send to school or bring to your office party we have something for everybody even a crowd full of family members.
So bring out that cauldron and get ready to whip up a little halloween witches brew magic. Don't forget to check your supply of worms, spider webs and bat wings. Because these halloween recipes will help make this your best party ever!!!
Recipes for halloween dessert etc....
1 package lemon gelatin, 3 ounces
1 cup hot water
½ cup miniature marshmallows
1 cup pineapple juice
8 ounces cream cheese
1 cup mayonnaise
Step 1: Dissolve gelatin in the hot water in a double boiler.
Step 2: Add marshmallows, and stir until melted. Remove from heat.
Step 3: Add pineapple juice and cream cheese, beat until well blended. Cool slightly.
Step 4: Fold in mayonnaise.
Step 5: Pour into deep ceramic dish and chill until thick and firm.
Step 6: Using a melon baller, scoop balls of the mixture and set aside for decorating.
Step 7: Decorate to resemble eyeballs. Use liquid food coloring and a clean paintbrush.
3 large egg whites
¼ teaspoon cream or tartar
1/8 teaspoon salt
2/3 cup white sugar
½ teaspoon vanilla
Step 1: Preheat the oven to 200 degrees.
Step 2: Line a cookie sheet with brown paper bag or parchment paper.
Step 3: In a medium sized bowl at high speed, beat egg whites, cream of tartar, and salt until fluffy.
Step 4: Gradually beat in sugar. Add vanilla.
Step 5: Place in a pastry bag fitted with a medium plain piping tip.
Step 5: Pipe 3 inch bone shapes onto parchment paper.
Step 6: Bake 1 hour, until set.
Step 7: Turn off oven, dry in oven 1 hour.
Your choice of round cracker
Contrasting color cheese, white works best
Step 1: Cut the cheese into cracker-sized squares.
Step 2: Using a cookie cutter, cut the orange cheese into jack-o-lantern shapes.
Step 3: Lay the white cheese on the cracker, and top with the jack-o-lanterns.
1 pound ground beef
1 package (103/4 ounces) Taco Bell home Originals taco dinner kit
Sliced, pitted black olives
Step 1: Mix meat and seasoning mix.
Step 2: Shape into 36 1-inch balls; place in a 13x9 baking dish.
Step 3: Bake at 350 degrees for 15-20 minutes or until cooked through.
Step 4: Fill each of 12 taco shells with one meatball, taco sauce, lettuce, and tomato.
Step 5: Top with 2 additional meatballs dipped in sour cream.
Step 6: Garnish with olives to create the eyes.
½ cup packed brown sugar
¼ cup margarine or butter
½ cup dark corn syrup
¼ teaspoon of salt
8 cups of popped popcorn
Step 1: Heat all ingredients except popcorn until simmering over medium-high heat, stirring constantly.
Step 2: Remove from heat and stir in popcorn until well coated.
Step 3: Let the mixture cool slightly.
Step 4: Shape into 8 balls. Dipping your hands into cold water makes it easier.
Step 5: Let the popcorn balls cool completely on waxed paper.
Step 6: Wrap each ball separately in orange cellophane. Tie with orange and black curling ribbon.
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Chocolate sandwich cookies
Black licorice whips
Red cinnamon candies
Step 1: Cut licorice to the appropriate size for the spiders legs.
Step 2: Insert eight licorice legs into each sandwich cookie. (four on each side)
Step 3: Position two cinnamon candies on the cookie for the spiders eyes.
Chocolate ice cream cones
Chocolate wafer cookies
Ice cream flavor of your choice
Step 1: Frost one side of a wager cookie and set aside.
Step 2: Fill a cone to the rim with ice cream, turn it upside down onto the frosted cookie.
2 bottles (1.75 liters each) of white kiwi juice, chilled and divided
4 drops green food coloring
2 very thin latex surgical gloves, rinsed
2 8 long wooden chopsticks
1 bottle (1 liter) seltzer, chilled
Juice of two limes
Cantaloupe or grapefruit
½ quart lime sherbet
½ quart orange sherbet
Step 1: Combine 5 cups of the juice with the food coloring.
Step 2: Pour half into one glove. Insert one chopstick into middle of palm through base of glove; tie end closed with string
Step 3: Place on a baking sheet, fingers supported by an inverted spoon, making sure fingers do not touch.
Step 4: Repeat with remaining juice mixture, glove and chopstick.
Step 5: Freeze until solid, 8 hours.
Step 6: Cut cantaloupe or grapefruit to fit punch bowl, put aside.
Step 7: In punch bowl, combine seltzer and lime juice with remaining kiwi juice.
Step 8: Scoop sherbet into punch.
Step 9: Cut off tied portion of gloves around chopstick.
Step 10: Snip glove fingers; gently peel back from frozen juice.
Step 11: Insert chopsticks into cantaloupe or grapefruit; place in punch bowl.
One 12 ounce can of frozen orange juice concentrate
¼ cup of lemon juice
4 cups chilled apple juice
Step 1: Mix orange juice according to the directions on the can.
Step 2: Mix in the lemon and apple juices.
Step 3: Add ice just before serving.
½ gallon lime sherbet
2 quarts of ginger ale
Step 1: Scoop sherbet into a large bowl.
Step 2: Slowly pour ginger ale over sherbet.
1 ½ cup sugar
½ cup shortening
1 2/3 cups of flour
½ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground cloves
½ cup water
1 cup canned pumpkin
½ c chopped walnuts
Step 1: Blend together first nine ingredients.
Step 2: Add water, pumpkin and walnuts.
Step 3: Bake in a loaf pan at 350 degrees for 55 minutes or until a wooden toothpick inserted in the center comes out clean.
1 firm Kabocha squash (Japanese pumpkin)
3 Tablespoons extra virgin olive oil
1 medium white onion, diced
1 large clove of garlic, minced or pressed
2 cups of Arborio rice
1 cup of dry white wine
6-7 cups of chicken or vegetable stock, well heated
4 tablespoons butter
½ cup grated parmesan cheese
1 tablespoon Italian parsley, finely chopped
1 teaspoon fresh Thyme, finely chopped
2 shallots, minced
Step1: Preheat oven to 450 degrees.
Step 2: Carefully cut the Kabocha in half and remove the seeds with a spoon.
Step 3: Season each half with salt and pepper.
Step 4: Roast on a baking sheet for 30-45 minutes.
Step 5: When cooled, scoop out and reserve.
Step 6: In a medium sized, heavy sauce pan, heat the olive oil.
Step 7: Sauté the onions and shallots until soft, 2-3 minutes.
Step 8: Add the rice and coat well with the oil while stirring.
Step 9: Over medium-high heat, add the wine, and begin to add the stock, a cup at a time, as the rice absorbs it.
Step 10: Cook, stirring constantly, for 15-20 minutes, or until the rice is al dente.
Step 11: When ready to serve, finish by adding the Kabocha, butter, parsley, thyme and parmesan.
1 pound of ground beef
1 medium onion, chopped
2 garlic cloves, pressed
¾ teaspoon of salt
½ teaspoon pepper
¼ cup ketchup
1 teaspoon Worcestershire sauce
1 (15-ounce) package refrigerated pie crusts
1 tablespoon prepared mustard
3 cups shredded Monterey jack cheese, divided
2 tablespoons water
1 large egg
Red and yellow liquid food coloring
Step 1: Cook first five ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.
Step 2: Stir in ketchup and Worcestershire sauce; cool.
Step 3: Unfold one pie crust, and place on a lightly greased baking sheet. Spread mustard evenly over crust.
Step 4: Stir together meat mixture and two cups of cheese; spoon onto center of crust, leaving a two inch border.
Step 5: Unfold remaining pie crust, and cut out a jack-o-lantern face, reserving cut outs to use as stem.
Step 6: Place crust over meat mixture; crimp edges of crust, and fold under.
Step 7: Place stem on jack-o-lantern face.
Step 8: Whisk together 2 tablespoons of water, egg and 1 drop each of red and yellow food coloring; brush over crust.
Step 9; Bake at 425 for 20 minutes; removed from oven; and brush again with egg mixture.
Step 10: Fill eyes, nose and mouth with remaining 1 cup of cheese. Bake 5-10 minutes more, or until golden brown.
3 cups shredded sharp Cheddar cheese
1 8-ounce container of chive and onion flavored cream cheese, softened
1 4-ounce jar of diced pimento, drained
½ cup chopped pecans, toasted
24 whole wheat or pumpernickel bread slices
Step 1: Stir together first four ingredients.
Step 2: Using a 3-4 inch bat cookie cutter, cut two bats from each slice of bread.
Step 3: Spread about 2 tablespoons of filling over 24 bats. Top with remaining 24 bats.
1 (12-ounce) package chocolate chips
1 medium can of chow mien noodles
1 package of M&M candies
Step 1: Melt chips in the microwave.
Step 2: Stir in noodles.
Step 3: Drop spoonfuls onto waxed paper.
Step 4: Add two M&Ms as eyes.
NOTE: Add 2-4 tablespoons of water to thin chocolate, if needed.
1 cup confectioners sugar
1 cup of peanut butter
3 tablespoons butter, at room temperature
½ teaspoon vanilla extract
1 16-ounce can vanilla frosting
1 tablespoon mini chocolate chips
Step 1: In a medium bowl, mix sugar, peanut butter, butter and vanilla until well blended.
Step 2: On a baking sheet, form into small ghost shapes about 2 high.
Step 3: In a deep bowl, microwave frosting 10-20 seconds or until warm and runny; stir until smooth.
Step 4: With a fork, dip one ghost at a time into frosting to coat; let excess drip off.
Step 5: Press in two chocolate chips for eyes.
Step 6: Use another fork to transfer the ghosts to a foil lined baking sheet.
Step 7: Place in refrigerator to set.
1 package chocolate cake mix
1 can of vanilla frosting
1 tube black decorating gel
Step 1: Prepare cupcakes according to package directions. Let cool.
Step 2: Frost with vanilla frosting.
Step 3: Pipe gel on top of frosting in a spiral pattern starting from the center of the cupcake.
Step 4: Drag the point of a knife across the set of circles starting at the center of the cupcake towards the edge. Repeat this process evenly around the diameter of the cupcake three more times.
Note: You can create a spider for the web by inserting thin black licorice whips into a miniature marshmallow. Place four pieces of licorice on each side of the marshmallow. Cut the licorice down so the legs are proportionate to the body.
16 oz pumpkin
12 oz evaporated milk
2 tablespoons butter or margarine
¾ cup sugar
½ c Bisquick
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla
Step 1: Heat oven to 350. Grease a 10x1 1/2 pie plate.
Step 2: Beat all ingredients in blender one minute on high speed or until smooth. Use a mixer on medium speed until smooth if your blender wont hold 5 cups.
Step 3: Pour into pie plate.
Step 4: Bake 50 to 55 minutes or until knife inserted in center comes out clean.
1 ½ cups flour
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
½ cup vegetable oil
2 eggs, beaten
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon allspice
½ cup chopped nuts
½ cup raisins
Step 1: Preheat oven to 350 degrees.
Step 2: Sift together the flour, sugar and baking soda.
Step 3: Mix the pumpkin, oil, eggs, ¼ cup water and spices together, and then combine with the dry ingredients.
Step 4: Do not mix too thoroughly.
Step 5: Add the nuts and raisins.
Step 6: Pour into a buttered 9x5x3 inch loaf pan.
Step 7: Bake 50-60 minutes.
1 cup ricotta cheese
1 16-ounce can solid pack pumpkin
¾ cup packed brown sugar
½ teaspoon salt
1 ½ teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 9 unbaked pastry shell
Step 1: Beat eggs lightly in a large bowl.
Step 2: Beat in cheese until smooth.
Step 3: Stir in remaining ingredients until smooth.
Step 4: Pour into pastry shell and bake at 375 for 45 minutes.
Step 5: Cool completely on wire rack.
Step 6: Just before serving garnish with yogurt and pumpkin seeds or whipped cream.
Step 1: Preheat the oven to 350 degrees.
Step 2: Cut out a wedge from each wiener to make a toenail.
Step 3: Cut the tortillas into strips about 4 inches long and ¾ inch wide. Discard the ends.
Step 4: Soften the strips in the microwave between damp paper towels for 10-30 seconds.
Step 5: Roll each wiener in a tortilla strip and secure with a toothpick.
Step 6: Bake for 7-8 minutes. Remove from the oven.
Step 7: Fill each toenail with either mustard or ketchup. Remove toothpicks before serving.
1 18-ounce box spice or German chocolate cake mix
1 18-ounce box white cake mix
1 package white sandwich cookies
1 large box vanilla instant pudding mix
12 small tootsie rolls
1 NEW litter box
1 plastic scoop
Green food coloring
Step 1: prepare cake mixes and bake according to package directions.
Step2: Prepare pudding mix and chill until ready to assemble.
Step 3: Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often.
Step 4: Set aside all but ¼ cup of crumbled cookies.
Step 5: Add a few drops of the food coloring to the ¼ cup of cookies and mix with a fork.
Step 6: When cakes are cooled to room temperature, crumble into a large bowl.
Step 7: Toss with half the remaining white cookie crumbles and the pudding. You probably wont need all of the pudding mix with the cake and feel it, it should be moist but not soggy.
Step 8: Put mixture in clean litter box.
Step 9: Put three unwrapped tootsie rolls in a microwave safe dish and heat until soft and liable.
Step 10: Shape ends so they curve slightly and are no longer blunt. Repeat with three more tootsie rolls and bury in cake/cookie/pudding mixture.
Step 11: Sprinkle the green cookie crumbs over the top of mixture. This is supposed to look like the chlorophyll in kitty litter.
Sep 12: Heat remaining tootsie rolls until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs.
Step 13: Place the box on newspaper and sprinkle a few crumbs around. Serve with a NEW pooper scooper.
1 ½ quarts popped popcorn
1 cup chow mein noodles
1 12-ounce package butterscotch peanut butter pieces
Step 1: Combine popcorn and chow mein noodles in a large bowl.
Step 2: In medium saucepan, melt butterscotch peanut butter pieces over low heat, stirring occasionally until smooth.
Step 3: Pour melted candy over popcorn, stir to coat well.
Step 4: Drop by heaping tablespoons onto a wax paper lined pan. Refrigerate until firm. Store in a tightly covered container.
1 lb frozen bread dough, thawed
2 teaspoons vegetable oil
1 cup Mozzarella cheese, shredded
1 15-ounce can tomato sauce
1 tablespoon onion, chopped
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon garlic powder
2 cups cheddar cheese, shredded
4 ox pepperoni or salami, sliced
Green pepper strips
Ripe olives, sliced
Step 1: Heat over to 325 degrees.
Step 2: Divide thawed dough in half.
Step 3: Roll and stretch each half into a 10-12 circle on a lightly floured baking sheet.
Step 4: Turn up edges ½ and pinch or pleat.
Step 5: Brush dough with oil; sprinkle with Mozzarella cheese.
Step 6: Mix tomato sauce, onion, salt, oregano and garlic. Pour on circles.
Step 7: Top with Cheddar cheese.
Step 8: Decorate with overlapping pepperoni slices on edge of pizzas, use olive slices for eyes, pepper strips for eyebrows, noses and smiles.
Step 9: Bake until crust is brown 20-25 minutes.
2 slices dark bread (Pumpernickel or dark whole wheat)
1 slice American cheese
Step 1: On one slice of bread, cut out a jack-o-lantern face.
Step 2: Place the slice of cheese on the uncut piece of bread.
Step 3: Broil or toast in the oven until cheese is melted.
Step 4: Removed from over and top with the cut out piece of bread.
Assorted fruit, such as melon, strawberries, apples and kiwis
Oranges (1 per person)
Directions: Chop the assorted fruits and mix them in a large bowl. You will need about ½ cup per orange. To carve a pumpkin cup, slice off the top of the orange, using a knife to loosen the edges, scoop out the inside of the orange with a spoon. Toss the juice in with the fruit. Carve a small jack-o-lantern face in each orange. Fill each orange with fruit and replace its top. As a finishing touch, garnish each top with mint leaves for stems.
1 cup semisweet chocolate chips
12 pretzel rods
3 ounces whit chocolate baking bars of confectionary coating
Red and yellow food coloring
Directions:Line baking sheet with wax paper. Melt semisweet chocolate in double boiler over hot, not boiling water. Remove from heat. Dip pretzel rods into chocolate, spooning chocolate to cover approximately 34/ each pretzel. Place on baking sheet and refrigerate until firm. Melt white chocolate in clean double boiler over hot, not boiling, water. Remove from heat. Dip coated pretzels quickly into white chocolate to cover approximately ¼ of pretzel. Place on baking sheet and top immediately with sprinkles. Refrigerate until firm. Tie ends with ribbons.
1 cup butter, softened
1 cup confectioner's sugar
1 teaspoon almond extract
1 teaspoon vanilla
2 2/3 cups flour
1 te4asppon baking powder
1 teaspoon salt
¾ cup almonds, whole, blanched
1 tube red decorators gel
Directions: In a bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda and salt. Cover and refrigerate 30 minutes. Work with one quarter of the dough at a time, keep the rest refrigerated. Roll one teaspoon of dough into a finger shape. Press almond on the end of each cookie for a fingernail. Squeeze in center to form knuckle shape. Using a paring knife, make slashes in several places to form knuckle. Place on a lightly greased cookie sheet. Bake at 325 degrees for 20-25 minutes, until pale golden. Let cool for three minutes. Lift up almond and squeeze red decorators gel onto nail bed. Press almond back in place so gel oozes out. You can also make slashes on fingers and fill them with blood.Remove from baking sheet and let cool on racks.
8 to 10 medium crisp red apples, such as Red Delicious, Winesap, Jonathon or McIntosh, at room temperature
2 cups sugar
¾ cup water
½ cup light corn syrup
½ teaspoon red food coloring
Few drops of clove oil, if desired
Directions: Butter cookie sheets generously. Wash and dry waxed apples thoroughly. Insert wooden skewer in stem end of each apple. Mix sugar, corn syrup, water and food coloring in 2-quart heavy saucepan. Heat to boiling over high heat; reduce heat. Boil gently, without stirring, to 290 degrees on a candy thermometer, or until small amounts dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil. Dip apples quickly into syrup. Stand on cookie sheet; cool. Note: You can add an extra creepy touch by adding a candy worm to each apple.
¼ cup + 2 tablespoons butter or margarine
6 cups of miniature marshmallows
2/3 cup Butterscotch chips
¼ cup creamy peanut butter
Green food coloring
8 cups puffed rice cereal, such as Rice Krispies
12 6 lollipop sticks
1/3 cup canned chocolate frosting
Directions: Butter 15x10 jelly roll pan. In large, wide pot, melt butter over medium heat. Add marshmallows; cook, stirring constantly, until melted. Stir in chips and peanut butter until melted and smooth. Make mixture light green with food coloring.Remove from heat. Coat inner sides of pot with non-stick cooking spray so cereal won't stick. Stir in cereal until combined. Press mixture into jelly roll pan to make 1-inch thick, 12x10 rectangle. Draw an aliens head on a piece of waxed paper. Make drawing approximately 31/2 long, and cut out. Place alien head on cereal mixture and trace around it with a sharp knife; repeat to cutout 12 aliens, discarding scraps. Starting at bottom point of face, insert a stick 1/3 of way through head. Transfer frosting to plastic food storage bag with corner snipped. Squeeze out frosting to make eyes and mouth. Eyes should be pointed at both ends, and go up at an angle. Mouth should be a short line.
10 cups Rice Krispies
1/2 cup Butter
2 cups candy corn
9 cups miniature marshmallows
3/4 cup mini chocolate chips
Yellow and red food coloring
Candy halloween pumpkins
Directions: Melt butter and marshmallows stirring until until smooth. In a large bowl, mix the candy corn, the rice krispies and mini chocolate chips together. Put 2 drops yellow and 1 drop red food coloring in the marshmallow mixture. Add cereal mixture to marshmallow mixture stirring to combine. Spread on a 9x13 buttered pan. While warm, press on candy pumpkins evenly spaced. Refrigerate and cut into squares.
24 chocolate covered graham cracker cookies
3/4 cup chocolate sandwich cookie crumbs
2 (16 ounce) tubs vanilla frosting
1 (18.25 ounce) package chocolate cake mix
Directions: Bake cupcakes according cake mix package instructions. In a medium bowl stir one tubof frosting with cookie crumbs. Once the cupcakes are cool, frost them with the cookie crumb frosting. Fill a pastry bag with a plain tip on the end with the second tub of frosting. Write R.I.P. on each graham cracker cookie. Once decorated, place a cookie on top of each cupcake so that it looks like a grave stone.
3 cups chocolate cookie crumbs
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) package prepared chocolate frosting
1 (16 ounce) package gummi worms
Directions: Bake cupcakes according cake mix package instructions. Frost with chocolate frosting and sprinkle the cookie crumbs on top of each cupcake. Cut the gummi worms in half and stick to each cupcake with frosting so they appear to be coming out of the "dirt".
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