I need good halloween party food fast!!!?

Question

anything drinks, main course appatizers...

Answer 1

Steak Bites with Bloody Mary Dipping Sauce
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.
Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat

Yummy Mummy
Parchment paper
1 cup ricotta, drained
1 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella, small dice
A handful of chopped flat-leaf parsley, a couple of tablespoons
1 egg yolk, beaten
2 cloves garlic, finely chopped
Few grinds black pepper
1 teaspoon Essence, recipe follows
1/2 pound thinly sliced prosciutto, about 10 slices
6 sheets phyllo dough, from frozen foods aisle of your market
1/2 stick melted butter
Black olives, for eyes
Red and green bell peppers, to cut into Egyptian shapes to decorate the mummy

2 Minute Roasted Pepper Dipping Sauce:
1 jar, 16 to 18 ounces, roasted red peppers, drained
6 basil leaves
1 small clove garlic


Preheat oven to 400 degrees F.
Place parchment paper on baking sheet.

Mix together cheeses, parsley, egg yolk, garlic, pepper and Essence.

Lay out the prosciutto on a flat surface so it overlaps slightly. It should create a surface that is about 12 to 13 inches long.

Place the cheese mixture in the center of the prosciutto and roughly shape into a mummy form.

Wrap the prosciutto around the cheese mixture sealing it in completely and reshape the mixture to look like a mummy with a rounded head and the body tapering at the bottom.

Place a sheet of phyllo on a work surface, brush with melted butter, repeat with 2 more sheets, placing them on top of one another. Do not brush top sheet with butter.

Lay the prosciutto wrapped cheese in the center of the phyllo and wrap the phyllo around the "mummy".

Butter the outside of the phyllo and then reshape into the mummy shape.

Place 1 of the remaining sheets of phyllo on the parchment lined baking sheet, brush with melted butter, repeat with the remaining 2 sheets, placing them on top of one another.

Carefully slice the phyllo into 1/2-inch wide strips horizontally. Lay the wrapped mummy in the center of the sliced strips and wrap the sliced pieces around the mummy so it looks like bandages. Gently brush the top with butter.

Bake for 20 minutes, or until golden brown on the outside.

When the mummy is just a few minutes from coming out of the oven, place drained roasted red peppers, basil leaves, and garlic in the food processor and pulse grind into a pepper puree. Transfer to a small serving bowl.

Decorate the mummy with black olives and pepper shapes and transfer him to his "coffin" with 2 wide, long, offset spatulas.

Serve with red pepper puree.

Bat Sandwiches
White Bread
Mustard
Prosciutto, thinly sliced
Monterey jack cheese, thinly sliced

Spread slices of bread with mustard and layer with prosciutto and jack cheese to make sandwiches. Use a bat-shaped cookie cutter to make cut-outs out of completed sandwiches. Serve immediately or cover and refrigerate.

Cauldron of Bubbling Cheesy Bean Soup
1 pound ground beef
1 can cheese soup with 1/2 can of water
1 (16-ounce) package processed cheese with jalapeno peppers
1 (15-ounce) can kidney beans, well drained
1 (15-ounce) can black beans, well drained
1 cup medium or hot salsa
6 medium individual rounds dark rye bread, unsliced

Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.

Haunting Hot Chocolate
1 medium orange
3 cups whole milk
2/3 cup vanilla-flavored baking pieces or vanilla-flavored candy coating
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
Whipped cream (optional)
Ground nutmeg (optional)
Purchased marshmallow ghosts
Remove peel of orange with vegetable peeler; set aside.
In a medium saucepan combine 1/4 cup of the milk, the vanilla-flavored baking pieces, orange peel, and nutmeg; whisk over low heat until baking pieces are melted. Remove orange peel. Whisk in remaining milk and heat through. Remove from heat. Stir in vanilla.
Serve warm in mugs. Add a marshmallow ghost, dollop with whipped cream, and sprinkle with nutmeg, if desired. Makes five 6-ounce servings.

Fruit Drink Spritzer with Wiggle Worm Ice
1 12-ounce can frozen pineapple-orange juice concentrate
1 12-ounce can apricot nectar, chilled
2 12-ounce cans lemon-lime carbonated beverage, chilled
1 6-ounce can frozen pineapple-orange juice concentrate
Chewy, fruit-flavored candy worms
For ice, prepare one 6-ounce can frozen pineapple-orange juice concentrate. Arrange chewy fruit worms in the bottom of a 4-cup ring mold. Pour juice into mold to almost cover worms. Do not allow the worms to float. Cover and place in freezer for 1 hour or until frozen. Add any remaining juice to mold. Cover and freeze until firm.
In a small punch bowl, prepare the 12-ounce can pineapple-orange juice concentrate according to package directions, using cold water. Stir in the apricot nectar. Add the carbonated beverage, stirring gently to mix. Unmold the ice ring by running cool water over outside of mold; carefully add ring to punch. Makes 10 (8-ounce) servings.
Make-Ahead Tip: Prepare ice ring and store in freezer up to 2 weeks before using.

Haunted Candy House
12 (7 1/2 by 4-inch) chocolate candy bars
2 bags chocolate nonpareils
2 bags candy corn
2 bags licorice jelly beans
4 bags gourmet jelly beans
6 bars chocolate covered wafer candy (recommended: Kit Kat Bars)
12 mini chocolate squares
Melted chocolate, for gluing
Candy, for decorating yard

Lay 1 (7 1/2 by 4-inch) chocolate bar flat on table, short side facing you.
With melted chocolate, hold another chocolate bar lengthwise and glue against long side of flat bar. Hold until set.

Repeat this process with 2 more chocolate bars until a 4-sided box is formed. Repeat to make 2 boxes total.

Stand boxes upright.

With melted chocolate, glue another chocolate bar between the 2 boxes to form the entranceway to the house.

The chocolate bar should be flush with the back of the chocolate boxes, creating a set-in entranceway.

Carefully cut another chocolate bar in 1/2 crosswise.

Glue at an angle to form a roof peak. Repeat with 2 more bars to form a total of three roof peaks. Don't worry about these being perfect. Imperfections add to the "scary" effect.

Glue 1 roof piece on top of each standing box.

Balance the third roof piece on top of the first 2 roof pieces, creating a roof over the entranceway.

Overlap nonpareil chocolate disks to create shingles on roof. Decorate the front eaves with candy corn and black jellybeans.

Stack mini chocolate squares and glue together to create base for chimney and gateposts. Cover in melted chocolate and roll in gourmet jellybeans to create a stone effect. Set aside to dry.

Once dry, attach the chimney to the roof and position the gateposts in front of the house, using more melted chocolate.

Break chocolate covered wafer candy apart into long pieces.

With melted chocolate, glue together to create fencing and window shutters.

Pieces may break, adding to the scary effect.

With a spoon, smear melted chocolate onto cardboard base to create pathway to front door.

Cover with gourmet jelly beans to create stone pathway effect.

Decorate yard with marshmallow pumpkins, ghosts, bats, and cats. Uses candy bars, orange slices and jelly worms to create graveyard

Brain Cookies with Blood Glaze
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

Witches Fingers
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.

Answer 2

a green drink comes to mind and a couple of little snacks. How about Madurai's sour ( I hope I am spelling that right!) It's a watermelon green drink. You use a shot of Madurai's sour and fill the rest with 7-up and put a cherry in the bottom of the glass. Kind of a ladies type mixed drink. For those who don't really like alcohol. For appetizers you can boil eggs and slice them and put them on crackers and slice green olives and put them on top to resemble eyeballs. You can buy ready made pizza dough and roll out " snakes" onto a greased cookie sheet put some grated cheese on these and some black olive slices at the ends for "eyes" and maybe some pepperoni or sausage for " snake markings" and bake at 400 until browned about 10 minutes. Then leave some pizza sauce out for dipping!

Answer 3

Caramel Popcorn:

Let the popcorn cool completely before dividing it into holiday tins for giving.

Cooking spray
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preheat oven to 250°.

Coat a large jelly roll pan with cooking spray.

Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.

Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.

Note: Store in an airtight container for up to 1 week.

Yield: 18 servings (serving size: 2/3 cup)

Answer 4

HALLOWEEN WORMS

In a bowl, combine gelatins.
Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes.
Meanwhile, gently pull straws to extend to full length; place in tall container.
Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.
Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
Cover and chill until ready to use, at least 1 hour or up to 2 days.
Worms will hold at room temperature up to 2 hours

Answer 5

coffin sandwiches
2 slices whole wheat bread 3 slices smoked ham 1 cheese single 1tsp mayo or miracle whip 1 lettuce leaf
cut bread into coffin shapes layer with sliced meat single mayo and lettuce
Then using deco gel or icing in a tube write RIP

Eyeball potion
1 8oz tub cool whip 24 blueberries half cup of boiling water 1 pkg jello ice cubes one cup water
using small ice cream scoop or something similar place 2 small scoops if whipped topping into each of 12 dessert dishes for eyeballs place a blueberry in each scoop for the pupil freeze 30 min or until firm
meanwhil stir boiling water in large bowl at least 2 minuntil completley dissolved add enough ice to cold water ot measure two and a half cups add to gelatin stirring until slightly thickened remove any remaining ice spoon geltin into prepared dishes around each eyeball leaving the top of each eyeball exposed

Answer 6

Halloween pretzel sticks: ingredients pretzel rods chocolate chips orange and black sprinkles ok, so melt the chocolate in the microwave. then dip the rods in melted chocolate and roll in sprinkles. let cool. Bat cupcakes: ingredients cupcake mix choco frosting fudge striped cookies hershey kisses red gel frosting bake cupckakes. spread frosting on top. split the cookies in half and stick on top. these are the wings. put a kiss in the center. make the eyes with red frosting by making two dots on top of the hershey kiss :) have fun!!!

Answer 7

I'm a guy, and individually, I don't like long nails. I know a lot of like very long, painted nails cause they're "so pretty", but I don't like them.

Answer 8

A little bit of toenail is fine... but I agree together with you. Long nails are kinda low.

Answer 9

You should be watching the food network. There's lots of shows about Halloween parties.

Answer 10

You have 6 days You cant cook it tonight or it'll be stale and moldy.

Answer 11

Roasted pumpkin seeds.