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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Halloween food recipes?

I know I already asked this question but I need more food recipes!!!My halloween party is coming up in october and I need for halloween food recipes…so if you could please give me any sites please I need spooky but cool ideas!!!Or please tell me some ideas!!!I promis I will use them all unless it is gross or bad for you or beer and whoever give me the best answer I will give them 10 points!!!Thank you!

12 Responses to Halloween food recipes?

  • *:.Ojos Verdes.:* says:

    Go to this link:


    I would post the recipes here for you but there are too many delicious one.

    Hope you enjoy.

  • Irina C says:

    Try these!!

    Ghost Cookies
    Yield: 2 dozen

    1/2 cup butter or margarine, softened
    1/2 cup shortening
    1 1/2 cups powdered sugar
    1 large egg
    2 teaspoons vanilla extract
    2 3/4 cups all-purpose flour
    1 teaspoon cream of tartar
    1/2 teaspoon baking soda
    16-ounce can pre-made vanilla frosting
    colored sugars, for decoration
    mini-morsels, for decoration
    candy sprinkles, for decoration
    black or brown decorating frosting, for decoration

    Preheat the oven to 375ºF

    Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well.

    Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick.

    Bake for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely.

    Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. .
    Ghost Meringues
    (makes 12 ghosts)

    3 large egg whites, at room temperature1/2 teaspoon (2.5 ml) cream of tartar3/4 cup (188 g) one-to-one sugar substitute, such as Louis Sherry One Spoon Sugar Replacement1/2 teaspoon (2.5 ml) pure vanilla extract24 dried currants

    Preheat oven to 200°F (130°C).

    Line two large, heavy baking sheets with parchment paper.

    Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla.

    Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening.

    Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes.

    Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons
    Ghosts in the Graveyard
    Serves: 15 to 18

    1 pkg. (16 oz.) chocolate sandwich cookies
    3-1/2 cups cold milk
    2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
    1 tub (12 oz.) COOL WHIP Whipped Topping , thawed

    CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor.

    POUR cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13×9-inch baking dish. Sprinkle with remaining crushed cookies.

    REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.

    To Decorate Graveyard: Decorate assorted cookies with decorator icings to make "tombstones." Stand tombstones on top of dessert with candy corn and pumpkins. Drop dollops of remaining whipped topping onto dessert to make "ghosts."

    Boo Cups: Layer pudding mixture and remaining crushed cookies in 12 to 16 paper or plastic cups. Decorate as desired
    Graveyard Cups

    24 clear 12-oz. plastic cups
    2 pkgs. Oreo cookies
    2 recipes of chocolate pudding
    whipped cream
    24 Pepperidge Farms Milano Cookies
    brown or black cake decorating gel
    24 gummi worms

    Crush all Oreos in food processor. In the bottom of each cup, place about 1 Tbsp. of Oreos. Mix remainder of Oreos in pudding mixture, holding out about 2 cups for topping. Then spoon about 2 TBSP Oreo mixture over pudding. Poke one gummi worm down in dirt, still showing on top. On each Milano cookie, write on top half "RIP" with cake decorating gel, and stick them down in the back of the cup. They resemble tombstones.

    Note: Can also do in a sheet cake pan with lots of tombstones and worms for a home party.
    Jack O’ Lantern Cookies
    Makes 18 to 20 large cookies

    3/4 cup dark molasses
    3/4 cup paked brown sugar
    1/4 cup water
    3 tbsp. butter, melted
    3 cups flour
    1 tsp. baking soda
    1 tsp. ginger
    1/2 tsp. each salt, ground allspice and cinnamon
    1/4 tsp. cloves
    Orange icing (recipe follows)
    2 cups seedless grapes

    Preheat the oven to 350ºF

    Combine molasses, sugar, water and melted butter and mix well. Combine dry ingredients and mix well. Stir dry ingredients into molasses mixture. Cover and refrigerate 2 hours or longer. Roll dough out to 1/8 to 1/4 inch thick on floured surface. Cut dough into pumpkin shapes, 4 1/2 to 5 – inches in diameter and place on lightly greased cookie sheet.

    Bake for10-12 minutes or until firm to a light touch with a finger. Cool. Ice with Orange Icing and decorate with grapes to make faces.


    Beat 6 cups icing sugar and about 1/3 cup orange juice until smooth and of spreading consistency.

    Tint with 9 drops yellow food colour and 10 drops red food color or to desired orange color.
    Pumpkin Swirl Cheesecake
    12 servings

    3/4 Cup Graham Cracker Crumbs
    2 Tbsp Unsalted Butter, melted
    1 (8 oz pkg.) Cream Cheese
    1/2 Cup Sugar or Sugar Substitute = 1/2 Cup
    1/2 Cup 2% Milk
    2 Tsp Vanilla Extract
    1/2 Tsp Orange Zest, finely chopped
    2 (8 oz pkg.) Cream Cheese
    1 (15 oz can) Pumpkin
    1 Tsp Pumpkin Pie Spice
    1 Envelope Unflavored Gelatin
    1/4 Cup Orange Juice

    Crust: In a medium bowl, conbine the graham cracker crumbs and melted butter; stir until the crumbs are moistened. Press onto the bottom of an 8-inch srpingform pan. Cover and chill.

    White Filling: In a food processor, conbine the 1 package cream cheese, 1/4 cup sugar substitute, 1/4 cup milk, vanilla extract, and the orange zest. Cover and process until the mixture is smooth. Transfer to a bowl; set aside.

    Pumpkin Filling: In a food processor, conbine the remaining cream cheese, pumpkin, remaining sugar substitute, remaining milk, and the pumpkin pie spice. Cover and process until the mixture is smooth.

    In a small saucepan, sprinkle the gelatin over the orange juice and let stand for 5 minutes. Cook and stir over low heat until the gelatin is dissolved.Stir in 1 Tablespoon of the gelatin mixture into the white filling. Stir in remaining gelatin mixture into the pumpkin filling.

    Pour the pumpkin filling into the prepared crust. Carefully pour the white filling onto the pumpkin filling. Using a knife to swirl the pumpkin and the white mixtures together. Cover and chill overnight.

    To serve: Loosen the cheesecake from the side of the pan with a thin knife, release the clasp of the springform pan and remove the sides. Cut into wedges and serve.

  • shadowatdustcatcher says:

    worms in dirt. Gummy worms, take a rolling pin to Oreos and crumble them into small baking cups sized servings. (better yet, let the kids do it)

  • cutesnoopy says:

    just get your favourite lollies like katjies jelly lollies or the natural company, and skew them on a bbq stick or skewer. they make deliciuos party treats.

  • d957jazz retired chef says:

    you could make a good pumpkin soup and serve it from a hollowed out pumpkin iif you do leave a little pulp in pumpkin it adds flavor…i will try to get your some more ideas ive used in the past….

  • tita says:

    everyone likes pumpkin pie

    Pumpkin Pie

    2 eggs, slightly beaten
    3/4 cup sugar
    1 1 lb. can pumpkin(2 cups)
    1/2 tsp. salt
    1 tsp. cinnamon
    1/2 tsp. ginger
    1/4 tsp. cloves
    1 2/3 cups evap. milk(1 can)
    1/2 tsp. allspice

    One 9 inch pie crust, slightly cooked. (or 10 1/2 inch). Bake in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of pie comes out clean. Cool on wire rack. May be eaten cold or at room temperature and can serve with whipped cream.

  • LadyMagick says:

    Wormy spaghetti
    Make spaghetti noodles, when boiling it drop green food coloring in the water. Then cook a butter sauce to spoon over your worms.
    Butter Sauce:
    2 sticks butter
    minced garlic
    italian seasoning
    dash salt
    Melt all and simmer just a few minutes. Serve warm.
    Eye Meatballs:

    1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
    1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
    1/2 cup Italian bread crumbs, a few handfuls
    1 large egg, beaten
    2 tablespoons chopped parsley leaves
    Sliced ripe olives for eye ball
    Mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls. Heat skillet with a splash of oil. Add in meatballs. Cook, meatballs turning them occasionally, until cooked through. Drain on paper towels. Push 1 round slice olive on meatball to make it an eyeball.
    Can use ketchup to draw lines (red eyes) Serve with a brown gravy to dip in or ketchup. (kids and adults have loved these)

  • katrina64 says:
  • darlene m says:

    I found this in a magazine, looked like fun!

    Worms for Brains
    Prep:30 min.
    cook:15 min.

    8-10 sweet orange peppers
    1 package 16 ounce spaghetti
    1 pound ground beef
    1 jar 26 ounce spaghetti sauce

    Cut tops of peppers, and take out seeds and membranes, cut a jack o lantern face in each one…set aside.
    Cook spaghetti according to pkg., meanwhile, cook ground beef until no longer pink.
    Drain spaghetti and add to beef, stir in sauce.Heat through. Spoon into peppers and leave a little hanging out the top, replace the tops onto peppers

  • lo im ve says:

    Make cupcakes (any kind will do). To decorate them, use green frosting for grass. Take half of a Pepperidge Farm milano cookie and stick it in the top of the cupcake to make a tombstone. You can take those tubes of frosting they have now and write RIP or BOO on the "tombstone". You could also add two candy corns as "flowers" for the grave.

  • Swirly says:

    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.
    Repulsive Recipes/Devilish Decorating/Pumpkin Carving/Bad Things
    Popcorn Hand
    Spooky Halloween Decorations

    Halloween Ghoul-Aide Ingredients:
    1 Envelope Kool-Aid grape flavor unsweetened mix
    1 Envelope Kool-Aid orange flavor unsweetened mix
    2 Cups sugar
    3 Quarts cold water
    1 Bottle (quart or liter) ginger ale — chilled
    Witches Caldron or Punch Bowl
    Mix the Kool Aid’s together with sugar, in large pitcher. Add water and mix very well to dissolve the sugar. Just before serving, slowly add the ginger ale.

    Hallowen Night Recipes
    Halloween Punches
    For Punch Bowl:
    Creepy Crawler Ice Ring
    Floating Hand Punch or Dead Man’s Hand
    * Creepy Cocktails: Be a mix monster with ghoulishly good cocktail recipes
    * Terrifying Tidbits: Discover favorite finger foods for Halloween
    * Scary Sweet Stuff: Recipe for special Halloween desserts and treats
    * Pumpkin Time: Whip up smashing soups, mains, sides, and more
    * Day of the Dead: Celebrate El Dia de los Muertos
    * Pumpkin Carving: Make this annual tradition easier with our helpful tips and templates
    * Food Costumes: Fashion your own food-themed costumes
    * Fun Halloween Activities: Make candy sushi, a chocolate haunted house, and more
    * Halloween Party Planner: Seven strategies for a frightfully fun party
    Halloween Recipes

  • Great site and I loved reading all the recipe responses you got for Halloween!

Halloween Books