Halloween is coming and with that comes all the fun Halloween Parties! We host one every year and as seasoned pros--trust me when I say, a Halloween party is not complete without spooky nibblins! Here are some of our family favs that we make on a consistent basis and our guests love!
Finger Sandwiches
A great transition from summer food to fall food with these Finger Sandwiches. These are simple and take only a few minutes to prepare and they are the perfect finger food for kids and adults. The ‘blood’ makes them a little messy, but as long as you have a fork you’re set!
Ingredients: Hot dogs Buns Ketchup
Directions: 1. Prepare the hot dogs as you normally would. 2. Cut out a small, thin section to look like a nail bed. 3. Make a few cuts with a knife to represent the knuckles. 4. Place the hot dogs in a bun with ketchup already inside.
FOR A MORE DISGUSTING EXPERIENCE: Grill the hot dogs first to make the fingers look burnt.
Nom Nom Necronomicon
If you’re a fan of the Evil Dead or maybe you just like having your own Book of the Dead, this Necronomicon Pizza is for you! Not for the faint of heart, this terrifying tasty pizza is a great snack for the Halloween season. A fun new spin on pizza that’s sure to get a gasp or two. This recipe is from the DailyDead.com.
Ingredients: Crust: 1 TBS Active dry yeast 1 TBS Sugar 1 Cup warm water (105-110 degrees F) {You can replace your water with a cup of warm beer and your sugar with honey for a bit of a change of flavor.} 1 tsp salt 2 Cups flour (If you want to make a thin crust pizza, just halve this recipe.) Fresh garlic for eyes and teeth Black olives for inside of mouth
Directions:
1) Combine yeast, sugar, and warm water in a large bowl. Allow to sit until the yeast forms a layer of foam on top of the water-about ten minutes. 2) Mix in salt, and flour- stir with a spoon, or mix with dough hook if using a mixer, until it forms a uniform ball. Add flour if needed to keep if from being too sticky, and then knead by hand on a smooth surface, or knead with dough hook until well mixed. 3) Place dough in an oiled bowl and cover with a damp cloth. Let rise for an hour. 4) Punch your dough down and briefly knead on a smooth surface. Preheat oven to 400 degrees Fahrenheit. 5) Roll out your dough to fit your pizza pan, or baking sheet- should be about a quarter of an inch thick. 6) Add your sauce, cheese, and toppings and bake for 12 minutes. Slice and serve.
There’s a lot going on here, and I’ll break it all out in the recipe card below. But as a quick overview, here’s what’s happening:
BAT tortilla chips with mango salsa, Jalapeño popper MUMMIES with mango sweet and sour sauce, SPIDER pizzas, Apple MONSTERS with mango tongues and PUMPKIN deviled eggs.
INGREDIENTS
For the Bat Tortilla Chips:
Flour tortillas
Nonstick cooking spray
Chili powder
For the Mango Salsa:
1 mango, peeled and chopped
1/2 jalapeño pepper, minced
1/2 cup chopped tomato
1/3 cup chopped red onion
Juice of 1 lime
For the Jalapeño Popper Mummies:
Jalapeño peppers, halved lengthwise, seeds and membranes removed
Cream cheese
Crescent roll dough
Small candy eyeballs
For the Sweet and Sour Mango Dipping Sauce:
1 cup chopped mango
1/4 cup water
3 tablespoons apple cider vinegar
3 tablespoons honey
2 tablespoons ketchup
1 tablespoon soy sauce
For the Pumpkin Deviled Eggs:
6 hard boiled eggs, halved, whites and yolks separated
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
Pinch of kosher salt
Orange food coloring
Paprika and chives, for garnish
For the Spider Pizzas:
Frozen mini pizza bagels
Pitted black olives
For the Apple Monsters:
Green apples, quartered
Peanut butter
Pine nuts
Mango, cut into small triangles
Medium candy eyeballs
Other items, for serving:
Fresh mango slices
Salami
Mango slices wrapped in prosciutto
INSTRUCTIONS
Make the Bat Tortilla Chips: Preheat oven to 350 degrees F. Use small bat cookie cutter to cut bats from tortillas. Spray rimmed baking pan with cooking spray; arrange bats on pan. Spray bats with cooking spray; sprinkle with chili powder. Transfer to oven and bake 8 to 10 minutes or until crisp. Make the Mango Salsa: In medium bowl, stir mango, jalapeño, tomato, onion and lime juice until well combined.
Make the Jalapeño Popper Mummies: Preheat oven to 375 degrees F. Fill each jalapeño half with cream cheese. Unroll crescent roll dough and cut into thin strips. Wrap strips of dough around each pepper to resemble a mummy, leaving a space for the "eyes." Place peppers on rimmed baking pan; transfer to oven and bake 11 to 13 minutes or until dough is golden brown. Let cool 10 minutes; arrange candy eyeballs on mummies. Make the Sweet and Sour Mango Dipping Sauce: Place mango and water in blender; puree until smooth. Transfer mango mixture to medium saucepot; stir in vinegar, honey, ketchup and soy sauce. Cook over medium-high heat until thickened to a thin sauce consistency (mixture will continue to thicken as it cools), stirring occasionally.
Make the Pumpkin Deviled Eggs: Place egg yolks, mayonnaise, mustard and salt in small bowl; stir with fork until well combined. Stir in food coloring one drop at a time or until desired orange color is achieved. Fill egg whites with yolk mixture. Use a damp finger to smooth the yolk mixture. Use a toothpick to make lines in the yolk mixture to resemble a pumpkin. Lightly sprinkle yolk mixture with paprika, and garnish with a small piece of chive to make the pumpkin "stem."
Make the Spider Pizzas: Prepare mini pizza bagels according to package instructions. Use sharp knife to cut olives into "spider" parts, and arrange spiders on top of pizzas.
Make the Apple Monsters: Using a sharp knife, cut a "mouth" out of each apple quarter. Fill gap with peanut butter. Press pine nuts and mango piece into peanut butter to resemble teeth and a tongue. Using a small dab of peanut butter, "glue" one or two candy eyeballs onto apple above mouth.
Bloody Mary Shots-
1 Lemon wedge
1 Lime wedge
2 oz favorite Vodka
4 oz Tomato juice
2 dashes Tabasco sauce
2 tsp Prepared horseradish
2 dashes Worcestershire sauce
1 pinch Celery salt
1 pinch Ground black pepper
1 pinch smoked paprika
Pour some celery salt onto a small plate.
Rub the juicy side of the lemon or lime wedge along the lip of a pint glass.
Roll the outer edge of the glass in celery salt until fully coated.
Fill with ice and set aside.
Squeeze the lemon and lime wedges into a shaker and drop them in.
Add the remaining ingredients and ice and shake gently.
Strain into bowl, use plastic syringes and fill for a fun & spooky display!
INGREDIENTS
1 tube chocolate chip cookie dough
1 tub vanilla frosting
red food coloring
mini marshmallows
slivered almonds
DIRECTIONS Preheat oven to 350°. Line two large baking sheets with parchment paper. Roll cookie dough into 1 ½” balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half.Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.
INGREDIENTS
1 Sheet puff pastry, thawed
1 round brie
1 large egg
1 tbsp. milk
2 mini pepperoni
2 sliced black olives
DIRECTIONS: Preheat oven to 400°. On a floured work surface, unroll puff pastry and cut into 1” strips. Wrap strips around brie like a mummy. Whisk together egg and milk and brush over pastry. Transfer brie to a parchment-lined baking sheet. Bake until brie is warmed through and gooey and puff pastry is deeply golden, 20 minutes. For eyes, place two mini pepperonis into two sliced olives. Serve with crackers.
Hot Dog Mummies Prep Time 20 mins Cook Time 15 mins Total Time 35 mins
Use any kind of dough for these mummies; Store bought dough or homemade!
Servings: 8
Ingredients
8 whole hot dogs
2 cups bread dough enough to cover hot dogs
mustard
ketchup
Instructions Lightly spray a baking sheet. Take a small amount of dough and roll between your hands into a 10 inch length. Starting at the top of the hot dog, wrap dough around hot dog. Secure dough at back side of hot dog.Bake at 375 for 15 minutes.Let cool slightly. Add Mustard eyes. Serve with ketchup and mustard on the side.
INGREDIENTS
1 box chocolate cake, plus ingredients called for
1/2 c. unsalted butter, softened
1 c. confectioners' sugar
7 1/2 oz. jar marshmallow crème
1 tsp. vanilla extract
pinch of kosher salt
3/4 c. heavy cream
1 1/2 c. semisweet chocolate chips
1 tube store-bought vanilla icing
DIRECTIONS Butter and flour two 9” cake pans. Prepare cake batter according to package instructions. Bake according to package instructions and let cool.Once cool, place first cake on a platter. Make frosting: In a large bowl using a hand mixer, combine butter, confectioners’ sugar, marshmallow crème, vanilla extract, and salt and beat until fluffy and combined. Top with second cake.Make ganache: In a small saucepan, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over heavy cream. Let stand 2 minutes, then whisk until chocolate is completely combined.Pour ganache over cake. Frost a spiral of frosting on top of ganache and use a toothpick to draw cobwebs.
Ingredients
Cake Batter
3¼ cups all-purpose flour
2 cups sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon salt
1¾ cups buttermilk
1¼ cups vegetable oil
3 large eggs
1 teaspoon distilled white vinegar
1 (1-ounce_ bottle liquid red food coloring
Frosting
1 pound cream cheese, room temperature
1 cup butter, softened
4 cups confectioners' sugar
Bloody Ganache
12 ounces white chocolate bark
2 tablespoons heavy cream
red food coloring, needs to be oil-based
Instructions
To make cake, preheat oven to 350 degrees and spray 3 9-inch cake pans with baking spray with flour. (Or butter pans and then lightly coat with flour.)
In a large mixing bowl (one that fits an electric mixer) combine flour, sugar, cocoa powder, baking soda, and salt.
In a medium bowl, whisk together buttermilk, vegetable oil, eggs, and vinegar.
With the mixer on low, add the buttermilk mixture to the flour mixture. Once all buttermilk mixture has been added, turn to medium speed and beat until smooth.
Add food coloring and beat until mixed evenly.
Divide batter evenly between the prepared pans and bake about 22 to 25 minutes. Let cool in pans for 10 minutes and then remove to wire rack to cool completely.
For frosting, beat cream cheese and butter with an electric mixer until smooth. Gradually beat in confectioners' sugar.
Spread frosting between layers of cakes and on top and sides. If you are having trouble with red crumbs from the cake showing through the frosting, spread a thin layer of frosting to cover the cake and place the cake in the refrigerator until the frosting firms up. Then go back and put a thicker layer of frosting on. Refrigerate cake to firm up frosting before adding bloody ganache.
Melt white chocolate bark with cream cheese in a heavy-bottomed pan over low heat, stirring continuously.
Once melted, add food coloring to get desired color. Drizzle on top of cake to resemble blood.
INGREDIENTS
2 c. shredded pepper Jack cheese
1 c. enchilada sauce
1 c. shredded rotisserie chicken
12 oz. cream cheese, softened
1 oz. (4.5-oz.) can green chiles
1 tbsp. taco seasoning
4 flour tortillas
Tortilla chips, for serving
DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl, combine pepper jack, enchilada sauce, rotisserie chicken, cream cheese, green chilis, and taco seasoning. Transfer dip to a cast-iron skillet and bake until warmed through and bubbly, 20 to 25 minutes.Meanwhile, make tortilla graves: Cut tortillas into grave shapes and place on a baking sheet. Bake until sturdy, 5 to 7 minutes. Top dip with shredded lettuce and insert graves. Serve with tortilla chips.
PREP TIME 10 minutes COOK TIME 10 minutes
ADDITIONAL TIME 8 hours TOTAL TIME 8 hours 20 minutes
Ingredients
4 eggs
1 cup frozen blueberries
1/2 large avocado, seeded and peeled
1 tsp wasabi paste
1 tsp lemon juice
1/4 tsp salt
1/2 tsp black sesame seeds
Instructions
Place in eggs and blueberries in a small pot.Cover eggs with water, cover pot and bring to boil over high heat.Let eggs boil for 5 minutes, then turn off heat. Let eggs sit in the blueberry water for 10 more minutes.Remove eggs, one at a time, and gently press and crack the shell with the back of the spoon.Place cracked eggs in a bowl and add the blueberry water. Allow eggs to cool to room temperature, then place the eggs in the blueberry water in the refrigerator for 6 hours or up to overnight.Peel the eggs and cut in half lengthwise.Scoop out the yolks and place in a bowl.Add avocado, wasabi, lemon juice and salt to the egg yolks and mash together until smooth.Place avocado mix into a piping bag and pipe into the hollowed egg halves or use a spoon and scoop them back into the egg halves.Chill until ready to serve.Prior to serving, garnish eggs with sesame seeds.
Notes
Cooking Tips: You can also use food coloring instead of blueberries for the egg dye. For easier piping, chill the avocado mixture in the refrigerator for hour prior to piping.
Enjoy these at your next party! Have any other fun recipes you love for Halloween Parties? Leave a link or recipe in the comments! <3