Halloween II

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

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Halloween

(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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Halloween

25 Years of Terror (2006) John Ottman

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halloween dinner?

i know you guys eat turkey and pumpkin pie on thanksgiving but what do you eat on halloween every year ? is there any special recipe for that?
what did your mom used to make for you when you were a kid.

13 Responses to halloween dinner?

  • T says:

    This is a great question…and it makes me miss my mom…..

    Every year growing up my mom made home made spaghetti and meatballs, tons of it. I grew up with 4 male cousins that were older and they all had lots of kids by the time I was 14…so my mom had started this tradition of having the spaghetti every year and we would welcome the whole family and any and every friend/kid/spouse they had to come to dinner and then get presents then go trick and treating and then come back to moms to eat again and go thru candy…it was a blast. I am calling my mom now, just so you know, bcs I am 5 states away and missing her terribly right now bcs of this question…..thanks…so anyways, I moved to Georgia when I was 21, by myself, with no one , just because I wanted to see if I could do it, and it turned out well… I am happily married and have a great career….but on halloween we have a BIG party and I have spaghetti and meatballs and it is all homemade, just like my mommy, and everyone starts calling in July to make sure that I am having the party.

    I hope that you asked this question because you have a great story to go with it and your memories rock your world, I know mine do. Halloween is my FAV time of year, I love the fall, becasue of my mother. God Bless her.

  • juanita2_2000 says:

    about the same turkey and pumpkin pie

  • colodge_25 says:

    a light soup consisting of fall veggies . to get our stomach ready for the sweets and to drink witches kiss its a good drink and there is also devils breathe but i never liked it much.

  • Connie says:

    nothing special maybe some pumpkin cookies for dessert.

  • SUGERR;babyy?? says:

    candy, baby gurrll.

  • thewordofgodisjesus says:

    PICKLED PIGS FEET! AND TURNIP GREENS! WITH SOME VINEGAR ON BOTH! AND DIRTY TOE NAILS FOR DESSERT!! WHOOOO AHHHHHHHHHHH AHHHHHHHHH AHHHHHHHHH AHHHHHHHHHHHH!!!!!

  • tiger_lily57 says:

    Rats Baked in Blood
    These are guaranteed to be the most delicious rats you’ve ever eaten. Serve on a bed of worms tossed with blood (spaghetti mixed with rat sauce) or simply place on a mound of mashed potatoes. Prepare for a ghoulish feast…

    For the rats: •
    1-1/2 lbs. (750 g.) lean ground beef

    1/2 cup (125 mL) uncooked long grain white rice

    1/2 medium onion, finely chopped

    1 egg, beaten

    1 tsp. (5 mL) salt

    pinch of black pepper

    uncooked spaghetti, broken into quarters

    thinly sliced raw carrots

    black peppercorns, cooked black beans

    For the sauce, er, blood: •
    1 can (19-oz./796 mL) crushed or ground tomatoes

    1-1/2 cups (375 mL) water

    1 tbsp. (15 mL) granulated sugar

    1 tbsp. (30 mL) Worcestershire sauce

    1 tsp. (5 mL) salt

    1/4 tsp. (1 mL) black pepper

    In a mixing bowl, combine the ground beef, rice, onion, egg and 1 tsp. (5 mL) of the salt. Mix well.
    Now make the rats. Using a measuring cup, scoop out 1/4 cup (50 mL) of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape — pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart (3 liter) shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture.
    When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 tsp. (5 mL) of salt and 1/4 tsp. (1 mL) pepper. Pour over the rats. Cover the dish with foil wrap (or a lid, if it has one) and bake at 350° F (180° C) for 45 minutes. Uncover and continue to bake for another 45 to 50 minutes, basting occasionally with sauce, or until the rice is tender and the rats are fully cooked.
    Gently remove rats, one at a time, from the sauce and place gently on a serving platter. (Take care not to damage the tails — they’re fairly delicate.) Into each rat, insert two carrot slices as ears, peppercorns (or whatever) for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve, smiling wickedly.
    This dish goes nicely with pasta or mashed potatoes.
    Makes 4 to 6 servings (about 12 to 13 rats).

    Maggoty Pumpkin Soup
    A fitting demise for your Halloween jack-o-lantern, if the candle inside hasn’t overly scorched it. Otherwise, this soup is delicious enough to warrant buying a pumpkin just for the recipe. Can be served without maggots, if desired.


    2 tbsp. (30 mL) butter

    1 onion, chopped

    4 cups (1 liter) peeled, cubed, raw pumpkin

    2 medium potatoes, peeled and cubed

    4 cups (1 liter) chicken broth (homemade or canned)

    1/2 cup (125 mL) uncooked orzo pasta

    1/2 tsp. (2 mL) salt

    Melt the butter in a large saucepan over medium heat. Add the onion and sauté for about 5 minutes, until soft. Add the pumpkin and the potato and stir to combine. Pour in the chicken broth, cover, and let the soup simmer until the pumpkin and potato are very soft — about 30 minutes.
    Transfer the soup to a blender and puree until smooth (you will have to do this in 2 or 3 batches). Return the soup to the saucepan.
    Meanwhile, cook the orzo — in other words, maggots — in a saucepan of boiling water until tender but not mushy. Drain, rinse under cold water, and stir into the pumpkin soup. Taste and adjust seasoning with salt, if necessary (some chicken broth is salty enough that additional salt won’t be necessary).
    Serve warm, preferably with an evil laugh.

    Makes 4 to 6 servings. Stir in the orzo and garnish each serving, if desired, with a plastic spider.

  • Pundit Bandit says:

    Stuffed Pumpkin is one of our new favorites in the Autumn months at my house. We take a smaller pumpkin(about the size of a soccer ball) and clean it out. We stuff it with chopped steak, carrots, sweet potatoes, celery, parsnips and snap peas. Then we add a stick of butter, ginger root(grated) and oriental five spice and brown sugar and bake it at 350 for about 90 minutes. You could sub the meat with lentils, barley and brown rice too make it vegetarian and margarine for the butter.

  • alicious says:

    we just eat whatever.. nothing special.. but a cute halloween-inspired recipe would be cool

  • smiles_o says:

    we would make candy apples at mom’s and my grandma would make popcorn balls

  • sandypaws says:

    Growing up as a child in the 70’s, we loved my mom’s homemade spaghetti. She uses a real meaty sauce that is wonderful by itself with a good piece of garlic bread. Every year on Halloween, she would make a big pot of her special recipe, tossed salad & garlic bread before she would take us trick-or-treating. It’s a tradition I still use today – 30 years later, but I still can’t quite hit her secret recipe.

  • EDDie says:

    Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

  • Scott F says:

    My mom didn’t make anything special when I was a kid — I had candy for that. 🙂

    However, since I had my own kids, we’ve made a traditional Hallowe’en dinner:

    Bats in Blood with Eyeballs
    (Butterfly pasta in tomato sauce with olives)

    The key to this dish is the shape of the pasta — bowtie or butterfly-shaped pasta with ragged edges that remind me of bats’ wings. And it’s so much fun to tell your friends at school that this is what you’re having for dinner and watch their eyes pop out till you tell them what it really is…

    1 package butterfly/bow-tie pasta (farfalle)
    1 onion, chopped fine
    3 cloves garlic
    Italian herbs (oregano, basil, thyme) to taste
    1-1/2 pounds ground meat (we use a lot of turkey these days)
    1 large can chopped tomatoes with basil
    1 small can tomato paste
    1/2 to 3/4 cup whole green olives, drained

    In a large saute pan, heat olive oil over medium-high, then cook onions, garlic and herbs. Brown the meat in the onions, crumbling with the edge of the spatula. Add olives and tomato products, stir, then cover and simmer for 20-25 minutes.

    Cook butterfly/bowtie/"bat" pasta according to package instructions. When done, drain and add to sauce. Stir and serve with grated parmesan cheese.

    Variations: sometimes we make bats in blood with toadstools (sliced mushrooms). That’s good too. 🙂

    We never bother with dessert on Hallowe’en for obvious reasons…

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