Best Halloween Party Recipes 

Some people think that Halloween is only for children – but – it can be lots of fun if you invite your friends and treat them to a Halloween party fun! And the trick? I will leave most of it up to you – but here is a helping hand with getting a unique a fun buffet style food treats ready. All of these are easy to prepare and with just a little creativity, you will put smiles on your guest’s faces and set the right tone to your spooky celebration.

Treat your guests to a “Bloody Good” Martini:

Create “bloody dripping” rims by pouring 2 tablespoons of corn syrup onto a small plate. Add a few drops of red food colouring and stir to mix in. Roll martini glasses in the mixture and then set on a tray – they will drip a bit and then set. Allow the rims to dry out and just before serving, mix 2 bottles of Jamaican ginger beer, 2 cups of pomegranate juice, 1-3/4 cups of vodka and 1/2 cup of Grand Marnier in a large pitcher. Pour over crushed ice in glasses.

For an appetizer, create these delicious Pumpkin Cheese Puffs:

Ingredients:

• 2 tablespoon of cream cheese , softened
• 1/2 teaspoon of balsamic vinegar
• 12 cup of water
• 1/4 cup of butter, cubed
• 1/4 teaspoon of salt
• 1/2 cup of flour
• 4 drops of yellow paste food colouring
• 1 drop of red paste food colouring
• 1/2 cup of grated Romano cheese

2 eggs

20 springs of fresh parsley (remove stems)

Directions:

1. In a small bowl, combine cream cheese and vinegar
2. Cover and refrigerate
3. In a large saucepan, bring the water, butter and salt to a boil
4. Add flour at once and stir until a smooth ball forms
5. Remove from the heat and let stand for about 5 minutes
6. In a small bowl, combine the yellow and red food colouring, stir cheese and food colouring into the dough.
7. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny
8. \drop by level tablespoons about 3 inches apart onto a greased baking sheet
9. Bake at 400F for 15-20 minutes pot until lightly browned
10. Remove to a wire rack and cool
11. Using a star tip and reserved cream cheese mixture, pipe the stems onto puffs.
12. Add parsley springs to decorate

And just in case it is a cool night – warm up your guests with Spiced Pumpkin Chowder:

Ingredients:

• 1/2 of small sugar pumpkin
• 2 leeks
• 2 tablespoons of butter
• 4 garlic cloves, minced
• 1-2 jalapenos, seeded and chopped
• 2 tablespoons of freshly grated ginger
• 2 peppers – preferably red and yellow
• 1 tablespoon of curry powder
• 1/4 teaspoon of each cinnamon and allspice
• 2 cans (10 oz. each) of undiluted chicken broth
• 1 small can of coconut milk
• 1 can (14 oz.) of tomato paste
• 4-6 boneless, skinless chicken breasts (optional)

Directions:

1. Cut pumpkin into quarters
2. Peel, then scoop out and discard seeds
3. Cut into small cubes
4. Cut off and discard dark green part of leeks
5. Slice white part in lengthwise – fan out and rinse under cold water to remove grit. Thinly slice
6. Melt butter in a large, wide saucepan over medium heat.
7. Add leeks, garlic, jalapenos and ginger. Stir often until leeks begin to soften
8. Meanwhile, coarsely chop peppers.
9. Once leeks are soft, add curry, allspice and cinnamon,
10. Stir constantly until fragrant.
11. Pour in broth, coconut milks and tomato sauce.
12. Bring to boil over high heat
13. Then add pumpkin and peppers
14. Cover and simmer, stirring often, until pumpkin is fork tender – about 15 minutes.
15. Meanwhile, cut chicken into bite size pieces
16. When pumpkin is almost fork tender, stir in chicken
17. Cover and simmer occasionally, until cooked through – 5-7 minutes.

Surprise your guest with this Yummy Pork Mummy:

Ingredients:

• 3.4 cups of heavy whipping cream
• 1/4 cup of Dijon mustard
• 2 teaspoons of minced fresh thyme
• 1 pork tenderloin – about 1 lb.
• 2 teaspoons of olive oil
• 1.2 teaspoon of salt
• 1/2 teaspoon of pepper
• 10 sheets of phyllo dough (14 x 9 inches)
• 6 tablespoons of butter, melted
• 1 small medium apple, peeled

Directions:

1. In a small skillet, bring cream and mustard to boil
2. Reduce heat, simmer uncovered for 10-15 minutes or until mixture is reduced to about 2/3 cup
3. Remove from heat and stir in thyme
4. Meanwhile, place pork tenderloin into a shallow baking pan
5. Brush with olive oil and sprinkle with salt and pepper
6. Broil 6 inches from the heat for about 6 minutes
7. Remove from the oven , cool slightly
8. Change oven temperature to 400F
9. Set aside 1/2 cup of mustard mixture for serving spread and spread the remaining mixture over the pork
10. Place one sheet of phyllo dough on work surface, brush with melted butter.
11. Keep remaining phyllo dough covered with plastic wrap and damp towel to prevent it from drying out
12. Repeat layers 4 times
13. Place pork on one edge of the phyllo dough, roll up tightly to form mummy’s body and tuck in ends
14. Place another sheet of phyllo dough on a work surface and brush with butter
15. Repeat layers 3 times
16. Cut into thin strips and wrap around pork tenderloin bundle
17. Cut remaining phyllo dough in half, brush with butter.
18. Cut a one inch cube from the apple, wrap in prepared phyllo dough
19. Position at wide end of the pork bundle to create the mummy’s head
20. Discard remaining phyllo dough
21. Place the pork bundle onto an ungreased shallow baking pan.
22. Bake – uncovered for 15-20 minutes or until meat thermometer reaches 160F
23. Transfer to s serving platter
24. Let stand for about 10 minutes before slicing
25. Serve with mustard sauce

Great addition to the Yummy Pork Mummy – Worm Salad:

Ingredients:

• 8 oz. of uncooked fusili pasta or other spiral pasta
• 1 medium zucchini, julienned
• 1 cup of cherry tomatoes
• 1 cup fresh cauliflowerettes
• 1 cup of collosal olives, halved
• 3/4 cup of pimiento-stuffed olives
• 1 small green pepper, chopped
• 1/2 cup of chopped red onion

Dressing:

• 1/4 cup of ketchup
• 2 tablespoons of sugar
• 2 tablespoons of white vinegar
• 1/2 small onion, cut into wedges
• 1 garlic clove – peeled
• 1 teaspoon of paprika
• 1/4 teaspoon of salt
• 1/4 cup of canola oil

Directions:

1. Cook the pasta according to package directions, drain and rinse in cold water
2. Place in a large bowl and add the zucchini, tomatoes, cauliflower, olives, green pepper and red onion
3. In a blender, combine ketchup, sugar, vinegar, onion, garlic, paprika and salt
4. Cover and process until blended
5. While processing, gradually add the oil in a steady stream and process until the mixture thickens
6. Pour over pasta and toss to coat
7. Cover a refrigerate for at least 2 hours before serving

And how about some snacks for later?

Make this easy Orange Popcorn to stay in the Halloween theme:

Ingredients:

• 4 quarts of popped popcorn
• 1/2 cup of butter, cubed
• 1 cup of sugar
• 6 tablespoons of light corn syrup
• Dash of salt
• 1 teaspoon of vanilla extract
• 12 drops of yellow food colouring
• 4 drops of red food colouring

Directions:

1. Place popcorn into a very large bowl
2. In a small saucepan, melt the butter
3. Stir in sugar, corn syrup and salt
4. Cook and stir over medium heat until mixture comes to boil
5. Reduce heat to medium-low and cook for 5 minutes longer, stirring occasionally
6. remove from teh heat
7. Stir in vanilla and food colouring
8. Pour over popcorn, toss to coat
9. Transfer to two 15 x 10 x 1 inch baking pans coated with cooking spray
10. Bake at 250F for 45 minutes
11. Spread on waxed paper to cool
12. Store in airtight container

Hope you have a great Halloween and that your celebration buffet will be a great success! Please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!