Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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does anyone know any fast and easy halloween recipes?

preferably a non-sweet snack, but i’ll take anything.

ill take links or actual written out recipes

they have to be quick, easy, and inexpensive


5 Responses to does anyone know any fast and easy halloween recipes?

  • I am Me says:


    The website above has lots and lots of recipes I think you will like. Just do a Halloween search!
    Below are some examples:

    1. Home> Recipes> Sugared Skull Cookies
    Sugared Skull Cookies
    Scare up some fun with these Halloween cookies that the kids can help shape and bake!

    Recipe Prep Time:
    50 Min Total Time:
    35 Min Makes:
    16 cookies

    Sugared Skull Cookies
    1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
    1/4 cup all-purpose flour
    Assorted colored sugars or candy sprinkles, as desired
    Wooden sticks, if desired

    1. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log; refrigerate 30 minutes. Heat oven to 350°F.
    2. For skulls, cut half of dough into 8 slices; place on ungreased cookie sheet. Refrigerate remaining dough until ready to use. At lower third of each cookie, using fingers, create 8 skulls by slightly pressing 1/2 inch in sides of dough, forming jaw of each skull. Using end of wooden spoon, make openings in cookies for eyes and nose. Sprinkle with sugars. Bake as directed on package. Immediately form teeth in jawbone using tines of fork. If needed, make openings bigger for eyes and nose, using table knife. Remove cookies to cooling rack.
    3. For bones, cut remaining dough into 8 slices; shape each to 5 x 1/2 inch. Place on ungreased cookie sheet. Using fingers, press each end in slightly to form V. Sprinkle with sugars. Bake as directed on package. Remove to cooling rack. Immediately reshape into bone shape, if needed.
    High Altitude (3500-6500 ft): No change.

    2. *Home> Recipes> Cheesy Crescent Ghosts
    Cheesy Crescent Ghosts
    These ghosts are so cute and tasty, they’ll be the first at the party or dinner table to disappear!

    Recipe Prep Time:
    20 Min Total Time:
    30 Min Makes:
    16 appetizers

    1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
    1 cup shredded mozzarella cheese or Colby-Monterey Jack cheese blend (4 oz)
    Assorted sliced olives and chiles, as desired

    1. Heat oven to 375°F. Spray large cookie sheet with cooking spray, or cover with cooking parchment paper.
    2. On cutting board, unroll dough; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Shape each as needed to look like ghost shape. Arrange triangles on cookie sheet, folding narrow point under about 1/ 2 inch, to form head of ghost.
    3. Bake about 7 minutes or until slightly puffed and just beginning to brown. Sprinkle each ghost with 1 tablespoon cheese; top with sliced olives to form mouth and eyes. Bake 2 to 3 minutes longer or until cheese is melted.
    High Altitude (3500-6500 ft): No change.

    3. Home> Recipes> Halloween Marsh-Monsters
    Halloween Marsh-Monsters
    Perfect for party favors, snack buffets or a kiddie activity, these marshmallow monsters-on-a-stick are pure Halloween fun.

    Recipe Prep Time:
    25 Min Total Time:
    25 Min Makes:
    8 snacks RECIPE

    8 thick pretzel rods
    8 large marshmallows
    Candy corn, miniature candy-coated chocolate baking bits, string licorice, Bugles® corn snacks, gummy peach rings, fruit snacks, candy sprinkles, as desired
    1 container (1 lb) vanilla creamy ready-to-spread frosting
    Assorted food colors

    1. Gently push 1 pretzel into 1 flat side of each marshmallow; set aside. Plan and assemble decorations for each marshmallow.
    2. In 1-cup microwavable measuring cup, microwave 1/2 cup frosting uncovered on High 10 to 20 seconds or until smooth and melted when stirred. Add 1 to 2 drops food color as desired–green for witches or Frankenstein, red for devils, yellow for pumpkins or cats.
    3. Dip and decorate 1 marshmallow at a time. Hold pretzel, and dip marshmallow into frosting to coat all sides. Immediately add decorations to create features–candy corn for noses, baking bits for eyes, string licorice for whiskers. To make witch’s hat, push corn snack through center of peach ring. For devil’s or witch’s cape, use fruit snack cut in half crosswise at an angle; attach at base of marshmallow while frosting is soft. Set pretzels in drinking glass to dry before storing. Store in airtight container.

    4. Home> Recipes> Witches’ Brew Punch
    Witches’ Brew Punch
    Punch up your Halloween party with this fizzy orange beverage served punch-bowl style with ghastly floating frozen "hands."

    Recipe Prep Time:
    10 Min Total Time:
    4 Hr 10 Min Makes:
    12 servings (1 cup each)

    Ice Hands
    6 packages (.09 oz each) chewy fruit flavored snacks
    2 plastic gloves
    Cold water
    1 cup boiling water
    1 box (4-serving size) orange-flavored gelatin
    1 can (46 oz) pineapple juice, chilled
    1 quart (4 cups) apple cider, chilled
    1/4 cup lemon juice
    1 bottle (33.8 oz) ginger ale, chilled

    1. Place 3 packages of frfruit snacks in each plastic glove. Pour cold water over fruit snacks, filling to within 1 inch of top; tie end of each glove. Freeze until solid, 4 to 5 hours.
    2. In 3-quart pitcher or bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in pineapple juice, apple cider and lemon juice. Cover and refrigerate.
    3. Just before serving, peel off gloves; place ice hands in punch bowl, fruit snack side up.
    4. Pour punch into punch bowl over hands. Gently stir in ginger ale.
    High Altitude (3500-6500 ft): No change.

    Hope these helped. Be sure to go to the above/below website and enter Halloween!

  • CaveGal says:

    Popcorn Balls I love em!

    INGREDIENTS (Nutrition)

    * 3/4 cup light corn syrup
    * 1/4 cup margarine
    * 2 teaspoons cold water
    * 2 5/8 cups confectioners’ sugar
    * 1 cup marshmallows
    * 5 quarts plain popped popcorn

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    1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners’ sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
    2. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

  • Joanne A. W says:

    Check out this link…recipes near the bottom:


  • Sweet_Di says:

    Quick Fix Mix

    2 cups mini pretzels

    1 cup cheese snack crackers

    1 cup honey roasted peanuts

    1 cup raisins

    Place all ingredients into a plastic baggie, seal, and then shake. Enjoy!

  • mamaflutey says:

    "Cheesy Candy Corn"
    Use pizza bread, layer American cheese on the outer ring of the pizza crust, mild cheddar, and mozzarella in the center. Baked at 450 degrees for about 5 minutes, or until bread is done & cheeses are melted.

    Mr. Food: Spooky Shepherd’s Pie

    2 cups cubed cooked chicken (see Tip)
    1 (16-ounce) package frozen mixed vegetables, thawed and drained with 12 peas reserved
    1 (10-3/4-ounce) can condensed cream of chicken soup
    1/2 cup milk
    1/4 teaspoon onion powder
    1/4 teaspoon black pepper
    4 cups hot mashed potatoes (instant or leftover)

    In a large skillet, combine all the ingredients, except the potatoes and reserved peas, over high heat; mix well. Cook for 5 to 8 minutes, or until heated through, stirring frequently. Remove from the heat and top with 6 dollops of potatoes to form ghost shapes. Place 2 peas in each dollop of potatoes to form eyes on the ghosts. Serve immediately.

    TIP: Use leftover chicken or turn to the deli case for thick-cut turkey breast.

    Goblin Tongues
    Mini bagels
    Cream cheese
    Bologna slices
    1. For each Goblin Tongue sandwich, spread cream cheese between the top and bottom of a mini bagel.

    2. Use a butter knife or kitchen shears to cut a tongue shape from a half slice of bologna. Then gently press the base of the tongue into the bagel hole.

    Mozzarella string cheese
    Green bell pepper
    Cream cheese
    1. Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.

    2. Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.

    3. For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it’s about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

    Edible Eyeballs
    Cream cheese
    Pitted black olives
    1. Simply slice carrots into 1-inch-thick chunks, top each with a blob of cream cheese and one half of a pitted black olive, and serve.

    Monster Mouth

    Slivered almonds

    1. Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.

    2. Tip: If you’re not going to serve them right away, baste the apples with orange juice to keep them from browning.

    Magic Brew
    1 8-ounce carton vanilla yogurt
    1 cup orange juice
    4 cups orange soda

    1. Put the vanilla yogurt, orange juice, and 2 cups of the orange soda in the blender container. Cover blender with lid. Blend on high speed until combined. Turn off blender.

    2. Pour the mixture into the ice cube trays. Cover the ice cube trays with plastic wrap. Put the ice cube trays in the freezer. Freeze for 6 hours or overnight.

    3. Just before serving, remove the frozen cubes from 1 of the ice cube trays. Put the cubes in the blender container. Add 1 cup of the orange soda. Cover and blend on high speed until slushy. Turn off the blender. Pour into 6 glasses. Repeat with remaining frozen cubes and orange soda. Makes 12 (1/2-cup) servings.

Halloween Books