Yep, Checkout the halloween blog and the halloween carnival.

Some good ideas are there.

This is very good for an appetizer. And, by fixing it in a pizza pan, you can get your pumpkin shape on it – especially with the use of bell peppers and olives to make the lines on the pumpkin and the eyes.

TACO PIE

1 large can refried beans
1 1/2 lbs hamburger
1 small can diced green chiles
1 pkg shredded cheddar cheese
2/3 c taco sauce
1 pkg taco seasoning

Line pan bottom with refried beans. Cook hamburger – drain – add pkg of taco seasoning and mix well. Spread over the beans. Spread chilies over the hamburger. Sprinkle cheddar cheese over the chilies. Pour taco sauce over the cheese. Cook in a 400º oven for 20 minutes. You can even use dollops of sour cream for the eyes with the black olives around it. Serve with tortilla chips.

I have tons of fun Halloween treats on my blog from creepy cupcakes to tarts….

Scroll through and enjoy !!!

Hope it helps !!!!

Garlic toast shaped like pumkpins or owls. Get a loaf of thin sliced bread, slather in butter and garlic powder, bake. Cut out the shapes with cookie cutters. Cut some black olives for the owl’s eyes.
Make a veggie dip and put it in a small pumpkin thats been cleaned out.

Appetiser:
Black, Orange and Green Salsa
Ingredients:
1 1/2 cups cooked drained black beans
2 ripe avocadoes, peeled, pitted, and diced
4 orange tomatoes, diced and seeded
1 medium red onion, diced
1/4 cup freshly squeezed lime juice
2 teaspoons olive oil
3 tablespoons minced cilantro
salt

Method:
Toss all of the ingredients together. Serve immediately for best flavour.

Vegan Caviar
Ingredients:
2 tablespoons olive oil
3 minced cloves garlic
1 cup finely chopped eggplant
2 tablespoons water
1 1/2 cups pitted black olives
3 tablespoons chopped pine nuts
2 teaspoons chopped capers
1 teaspoon balsamic vinegar
pinch salt

Method:
Heat a small heavy skillet over medium high heat. Add the olive oil, garlic, and eggplant and saute for three minutes. Add the water and sauté for an additional three minutes, or until the eggplant is tender. Place the eggplant mixture with the remaining ingredients in a food processor and process until smooth. Serve warm or chilled.

Main:
Vampire Bat Wings
Ingredients:
4 pounds chicken wings
1 1/2 cups squeezable margarine
1/3 cup chopped garlic
2 tablespoons garlic powder
Salt
Black pepper

Method:
Preheat the oven to 350 degrees. Boil the chicken wings for twenty minutes in a large pot. While the wings are cooking, prepare the sauce. Whisk together the margarine, garlic, garlic powder, salt, and pepper in a large roasting pan. Place the pan in the oven and bake for five minutes or until the margarine melts. Whisk until the sauce is smooth. Drain the wings well and add them to the sauce and toss to coat evenly. Bake for 20 minutes, and then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the wings are lightly browned, about 5-10 minutes, but make sure not to overcook or burn the garlic. Serve hot or at room temperature.

Baked Monster Eyes
Ingredients:
1 pound lean ground beef
2 tablespoons taco seasoning
2 tablespoons ice water
1/2 cup shredded Mexican cheese (or cheddar, Monterey jack, or Colby)
1 cup crushed tortilla chips
1 cup sour cream
32 black olive halves
taco sauce

Method:
Mix together the ground beef, taco seasoning, and ice water. Press into 32 mini tart (or muffin) tins. Press firmly into the bottom and up the sides of the pans. Sprinkle the cheese and then the tortilla chips over the bottom and sides of the beef mixture, gently pressing into the beef if necessary to hold the mixture on the sides. Spoon the sour cream into each meat cup. Top with a half olive, cut side up. Fill the cavity in the olive with the taco sauce. Bake at 375 degrees for 10 minutes. Serve hot.

Dessert:
Low Fat Baby Pumpkin Cheesecakes
Ingredients:
12 gingersnap cookies
2 1/2 cups low fat ricotta cheese
1 cup pumpkin puree
1/2 cup dark brown sugar
equivalent of two eggs, beaten
2 teaspoons vanilla
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger

Method:
Preheat the oven to 375 degrees. Line 12 muffin tins and place a gingersnap in the base of each tin. Beat the ricotta cheese until smooth then add the pumpkin puree and brown sugar. Mix until smooth. Beat in the remaining ingredients until light and fluffy. Spoon into the prepared muffin cups. Bake for 20 minutes, turn off the oven, and let the cheesecakes sit undisturbed for one hour. Do not peek or open the oven door during or after baking. Let the cheesecakes cool to room temperature. Chill for at least four hours or overnight. Serve chilled or at room temperature.

Spiced Pumpkin Pecan Fudge
Ingredients:
2 1/2 cups sugar
1 cup pumpkin puree, strained
5 ounce can evaporated milk
1/2 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
1/4 freshly ground nutmeg
1 teaspoon pure vanilla extract
1/4 cup butter, softened
1 cup chopped pecans

Method:
Line a 9 inch square pan with aluminium foil and butter it heavily. In a medium heavy saucepan mix together the sugar, pumpkin puree, evaporated milk, cream or tartar, cinnamon, and nutmeg. Heat over medium high heat until the mixture reaches the soft ball stage, or 236 degrees on a candy thermometer. While the mixture is cooking, blend together the butter, vanilla, and pecans in a large bowl. Once the pumpkin mixture has reached the correct stage, pour it over the butter mixture and mix well until smooth and creamy. Pour the mixture into the prepared pan. Cool, and then cut into desired shapes.

These are some of the things that I will be making, feel free to use them or message me for more ideas.

Good luck

Go To Recipes:

Ghost Pirate Pizza
Spinach Doom Dip
Night Owl
Frite Brite
Grim Cracker
Bat Banquet
Goblin Cheeseball
Eerie Eyeballs

MEXICAN TACO DIP:
1 (8 ounces) package cream cheese (softened)
1 (16 ounces) pint sour cream
1 package Taco Seasoning Mix
2 to 3 cups lettuce, chopped
1 tomato, chopped
1 small onion, chopped
1 (8 ounces) Cheddar Cheese, shredded
1 small can olives, sliced, drained
Tortilla Chips
Mix together cream cheese, sour cream and taco seasoning mix and chill overnight. The next day smooth mixture in a pan. Top with lettuce, tomato, onion and shredded cheese and olives. Refrigerate to chill. Serve with tortilla chips.

WENDY’s PUMPKIN CAKE ROLL:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped (optional)

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract

In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1″ cookie sheet. Top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.

Halloween drinks

We had this last night for dinner and it was AMAZING! It didn’t taste like pumpkin really, but it was quite spicy. I’m sure you could cut down on the spice if you left some of the curry paste out. But the color is a nice, deep orange, which is GREAT for Halloween!

Enjoy!

Pumpkin-Peanut Curry Noodles with Scallops & Shrimp

1 pound spaghetti
Salt
5 tablespoons vegetable oil or peanut oil
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup tamari dark soy sauce, eyeball it
1 (15-ounce) can cooked pumpkin
2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak’s) found on international foods aisle
3 tablespoons five-spice powder
12 jumbo shrimp, peeled and deveined
12 diver scallops, trimmed and patted dry
4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.

While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.

Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.

Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

Dracula’s Bloodstained Burgers

Take a bite out of these tasty burgers and watch dracula’s blood trickle down the bun

Ingredients:

1lb.(450g) minced chuck steak

4 hamburger buns

tomato ketchup

2 tbsp. onion, finely chopped

half a level tsp. salt

half a level tsp. mixed herbs

pinch of pepper

Cooking Instructions:

Place the mince, onions and seasonings into a bowl and mix well

Empty the mixture onto a lightly floured board and shape into four patties that are about one inch thick

Cook under a pre-heated hot grill for about eight minutes, turning once

Serve in burger buns with a drizzle of tomato ketchup

Creepy Chilli Popcorn

Pop a mouthful of this corn into those troublesome goblins and watch them warm to the occasion

Ingredients:

6 oz. (150g) popping corn

4 tbsps. oil

3 oz. (75g) butter

2 tbsps. chilli sauce

Cooking Instructions:

Pour the oil into a large pan, heat and add the corn, making sure it is no more than one kernel deep

Cover the pan and continue cooking for about 2 minutes or until the popping has stopped

Repeat until all the corn is popped

Melt the butter and mix with the chilli sauce

Toss the sauce with corn and serve

Wicked Witches’ Sticky Fingers
Makes 18 Bars

Scrumptious honey and raisin cookies to placate your ravenous little demons on Halloween evening

Ingredients:

6 oz. (175g) raisins

4 oz. (125g) chopped nuts

3 oz. (75g) butter

6 oz. (175g) clear honey

1 tsp. baking powder

3 eggs

6 oz. (175g) flour

Cooking Instructions:

Pre-heat the oven to 350F, Gas Mark 4, 180C

Put the butter and honey into a bowl and beat together until soft

Add the eggs and beat into the mixture

Sift together the baking powder and flour and blend into the mixture

Fold in the nuts and raisins

Grease a 12 inch (30cm) x 9 inch (23cm) shallow baking tin and spread the mixture evenly on to it

Bake in the pre-heated oven until a golden brown, about 30 minutes

Cut into fingers and cool on a wire rack before serving

Black Cats’ Treacle Treats
Makes 24

Crunchy treacle cookies for the ‘trick or treat’ gang

Ingredients:

6 oz. (175g) rolled oats

3 oz. (75g) black treacle

3 oz. (75g) golden syrup

3 oz. (75g) sugar

3 oz. (75g) butter

Cooking Instructions:

Pre-heat the oven to 325F, Gas Mark 3, 170C

Put the butter in a saucepan and melt slowly over a low heat

Add the treacle, syrup and sugar and heat gently until the sugar has dissolved

Remove from the heat and add the rolled oats

Spread evenly on to a well greased Swiss roll tin

Bake in the pre-heated oven for about 30 minutes or until firm

Cut into squares or fingers and allow to cool before serving

Graveyard Goulash

A warming Hungarian style casserole of tender pieces of beef in a paprika and pepper sauce with a delicious sour cream topping

Ingredients:

one and a half pounds (675g) lean beef, cut into cubes

1 lb. (450g) tomatoes, skinned and chopped

2 oz. (50ml) beef stock

salt and pepper

2 oz. (50g) butter

2 onions, sliced into rings

1 tbsp. paprika

fresh parsley, chopped

5 fl. oz. (150ml) sour cream

Cooking Instructions:

Melt the butter in a stewpan then add the beef

Fry for 6-8 minutes, or until the meat is evenly browned and sealed

Add the onions and season to taste with salt, pepper and paprika

Blend in the tomatoes and stock then cover and simmer gently for one and a half to tow hours, or until the beef is tender, adding a little stock if necessary

Top with sour cream, garnish with fresh parsley and serve

Spooky Spiced Chicken

Deliciously wicked grilled chicken in a tongue tickling spicy marinade

Ingredients:

1 x 3lb (1.5kg.) chicken, cut into quarters

1 garlic clove, crushed

salt and pepper

5 fl. oz. (150ml.) plain yogurt

half a teaspoon of ground cardamom

1 teaspoon of ground coriander

1 teaspoon of ground cumin

Cooking Instructions:

Place all the ingredients, apart from the chicken, into a shallow bowl and mix well

Add the chicken quarters to the marinade and leave for 3 hours at room temperature

Line a grill pan with foil then place the chicken quarters on the grill rack

Grill for 20-30 minutes, or until the chicken is cooked

Little Goblins’ Toffee Apples

Apples for halloween follow the tradition of the centuries old halloween game of trying to catch apples with your teeth from a barrel of water.Toffee apples appeared later at halloween fairs

Ingredients:

10 apples, small

8 oz. (225g) black treacle (molasses)

4 oz. (125g) butter

16oz. (450g) brown sugar

1 tbsp vinegar

Cooking Instructions:

Thoroughly wash the apples then dry with kitchen paper

Insert a wooden stick in each, downwards through the core, to act as handles

Put the butter, treacle, sugar and vinegar in a pan, mix together and bring to the boil for about 20 minutes

Quickly dip the apples in the hot mixture and then place on a rack to set

Pumpkin Hotpot
Serves 4

Substantial one-dish supper treat for the hungry Halloween tricksters

Ingredients:

8 oz. (225g) pumpkin, peeled, fibrous center removed, and diced

2 carrots, diced

2 large turnips, diced

1 x 2.5 lbs (1.25kg) bacon hock, pre-soaked

2.5 pint (1.4l) chicken stock

2 bay leaves

6 peppercorns

1 large onion, sliced

2 tablespoons flour

1 tablespoon German mustard

3 oz. (75g) peas, frozen

freshly ground black pepper

Cooking Instructions:

Place the bacon in a large pan with stock, bay leaves and peppercorns

Bring to the boil, cover and simmer for one and a quarter hours

Drain the bacon, reserving the stock

Skim the fat off the stock

Remove the bacon rind and cut the meat into chunks, discarding the bone

Fry the onion in butter until golden

Add the pumpkin, carrots and turnips then cook for 2 minutes

Sprinkle the flour over and cook for another minute

Gradually stir in three quarters of a pint (425ml) of the reserved stock

Add the bacon and mustard and bring to the boil

Reduce the heat and simmer for 25 minutes, stirring occasionally

Add the peas and season to taste

Cook for 5 minutes, then serve with warm, crusty bread or mashed potato

- Black Cat – Black Magic – Black Widow – Blood Bath
- Goblin Goo Drink – Halloween Sparkle Punch
- Hennessy Halloween – Nightmare – Witches Tail – Witch’s Brew
- Witchypoo

Bloody Eyeball Martini
Halloween Drink Recipes..and more

and more…

I have made these recipes over the years for Halloween Parties!
They are simple and yummy!!! Hope you enjoy them!!!

Spooky Gloved Munch Mix Makes: 10, 1 filled hand each
Prep Time: 10 min Total Time: 10 min
6 cups ALPHA-BITS Sweetened Oat & Corn Cereal
4 cups popped popcorn
2 cups Miniature Marshmallows
1 cup dried mixed fruit
1 cup candy-coated chocolate pieces
100 candy corn pieces (about 1 cup)
10 clear large plastic food handlers’ gloves
10 pieces raffia, each about 8 inches long

Toss cereal with popcorn, marshmallows, dried fruit and chocolate candies in large bowl or toy witch’s cauldron.
PLACE 1-1/4 cups of the snack mix in each of 10 small plastic bags. Give one to each child along with 10 pieces of candy corn, a plastic glove and piece of raffia. Have each child place 2 pieces of candy corn, with the white tips down, in each thumb and finger section of the plastic glove to resemble fingernails.
FILL gloves evenly with snack mix; tie closed with raffia.
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Graveyard Crunch Prep Time: 5 min Total Time: 35 min
Makes: 18 servings, 1/2 cup each
1/4 cup maple-flavored or pancake syrup
2 Tbsp. butter or margarine
1/4 tsp. ground cinnamon
4 cups Cocoa, Fruity or CINNA-CRUNCH PEBBLES Cereal
1 cup Roasted Peanuts
2 cups Miniature Marshmallows
1 cup candy corn
1 cup candy-coated chocolate pieces

Preheat oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15×10x1-inch baking pan.
Bake 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl. Add marshmallows and candies; mix lightly.
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RITZ Spiders Prep Time: 10 min Total Time: 10 min
Makes: 6 servings, 1 spider each
12 RITZ Crackers
1/4 cup peanut butter, divided
48 small pretzel sticks
1 Tbsp. Halloween sprinkles
12 currants or dried cranberries

Spread each of 6 crackers with 1 tsp. of the peanut butter; cover with second cracker to form “spider’s body.”
Insert 8 pretzel sticks into the peanut butter layer of each spider for the “legs.” Spread 1 tsp. of the remaining peanut butter onto top of each spider. Decorate with sprinkles, then add 2 currants to each for the “eyes.”
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Spooky Eyeball Tacos Prep Time: 20 min Total Time: 40 min
Makes: 6 servings, 2 tacos each
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
12 Taco Shells
3/4 cup Thick ‘N Chunky Salsa
3/4 cup Sour Cream
1 can (2-1/4 oz.) sliced pitted ripe olives

MIX meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15×10x1-inch baking pan. Bake at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make “eyeballs”.
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Cheesy Mummy Wrapped Dogs
Prep Time: 10 min Total Time: 22 min
Makes: 8 servings
1 can (8 oz.) refrigerated crescent dinner rolls
4 KRAFT Singles, cut diagonally in half
8 Hot dogs

Preheat oven to 375°F. Unroll crescent dough; separate into 8 triangles. Top each dough triangle with 1 Singles triangle and 1 frank; roll up. Place, seam sides down, on ungreased baking sheet. Bake 12 minutes or until golden brown. Serve with your favorite condiments, if desired.
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Boo Cups Prep Time: 15 min Total Time: 15 min
Makes: 15 servings, one Boo Cup each
3-1/4 cups cold milk
2 pkg. (4-serving size each) Chocolate Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
20(OREO)Chocolate Sandwich Cookies, crushed, divided
30 miniature semi-sweet chocolate chips

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in half each of the whipped topping and cookie crumbs. Spoon 1 Tbsp. of the remaining cookie crumbs into each of 15 (6-oz.) paper or plastic cups. Cover evenly with layers of the pudding mixture and remaining cookie crumbs.
Drop remaining whipped topping by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes. Serve immediately. Or, refrigerate until ready to serve. Cover and store leftover desserts in refrigerator. You can also use a pan and make it Ghosts in a Graveyard. I have done it this way!!!
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Chili Dip Prep Time: 5 min Total Time: 10 min
Makes: 24 servings, 2 Tbsp. each
1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up (this is best cheese to use For this recipe)

Mix Velveeta and chili in 2-qt. microwaveable bowl. Microwave on High 5 min. or until Cheese is melted, stirring every 3 min. Serve hot with tortilla chips or French bread chunks.
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Pasta with Creamy Pumpkin Sauce
Prep Time: 25 min Total Time: 25 min
Makes: 8 servings

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) Cream Cheese, cubed
1/2 cup Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste

Cook pasta as directed on package.
Place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally. Add pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.
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Double Cheese Chili
Prep Time: 10 min Total Time: 40 min
Makes: 6 servings
1 lb. Ground Turkey/ or Beef
1 small onion, chopped (1/2 cup)
1/2 cup chopped green pepper
1 can (15 oz.) kidney beans, drained, rinsed
1 can (14-1/2 oz.) whole tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbsp. chili powder
1-1/2 cups Shredded Mild Cheddar Cheese, divided

Cook meat in large skillet on medium heat until no longer pink, stirring frequently. Add onion and green pepper; cook and stir until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Sprinkle 1/4 cup of the cheese onto the bottom of each of 6 soup bowls; cover with chili. Top evenly with remaining cheese.