Halloween Recipes and Party Ideas

Spook your guests with these bewitchingly delicious recipes!

Pumpkin Sheet Cake

  • 1 (15 ounce) can canned pumpkin puree

  • 2 cups white sugar

  • 1 cup vegetable oil

  • 4 eggs

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1 (3 ounce) package cream cheese

  • 5 tablespoons butter, softened

  • 1 teaspoon vanilla extract

  • 1 3/4 cups confectioners' sugar

  • 3 teaspoons milk

  • 1 cup chopped walnuts

Prep: 30 m Cook: 30 m Ready in: 2 h

  1. In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.

  2. In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15x10 inch baking pan.

  3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.

  4. In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

Cake Balls

  • 1 (18.25 ounce) package chocolate cake mix

  • 1 (16 ounce) container prepared chocolate frosting

  • 1 (3 ounce) bar chocolate flavored confectioners coating

Prep: 40 m Cook: 30 m Ready in: 3 h 10 m

  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.

  2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

  3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Peanut Butter Spider Cookies

  • 1/2 cup shortening

  • 1/2 cup peanut butter

  • 1/2 cup packed brown sugar

  • 1/2 cup white sugar

  • 1 egg, beaten

  • 2 tablespoons milk

  • 1 teaspoon vanilla extract

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 cup white sugar for rolling

  • 24 chocolate candy spheres with smooth chocolate filling (such as Lindt Lindor Truffles), refrigerated until cold

  • 48 decorative candy eyeballs

  • 1/2 cup prepared chocolate frosting

Prep: 45 m Cook: 10 m Ready in: 55 m

  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.

  2. Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.

  3. Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.

  4. Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.

  5. Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.

  6. Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.

  7. Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.

  8. Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.

Halloween Bloody Baked Rats

  • 2 pounds ground beef

  • 1/2 onion, chopped

  • 1 egg, beaten

  • 1 cup dry bread crumbs

  • 1 (1.25 ounce) packet meatloaf seasoning mix

  • 1 cup cubed Cheddar cheese

  • 3 (10 ounce) cans tomato sauce

  • 1 cup white sugar

  • 1 tablespoon Worcestershire sauce

  • 1 ounce uncooked spaghetti, broken into fourths

  • 1/2 carrot, cut into 1/8-inch thick slices

  • 1 tablespoon frozen green peas

Prep: 15 m Cook: 1 h 15 m Ready in: 1 h 30 m

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.

  3. In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.

  4. Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.

  5. While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.

  6. Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.

Witches' Brew

  • 1 (10 ounce) package frozen raspberries, thawed

  • 2 1/2 cups cranberry juice

  • 2 envelopes unflavored gelatin

  • 2 liters ginger ale

  • 2 liters sparkling apple cider (non-alcoholic)

  • 6 gummi snakes candy

Prep: 30 m Cook: 10 m Ready in: 7 d

  1. To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.

  2. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.

  3. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.

  4. To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Sloppy Joes II

  • 1 pound lean ground beef

  • 1/4 cup chopped onion

  • 1/4 cup chopped green bell pepper

  • 1/2 teaspoon garlic powder

  • 1 teaspoon prepared yellow mustard

  • 3/4 cup ketchup

  • 3 teaspoons brown sugar

  • salt to taste

  • ground black pepper to taste

Prep: 10 m Cook: 30 m Ready in: 40 m

  1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

  2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Brown Family's Favorite Pumpkin Pie

  • 1 (15 ounce) can pumpkin puree

  • 1 (14 ounce) can sweetened condensed milk

  • 2 egg yolks

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 2 egg whites

  • 1 (9 inch) unbaked pie shell

  • 2 tablespoons all-purpose flour

  • 1/4 cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • 2 tablespoons butter, chilled

  • 1 cup chopped walnuts

Prep: 30 m Cook: 1 h Ready in: 1 h 30 m

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.

  3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.

  4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Spooky Witches' Fingers

  • 1 cup butter, softened

  • 1 cup confectioners' sugar

  • 1 egg

  • 1 teaspoon almond extract

  • 1 teaspoon vanilla extract

  • 2 2/3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 3/4 cup whole almonds

  • 1 (.75 ounce) tube red decorating gel

Prep: 35 m Cook: 20 m Ready in: 1 h 15 m

  1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.

  3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

  4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

  5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

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Throw an unforgettable monster mash with some easy ideas for DIY Halloween decorations, party favors and games you can craft.

Party Favor: Mummy Candy Cans

These adorable treat cans make upcycling look good! Make one for each Halloween guest, then send them home with the kids as party favors.

Turn a Pumpkin Into a Serving Dish

Cut a faux pumpkin in half to create a cute lidded container for serving Halloween candy.

Halloween Game: Craft a Candy Corn Pinata

What's Halloween without the candy, right? Construct this colorful piñata to serve as both a party decoration and crowd-pleasing game for your Halloween guests.

Hang With a Few Friendly Bats

These friendly foam bats are a snap to craft - you can display indoors or out.

Point the Way to the Party

Give trick-or-treaters and Halloween party guests a (slight!) scare with this smaller-than-life-size headless horseman figure. Place his jack-o'-lantern head in one hand and a sign leading the way to the festivities in the other.

Gather the Ghouls

What would a party be without a cute invite, right? A few weeks before your monster mash, mail or hand-deliver them. Fill in the details so guests come ready for the frightful festivities.

Spook Up the Front Porch

Give your entryway an eerie, ghostly atmosphere with billowing, tattered draperies made from budget-friendly cheesecloth.

Sources:

http://allrecipes.com/recipes/189/holidays-and-events/halloween/?page=2

http://www.hgtv.com/design/make-and-celebrate/entertaining/our-favorite-halloween-party-ideas-pictures


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