Halloween II

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

Read more


(Two-Disc Special Edition) (2007) Malcolm McDowell

Read more

DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

Read more

History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

Read more

Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

Read more

The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

Read more

SpongeBob SquarePants

Halloween (1999) Tom Kenny

Read more

Halloween III

Season of the Witch (1982) Tom Atkins

Read more

Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

Read more


25 Years of Terror (2006) John Ottman

Read more

whats a good recipes for my daughters halloween party?

my 6 year old daughter is having a halloween party what are some good dishes?

I was thinking carmel apples or candy apples – does anyone have a good recipe for this?


7 Responses to whats a good recipes for my daughters halloween party?

  • baxteray says:

    This isn’t exactly a recipe, but it’s an easy, yummy snack to serve. Simply mix equal amounts of candy corn candies with salted party peanuts. Serve in a party bowl or candy dish. Eaten together, this tastes like a PayDay candy bar. Enjoy!

  • ronnny says:

    Those marsh mellow things. Make them out of lots of different cerals. Fruity pebbles or coco puffs? Captin crunch is always good. Sorry just have to look for the recipe was thinking of what was good.


  • Scarhead says:

    Here is an easy recipe for Candy Apples

    Candy Apples

    8 med. red apples
    8 flat popsicle sticks
    2 c. sugar
    1 c. light corn syrup
    1/2 c. water
    1/4 c. red cinnamon (1 3/4 oz. bottle)
    Candy (red hots)
    10 drops red food color (optional)

    Wash and dry apples; remove stems and insert sticks into stem end of apple.

    Mix sugar, corn syrup, and water in heavy 2 quart saucepan, cool over medium heat, stirring constantly until mixture boils and sugar is dissolved. Then cook, without stirring, until temperature reaches 250 degrees, or until small amount of syrup dropped into very cold water forms a ball that is hard enough to hold its shape, but still pliable. Add cinnamon candies and continue cooking to 285 degrees or until small amount dropped into cold water separates into threads which are very hard, but not brittle.

    Remove from heat. Stir in red food coloring if desired. Hold each apple by the stick and quickly twirl in the syrup, tilting pan to cover all the apple. Remove and allow excess to drip off, then twirl to spread syrup smooth over apple. Place on lightly greased baking sheet to cool. Store in a cool place. If candy mixture cools too quickly while dipping the apples, it may be reheated over low heat.


    6-8 med. sized apples
    3/4 bag Kraft caramels or one pkg. caramel wraps
    Brown sugar
    Caramel ice cream topping
    2 (9 inch) deep-dish pie crusts

    If using Kraft caramels, melt caramels according to directions on bag. Spread a thin layer of melted caramel or lay one and a half caramel wrap sheets on pie crust bottom. Slice half of your peeled apples into pie crust that has had a layer of caramel applied. Sprinkle layer of apple with cinnamon to taste. (Don’t be afraid to sprinkle generously.) Sprinkle 2 heaping tablespoonfuls of Bisquick over cinnamon apple layer. Next, sprinkle 3 heaping tablespoonfuls of brown sugar.

    Continue with "building" the pie by starting with another layer of caramel and continuing as above. Top pie with a layer of caramel, two sheets of caramel wraps if using this product, so you end up with a finished pie containing 3 layers of caramel and 2 layers of apple with dried ingredients.

    Cover pie with top crust and slit top to allow steam to escape while baking. Spread caramel ice cream topping over top crust for your glaze and bake on cookie sheet. Bake at 350 degrees for 50-60 minutes (or until golden brown). Let pie cool before serving as filling will be hot.


    1 or 2 bags miniature marshmallows
    1 tablespoon butter
    2 cups Kellogg’s Rice Crispy Cereal

    Melt butter in a saucepan. Add marshmallows.

    Stir until mixture becomes difficult to stir any more. Mix in the Rice Crispy Cereal and stir until hot.

    Butter a pan (a square pan like a brownie pan) and spread mixture evenly in the pan. Allow to cool and cut into squares.

  • Kate M says:

    I make rice krispy treats and to make them really halloween style by crushing halloween oreos and adding to the mix . the kids love them with the orange coloring . there is never any left .

  • Love2dnce says:


    i am 12 and I am having a Halloween sleepover for food i am going to have Toffee apple Candy and other stuff rent out a movie and get a big book of ghost stories from the library

  • medical-t says:
  • mamaflutey says:

    Shrunken Heads
    You add the candy faces.

    8 medium apples
    8 wooden craft sticks
    1 cup coarsely chopped nuts, such as pecans, walnuts, or peanuts
    21 ounces (about 75) vanilla caramels or chocolate caramels, unwrapped
    3 tablespoons water
    6 ounces vanilla-flavor candy coating
    2 teaspoons shortening
    Desired candies for decoration, such as licorice, candy corn, gumdrops, candy-coated chocolate pieces, optional
    Tubes of writing gel decorating icing
    Canned frosting

    1. Wash and dry apples. Remove stems. Insert one wood stick into the stem end of each apple. Place apples on a buttered baking sheet. Place chopped nuts in a shallow dish; set aside.
    2. In a heavy medium saucepan, heat and stir the caramels and water over medium-low heat just until caramels are melted.
    3. Dip each apple into hot caramel mixture, spooning caramel evenly over apple. Allow excess caramel to drip off. Briefly set bottoms of apples in chopped nuts. Set apples on prepared baking sheet and let stand about 30 minutes or until firm.
    4. In a heavy, small saucepan, heat and stir the vanilla-flavor candy coating and shortening over low heat just until mixture is melted. Holding apples over the saucepan, spoon the melted candy coating evenly over the tops of the caramel-coated apples. Return to baking sheet and let stand about 30 minutes or until firm.
    5. Decorate the apples to resemble faces or monsters using desired candies and writing gel. Use writing gel or canned frosting to attach candies to dipped apples. Makes 8 medium apples.
    Make-Ahead Tip: Prepare apples as directed. Cover and chill for up to two days.

Halloween Books