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Anyone got some great idea's for a halloween party... I could use deserts, finger foods, anything really. Just need some good ideas nothing to orginial!!

2007-10-03 04:31:11 · 5 answers · asked by L 2 in Food & Drink Cooking & Recipes

5 answers

Jack-O'- Lantern Cheese Ball

2 cups shredded cheddar cheese
1/4 cup pumpkin puree
1/4 cup pineapple preserves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 large pretzel rod, broken in half
4-ounces cream cheese, softened
Dark rye bread
Red pepper
Black olive slices
Parsley sprigs
Assorted crackers
Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth. Cover refrigerate 2 to 3 hours until cheese is firm enough to shape.
Shape mixture into round pumpkin, place on serving plate.Using a knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut bread into triangles for eyes, cut red pepper into triangle for nose, and cut olives in half to make the mouth. Surround with parsley.
Serve with assorted crackers.
Serves 8 to 10.

Spiced Bat Wings
The sweet savory spice of curry adds a new flavor twist to a party favorite. Season the chicken ahead of time, then serve hot from the oven with a chutney dip.

4 teaspoons curry powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 pounds (20 to 24) chicken wing drummettes
3 tablespoons butter or margarine, melted
1 cup mango chutney
Place curry powder, ginger, cinnamon and salt in large resealable plastic food storage bag. Add chicken; seal. Shake bag until chicken is evenly coated with spices. Refrigerate for at least 3 hours or overnight.
Heat oven to 350°F.
Arrange chicken on aluminum foil-lined 15x10x1-inch jelly-roll pan. Drizzle with butter. Bake for 30 to 35 minutes or until chicken is golden brown and juices run clear when pierced with a fork.
Serve chicken with chutney.
Makes 20 drummettes, 1 cup chutney.

Tip: Look for a variety of chutney flavors at the supermarket. Mango chutney is the most classic, but apple, peach and ginger chutneys would be equally delicious with the chicken

Witch's Cauldron Corn

1 (3.5-ounce) bag microwave popcorn, popped*
2 cups bugle-shaped corn snacks
2 cups braided twist pretzels, broken in half
1 cup roasted pistachios
1/3 cup butter or margarine, melted
3 tablespoons granulated sugar
1 cup candy corn
Place popped popcorn, corn snacks, pretzels and pistachios in very large bowl; set aside.
Melt butter on HIGH in microwave-safe bowl (30 to 45 seconds). Add sugar; stir.
Pour butter mixture over popcorn mixture; stir to coat. Carefully stir in candy corn.
Makes 32 (1/2-cup) servings.

*Substitute 1 (3.5-ounce) bag microwave kettlecorn popcorn and omit the butter and sugar.
Tip: One (3.5-ounce) bag microwave popcorn equals about 12 cups popped popcorn.

Blushing Ghost Punch
This orange-flavored punch uses a blender to create a frothy taste sensation.

1 cup fat-free half-and-half
1/2 cup frozen orange juice concentrate
1/2 cup ginger ale
1 1/2 cups ice cubes
Place all ingredients in 5-cup blender container. Cover; blend until smooth and frothy. Pour into glasses.
Makes 4 (3/4-cup) servings.

Hot Buttered Cranberry Cider

5 cups apple cider or apple juice
4 cups cranberry juice cocktail
1 (3-inch) cinnamon stick
6 tablespoons butter, cut into pieces
2 tablespoons honey
Cinnamon sticks, if desired
Combine apple cider, cranberry juice cocktail and cinnamon stick in 3-quart saucepan. Cook over medium heat until mixture comes to a boil (8 to 10 minutes). Continue cooking until heated through and flavors are blended (8 to 10 minutes).
Remove from heat. Remove cinnamon stick; discard. Add butter and honey; stir until butter melts.
To serve, ladle into heated mugs. Garnish with cinnamon stick, if desired.
Makes 8 (1-cup) servings.

Witches' Finger Sandwiches

1 (11-ounce) can Pillsbury® Refrigerated Breadsticks
6 small slices pepperoni
12 (2/3-ounces) slices American pasteurized process cheese food
3/4 cup finely shredded lettuce
Heat oven to 375°F. Separate dough into 12 strips. Place flat on ungreased cookie sheet; do not twist. With sharp knife or kitchen scissors, cut 2 small triangles from one end of each dough strip to form a point that resembles a fingertip.* Lightly score breadsticks in center to resemble knuckles.
Cut each pepperoni slice into 2 pointed ovals to resemble 2 fingernails. Place 1 pepperoni piece on each breadstick.
Bake at 375°F. for 13 to 15 minutes or until golden brown. If necessary, reapply "fingernails" with small dot of ketchup.
Split each breadstick. Cut each cheese slice into strips and place in breadstick, overlapping strips. Top each with lettuce. If desired, serve with mustard, mayonnaise or ketchup. Serve warm or cold.
Makes 12 finger sandwiches; 6 servings.
*Place small triangular dough pieces on cookie sheet; bake until crisp. Use as croutons or nibblers.

Hershey's Brownie Cemetery Cake

1 (about 19-ounce) package brownie mix
1 (16-ounce) can vanilla ready-to-spread frosting
1 tablespoon HERSHEY'S Cocoa
4 HERSHEY'S HUGS Brand Chocolates
4 HERSHEY'S KISSES Brand Milk Chocolates
5 (1.55-ounce each) HERSHEY'S Cookies 'n' Creme Bars, divided use
5 (Snack Size) HERSHEY'S KIT KAT Wafer Candy Bars
1 (4.25-ounce) tube orange decorating icing
1 cup MOUNDS Sweetened Coconut Flakes
Green food color
Line 8-inch square baking pan with foil, allowing foil to extend over sides; grease foil.
Prepare, bake and cool brownie mix as directed on package.
Invert brownie onto large tray; remove foil.
Stir frosting and cocoa in small bowl until well blended. Frost sides and top of brownie.
Press unwrapped HERSHEY'S HUGS Brand Chocolate upside down in all 4 corners of brownie.
Place HERSHEY'S KISSES Brand Milk Chocolate on top of each HERSHEY'S HUGS Brand Chocolate.
Unwrap 2 COOKIES 'N' CREME bars; break into 12 pieces. Press each upright piece, near edge, around outside of brownie to resemble a fence.
Unwrap KIT KAT bars; holding upright, cut top of each bar at angle on one end to resemble tombstones. Pipe letters "R.I.P." on flat side of each bar with orange icing. Set aside.
Combine coconut, 1/2 teaspoon water and a few drops green food color in small bowl. Toss with fork until evenly tinted. Spread over top of brownie.
Press tombstones into brownie.
Unwrap remaining COOKIES 'N' CREME bars; break and arrange to fit around base of brownie, making path and steps to cemetery.
Makes 10 to 12 servings.

2007-10-03 04:54:01 · answer #1 · answered by Quoi? 5 · 0 0

Witch hat cookies: take a Fudge Stripe cookie and turn it upside down. Glue a Hershey's kiss in the center with some orange decorative frosting.

Ghostly pudding cups: Swirl some whipped topping on a chocolate pudding up. Draw ghost faces on with black decorative gel frosting.

Other good ideas are caramel apples, cupcakes with orange frosting and candy pumpkins on top, spiced apple cider.

other hits:
Pumpkin Gooey Cake
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Normal foods always a hit:
Shrimp spread:
take 1 block of cream cheese on a plate. Cover with 1 tin tiny canned shrimp. Cover with cocktail sauce. Sprinkle with dill and lemon juice. Serve with Ritz crackers.

Antipasto salad:
In a bowl mix 1 package cherry tomatoes, halves; 1 can quartered artichoke hearts; 1/2 jar kalamata olives; 1 package mushrooms, washed & halved; thinly sliced shallot or red onion; snipped parsely. Dress with garlic salt and basalmic vinegar.

Antipasto meat salad:
In a bowl: 1 cup cubed hard salami, 1 cup pepperoni, slices cut in half; 1 cup cubed mozzerella cheese; 1/2 jar kalamata olives. dress with lemon juice, olive oil, and fennel seeds. Serve with toothpicks.

2007-10-03 04:52:50 · answer #2 · answered by KC 7 · 0 0

Wanda's Halloween Cookbook has some great ideas.
Hope it helps!

2007-10-03 05:10:21 · answer #3 · answered by wildangelc66 3 · 0 0

Halloween ... ahhh ... trick or treats season again!

go to this site:
www.wilton.com and then click recipe....
there are a lot of to choose

and www.allrecipes.com
more food, drinks or dessert

2007-10-03 04:39:43 · answer #4 · answered by gnyparong 3 · 0 0

Kraftfoods.com has some great ideas. This link takes you to the Hallowen center

http://www.kraftfoods.com/kf/ff/Halloween04/

2007-10-03 04:33:47 · answer #5 · answered by BlueSea 7 · 0 0

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