We are having a halloween party here at work. Could you please give me a creative halloween recipe??

Question

Everyone is bringing fun things such as, kitty litter cake, potty Jello, and wormy dirt cake!! Please help!!!!

Answer 1

Here are some ideas I found for you. There are pictures of them on the Kraft website...also if you want more ideas you can go to www.kraftfoods.com. Go to advanced search (on the left) and then choose Seasonal favorites. Halloween is a choice!! Have fun and enjoy!!


Jack-o'-Lantern

3 RITZ Crackers
1 Tbsp. KRAFT EASY CHEESE American Pasteurized Cheese Snack
1 tsp. apple peel
3 parsley springs

SPREAD crackers evenly with cheese snack.
CUT apple peel into small pieces for the jack-o'-lanterns' eyes, noses and mouths. Arrange on crackers as desired.
ADD parsley for the pumpkin stems.

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"Eyeball" Cupcakes

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
24 ring-shaped chewy fruit snacks
24 miniature candy-coated chocolate pieces
1 tube (19.28 g) red decorating gel

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.
BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.
PLACE 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.

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Halloween Spook Cookies

2 squares BAKER'S Premium White Baking Chocolate or BAKER'S Semi-Sweet Baking Chocolate
6 NABISCO Cookies, such as NUTTER BUTTER Peanut Butter Sandwich Cookies, OREO Chocolate Sandwich Cookies, CHIPS AHOY! Real Chocolate Chip Cookies and NILLA Wafers
Decorations, such as decorating gels, assorted candies and chewy fruit snack rolls

MICROWAVE chocolate in small microwavable bowl on HIGH 1-1/2 min., stirring after 45 seconds. Stir until chocolate is completely melted.
COAT cookies with melted chocolate. Place on sheet of wax paper, then decorate as desired (see Tips below).
LET stand until chocolate is set.

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Witches' Brew for Kids

2 pkg. (4-serving size each) JELL-O Brand Black Cherry Flavor Gelatin
1-1/2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin
3/4 cup boiling water
1/4 cup blueberries
3 qt. (12 cups) prepared KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix, chilled

FOR Hand: Dissolve black cherry gelatin in 1-1/2 cups boiling water, stirring 2 minutes until completely dissolved. Pour into greased 8-inch square pan. Refrigerate 2 hours or until firm.
FOR Eyeballs: Meanwhile, dissolve orange gelatin in 3/4 cup boiling water, stirring 2 minutes until completely dissolved. Pour into round or square ice cube trays. Refrigerate until thickened but not set. Insert a blueberry into the center of each gelatin eye ball. Refrigerate until completely set.
TO Assemble: Trace outline of small hand on piece of paper. Cut out pattern, then place on top of cherry gelatin. Cut around the pattern with a small sharp knife. Carefully pull hand away from pan. Place hand in punch bowl, allowing the fingers to hang over the side of the bowl. Arrange the eyeballs around the inside edge of the punch bowl. Gradually pour in the prepared drink. Serve immediately.

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I make this all the time...it's so good!! (It's not spicy at all either!)

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste

COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

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Popcorn Balls

12 cups popped popcorn
1 cup light corn syrup
1/2 cup sugar
1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
1-1/2 cups PLANTERS COCKTAIL Peanuts, coarsely chopped

PLACE popcorn in large bowl.
MIX syrup and sugar in saucepan; bring to boil. Remove from heat. Add gelatin; stir until dissolved. Add peanuts.
POUR over popcorn; mix well. Cool about 5 minutes. Shape into 18 balls, each about 3 inches in diameter.

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Trick-or-Treat Banana Pops

6 medium bananas
12 wooden pop sticks
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/3 cup butter or margarine
3 Tbsp. multi-colored sprinkles

CUT bananas in half crosswise. Insert pop stick into cut end of each banana half. Place on tray; cover. Freeze 3 hours or until firm.
MICROWAVE chocolate and butter in small microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Pour into tall glass.
DIP frozen bananas into chocolate mixture, turning to evenly coat. Immediately roll in sprinkles. Place on wax paper-covered tray. Serve immediately. Cover leftover pops and store in freezer.

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Caramel-Dipped Apples

5 medium apples, washed, well dried
1 bag (14 oz.) KRAFT Caramels (about 50)
2 Tbsp. water

INSERT wooden pop sticks (from bag of caramels) into stem end of each apple. Cover large plate with wax paper; grease paper with butter. Set aside.
PLACE caramels in large saucepan. Add water; cook on medium-low heat until caramels are completely melted, stirring constantly.
DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, then place on prepared plate. Refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and let stand at room temperature 15 min. before serving. Store leftover dipped apples in refrigerator.

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OREO® Caramel-Dipped Apples

5 medium apples, washed, well dried
1 pkg. (14 oz.) KRAFT Caramels (about 50)
12 OREO Chocolate Sandwich Cookies, coarsely chopped (about 1-1/2 cups)
1 square BAKER'S Premium White Baking Chocolate, melted
Yellow and red food coloring (optional)

INSERT wooden pop stick (from bag of caramels) into stem end of each apple; set aside.
PLACE caramels and 2 Tbsp. water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently.
DIP apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on wax-paper-lined baking sheet; let stand 25 minutes or until caramel is set.
STIR 4 drops yellow food coloring and 1 drop red food coloring into melted white chocolate to tint orange. Cool 15 minutes. Drizzle over apples; let stand until firm. Store in refrigerator up to 2 days.


Here are a few from Food Network...

Green Ghoulade
Recipe courtesy Sandra Lee

2 (6-ounce) cans limeade, frozen concentrate, thawed
3 cups lemon-lime soda
3 1/2 cups green sports drink
Green food coloring
Ice
Whipped cream, for topping
Candy sticks or sipping straw, optional

In a pitcher, combine limeade, soda, and sports drink. Add 5 drops of food coloring, or until desired color green, and stir. Add ice and pour ghoulade to each glass. Place whipped cream in a piping bag and pipe it on top of each glass. Garnish with a fun straw or candy stick.

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Gum Worm Cupcakes
Recipe courtesy Sandra Lee

Cupcakes:
1 box devil's food cake mix
1 1/2 cups cola
3 eggs
1/2 cup canola oil

Frosting:
2 cans ready-to-spread white frosting
20 drops yellow food coloring
10 drops red food coloring
1 1/2 teaspoons orange extract
1 cup powdered sugar, sifted

Garnish:
48 candy worms
1/2 package chocolate cookies, crushed


Preheat oven to 350 degrees F.

Place cupcake papers in muffin pans. Set aside.

In a large mixing bowl, combine cake mix, cola, eggs, and oil. Beat on medium speed for 2 minutes, scraping sides of bowl often. Fill cupcake papers 2/3 full with cake batter. Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing from pan. Cool completely on cooling racks before frosting.

In a medium mixing bowl, combine frosting, food colorings, orange extract and sifted powder sugar. Spoon frosting into a pastry bag or zip-top bag fitted with a 1/4-inch round decorating tip. Pipe the frosting on the cupcake by starting at the outside edge, circling twice and than working toward the center.

Finish cupcakes by sticking 2 candy worms into frosting and sprinkling tops with crushed cookies.

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Witches Fingers
From Food Network Kitchens

1 cup water
6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon fine salt
1 cup all-purpose flour
4 large eggs
Pinch cayenne
1 tablespoon Dijon mustard
1 cup grated Cheddar, (about 4 ounces)
1 large egg yolk
Whole unblanched almonds
Kosher salt

Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Put the water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melts. Remove pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until pulls away from the sides of the pan and is slightly shiny, about 3 minutes.

Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes. Add the cayenne, and whole eggs, 1 at a time, incorporating each 1 thoroughly before adding the next. Mix in the mustard and cheese.

Put 1/4-inch plain tip in a pastry bag, and spoon the dough into the bag. Pipe 3 1/2-inch long thin finger-like shapes onto prepared pans. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each witches' finger with it. Lay an almond on the end of each witches finger so that it looks like a nail, sprinkle fingers with kosher salt.

Bake for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking until the fingers are golden brown and slightly crisp, about 5 minutes more. Cool on a rack.

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This one sounds really neat!!

Vampire Blood Drink
Recipe courtesy Michael Chiarello

1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet
1 quart seltzer
Body Part Ice Cubes, recipe follows

Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.
Before serving, chill with the Body Part Cubes of floating face and hands.

Pour into glasses and stir with glow stick swizzle sticks.


Body Part Ice Cubes:
12 cups cold water
2 to 3 drops green food coloring
Special Equipment:
1 roll packing tape
1 roll plastic wrap
2 plastic gloves
1 plastic Halloween face mask

Color the cold water with enough green food coloring to make it stand out against the background of the punch.

Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing. Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours.

Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.

When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.

Carefully float the face and hands in the punch.

Answer 2

Bleeding cupcakes

1 egg
8 ounces softened cream cheese
1/3 cup sugar
red food coloring or frosting tint
6 ounces white chocolate chunks
1 recipe homemade or boxed cake batter

Preheat the oven to the specified temperature in your cupcake recipe. Line muffin tins with foil or paper liners. Mix together the filling before mixing together the batter. Beat the egg in a medium bowl. Beat in the softened cream cheese and mix until smooth. Add the sugar and mix until smooth. Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes. Fold in the white chocolate chunks. Prepare the cupcake batter. Fill the cups 2/3 full with the cake batter. Place about 1½ teaspoonsful of the filling in the center of each cupcake. Bake, cool, and frost as directed in the cupcake recipe

Answer 3

Brain Cookies with Blood Glaze

Brain Cookies:
2 sticks unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup very finely chopped walnuts, or pecans
1 teaspoon vanilla extract
About 5 drops red food coloring
About 9 drops blue food coloring
Blood Glaze:
2 cups confectioners' sugar
35 to 40 drops red food coloring
2 to 4 tablespoons milk, as needed for thinning glaze

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)

Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.

To make the "blood glaze," in a small bowl, combine the confectioners' sugar with the food coloring to make a thick glaze, whisking together. Add milk, 1 tablespoon at a time, until the glaze is a good consistency for drizzling. Drizzle the "blood" onto the cookies and serve either warm or at room temperature.

Answer 4

These are sooo easy to make and everyone loves them. Enjoy!

OWLS EYES
1 package Hershey's Hugs chocolates
1 package M&Ms plain chocolate candies
1 bag pretzel rings

Preheat oven to 200 degrees farenheit.
Unwrap Hugs and place them on a cookie sheet.
Line it with waxed or parchment paper for best results.
Place a pretzel around the hug.
Don't worry if it doesn't drop to the base of the hug.
Bake for approximately three and a half minutes.
Immediately place an M&M in the center of the Hug and press down slightly to flatten.
Cool.
I also place them in refrigerator to speed the set up process.

Answer 5

Freeze juice in the fingers of latex gloves and float them in the punch. They need to be a different color than the punch. Peach color would be good (skin tone)

A full glove for a FLOATING HAND would be creepy too.

I should know lots of things, but this is the only one I can think of at the moment.

A red velvet cake would look like a BLOOD cake. I think you could make a basic cake and add a bottle of red food coloring. Then drizzle icing over it.

Answer 6

Looks like everyone else is bringing sweet stuff, so why don't you bring something else to even it out a bit.

Savory Brain Shrimp Bread-
1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.

(I originally found this recipe for MardiGras 2000, which was quite yummy. When I got a brain mold for my birthday - can you tell my friends know I love Halloween? - I started thinking of what I could use for making a brain. Since the brain mold is only about 3 cups, I halved this recipe except for the amount of gelatin, left out the green onions, and finely chopped the shrimp into more of a paste for the sake of making it look more smooth-textured like a real brain.)
--------------------------------- OR
Festive Pumpkin Dip -
12 ounces cream cheese, softened
3/4 cup canned pumpkin
2 tablespoons taco seasoning mix
1/8 teaspoon garlic powder
1/3 cup chopped dried beef
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
1 round loaf (1 pound) Italian or pumpernickel bread
Fresh vegetables, crackers or corn chips

In a mixing bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until ready to serve. Just before serving, cut top off bread; scoop out bread from inside, leaving a 1/2-in. shell (save the bread from inside to make croutons or bread crumbs or save for another use). Fill shell with cream cheese mixture. Serve with vegetables, crackers or corn chips. Yield: 3 cups.
(this isn't scary but seasonal and delicious)

otherwise you can get some great ideas from the kraftfoods.com or bettycrocker.com or tasteofhome.com

Have a great party!!

Answer 7

Fried Hands - chicken breasts cut only the small end into strips to make the breat loke like a hand batter it and fry

Serpent Sandwich - using pilsbury french bread in a tube make loaf sqiggly like snake then using sissors cut liitle V's in the top to make look like scales bake it then make a poorboy sandwich out of it, using red bell pepper cut like tounge and olive eyes

or make a simple white cake w/white icing and put a chocolate cockroach on it (I found chocolate cockroaches in the toy dept at Walmart by the Harry Potter stuff)

Answer 8

Buggy Pasta

To serve the pasta Halloween-style, place it in a clean plastic cauldrin embellished with well-secured plastic spiders.


Source: Better Homes and Gardens

Makes 12 side-dish servingsPrep: 30 minutesChill: 2 to 24 hours


Ingredients
4 ounces fussili (twisted spaghetti)
4 ounces spaghetti
1 medium yellow squash and/or zucchini, halved lengthwise and sliced
1 cup small cherry tomatoes
1 cup fresh pea pods, tips and strings removed
1 cup pitted ripe olives
1 cup pimiento stuffed olives
1 cup cubed smoked cheddar cheese or cheddar cheese (4 ounces)
1 cup unblanched whole almonds, toasted
1/2 cup thinly sliced green onions (4)
1 8-ounce bottle regular or nonfat Italian salad dressing (1 cup)
Directions
1. Cook pasta according to package directions. Drain pasta; rinse with cold water and drain again.
2. In a large bowl combine pasta and remaining ingredients except dressing. Add dressing to pasta mixture; toss gently to coat. Cover and chill 2 to 24 hours. Makes 12 side-dish servings.

Answer 9

Well I have 2 really easy but fun ideas. Ive made them both and they turned out really great. 1. Eadible Eyeballs: Get some vanilla waffers, white frosting, red frosting, & chocolate chips. Cover the waffers with the white frosting. Then with the red frosting make lines for the "veins". Put the chocolate chips on top for the pupil. 2. Ghost cookies: Buy some nutter butter cookies, coat them in white frosting and put 2 mini chocolate chips on each for eyes. Good luck!

Answer 10

I just found this last night on the web.

RECIPE: HALLOWEEN BUG JUICE *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* INGREDIENTS: 2 10 ounce packages frozen strawberries, defrosted 1 6 ounce can lemonade concentrate, thawed 1 quart ginger ale 2 cups raisins 6 gummy worms DIRECTIONS: Mix the strawberries and lemonade concentrate in a blender until smooth and thick. Gradually add ginger ale. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect.

Answer 11

The food network web site has a bunch of Halloween recipes. I found several good ones there for my party.