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 Recipes for Adults?

I am having a halloween party this weekend no kids just adults and alcohol, so I need recipes for halloween food that is good and goes well with beer… in other words finger foods.

4 Responses to Halloween Recipes for Adults?

  • krustykrabtrainee says:

    Here’s some suggestions from my files. Happy Halloween!

    Eyes of Newt

    2 cans sliced ripe olives (2 1/4 oz each) — divided
    1/4 cup chopped roasted red pepper — divided
    1 package cream cheese (8-oz) — softened
    1 clove garlic — minced
    8 flour tortillas (6- to 7-inch)
    16 slices deli roast beef

    Reserve 48 olive slices, 48 pieces red pepper and 1 tablespoon cream cheese.

    Chop remaining olives. Combine remaining cream cheese, olives, red pepper and garlic in small bowl; mix well.

    Spread about 2 tablespoons cream cheese mixture on each tortilla. Top each tortilla with 2 beef slices, overlapping slightly. Roll up tortillas, jelly- roll fashion. Trim off uneven ends of each tortilla; discard. Slice each tortilla roll into 8 (3/4-inch) pieces.

    Using reserve cream cheese, attach reserved olives and red peppers to make roll-ups look like eyes.

    Make 4 dozen pieces
    Barbecued Bat Wings

    4 pounds chicken wings
    2 cups ketchup
    1 1/2 cups molasses
    1/3 cup apple cider vinegar
    3 tablespoons Worcestershire sauce
    2 tablespoons sugar
    Hot sauce to taste
    Black pepper
    Black paste food coloring
    Blue paste food coloring
    Green paste food coloring

    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 ketchup, molasses, vinegar, Worcestershire sauce, sugar, hot sauce, salt, and pepper until smooth in a large roasting pan. Add enough black, blue, and green food colorings to the sauce to make a dark black sauce. Place the pan in the oven and bake for 10 minutes, stirring once.
    Drain the wings well and add them to the sauce and toss to coat evenly, poking the wings liberally with a fork.
    Bake for 20 minutes, then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the sauce is thickened and slightly blackened, flipping the wings over occasionally, about another 15 minutes. Serve hot or at room temperature.

    Makes 8 Servings.

    Nose Blow Burritos

    2 medium tomatoes
    1 pound ground beef
    1 package taco seasoning
    1 can (30oz) refried beans
    8 or 10 burrito size soft flour tortillas
    2 packages (8oz) guacamole
    1 package (16oz) sour cream

    Dice the tomatoes into small pieces and place in a bowl. Place the ground beef in a frying pan, sprinkle with the burrito seasoning and saute on medium heat until it’s well browned. Cover and set aside. Cook the beans in a saucepan on low heat, stirring occasionally. when the beans are hot, gently combine them with the ground beef in a clean bowl.

    To build the burrito beaks: Set one tortilla on a dinner plate. Spoon an approximately one and one half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla. On top of that, spoon a strip of sour cream (fresh mucus), a strip of guacamole, beans and beef. Tightly fold the left and right sides of the tortilla over your ingredients, then tuck the lower third of the whole burrito under itself, making a nose shape. Use a knife to cut out two large holes for nostrils. Gently squeeze the nose.
    Monster Claws

    2 tablespoons flour
    1 tablespoon plus 2 tsp cajun seasoning — divided
    1 pound boneless skinless chicken breasts -cut lengthwise into 3/4-inch strips
    1 1/2 cups cornflake crumbs
    2 tablespoons chopped green onions
    3 eggs — lightly beaten
    1 red, yellow or orange bell pepper — cut into triangles
    Barbecue sauce

    Preheat oven to 350ºF. Lightly grease baking sheets. Place flour and 2 teaspoons cajun seasoning in large resealable plastic food storage bag. Add chicken and seal. Shake bag to coat.

    Combine cornflake crumbs, green onion and remaining 1 tablespoon cajun seasoning in large shallow bowl; mix well. Place eggs in shallow bowl. Dip each chicken strips into eggs and then into crumb mixture. Place coated chicken strips on prepared baking sheet. Bake chicken strips 8 to 10 minutes or until chicken is no longer pink in center.

    When chicken is cool enough to handle, make 1/2-inch slit in thinner end. Place bell pepper triangle into slit to form claw nail. Serve claws with barbecue sauce for dipping.

    Simple Pimples^

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Halloween

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 To 4 cherry tomatoes per
    Flavored soft cream cheese
    Paper towels
    Carrot peeler or sharp
    Butter knife
    Serving platter

    Rinse tomatoes in cold water and dry gently with paper towels.

    Ask an adult to use carrot peeler or knife to core tomatoes. Drain excess
    tomato juice.

    Using a butter knife, fill holes in tomatoes with cream cheese. Wipe excess
    cream cheese from the outside of the tomatoes with a clean paper towel.

    Give each pimple a gentle squeeze and arrange on aplatter.

    Veggie Vomit^

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Halloween

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    6 ounces Box lime jello
    1/4 Head cabbage
    3 Carrots — washed and peeled
    1 can (8oz) crushed pineapple
    1 can (11oz) mandarin orange
    Segments — drained
    Mixing bowl
    Plastic wrap

    With an adult’s help, prepare jello according to directions on box. Refrigerate
    2 1/2 hours or until partially set.

    Grate about half a cup cabbage and half a cup carrots into a bowl. Add the
    drained pineapple and orange segments to the vegetables and mash with a fork
    until mixture looks well chewed.

    Remove the jello and dump the vegetables in. Stir gently with a fork. Cover
    with plastic wrap and chill 2-4 hours until it has the consistency of a grassy
    pile of gelatinous puke.Serves 8-10 chunk chompers.

    Categories: Crs, Kids, Hlween, Gross
    Yield: 1 Servings

    2 cn (16oz) plain baked beans
    1 ts Worcestershire sauce
    1/4 c Brown sugar
    2 tb Bbq sauce
    1 tb Teriyaki sauce
    8 Beef knockwursts

    2 sm Saucepans
    lg Spoon
    Cutting board
    Carrot peeler
    Tongs or slotted spoon
    Paper towels
    Shallow serving dish

    Empty the cans of beans into a
    saucepan and add worcestershire, brown sugar, bbq
    sauce and teriyaki sauce to the beans. Stir and set

    Slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. With
    the round tip of a carrot peeler, carefully hollow out two nostril holes in the end of the knockworst.

    Place the snouts in a saucepan and cover them with water. Cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly.

    Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers.

    Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils.

    Brain Hemmorage
    1 oz Peach schnapps
    1 tsp Carolans Irish Cream
    1/2 tsp Grenadine
    Mixing instructions:
    This is a great drink to serve on Halloween. First, pour the peach schnapps. Then, slowly pour the Irish Cream. Do not mix! The Creme will clump together and settle at the bottom of the schnapps. It will have the appearance of an internal organ!! Pour the grenadine over the Creme for a completely disgusting looking, yet thoroughly tasty party drink!

    Squashed Frog
    15 ml Midori melon liqueur
    10 ml Advocaat
    10 ml Carolans Irish Cream
    2 dashes Grenadine
    Mixing instructions:
    Pour Midori then Advocaat in glass. Add a few dashes of grenadine and then float Bailey’s on top

    Spooky Juice
    1 oz Polar IceVodka
    2 dashes Blue Curacao
    1 dash Grenadine
    Fill with Orange juice

  • Good Gushy says:

    I saw this awesome recipe in Family Circle for these cream cheese cucumber appetizers. They looked awesome. See if you can go to their website and find it. It was in October’s issue. Or hotwings always work. You can make taco dip or cheeseball.

  • jenny p says:

    Go to http://www.foodtv.com. I saw a couple of cooking shows with great recipes.

  • Swirly says:

    Jack-O’-Lantern Chicken Taco Cups
    Crescent Mummy Dogs
    Witches Finger Sandwiches
    Eerie Eyeballs

    Blood-shot Eyeballs
    Yield 12 Eyeballs
    6 MEDIUM EGGS (Hard-boiled, cooled, and peeled)

    Half eggs widthwise. Remove yolks (reserve for other dishes), fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

    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.
    These aren’t Halloween type desserts; but you could dye the cream cheese filling orange and make-up a weird name for them. They are quite delicious!

    8 oz. pkg. softened cream cheese
    1 can crushed pineapple, drained
    4 oz. Cool Whip
    2 pkgs. Stella Dora Anginetti’s
    Mix cream cheese and pineapple together. When mixed good, stir in Cool Whip. Blend all together. Cut Anginetti in half lengthwise and put about 1 teaspoon of filling in between both halves like a sandwich. Refrigerate to set overnight.

Halloween Books