Ok.... did your little goblins forget to tell you that they signed you up to bring food for the class party? No problem..... so we need to whip up something spooky and spectacular for the kids.

Grab some frozen "smile" fries, make flour tortilla ghosts (be sure to use your Halloween cookie cutters) and devilish dip (add a few slices of red pepper to make your "devil") and you've got an instant party!

See how easy that was?


Or should it be "eye" scream? Be sure to keep an "eye" out for cute gummy eyeballs, this Halloween season, because you can make the perfect topping for an "I-SCREAM SUNDAE"!

Make your ice cream sundae, add chocolate syrup and whip cream. Then top it off with a gummy eyeball and some red licorice. What a perfect dessert to complete your dinner party.


I saw this idea on Everyday with Rachel Ray and had to share it!
Whether you're throwing a Fall dinner party, a chic Halloween bash or Thanksgiving cocktails, this pumpkin bowl is the perfect decor feature for your table.

Cut a hole in the top of the pumpkin, large enough to fit a bowl. Use it to hold dip, or pour melted cheese or chocolate in it for a fondue set up!

So very chic.


Want to really impress the trick-or-treaters this year? Maybe your craft skills are a little rusty? Then Ghostly Lollipops are the thing for you! They will certainly make your house the fun place to be on Halloween night!!!!

Things You’ll Need:
* Bag of lollipops
* Ribbons (black and orange would be perfect) or rubber bands
* Tissue paper or white fabric
* Black marker
* Possibly scissors

Take one lollipop at a time and place a piece of white tissue or fabric over the top of the lollipop.

Secure it just underneath the lollipop with a rubber band or ribbons.

Draw a spooky face with your marker!

Place them all in a pretty basket by the front door to give away to the trick-or-treaters!


~1 pkg. (6 oz) purple gelatin (raspberry or grape work well)
~3/4 oz. unflavored gelatin
~3 C. boiling water
~3/4 C. whipping cream
~green food coloring, as needed
~100 plastic straws

1. In a medium, heat safe mixing bowl, stir together plain and flavored gelatin powders.
2. Pour boiling water over, stirring until gelatin is fully dissolved.
3. Allow gelatin to cool til only slightly warm.
4. Stir whipping cream into the gelatin mixture. Stir in green food coloring (you'll probably need 10 drops or more) until your gelatin gets that purpley-brown-grey color of earthworms.
5. With your 100 straws fully extended and snug in your chosen container, pour the gelatin mixture over the straws, filling the container.
6. Cover container and chill at least 8 hours. You can make them and store them this way up to two days in advance of your Halloween party.
7. Remove straws from their container (cutting or ripping a disposable container away is easiest).
8. With hot tap water running, place batches of 4-5 straws under hot running water for a couple quick seconds.
9. Remove "worms" from their straw casings, pressing with fingers. Set on waxed paper to set up.
10. Repeat until all worms are removed.
12. Chill, covered, on waxed paper at least 2 hours.
13. Serve in a chilled bowl, as pictured.

Then watch all the kids gobble 'em up!


Nutter Butters are naturally ghost shaped, which make them perfect for dipping! Give them a bath in some melted white chocolate and put on a couple of mini chocolate chips for eyes. And might I add that white chocolate covered Nutter Butters taste really yummy!

Click here, to check out more great recipes from this site!


Ok, so you think that you have to go all out for this Halloween party with exotic food and table-scapes. Well, I have to tell you.... you couldn't be more wrong. Here's a good example of easy and fabulous!

If you don't have time to plan a large menu, just do a dessert table, instead. (you can even buy all the goodies and decorate them, if you're even more pressed for time!)

Add a few spooky props, sparkly dishes, some candles and some spiderwebs. Dim the lights and wait for the guests to arrive!


Looking for something to take to the neighbor’s Halloween party or to send to your kids away at college? Or perhaps you want to mail your grandkids a gift for the spooktacular holiday ahead? Whatever you crave, these delicious chocolate covered candy apples are sure to be a home run.

There’s just something about autumn, apples, and candy—that I never get tired of! Each confection is handmade with a combination of festive orange and dark chocolate drizzle (No bobbing required).I think they're a pretty sweet gift for nearly every Halloween happening.

I thought these were so incredible, I wanted to place an order! But it seems that they 're temporarily out of this product.

So that got me to thinking.....I bet that we could make a pretty cool variation of this pretty candy apple. I bet if you dipped them in (orange) chocolate or carmel, (let them dry) then drizzled them with chocolate, and tied 'em up all pretty with some orange and black ribbons... they would look this great too!

But maybe you'll get lucky and they'll be back in stock soon! Click here for more information!


Is this a tick or a treat? I say “treat” and you will too when you make these fa-boo-lous hand-dipped "Scary Berries".

You might want to pratice your candy making skills on this one. A dozen fresh strawberries just dipped in nuts and Halloween colored icing for a festive finish. And  you can even make some to look like mini jack-o-lanterns!
Add festive luxury and spook up any table, or give them as a Halloween hostess gift!  These berries aren't so scary after all.


Forget that pretty cocktail glass that your shrimp cocktail usually hangs from and try something a little uuumm… gorier! It's another great recipe idea from Woman's Day. If you want to serve up some scary brain food for your All Hallows Eve party, this is perfect. This recipe takes about 25 minutes to complete, and needs to chill for about 4 or 5 hours before serving.

~3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
~1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
~1 cup chicken broth
~1 teaspoon unflavored gelatin
~1 1/2 teaspoons finely shredded lemon peel
~1/4 cup lemon juice
~3 tablespoons tomato paste
~1 tablespoon honey
~3 cloves garlic, minced
~1/2 teaspoon salt
~1/2 teaspoon ground ginger
~1/4 teaspoon cayenne pepper

1. In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers. As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming "blood vessels". (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.

2. In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved. Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl. Cover and chill at least 5 hours or overnight.

3. To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to unmold. Cover and chill until needed (up to 24 hours). Makes 12 appetizer servings.

Bon Appetit!


I just can't help myself even when I'm in the kitchen, I still have Halloween on the brain! This was a favorite dish for the kids when they were little. If it was a birthday, special occasion or  especially during the month of October, they'd love to feast on "Spooky Spaghetti".

So over the weekend while I was cooking spaghetti and meatballs for dinner, I found myself thinking of when the kids were little, and how much they loooooved "Spooky Spaghetti".

It's really simple. It's just tomato sauce, with Italian seasoning, diced tomatoes, mushrooms, onion, sliced black olives and some red and green peppers. If you don't have all day (and who does?) to make home-made meatballs, frozen ones work great! Just add them to your sauce, and let them slow cook for about 2 or 3 hours. Then cook your pasta according to package instructions.

When you're ready to serve your "Spooky Spaghetti", just arrange pasta in bowls or on plates with meatballs on top, and use the sliced black olives for eyes. Add some sauce or a little chopped spinach for hair, green peppers for lips and use a sliced red papper for a tounge!

The creepier the face, the better! Don't forget to spell out "BOO" with a spaghetti noodle on top....I'm betting your little goblins will gobble it up!


How funny is this? Want to spice up the breakfast muffins or make some creepy cupcakes? I think this would really make the kids squeal and giggle. All you need to do is stop by the craft store and pick up a bag full of doll making accessories, and stick 'em right in the middle.
Arms, legs and baby feet, oh my!

If you're limited on time before the party, swing by the bakery, get some cupcakes, and decorate with little appendages. Yummy.


Thisssssss recipe would sssssssurely be a sssssssshow ssssssstopper at the kidsssssss party!

Recipe Ingredients
~1 lb frozen or refrigerated bread dough, thawed if frozen
~3/4 cup pimiento-stuffed olives
~3 Tbsp olive oil
~1 1/2 Tbsp red wine vinegar
~1/2 tsp dried Italian seasoning
~1 pkg (7 oz) sliced smoked turkey
~2 oz sliced Genoa salami
~4 oz sliced provolone
~2 roasted red peppers (from a 12-oz jar), cut in strips
~1/2 small red onion, thinly sliced
~1 cup baby arugula

Recipe Preparation
1. Heat oven as dough package directs. Coat a large baking sheet with nonstick cooking spray. Roll dough 20 to 24 in. long. Place on baking sheet; form into an S shape. With scissors, snip at regular intervals along top to create scales. Bake dough as package directs; cool on wire rack.

2. Set aside one olive; chop remaining. Mix oil, vinegar and Italian seasoning in a small bowl. Cut bread in half lengthwise. Brush cut sides of bread with oil mixture; spoon olives over bottom half of bread.

3. Top with turkey, salami and provolone. Reserve one strip of red pepper. Put remaining pepper strips, red onion and arugula on top. Cover with top bread half. Cut reserved olive crosswise in half; place on top of bread for eyes. Add pepper strip for tongue.
Click here to see this recipe from Woman's Day!


Here's another one of our faithful followers favorite recipes. Jackie says  everyone needs a good hot meal before going trick or treating and this is perfect! Thanks, Jackie!

~1-1/2 pounds lean ground beef
~1/2 cup chopped onion
~ 2 teaspoons all-purpose flour
~ 1 cup salsa
~ 1/2 cup chili sauce
~ 1 cup frozen corn
~ 1 can (4 ounces) chopped green chilies
~ 2 tablespoons brown sugar
~ 1 sheet refrigerated pie pastry
~ 1 egg
~ Orange paste food coloring

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.

Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.

Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.


Ok, this recipe is for the adults only! Want to spice up the grown-ups party? How about a Bloody Brain shot? Soooooo easy to do, and sooooooo yummy to sample. Need some more ideas? Check out this cool site for some fabulous food finds!

1-1/2 oz. peach schnapps
1-1/2 oz. Baileys Irish cream
Dash of grenadine

Pour peach schnapps into a glass.
Slowly add the Baileys Irish cream.
Top with a dash of grenadine



While I think just about anybody would find these "Barbecue Tapeworm Sandwiches" sufficiently disgusting to be funny for Halloween, this is a particularly fun Halloween recipe for kids. They're ridiculously easy to make, but you get a lot of bang for you buck-- they look really gross when you're done. A great addition to any Halloween party food table. Want to save time? Slice the hot dogs up ahead of time, and boil when you're ready to eat! This recipe serves 8.

8 hot dogs
8 hot dog buns
1/4 cup of barbecue sauce or ketchup

1. Bring a pot of water to a boil.
2. Slice each hot dog into long, worm-like strips.
3. Dump hot dog strips into boiling water and cook until they begin to curl a bit.
4. Drain.
5. Return cooked hot dog worms to pan and toss with barbecue sauce or ketchup until thoroughly mixed.
6. Serve in hot dog buns.
7. Watch all the kids gross out!
For more awesomely gruesome recipes, check out this site!


Being a Pennsylvania native, a friend of mine sent me this recipe, because they knew how much I would enjoy it, so I want to share it with you all.

According to online resource The Encyclopedia of Food and Culture, funeral pie is a classic in Pennsylvania Dutch cooking, which — especially in Amish country — relies on locally available and/or shelf-stable, preserved foods through the winter months. Raisins become the main ingredient, and the dessert’s odd name derives from its convenience. A neighbor has died, and you want to bring the traditional form of solace — fresh baked goods — to the grieving family. No fresh fruit? No problem. Whip up a funeral pie, and you’ll have slices of sweetness to share in a crisis, regardless of season.

With all due respect to the dead, and to ideals of pioneer self-sufficiency, the Halloween potential here is obvious. At seasonal spookfest dinner parties, fans of the macabre graze on mashed potatoes molded to look like brains, sip fizzy-blooded punch, and nosh on black-food-colored “bat wings” tasting of chicken. In this social settings, a well-decorated funeral pie might be the pièce de résistance. Raisins are tasty, but the unscrupulous chef of a ghoulish meal could play up their resemblance to plump, swollen bugs.

This recipe dates from 1936 and is a masterpiece. The latticework top is key; it allows enough water to escape in the oven for the custard to set.

Get fancy with your pastry cutouts and tart up your funeral pies with bats, spiders, gravestones, skulls or creepy faces.

Basic Pie Dough
From The Joy of Cooking (first Plume printing, November 1997), p. 640. This recipe will make enough pie dough for a double-crust, 9-inch pie.

Sift together:
2 cups all-purpose flour
1 teaspoon salt

Measure and combine:
2/3 cup chilled shortening (I used canola-oil shortening)
2 tablespoons chilled butter

Cut half of the shortening into the flour mixture with a pastry blender, or work it in lightly with the tips of your fingers until it has the grain of cornmeal. Cut the remaining half coarsely into the dough until it forms pea-sized balls. Sprinkle the dough with 4 tablespoons ice-cold water. Blend the water lightly into the dough. You may lift the ingredients with a fork, allowing the moisture to spread. If needed to hold the ingredients together, add 1 teaspoon to 1 tablespoon water. When you can gather the dough up into a tidy ball, stop handling it. Divide it in half and roll out the crusts.

Funeral Pie
From The Pennsylvania Dutch Cook Book — Fine Old Recipes (Culinary Arts Press, 1936)

Pastry for two-crust pie (recipe above)
1 cup raisins
2 cups water
1 1/2 cups sugar
4 tablespoons flour
1 egg, well beaten
2 tablespoons lemon rind, grated
1 lemon, juice of
1/4 teaspoon salt

Wash raisins and soak in cold water for three hours. [Note: Skip this step if your raisins are already soft.] Drain. Combine the 2 cups water, the raisins, sugar and flour that have been mixed together, salt, lemon rind and juice, and the egg. Mix thoroughly and cook over hot water (in a double boiler) for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan. Cover with narrow strips of crisscrossed dough. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 and bake 30 minutes. Cool before cutting.

Click here to read the full article from Meghan Dewald


I found this recipe so many years ago, in Woman's Day, I think.

It really looks amazing at a party and actually tastes pretty good. Keep in mind, this recipe uses dry ice for the "bubbling effect" and many people aren't sure how to work with it.

First of all, handle it properly and you CAN have it in a punch bowl or cauldron that's holding punch, but you can NOT use it as ice cubes in your drink, understood? This recipe will fill a 12 quart cauldron.

Here's what you'll need:
~four 48 oz cans pineapple juice
~one 96 oz bottle orange juice
~four 2 liter bottles lemon-lime soda
~one liter bottle of vodka
~one liter bottle of rum
~one package of dry ice (you can get at your local grocery store)
~four cups  of ice
~plastic gloves

1. Mix all ingredients together (except of the dry ice)  in a large bowl. Mix well.
2. Wearing gloves, break up dry ice according to package instructions, place in cauldron. (Be sure to follow handling instructions properly)
3. Pour into a clean cauldron, with several baseball size chunks of dry ice, to create the bubbling steam effect.
4. Use a ladle to serve the brew.
All measurements are approximate. Adjust to your own taste.

WARNING: Be careful NOT to drink, eat or in any way come in direct contact with skin with any chunks of dry ice. It can cause an extreme burn.


Kids will gasp in delight at these adorable ghosts from Nancy Mueller in Bloomington, Minnesota. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling success!

~30 fresh strawberries
~8 ounces white baking chocolate, chopped
~1 teaspoon shortening
~1/8 teaspoon almond extract
~1/4 cup miniature semisweet chocolate chips

Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.

Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.

In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face.

Yield: 2-1/2 dozen.