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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Scary Foods Halloween Recipes?

Looking for great Halloween party recipe ideas please!

8 Responses to Scary Foods Halloween Recipes?

  • jelly-bean says:

    YOU HAVE TO DO THIS! Go to http://www.leonashappyplace.com/cat_box_cake.htm It’s a cake that looks like a cat litter box. It’s the best thing I have ever seen for Halloween.

  • fantasy_angel120 says:

    try kraftfoods.com best halloween recipes

  • mmshall says:
  • bramblerock says:

    severed fingers take hotdogs and carve a finger nail shape on one end then slice across shallow about an inch up from that and then another inch up for the wrinkles at the knukles. Really a hit!

  • ireland says:

    scary foods….and photos….

    "eyeball potion"….
    (and MORE…but not great pics)

    "creepy crunchy eyeballs"…
    easy & fast

    "decayed corpse chips with entrals salsa"….

    "marshmello ghosts"…
    photos, easy to follow

    "squashed frogs & grasshopper guts"….
    sound effects

    "muddy pond water w/toad eyes"….
    colorful site

    a fun site:
    "recipes of the damned"…

  • LadyMagick says:

    Worms for Brains Spaghetti-
    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
    Cheese Pumpkins:
    8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
    2 teaspoons finely chopped peanuts
    4 butter-flavored pretzel spindles or sticks, broken in half
    16 tiny pieces fresh parsley leaves

    1 . Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
    2 . With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
    3 . Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.
    Brains Cookies with Blood Glaze-
    For the cookies:
    2 sticks unsalted butter, softened
    1 cup sugar
    3 cups all-purpose flour
    One-half teaspoon baking soda
    One-half teaspoon salt
    2 large eggs
    One-half cup very finely chopped walnuts, or pecans
    1 teaspoon vanilla extract
    One-half drop red food coloring
    One-half drop blue food coloring
    For the glaze:
    2 to 3 tablespoons whole milk
    1 cup confectioners’ sugar
    1 drop red food coloring

    Preheat the oven to 350 degrees. In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough.

    Place a large colander or collapsible steamer over a large baking sheet lined with parchment paper. Using a rubber spatula, push the dough through the holes to make long tubes of dough. Pile and loosely pat the dough strands into clumps to resemble brains. Bake until golden brown on the bottom, 8 to 10 minutes.

    Remove from the oven and transfer to a wire rack to cool. To make the "blood glaze," in a small bowl, combine the confectioner’s sugar with the remaining 2 tablespoons of milk. Whisk together, adding more milk as necessary to make a thick glaze. Add the food coloring and whisk to combine. Drizzle the "blood" onto the cookies and serve either warm or at room temperature.

    Hope you can use any or all! Have a spooky Halloween!

  • islandgirl says:

    I have made these recipes over the years for Halloween Parties!
    They are simple and yummy!!! Hope you enjoy them!!!

    Spooky Gloved Munch Mix Makes: 10, 1 filled hand each
    Prep Time: 10 min Total Time: 10 min
    6 cups ALPHA-BITS Sweetened Oat & Corn Cereal
    4 cups popped popcorn
    2 cups Miniature Marshmallows
    1 cup dried mixed fruit
    1 cup candy-coated chocolate pieces
    100 candy corn pieces (about 1 cup)
    10 clear large plastic food handlers’ gloves
    10 pieces raffia, each about 8 inches long

    Toss cereal with popcorn, marshmallows, dried fruit and chocolate candies in large bowl or toy witch’s cauldron.
    PLACE 1-1/4 cups of the snack mix in each of 10 small plastic bags. Give one to each child along with 10 pieces of candy corn, a plastic glove and piece of raffia. Have each child place 2 pieces of candy corn, with the white tips down, in each thumb and finger section of the plastic glove to resemble fingernails.
    FILL gloves evenly with snack mix; tie closed with raffia.
    Graveyard Crunch Prep Time: 5 min Total Time: 35 min
    Makes: 18 servings, 1/2 cup each
    1/4 cup maple-flavored or pancake syrup
    2 Tbsp. butter or margarine
    1/4 tsp. ground cinnamon
    4 cups Cocoa, Fruity or CINNA-CRUNCH PEBBLES Cereal
    1 cup Roasted Peanuts
    2 cups Miniature Marshmallows
    1 cup candy corn
    1 cup candy-coated chocolate pieces

    Preheat oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15x10x1-inch baking pan.
    Bake 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl. Add marshmallows and candies; mix lightly.
    RITZ Spiders Prep Time: 10 min Total Time: 10 min
    Makes: 6 servings, 1 spider each
    12 RITZ Crackers
    1/4 cup peanut butter, divided
    48 small pretzel sticks
    1 Tbsp. Halloween sprinkles
    12 currants or dried cranberries

    Spread each of 6 crackers with 1 tsp. of the peanut butter; cover with second cracker to form "spider’s body."
    Insert 8 pretzel sticks into the peanut butter layer of each spider for the "legs." Spread 1 tsp. of the remaining peanut butter onto top of each spider. Decorate with sprinkles, then add 2 currants to each for the "eyes."
    Spooky Eyeball Tacos Prep Time: 20 min Total Time: 40 min
    Makes: 6 servings, 2 tacos each
    1 lb. ground beef
    1 pkg. (1-1/4 oz.) Taco Seasoning Mix
    12 Taco Shells
    3/4 cup Thick ‘N Chunky Salsa
    3/4 cup Sour Cream
    1 can (2-1/4 oz.) sliced pitted ripe olives

    MIX meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan. Bake at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs".
    Cheesy Mummy Wrapped Dogs
    Prep Time: 10 min Total Time: 22 min
    Makes: 8 servings
    1 can (8 oz.) refrigerated crescent dinner rolls
    4 KRAFT Singles, cut diagonally in half
    8 Hot dogs

    Preheat oven to 375°F. Unroll crescent dough; separate into 8 triangles. Top each dough triangle with 1 Singles triangle and 1 frank; roll up. Place, seam sides down, on ungreased baking sheet. Bake 12 minutes or until golden brown. Serve with your favorite condiments, if desired.
    Boo Cups Prep Time: 15 min Total Time: 15 min
    Makes: 15 servings, one Boo Cup each
    3-1/4 cups cold milk
    2 pkg. (4-serving size each) Chocolate Flavor Instant Pudding
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    20(OREO)Chocolate Sandwich Cookies, crushed, divided
    30 miniature semi-sweet chocolate chips

    Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in half each of the whipped topping and cookie crumbs. Spoon 1 Tbsp. of the remaining cookie crumbs into each of 15 (6-oz.) paper or plastic cups. Cover evenly with layers of the pudding mixture and remaining cookie crumbs.
    Drop remaining whipped topping by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes. Serve immediately. Or, refrigerate until ready to serve. Cover and store leftover desserts in refrigerator. You can also use a pan and make it Ghosts in a Graveyard. I have done it this way!!!
    Chili Dip Prep Time: 5 min Total Time: 10 min
    Makes: 24 servings, 2 Tbsp. each
    1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up (this is best cheese to use For this recipe)

    Mix Velveeta and chili in 2-qt. microwaveable bowl. Microwave on High 5 min. or until Cheese is melted, stirring every 3 min. Serve hot with tortilla chips or French bread chunks.
    Pasta with Creamy Pumpkin Sauce
    Prep Time: 25 min Total Time: 25 min
    Makes: 8 servings

    1 pkg. (16 oz.) penne pasta, uncooked
    1 pkg. (8 oz.) Cream Cheese, cubed
    1/2 cup Grated Parmesan Cheese
    1/2 cup (1 stick) butter or margarine
    1/2 cup milk
    1 cup canned pumpkin
    1/2 tsp. ground red pepper
    Ground nutmeg to taste

    Cook pasta as directed on package.
    Place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally. Add pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.
    Double Cheese Chili
    Prep Time: 10 min Total Time: 40 min
    Makes: 6 servings
    1 lb. Ground Turkey/ or Beef
    1 small onion, chopped (1/2 cup)
    1/2 cup chopped green pepper
    1 can (15 oz.) kidney beans, drained, rinsed
    1 can (14-1/2 oz.) whole tomatoes, undrained
    1 can (8 oz.) tomato sauce
    1 Tbsp. chili powder
    1-1/2 cups Shredded Mild Cheddar Cheese, divided

    Cook meat in large skillet on medium heat until no longer pink, stirring frequently. Add onion and green pepper; cook and stir until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Sprinkle 1/4 cup of the cheese onto the bottom of each of 6 soup bowls; cover with chili. Top evenly with remaining cheese.

  • catherinemeganwhite says:

    Dracula’s Bloodstained Burgers

    Take a bite out of these tasty burgers and watch dracula’s blood trickle down the bun


    1lb.(450g) minced chuck steak

    4 hamburger buns

    tomato ketchup

    2 tbsp. onion, finely chopped

    half a level tsp. salt

    half a level tsp. mixed herbs

    pinch of pepper

    Cooking Instructions:

    Place the mince, onions and seasonings into a bowl and mix well

    Empty the mixture onto a lightly floured board and shape into four patties that are about one inch thick

    Cook under a pre-heated hot grill for about eight minutes, turning once

    Serve in burger buns with a drizzle of tomato ketchup

    Creepy Chilli Popcorn

    Pop a mouthful of this corn into those troublesome goblins and watch them warm to the occasion


    6 oz. (150g) popping corn

    4 tbsps. oil

    3 oz. (75g) butter

    2 tbsps. chilli sauce

    Cooking Instructions:

    Pour the oil into a large pan, heat and add the corn, making sure it is no more than one kernel deep

    Cover the pan and continue cooking for about 2 minutes or until the popping has stopped

    Repeat until all the corn is popped

    Melt the butter and mix with the chilli sauce

    Toss the sauce with corn and serve

    Wicked Witches’ Sticky Fingers
    Makes 18 Bars

    Scrumptious honey and raisin cookies to placate your ravenous little demons on Halloween evening


    6 oz. (175g) raisins

    4 oz. (125g) chopped nuts

    3 oz. (75g) butter

    6 oz. (175g) clear honey

    1 tsp. baking powder

    3 eggs

    6 oz. (175g) flour

    Cooking Instructions:

    Pre-heat the oven to 350F, Gas Mark 4, 180C

    Put the butter and honey into a bowl and beat together until soft

    Add the eggs and beat into the mixture

    Sift together the baking powder and flour and blend into the mixture

    Fold in the nuts and raisins

    Grease a 12 inch (30cm) x 9 inch (23cm) shallow baking tin and spread the mixture evenly on to it

    Bake in the pre-heated oven until a golden brown, about 30 minutes

    Cut into fingers and cool on a wire rack before serving

    Black Cats’ Treacle Treats
    Makes 24

    Crunchy treacle cookies for the ‘trick or treat’ gang


    6 oz. (175g) rolled oats

    3 oz. (75g) black treacle

    3 oz. (75g) golden syrup

    3 oz. (75g) sugar

    3 oz. (75g) butter

    Cooking Instructions:

    Pre-heat the oven to 325F, Gas Mark 3, 170C

    Put the butter in a saucepan and melt slowly over a low heat

    Add the treacle, syrup and sugar and heat gently until the sugar has dissolved

    Remove from the heat and add the rolled oats

    Spread evenly on to a well greased Swiss roll tin

    Bake in the pre-heated oven for about 30 minutes or until firm

    Cut into squares or fingers and allow to cool before serving

    Graveyard Goulash

    A warming Hungarian style casserole of tender pieces of beef in a paprika and pepper sauce with a delicious sour cream topping


    one and a half pounds (675g) lean beef, cut into cubes

    1 lb. (450g) tomatoes, skinned and chopped

    2 oz. (50ml) beef stock

    salt and pepper

    2 oz. (50g) butter

    2 onions, sliced into rings

    1 tbsp. paprika

    fresh parsley, chopped

    5 fl. oz. (150ml) sour cream

    Cooking Instructions:

    Melt the butter in a stewpan then add the beef

    Fry for 6-8 minutes, or until the meat is evenly browned and sealed

    Add the onions and season to taste with salt, pepper and paprika

    Blend in the tomatoes and stock then cover and simmer gently for one and a half to tow hours, or until the beef is tender, adding a little stock if necessary

    Top with sour cream, garnish with fresh parsley and serve

    Spooky Spiced Chicken

    Deliciously wicked grilled chicken in a tongue tickling spicy marinade


    1 x 3lb (1.5kg.) chicken, cut into quarters

    1 garlic clove, crushed

    salt and pepper

    5 fl. oz. (150ml.) plain yogurt

    half a teaspoon of ground cardamom

    1 teaspoon of ground coriander

    1 teaspoon of ground cumin

    Cooking Instructions:

    Place all the ingredients, apart from the chicken, into a shallow bowl and mix well

    Add the chicken quarters to the marinade and leave for 3 hours at room temperature

    Line a grill pan with foil then place the chicken quarters on the grill rack

    Grill for 20-30 minutes, or until the chicken is cooked

    Little Goblins’ Toffee Apples

    Apples for halloween follow the tradition of the centuries old halloween game of trying to catch apples with your teeth from a barrel of water.Toffee apples appeared later at halloween fairs


    10 apples, small

    8 oz. (225g) black treacle (molasses)

    4 oz. (125g) butter

    16oz. (450g) brown sugar

    1 tbsp vinegar

    Cooking Instructions:

    Thoroughly wash the apples then dry with kitchen paper

    Insert a wooden stick in each, downwards through the core, to act as handles

    Put the butter, treacle, sugar and vinegar in a pan, mix together and bring to the boil for about 20 minutes

    Quickly dip the apples in the hot mixture and then place on a rack to set

    Pumpkin Hotpot
    Serves 4

    Substantial one-dish supper treat for the hungry Halloween tricksters


    8 oz. (225g) pumpkin, peeled, fibrous center removed, and diced

    2 carrots, diced

    2 large turnips, diced

    1 x 2.5 lbs (1.25kg) bacon hock, pre-soaked

    2.5 pint (1.4l) chicken stock

    2 bay leaves

    6 peppercorns

    1 large onion, sliced

    2 tablespoons flour

    1 tablespoon German mustard

    3 oz. (75g) peas, frozen

    freshly ground black pepper

    Cooking Instructions:

    Place the bacon in a large pan with stock, bay leaves and peppercorns

    Bring to the boil, cover and simmer for one and a quarter hours

    Drain the bacon, reserving the stock

    Skim the fat off the stock

    Remove the bacon rind and cut the meat into chunks, discarding the bone

    Fry the onion in butter until golden

    Add the pumpkin, carrots and turnips then cook for 2 minutes

    Sprinkle the flour over and cook for another minute

    Gradually stir in three quarters of a pint (425ml) of the reserved stock

    Add the bacon and mustard and bring to the boil

    Reduce the heat and simmer for 25 minutes, stirring occasionally

    Add the peas and season to taste

    Cook for 5 minutes, then serve with warm, crusty bread or mashed potato

Halloween Books