Easy Halloween Party Dishes

Hosting a Halloween bash this year? These simple, but impressive recipes are sure to be the haunting hit of your party.

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The Great White Pumpkin Cheese Ball
A perfect appetizer and conversation piece, this pumpkin-shaped cheese ball is made with a yummy mix of white Cheddar, cream cheese, and goat cheese.

Ingredients
2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded
1 8-oz.) package cream cheese, softened 
2 (4-oz.) goat cheese logs, softened
1/2 teaspoon pepper 
Braided pretzel, muscadine vine and leaf
Crackers and assorted vegetables 

Preparation
Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin’s entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.

See More: 19 Halloween Party Appetizers

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Sugar-and-Spice Caramel Popcorn
Old Bay seasoning is our secret ingredient. It’s the perfect savory balance for the sweet caramel.

Ingredients
3 (3.5-oz.) bags popped microwave popcorn
Vegetable cooking spray
4 teaspoons Old Bay seasoning
1/2 cup butter
1 cup sugar
1/3 cup apple cider vinegar
Wax paper

Preparation
1. Place popcorn in a large bowl; lightly coat with cooking spray. Sprinkle with Old Bay seasoning, and toss to coat.
2. Melt butter in a 2-qt. heavy saucepan over medium heat. Stir in sugar and vinegar, and bring to a boil. Boil, without stirring, 8 to 10 minutes or until a candy thermometer registers 300°. Immediately pour butter mixture over popcorn mixture, and stir to coat. Spread popcorn on wax paper, and cool completely (about 25 minutes). Break into pieces, and store in an airtight container up to 1 week.

See More: Halloween Treats and Desserts

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Mummy Dogs
These make-ahead hot dogs use refrigerated breadstick dough, perfect for goblins, pretty princesses, superheroes, and even their parents. 

Ingredients
1 (11-oz.) can refrigerated breadstick dough
12 bun-length hot dogs 
Wooden picks (optional)
Vegetable cooking spray 

Preparation
1. Preheat oven to 400°. Unroll breadstick dough, and separate into 12 strips at perforations. Gently stretch each strip to a length of 8 inches.
2. Wrap 1 dough strip lengthwise around each hot dog. Secure with wooden picks, if necessary. Coat lightly with cooking spray. Place on a lightly greased baking sheet.
3. Bake at 400° for 15 minutes or until golden brown. Let stand 5 minutes. (If using wooden picks, remove before serving.)

See More: 33 Pumpkin Carving Ideas

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Super Quick Chili
This 7-ingredient chili recipe is ready to eat in less than 30 minutes. For a fun presentation, slice tops from hearty round dinner rolls and fill with chili.

Ingredients
2 pounds lean ground beef 
2 tablespoons chili powder
1 tablespoon Creole seasoning
1 teaspoon ground cumin
2 (16-oz.) cans diced tomatoes with green pepper and onion 
2 (16-oz.) cans small red beans 
2 (8-oz.) cans tomato sauce 
Toppings: shredded Cheddar cheese, sliced green onions, diced tomatoes

Preparation
1. Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute.
2. Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with toppings.

See More: Our Best Chili Recipes

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Butternut-Goat Cheese-Stuffed Mushrooms
Stuff the mushrooms a day ahead. Top with breadcrumbs and bake just before company begins to arrive.

Ingredients
12 ounces butternut squash, cut into 1/4-inch cubes (about 3 cups)
1 tablespoon olive oil 
1 1/2 teaspoons finely chopped fresh sage leaves
3 tablespoons butter, divided 
1/4 cup dry white wine (such as Chardonnay)
3 (8-oz.) packages fresh mushrooms 
1 (4-oz.) goat cheese log
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 
1/4 cup panko (Japanese breadcrumbs)
Vegetable cooking spray 
Garnish: chopped fresh chives

Preparation
1. Preheat oven to 375°. Cook squash in hot oil in a large skillet over high heat, stirring occasionally, 8 to 10 minutes or until browned. Add sage and 1 Tbsp. butter, and cook, stirring constantly, 2 minutes. Add wine, and cook, stirring constantly, 3 minutes or until wine has evaporated. Transfer squash to a medium bowl, and cool about 10 minutes.
2. Meanwhile, rinse mushrooms, and pat dry. Remove and discard stems.
3. Stir goat cheese and next 2 ingredients into squash mixture just until combined.
4. Microwave remaining 2 Tbsp. butter in a medium microwave-safe bowl at HIGH 30 seconds. Stir breadcrumbs into melted butter just until combined. Spoon desired amount of goat cheese mixture into each mushroom cap. Holding each filled mushroom over breadcrumb mixture, press about 1 Tbsp. crumb mixture onto filling. Place mushrooms in a single layer on a lightly greased (with cooking spray) wire rack in a jelly-roll pan. Bake at 375° for 15 to 20 minutes or until breadcrumbs are toasted and golden brown.

See More: Fall Harvest Butternut Squash Recipes

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Grape-Apple Cider
Fresh grapes sweeten the cider and turn it a beautiful amber hue. For an adult brew, stir in 1 cup rum just before serving.

Ingredients
1/2 gal. apple cider 
1 pound Muscadine or red grapes
3 (2-inch) cinnamon sticks
10 whole cloves
1 (1-inch) piece fresh ginger, peeled and sliced
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon anise seeds or 1 star anise pod (optional)
Garnishes: apple slices, cinnamon sticks, star anise pods

Preparation
Place first 7 ingredients and, if desired, anise seeds or star anise pod in a covered 4-qt. saucepan, and bring to a boil over high heat. Reduce heat to medium-low; uncover and simmer 5 minutes. Remove from heat. Mash grapes using a potato masher. Cover and let stand 15 minutes. Pour through a fine wire-mesh strainer into a heatproof pitcher; discard solids. Serve hot or cold.

See More: Fun Fall Party Menu