Make sure that sugary treats are served in moderation. We should avoid having our guest suffer from sugar overload during your party. Enjoy the festivity by serving chicken meat sliced like fingers covered in blood (red sauce would do the trick). It isn’t difficult to do, just keep in mind when creating each dish it should appear as human-like as possible.

To make it even more appealing and realistic include an almond sliced into halves as if they were human nails.

You should also try adding the same amount of food colorings including yellow, red and blue to your spaghetti. Once done it will create a disgusting brownish meal. Top it with green sauce like pesto, and dub it as “Swamp with Snakes Spaghetti Surprise”.

Create those goofy meatballs that would serve as those creepy eyeballs. Simply season your meat (ground) then form it to a circular shape ensuring that both bottom as well as its top are flat, bake till its done. Slice cheese (mozzarella) round in approximately 1 inch of its diameter or the same size to that of half a dollar. Slice small tomatoes (either cherry or grape kind will do) in three. Slice olives (black) into half.

Then, arrange those goofy eye meatballs by simply placing one slice of the cheese pieces onto the eye meatball, followed by one sliced tomato onto its cheese then place your half olive(black) on top. Change each topping placement so that the eye meatballs would appear as if they were looking into various directions.

When serving some punch, how about making it into a ghoulish kind? Create your own punch then simply add some few ghoulish hands here and there. How to create those ghoulish hands? Prepare those none powdered rubber-gloves and fill them up with some red drink like cranberry juice. Make sure not to overfill it, to increase easy movement for those glove fingers.

Then, close the gloves tightly using elastic bands then freeze them flat onto some cookie sheet that has been placed with some paper towel. Cut the gloves open using scissors then simply add each to your ghoulish punch. Create a more scary effect by breaking some ghoul fingers then add each separately to your guests’ drink.

Punch includes a quart of soda (lemon lime), a quart of lime drink and a cup of sherbet (lime). Ensure that sherbet will be added only before punch is going to be served. Stir to create foam on the mixed sherbet using soda. Sprinkle some chocolate powder onto the foams for that dirty look.

Dry ice gives you a touch of that smoky effect. To avoid accidents from curious little hands from touching dry ice which may result to some burn by putting the dry ice into containers not within children’s reach, you can simply place them at the table’s back.

Keep your dish as simple as possible yet familiar by adding a little twist. Name favorites with great and interesting Halloween names. Explore different food colorings like those in blue, green and brown to change how the dish appears.

Use common food but prepare each in various ways. Like blanch the head of one cauliflower, break them apart then rearrange(making it a lot easier when serving) cover it with some salad dressing while adding some squeeze bottled ketchup outlining every floret then use ketchup making it appear like brains. Enjoy your scrumptious spooky food this Halloween.

Using food coloring adds a fun and festive mood to ordinary foods, perfect for the Halloween. Cooking up Halloween party food recipes is not at all difficult. Whether you’re hosting a kiddie Halloween party or an eerie night for adults, the last thing you want is to bore your party guests with the same old treats.

Remember that celebrating the Halloween should be done the way it really should be: scary, spooky and mysterious. So how exactly can you make guests drool in the mouth on your party?

To begin with, start with exciting beverages for all ages. Give a little kick to your Halloween drinks by decorating it. For example, you can buy small plastic creepy crawlies like spiders, beetles or worms and top it on your drink. You can also put them in an ice cube container after filling it with water and then freezing them.

Serve it with drinks and your guests can actually see the spider through the ice cube. Make your party guests drink ‘dirty water’ too. How to do that? Just add sherbert to your lemonade. When mixed with regular lemonade, it turns into a grayish-brown color, much like dirty water. Moreover, add red food coloring to smoothies and you instantly have a drink that looks like real blood.

Now let’s move on to snacks and other Halloween party food. Perhaps the easiest way to bring out some spookiness to your treats is by making slimy jello. Depending on the kind of spook you want, you can go for popular Halloween colors such as green for goo, black for darkness or red for blood. Serve ‘brain matter’ using green jello or solidified blood with the red variety.

If you opt for another treat, you can never go wrong with cupcakes and decorate them with funky frostings or bake cookies and top them with edible decorations. Always make your decorations edible as much as possible. You don’t want to risk your party guests’ safety, especially curious kids who practically put just about anything in their mouths.

You can also surprise your guests with red, peeled grapes. How this works? Have them close their eyes and make them put their hands in the bowl. (Their hands must be clean, of course). Without saying to them what it is, tell them to just eat it. When it touches their mouth, tell them it’s animal eyeballs! Just for the fun of it! You’re bound to have a spooky night that’s going to scare up a lot of raves from your guests!

Pimple Poppers

Ingredients:

1 dozen cherry tomatoes, drained

Soft cream cheese spread, flavored

Core the tomatoes using a small knife. Stuff the holes with cream cheese using a butter knife. By gently squeezing them, you give the gross idea of popping out a pimple. Arrange onto a platter and serve.

Hairball salad in drool dressing

Ingredients:

1 ripe avocado

Sprouts

Grated carrots

Vinaigrette or any salad dressing of your choice

Cut the avocado in half and remove the pit. Scoop out the flesh and put in a bowl adding the sprouts and mashing it using a fork. Having some lumps is fine. Set aside. Then, distribute the grated carrots evenly depending on how many servings you like. Form hairballs the size of walnuts and put them over on your grated carrots. Then drizzle the salad dressing, which constitutes the ‘drool’. Serve.

Ghoulish Eyeballs

Ingredients:

6 hardboiled eggs

6 oz. cream cheese, whipped

7 oz green olives, with pimiento

Red food color

Toothpick

Remove the shell off the eggs and remove the yolks. Stuff the hole with whipped cream cheese so as to form the eyeball. Press one olive to every eyeball. Make sure the pimiento faces up. Now, draw broken blood vessels in the stuffing using the toothpick dipped in red food color.

Stale Bath Water

Ingredients:

12 oz frozen lemonade

2 liters lime soda

Half a gallon sherbet

Thaw the sherbet for about 15 minutes and place in a container. Prepare the lemonade according to package instructions and blend with the lime soda and the sherbet. At this point, the sherbet should melt and turn into grayish-brown liquid, much like used bathwater. You may use colored mints to float on your scummy-looking drink.

Gooey Brains

Ingredients:

1 pack jello

1 carton cottage cheese, small-curd

1 can of berries of your choice, in thick syrup,

Food coloring

To prepare:

First, make the jello according to instructions. Set aside to chill. In a bowl, mix the cottage cheese and your choice of berries carefully, as cheese constitutes the brain matter. Add food color. On a serving plate, place a few tablespoonfuls of your jello, which makes for your brain fluid. Drizzle with thick syrup. Top with the cheese-berries mixture. Serve.

Make these recipes a part of your Halloween party menu. These are must-try gastronomic wonders that are bound to have your party guests screaming in utter delight.

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

TRADITIONAL APPLE PIE!

Pastry for a double-crust 9-inch pie:2 cups unsifted all-purpose flour1 tsp salt2/3 cup lard or solid vegetable shortening5 to 7 tbsp ice waterIn a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.Pie Filling:6 cups thinly sliced, peeled, tart cooking apples1 tbsp lemon juice1 cup sugar2 tbsp flour1/4 tsp salt1 tsp ground cinnamon1/4 tsp ground nutmeg1 tbsp butter or margarinePreheat oven to 425 degrees.Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 – 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.

Enjoy!