Do you guys know any good Haloween recepies??

Question

Ok so my friend is gonna make a Haloween party this year
and she wants me to take some food
but i want it to be something with
Haloween detailed on it
i dont want to take just plain old frys haloween cookies
and yeah i have to make it so does anyone know any good
Recepies that includes food or deserts?
THANKS ILL GIVE YOU GUYS THE FULL
POINTS!!!=)

Answer 1

Here are links that can help you for the Halloween Party:

1. http://www.britta.com/HW/HWr.html
2. http://www.cooksrecipes.com/holiday-recipes/halloween.html
3. http://allrecipes.com/Info/Holidays/Halloween/Main.aspx
4. http://www.halloweenmagazine.com/recipes.htm (if you are over 21 for drinking)
5.http://familyfun.go.com/recipes/special/specialfeature/halloween_ms_food/

All I did was a Yahoo Search for Halloween recipes, and the links gave me the recipes and party ideas.

Have fun!!!!

Answer 2

a friend of mine makes monster cookies I am sure you can find it online they are chocolate chips oatmeal peanut butter brwon sugar they are so good and they are called monster cookies because of the size.


Witches' Brew (1998)

500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water

(or)

Witches' Brew (2000)

(this one pretty much fills a 12-quart cauldron)

four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum

All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)

http://www.britta.com/HW/HWr.html#crab
Tricky Crab Triangles

one stick (1/2 cup) melted butter
one 6 1/2 oz can crab meat
1 small jar (approximately 5 oz) Kraft Old English cheese
1/2 cup mayo 1/2 tsp. garlic salt
one package split English muffins

Combine first 5 ingredients, spread on muffins, put on cookie sheet and freeze. When frozen, cut into triangles (eighths). Put in plastic bag, return to freezer. When ready to use, put under broiler until bubbly.
(as you can see, these really aren't so tricky)

Answer 3

I love to make dirt cake. All it is is chocolate pudding and crushed up oreo cookies. Then you can decorate the top with candy corn pumkins. I like to use Milano Cookies and write R.I.P. on them with cake decoration icing. Like a little grave yard.

Answer 4

Here are several that should keep you entertained....

MAGIC WANDS

Ingredients
1 cup chocolate chips
¼ cup creamy peanut butter
1 tsp solid shortening (not butter or margarine)
18 pretzel rods
Halloween sprinkles

Directions
In a 2-cup glass measure, combine chocolate chips, peanut butter and shortening. Microwave on high for 1-2 minutes (or until shortening melts) stirring every 30 seconds. Stir until smooth.
Dip pretzel rods into chocolate mixture – to cover about 2/3 of pretzel. Immediately sprinkle chocolate with Halloween sprinkles; pat gently. Place on waxed paper-lined tray and chill to set. Repeat with remaining pretzels. Serve.

SPICED BAT WINGS

Ingredients
4 tsp curry powder
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp salt
2 lbs (20 to 24) chicken wing drummettes
3 tbsp Butter, melted
1 cup mango chutney

Directions
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 jellyroll 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.

EYEBALLS

Ingredients
2 cups grated cheddar cheese
½ cup butter
½ tsp salt
1 tsp paprika
1 cup flour
1 (6 oz) bottle pimento-stuffed green olives

Directions
Combine cheese and butter. Add salt, paprika and flour; mix well. Measure approximately one teaspoon of this mixture and form and ‘eyeball’ around an olive – turn the pimento in the olive ‘eyeball’ so that it is “staring” outward. Line up the eyeballs on an ungreased cookie sheet. Bake in 400° oven for 15 minutes.

FROZEN WITCHES

Ingredients
1 (.68 oz) tube chocolate decorating gel
8 chocolate sugar cones
8 thin round chocolate wafers
1 pint pistachio ice cream
Black shoestring licorice
Chocolate chips
Candy corn

Directions
For each treat, squeeze a ring of decorating gel around the edge of sugar cone. Attach cone to chocolate wafer. Using an ice cream scoop, drop individual ‘heads’ of ice cream onto a cookie sheet lined with waxed paper.
Cut pieces of licorice to make hair and a mouth; arrange on ice cream face. Add chocolate chip eyes and a candy corn nose. Top each with a cone hat. (Flatten ice cream slightly so hat stays on)
Freeze for at least 2 hours, until hats are set. To keep upright, you may stand each in a glass or use a box that has holes punched so you can stand the cones. After frozen solid, you may wrap in plastic wrap, freezing until needed (up to 1 week).

WEREWOLF HOWLER

Ingredients
2 tsp powdered egg whites
1 cup toasted coconut
1½ cups pineapple juice, chilled
½ cup cream of coconut
1 lime, juiced
1/8 tsp mint extract
1 drop green food coloring

Directions
Follow pkg directions for dissolving egg whites. Dip 6 glasses into whites, then toasted coconut; set aside. In blender, mix remaining ingredients with 1 cup ice; blend until smooth. Pour into glasses.

BLUE BRAINS

Ingredients
1 (6 oz) pkg blue gelatin
1 (16 oz) container small curd cottage cheese
1 cup blueberries

Directions
Prepare the gelatin according to package directions. Chill in a glass bowl (or if you can find a “brain” shaped mold at a craft or kitchen store, use that) until it just begins to set. Add the cottage cheese and blueberries; fold in carefully. Cover and chill for at least three more hours before serving.

STRAINED EYEBALLS

Ingredients
6 eggs, hard cooked, cooled and peeled
6 oz whipped cream cheese
12 green olives stuffed with pimientos
Red food coloring or ketchup

Directions
Half eggs width-wise.
Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.
Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil.
Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

VAMPIRE’S BLOOD SHAKE

Ingredients
2 cups plain yogurt
½ tsp vanilla extract
1 pkg frozen strawberries or raspberries, thawed
Ice cubes
1 pint strawberry ice cream

Directions
Mix yogurt, vanilla, and berries in the blender. Pour into tall glasses over ice cubes and top with a large spoonful of strawberry ice cream.

HALLOWEINER SNAKES

Ingredients
8 hot dogs
8 Rhodes Dinner Rolls, thawed but still cold
16 raisins
Red shoestring licorice

Roll each roll-dough into a 15-inch rope, leaving one end thicker for the head. Twist rope around each hot dog 4 or 5 times, securing ends in dough. Press in raisin ‘eyes’ in thicker end – slice a small slit for mouth (tuck in a piece of crinkled aluminum foil to keep it open during baking. Cut slashes across the tail (to resemble a rattlesnake). Place on a large sprayed baking sheet. Bake immediately at 350° 15-20 minutes or until golden brown. Poke a little red licorice into each mouth and split the end to look like a forked tongue. Serve immediately with blood (ketchup) and venom (mustard).

EYE POPPING STUFFED TOMATOES

Ingredients
20 cherry tomatoes
1 (3½ oz) pkg goat cheese
3 tbsp cream cheese
1 tsp minced garlic
3 tbsp chopped chives
¼ tsp ground black pepper
5 pitted black olives, sliced
4 sprigs fresh dill

Directions
Remove tops of cherry tomatoes; scoop out seeds. Place goat cheese, cream cheese, garlic, chives and pepper in a resealable plastic bag; seal. Knead bag to combine ingredients. Cut a ¼“ hole in corner of bag and pipe cheese mixture into tomatoes. Garnish with slice of black olives and small sprigs of fresh dill.

CAULDRON DIP

Ingredients
1 cup sour cream
1 tbsp dried parsley
1 tsp sugar
½ tsp onion powder
¼ tsp garlic salt
¼ tsp ground pepper
1 slice soft, dark rye bread
1 medium red bell pepper, julienned
1 medium orange bell pepper, julienned
1 medium yellow bell pepper, julienned
10 pretzel rods, broken in half

Directions
In a small bowl, combine sour cream, parsley, sugar, onion powder, garlic salt and pepper. Cover and refrigerate.
Make ‘cauldron’ – flatten bread with a rolling pin. Press over an inverted greased 10 oz custard cup – top with another 10 oz custard cup. Place on an ungreased baking sheet. Bake at 350° for 7 minutes. Carefully remove top dish, bake an additional 3-5 minutes, until bread is lightly toasted. Immediately remove bread from the dish and cool.
Fill bread cauldron with dip. Arrange peppers and pretzels around bowl to resemble a fire under a cauldron. Serve.

BRITTLE MERINGUE BONES

Ingredients
3 large egg whites
¼ tsp cream of tartar
1/8 tsp salt
2/3 cup white sugar
1/2 tsp vanilla

Directions
Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Makes 4 to 5 dozen small bones.

SCARECROW SCRAMBLE

Ingredients
3 cup small pretzels
3 cup shoestring potatoes
3 cup Spanish peanuts
½ cup seasoned croutons
4½ oz can French fried onions
½ cup margarine
½ cup Parmesan cheese

Directions
Mix well.
Bake at 250 degrees for 1 hour, stirring often.

BLACK PUNCH

Ingredients
1 pkg grape Kool-Aid (unsweetened)
1 pkg orange Kool-Aid (unsweetened)
2 cups sugar
3 quarts cold water
1 liter ginger ale

Directions
To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until solid. Stir together both Kool-Aid mixes with sugar and water until dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the ice ‘hand’ in the punch bowl for spooky effect.

CHOCOLATE COVERED ANTS

Ingredients
1742 large Ants, (if they are small, use 2,044)
3 cups melted chocolate

Directions
Catch ants at a picnic site and keep them in a glass jar to which you have added a teaspoon of sugar to keep them happy. (Unhappy ants are liable to go sour before processing.) At home, pick up each ant with tweezers and remove entrails with a small, very sharp knife-edge. This will take about 400 hours. If you are in a hurry, eliminate this step; you'll never know the difference. Dip each ant into melted chocolate and place on waxed paper to harden. If any of them are still able to crawl off the paper, let them go -- be a good sport!!
Yield: 6 servings

JACK O’LANTERN TEETH

Ingredients
2 cups pumpkin seeds
1 tsp salt
2 tbsp vegetable oil
1 tsp seasoning (choose one of the following)
*Curry powder
*Cajun seasoning
*Garlic powder
*Cumin
*Chipotle pepper powder
*Old Bay Seasoning
*Chinese 5-spice powder
*Cinnamon sugar

Directions
Remove pulp from seeds and rinse thoroughly. Dry seeds on paper towels. Heat oven to 375° F. In a bowl, toss seeds with salt, oil and seasoning. Spread seed mixture in a single layer on baking sheet. Bake 15 minutes, or until seeds are crisp and light brown.

JACK O’LANTERN CAKE

Ingredients
2 bundt cakes, any flavor (chocolate or orange work well)
Orange frosting
M&Ms and/or candy corn
1 cake ice cream cone
Green frosting

Directions
Bake two bundt cakes. When cool, invert one on top of the other on a serving plate (make a pumpkin shape). Frost with orange frosting. Using M&Ms and/or candy corn, make eyes/nose/mouth. Make a stem by frosting the ice cream cone with green frosting and placing upside down in center of top cake.

CHOCOLATE SPIDERS

Ingredients
1½ cups semisweet chocolate morsels
1 (5 oz) can chow mein noodles
1 cup salted peanuts

Directions
Place chocolate morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Add noodles and peanuts, stirring well. Drop chocolate mixture by teaspoonfuls onto greased baking sheets. Refrigerate 8 hours or overnight. Keep chilled until ready to serve.

BLACK CATS

Ingredients
1 cup crunchy peanut butter
2 eggs
1/3 cup water
1 pkg chocolate cake mix
Plain M&Ms
Red Hots

Directions
Beat together peanut butter, eggs and water. Gradually add cake mix; mix well. Form dough into 1” balls. Place on ungreased cookie sheet. Flatten dough balls with bottom of (clean) glass that has been dipped in sugar. Pinch out 2 ears at the top of cookie. Add M&Ms for the eye and Red Hots for the nose. Press Fork into dough to form whiskers. Use a knife to carve out the mouth. Bake at 375° for 8/10 minutes. Makes 4½ dozen.

JACK O’LANTERN JUICE

Ingredients
1 (46 oz) can pineapple juice
3 cups lemon-lime soda, chilled
3 cups orange drink (such as Hi-C)
2 liters ginger ale, chilled
½ gal orange sherbet

Directions
In a punch bowl, combine juice, soda and orange drink. Stir in ginger ale. Top with scoops of sherbet. Serve immediately.

JACK O’LANTERN GUTS

Ingredients
4 cups Corn Chex
4 cups Rice Chex
1 cup salted peanuts
¼ cup butter
¼ cup peanut butter
2¼ tsp Worcestershire sauce
½ tsp salt
¼ tsp garlic powder
1 cup candy corn

Directions
In a large bowl, combine cereal and peanuts. In a small saucepan – over medium heat – combine butter, peanut butter, Worcestershire sauce, salt and garlic powder; cook and stir until butter and peanut butter are melted. Pour over cereal mixture and toss to coat.
Spread into a greased 15” x 10” x 1” baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool; stir in candy corn. Store in airtight container.

DEVIL’S SPIT SALSA

Ingredients
1 (26 oz) can tomatillos
1 large clove garlic, minced
½ tsp chipotle chile powder
1½ tbsp fresh lime juice
½ tsp sugar
2 tbsp cilantro, chopped

Directions
In a saucepan over low heat, cook tomatillos, garlic, chipotle chile powder, lime juice and sugar for 8 minutes, or until tomatillos are soft. Remove from heat; let mixture cool. Stir in chopped cilantro. Serve with chips or veggies.

GHOSTLY DELIGHTS

Ingredients
1 (18 oz) pkg refrigerated cookie dough, any flavor
1 cup prepared vanilla frosting
¾ cup marshmallow crème
32 chocolate chips (for decoration)

Directions
Preheat oven to 350°. Using about 1 tbsp dough for body and 1 tsp dough for head, form cookie dough into ghost shapes on greased cookie sheets. Bake 10-11 minutes, or until browned. Cool 1 minutes on cookie sheet; place warm cookies on serving plates.
While cookies are baking, combine frosting and marshmallow crème in small bowl until well blended.
Frost each ghost cookie with marshmallow mixture. Press 2 chocolate chips, points up, into frosting mixture to make eyes on each ghost.

PUMPKIN FUDGE

Ingredients
3 cups sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pumpkin
2 tbsp corn syrup
1 tsp pumpkin pie spice
1 (12 oz) pkg white chocolate morsels
1 (7 oz) jar marshmallow crème
1 cup chopped pecans (or walnuts), toasted
1 tsp vanilla extract

Directions
Line 9” x 9” baking pan with aluminum foil before you begin cooking the fudge.
In a 3½-qt saucepan over medium-high heat, stir together sugar, melted butter, evaporated milk, pumpkin, corn syrup and pumpkin pie spice – cook, stirring constantly until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in white chocolate, marshmallow crème, pecans and vanilla until well blended. Pour into a greased, aluminum foil-lined pan. Let stand 2 hours or until completely cool; cut into fudge squares.

EYE OF NEWT GROG

Ingredients
1 (15 oz) can lychees
1 (4 oz) jar red maraschino cherries, drained
2½ cups tropical fruit seltzer or soda (Sprite Remix), chilled
1½ cups apple juice, chilled

Directions
Cut a slit in each lychee and insert maraschino cherry to create an “eye” – set aside. In large pitcher, combine seltzer (or soda) and apple juice. Pour drink mixture into 12 tall, clear glasses. Drop 2 lychee-cherry ‘eyes’ into each glass (or spear with straws or swizzle sticks and insert) before serving.

GHOSTS IN THE GRAVEYARD

Ingredients
15 Oreo Cookies, crushed
3 cups cold milk
2 pkg (4-serving size) Jell-O Chocolate Flavor Instant Pudding
1 (12 oz) tub COOL WHIP Whipped Topping, thawed, divided
Assorted decorations: 3 Cameo Crème Sandwich Cookies, decorating gel, 5 candy pumpkins, 10 pieces of candy corn

Directions
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs.
Refrigerate at least 1 hour. Meanwhile, decorate crème sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator.

GHOSTLY POTATOES

Ingredients
2 lb potatoes, peeled
4 tbsp butter
½ cup heavy cream
1 tsp kosher salt
½ tsp ground white pepper
1 (8 oz) pkg cream cheese
16 cooked black beans

Directions
Heat oven to 375° F. Cook potatoes for 20 minutes in enough salted water to cover; drain. Beat potatoes together with butter, cream, salt, pepper and cream cheese for 1 minute, or until fluffy. Transfer mixture to a resealable plastic bag. Snip a corner bag; pipe 8 ‘standing ghosts’ onto a parchment-lined baking sheet, shaping heads into points. Press 2 black beans into each ghost for eyes. Bake 5 minutes, or until potatoes are heated through. Serves 8.

MISCHIEVOUS MEATLOAF MUMMY

Ingredients
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 tbsp olive oil
2 lb ground beef
3 large eggs
1¼ cups quick-cook oats
1 tbsp fresh thyme leaves
½ cup ketchup, can substitute catsup, if you like
1 (11 oz) tube refrigerated breadstick dough
2 cups cooked fusilli
1 cup marinara sauce
Radish
Sliced black olive
Scallion

Directions
Heat oven to 350° F. Combine chopped onion, pepper, olive oil, ground beef, eggs, oats, thyme, and ketchup; press into a greased ovenproof bowl. Bake 45 minutes and invert and unmold meatloaf on a parchment-lined baking sheet. Drape breadsticks over meatloaf (wrapping like mummy head, leaving some openings between bread sticks for radish ‘eyes’ to see through). Bake for 15 minutes. Toss cooked pasta and marinara; top meatloaf with pasta mixture. Use slice radish, sliced olive and scallions for eyes. Serves 12.

MUMMY DOGS

Ingredients
¼ cup Cheddar cheese spread
2 tbsp honey mustard
1 (11 oz) pkg refrigerated breadstick dough, halved
1 lb frankfurters, halved crosswise
1 egg, lightly beaten
Black peppercorns

Directions
Heat oven to 350° F. Combine cheese and mustard; spread mixture on each dough strip. Wind 1 strip around each frankfurter half, leaving a small area open on top. Brush with egg and arrange peppercorns on each for eyes. Bake 13 minutes, or until golden.

CHEESY GOBLIN HEAD

Ingredients
2 (8 oz) pkg cream cheese
1 (8 oz) pkg shredded taco-flavored cheese
¼ cup margarine or butter
2 tbsp milk
2 (8 oz) pkg cream cheese, softened
Tortilla chips
Pickled pepper
Pimiento-stuffed olives
Red pepper-stuffed olives
Shredded beets
Carrot sticks
Assorted crackers
Green sweet pepper

Directions
Place 2 packages of cream cheese, taco-flavored cheese, and margarine in a mixing bowl. Let stand at room temperature for 30 minutes. Add milk to the cheese mixture in the mixing bowl. Beat with an electric mixer on medium speed until combined, stopping the mixer occasionally to scrape the bowl with a rubber spatula. Cover bowl and chill 4 to 24 hours.
Form cheese mixture into a head shape and place on a serving plate. In a bowl, stir the remaining cream cheese until smooth. Spread head with softened cream cheese. Press in tortilla chips for ears. Using wooden toothpicks, attach a pickled whole pepper for nose, pimiento-stuffed olives for eyes, and pepper-stuffed olives for toes. Cut zigzag pieces of sweet pepper for eyebrows. Use shredded beets for hair and press in carrot sticks for teeth. Serve with assorted crackers.