Halloween Party Recipes
Halloween RecipesHere are some creepy, kooky ideas for devilishly delicious delicacies for your Halloween hoe-down.
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In tall glass stir syrup and food coloring into milk; add seltzer. Top with scoop of ice cream.
Spider Ice Cubes
Great for clear drinks, like soda.
Prep time: 5 minutes plus freezing time
Ingredients:
Plastic spider rings
Ice cube trays
water, freezer
Fill the trays with water, drop a spider ring in each, and freeze. Be sure to warn your guests, so that they don't accidentally swallow them - better for older kids. You can also buy fake ice cubes (plastic) with insects in them at some magic/novelty shops.
Dracula's Blood Pudding
Oooooooooooooooh!
Prep time: 10 minutes
Yield: 6 servings
Ingredients:
1 package (3.5 to 4 oz.) vanilla-flavored instant pudding and pie filling mix
1 1/2 cups milk
1 cup non-dairy whipped topping
1/3 cup seedless raspberry jam, stirred to thin.
Prepare pudding according to package directions, using the 1 1/2 cups milk. Before serving, using a rubber scraper, fold in whipped topping until almost blended. Spoon into 6 individual bowls. Spoon some jam onto each pudding and stir slightly.
Witch Cupcakes
Spellbindingly good!
Prep time: 20 minutes plus decorating time.
Bake time: 20 minutes
Yield: 24 cupcakes
Ingredients:
1 package (18.25 oz.) devil's food or yellow cake mix
Green and yellow food coloring
1 can (16 oz.) vanilla flavored ready to spread frosting
1 large box (7 0z.) assorted fruit flavored gumdrop candies
24 roasted peanuts in the shell
24 sets large candy "eyes" (see note) or other small flat, round candies
1 container (6.5 oz.) candy coated milk chocolate sprinkles (see note)
Black shoestring licorice
Prepare cake mix according to package directions. Line two 12-cup cupcake pans with paper liners. Divide batter evenly and bake according to package directions. Cool in pans on wire racks about 10 minutes. Remove cupcakes from pans to wire racks and cool completely.
Stir green and yellow food coloring into vanilla frosting to tint chartreuse. Frost cupcakes; stick a gumdrop on the lower edge of each cupcake and cover with frosting to make the chin.
Stick a peanut in the center of each cupcake for the nose. Wish a small sharp knife or scissors, cut two thin slices off the flat end of each gumdrop. Place these on each side of peanut to make the base for the eyes; top with candy eyes, securing with a dab of frosting if necessary. Cut the remaining ends of gumdrops in half and use crescent shapes for mouths.
Using a dab of frosting, attach chocolate sprinkles to each witch on the chin and nose for warts. Cut licorice into varying lengths and stick into icing to make hair. Use short pieces to make eyebrows. Note: Candy eyes are available where confectionery supplies are sold. You'll find the sprinkles in the ice cream toppings section of your supermarket. You can substitute miniature chocolate morsels.
Caramel Popcorn Balls
Yield: About 15 balls
Ingredients:
4 tablespoons butter or margarine
1 cup brown sugar
1/2 cup light corn syrup
1/2 15-ounce can (2/3 cup) sweetened condesed milk
1/2 teaspoon vanilla
5 quarts popped corn
In saucepan, combine butter or margarine, brown sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in sweetened condesed milk; simmer, stirring constantly, till mixture forms a soft ball (234 degrees to 238 degrees) when dropped into cold water. (Takes just a few minutes.) Stir in vanilla. Pour over popped corn and stir well till all kernels are coated. Butter hands lightly, shape popcorn into balls about 3 1/2 inches in diameter.
Sugar Cookies
Yield: 2 dozen cookes.
Ingredients:
2/3 cup shortening
3/4 cup sugar
1/2 teaspoon grated orange peel
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Cream shortening, sugar, orange peel, and vanilla. Add egg; beat till light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture. Divide dough in half; chill 1 hour. On lightly floured surface, roll to 1/8-inch thickness. Cut in desired shapes with cutters. Bake on greased cookie sheet at 375 degrees about 6 to 8 minutes, or until golden brown. Cool slightly; remove from pan. Cool on rack before decorating.
Pumpkin Squares
Yield: 18 squares
Ingredients:
1-pound can (2 cups) pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans, toasted
1/2 gallon vanilla ice cream, softened
36 gingersnaps
Combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg; add chopped pecans. In a chilled bowl, fold pumpkin mixture into ice cream. Line bottom of 13x9x2-inch pan with half of the gingersnaps; top with half the ice cream mixture. Cover with another layer of gingersnaps; add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut in squares; garnish with whipped cream and pecan halves.
