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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What are some really good Halloween recipes?

I need some good halloween party recipes that are fairly simply to make. Am looking for main dish, appitizers, snacks, desserts, and drinks. Mainly appitizers and snacks. Thanks!

14 Responses to What are some really good Halloween recipes?

  • Kristy says:

    Betty Crocker has a whole section for seasonal recipes. Below is a link for Halloween, they have everything you are looking for.
    Happy Cooking.

  • Laura H says:


  • HANNAH S says:

    roasted pumpkin seeds are good, at least i think so


  • JUSTIN says:

    you gather one ZOMBIE,
    chopped it down….
    happy halloween…….

  • Matthew O says:

    cut the top off of a small pumpkin (size of a large grapefruit, maybe a little bigger)

    take out the seeds and innards

    put in a piece of pork tenderloin — or whatever you want

    add fruit juice, salt, pepper, mixed nuts, spices

    put the little pumpkin lid back on

    back at 350 for an hour and 45 minutes, or until the meat is done, removing the little punkin lid after about an hour

    put the whole pumpkin in a big bowl and serve

    make one for each person

    This is really adaptable — you can cook whatever you want in the pumpkin.

  • miat123188 says:

    this looks gross, but it’s very good for halloween. make sure you use a brand new cat box and scooper!!! lol.

    Cat Litter Cake

    Makes 20 servings

    1 (18.25 ounce) package German chocolate cake mix
    1 (18.25 ounce) package white cake mix
    2 (3.5 ounce) packages instant vanilla pudding mix
    1 (12 ounce) package vanilla sandwich cookies
    3 drops green food coloring
    1 (12 ounce) package tootsie rolls

    Prepare cake mixes and bake according to package directions (any size pan).
    Prepare pudding according to package directions and chill until ready to assemble.
    Crumble sandwich cookies in small batches in a food processor, scraping often.
    Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
    When cakes are cooled to room temperature, crumble them into a large bowl.
    Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding.
    You probably won’t need all of the pudding, you want the cake to be just moist, not soggy.
    Line kitty litter box with the kitty litter liner. Put cake mixture into box.
    Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened.
    Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly.
    Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs.
    Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
    Heat 3 or 4 of the tootsie rolls in the microwave until almost melted.
    Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs.
    Heat the remaining tootsie rolls until pliable and shape as before.
    Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs.
    Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs.
    Serve with the pooper scooper for a gross Halloween dessert.

  • libbyami says:

    How about Split pea Soup? Ever see "The Exorcist"
    Split Pea Soup

    1 pound green split peas
    2 smoked ham hocks
    2 ribs celery — finely chopped
    1 medium onion — finely chopped
    1 medium carrot — finely chopped
    2 chicken bouillon cube
    1 teaspoon garlic powder
    1 teaspoon salt
    1/2 teaspoon dried oregano
    1/4 teaspoon pepper
    8 cups water — 8-10 cups
    1 bay leaf

    In a large saucepan, combine all of the ingredients; bring
    to a boil. Reduce heat, leaving cover ajar, simmer for 3
    hours, stirring occasionally. Remove and discard bay leaf.
    Remove the ham hocks; when cool enough to handle, cut meat
    into bite-size pieces. Return meat to the soup and heat
    Yield: 6-8 servings.
    lots more stuff here

  • tia o says:

    Mexicali Beef Stew in Pumpkin Shell

    2-1/2 lbs. beef for stew, 1" to 1-1/4" pieces
    1 to 2 T vegetable oil
    2 large onions, chopped
    4 cloves garlic, crushed
    4 C beef stock
    1 C mild or medium salsa or picante sauce
    2 medium zucchini cut 1/4" slices
    4 tsp. cornstarch, dissolved in 1/4 cup water
    2 small tomatoes, each cut into 8 wedges
    1 can (2 1/4 oz) sliced ripe olives, drained

    1 pumpkin, 5-6 lbs.

    Serves 8

    In Dutch oven, heat oil over medium-high heat until hot. Add Beef, onions and garlic– 1/2 at a time– and brown beef evenly. Pour off drippings. Add stock and salsa or picante sauce. Return Beef and bring to a boil. Reduce heat, cover tightly and simmer 1-1/2 hours, stirring occasionally.

    Add zucchini to pan and continue cooking, covered, 10 minutes or until Beef is tender. Stir in cornstarch mixture, cook and stir 2 minutes or until thickened and bubbly. Stir in tomatoes and olives. Remove from heat, let stand, covered, 5 minutes. Ladle into Pumpkin Shell Tureen.

    Pumpkin Shell Tureen:
    While stew is cooking, prepare Pumpkin Shell Tureen. Cut top off 5-to 6-lb. pumpkin and scrape out fibers and seeds. Approximately 10 minutes before serving, pour boiling water into pumpkin; cover and let stand. Drain before serving.

  • hasicit says:


  • burrchillies says:

    We had this last night for dinner and it was AMAZING! It didn’t taste like pumpkin really, but it was quite spicy. I’m sure you could cut down on the spice if you left some of the curry paste out. But the color is a nice, deep orange, which is GREAT for Halloween!


    Pumpkin-Peanut Curry Noodles with Scallops & Shrimp

    1 pound spaghetti
    5 tablespoons vegetable oil or peanut oil
    3 cloves garlic, finely chopped
    2 inches ginger root, minced or grated
    1 red bell pepper, thinly sliced
    1/2 teaspoon crushed red pepper flakes
    1/4 cup creamy peanut butter
    1/4 to 1/3 cup tamari dark soy sauce, eyeball it
    1 (15-ounce) can cooked pumpkin
    2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak’s) found on international foods aisle
    3 tablespoons five-spice powder
    12 jumbo shrimp, peeled and deveined
    12 diver scallops, trimmed and patted dry
    4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

    Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.

    While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.

    Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.

    Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

  • Dragon Prince says:

    Black, Orange and Green Salsa
    1 1/2 cups cooked drained black beans
    2 ripe avocadoes, peeled, pitted, and diced
    4 orange tomatoes, diced and seeded
    1 medium red onion, diced
    1/4 cup freshly squeezed lime juice
    2 teaspoons olive oil
    3 tablespoons minced cilantro

    Toss all of the ingredients together. Serve immediately for best flavour.

    Vegan Caviar
    2 tablespoons olive oil
    3 minced cloves garlic
    1 cup finely chopped eggplant
    2 tablespoons water
    1 1/2 cups pitted black olives
    3 tablespoons chopped pine nuts
    2 teaspoons chopped capers
    1 teaspoon balsamic vinegar
    pinch salt

    Heat a small heavy skillet over medium high heat. Add the olive oil, garlic, and eggplant and saute for three minutes. Add the water and sauté for an additional three minutes, or until the eggplant is tender. Place the eggplant mixture with the remaining ingredients in a food processor and process until smooth. Serve warm or chilled.

    Vampire Bat Wings
    4 pounds chicken wings
    1 1/2 cups squeezable margarine
    1/3 cup chopped garlic
    2 tablespoons garlic powder
    Black pepper

    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 margarine, garlic, garlic powder, salt, and pepper in a large roasting pan. Place the pan in the oven and bake for five minutes or until the margarine melts. Whisk until the sauce is smooth. Drain the wings well and add them to the sauce and toss to coat evenly. Bake for 20 minutes, and then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the wings are lightly browned, about 5-10 minutes, but make sure not to overcook or burn the garlic. Serve hot or at room temperature.

    Baked Monster Eyes
    1 pound lean ground beef
    2 tablespoons taco seasoning
    2 tablespoons ice water
    1/2 cup shredded Mexican cheese (or cheddar, Monterey jack, or Colby)
    1 cup crushed tortilla chips
    1 cup sour cream
    32 black olive halves
    taco sauce

    Mix together the ground beef, taco seasoning, and ice water. Press into 32 mini tart (or muffin) tins. Press firmly into the bottom and up the sides of the pans. Sprinkle the cheese and then the tortilla chips over the bottom and sides of the beef mixture, gently pressing into the beef if necessary to hold the mixture on the sides. Spoon the sour cream into each meat cup. Top with a half olive, cut side up. Fill the cavity in the olive with the taco sauce. Bake at 375 degrees for 10 minutes. Serve hot.

    Low Fat Baby Pumpkin Cheesecakes
    12 gingersnap cookies
    2 1/2 cups low fat ricotta cheese
    1 cup pumpkin puree
    1/2 cup dark brown sugar
    equivalent of two eggs, beaten
    2 teaspoons vanilla
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon cinnamon
    1/4 teaspoon powdered ginger

    Preheat the oven to 375 degrees. Line 12 muffin tins and place a gingersnap in the base of each tin. Beat the ricotta cheese until smooth then add the pumpkin puree and brown sugar. Mix until smooth. Beat in the remaining ingredients until light and fluffy. Spoon into the prepared muffin cups. Bake for 20 minutes, turn off the oven, and let the cheesecakes sit undisturbed for one hour. Do not peek or open the oven door during or after baking. Let the cheesecakes cool to room temperature. Chill for at least four hours or overnight. Serve chilled or at room temperature.

    Spiced Pumpkin Pecan Fudge
    2 1/2 cups sugar
    1 cup pumpkin puree, strained
    5 ounce can evaporated milk
    1/2 teaspoon cream of tartar
    1/4 teaspoon ground cinnamon
    1/4 freshly ground nutmeg
    1 teaspoon pure vanilla extract
    1/4 cup butter, softened
    1 cup chopped pecans

    Line a 9 inch square pan with aluminium foil and butter it heavily. In a medium heavy saucepan mix together the sugar, pumpkin puree, evaporated milk, cream or tartar, cinnamon, and nutmeg. Heat over medium high heat until the mixture reaches the soft ball stage, or 236 degrees on a candy thermometer. While the mixture is cooking, blend together the butter, vanilla, and pecans in a large bowl. Once the pumpkin mixture has reached the correct stage, pour it over the butter mixture and mix well until smooth and creamy. Pour the mixture into the prepared pan. Cool, and then cut into desired shapes.

    These are some of the things that I will be making, feel free to use them or message me for more ideas.

    Good luck

  • Full of Id says:

    Garlic toast shaped like pumkpins or owls. Get a loaf of thin sliced bread, slather in butter and garlic powder, bake. Cut out the shapes with cookie cutters. Cut some black olives for the owl’s eyes.
    Make a veggie dip and put it in a small pumpkin thats been cleaned out.

  • Deatra M says:

    I have tons of fun Halloween treats on my blog from creepy cupcakes to tarts….

    Scroll through and enjoy !!!

    Hope it helps !!!!

  • Rli R says:

    This is very good for an appetizer. And, by fixing it in a pizza pan, you can get your pumpkin shape on it – especially with the use of bell peppers and olives to make the lines on the pumpkin and the eyes.


    1 large can refried beans
    1 1/2 lbs hamburger
    1 small can diced green chiles
    1 pkg shredded cheddar cheese
    2/3 c taco sauce
    1 pkg taco seasoning

    Line pan bottom with refried beans. Cook hamburger – drain – add pkg of taco seasoning and mix well. Spread over the beans. Spread chilies over the hamburger. Sprinkle cheddar cheese over the chilies. Pour taco sauce over the cheese. Cook in a 400º oven for 20 minutes. You can even use dollops of sour cream for the eyes with the black olives around it. Serve with tortilla chips.

Halloween Books