Halloween party food ideas

It's a casual affair. Any ideas?

Re: Halloween party food ideas

Pumpkin Cake

2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

also:
Pumpkin Seeds
candy Apples
sweet potato pie/cake

Re: Halloween party food ideas

Re: Halloween party food ideas

That looks great, thanks

Re: Halloween party food ideas

Go on kraftfoods.com

they have great ideas of what to serve for a Halloween party

Re: Halloween party food ideas

i make chopmeat in the pumpkin, I came across the idea from emerill..

You basically fry up chop meat with onions, etc.... drain it.
mix the chop meat with rice & chesses

Then you get those lil pumpkins , like the softball size or a lil larger .. You gut the pumpkin & thn stuff it with the meat mixture & bake it for approx 30 min....

keep the top of the pumpkins & when you serve it that goes back on top..

ist a cute idea

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Message edited 9/24/2009 1:53:54 PM.

Re: Halloween party food ideas

Chili is my Halloween staple!

Re: Halloween party food ideas

Sweet and Salty Pumpkin Seeds:


2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon

1.Heat oven to 300° F. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.
2.Increase oven temperature to 350° F. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.







Pumpkin cupcakes w/ cream cheese frosting:

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

1.Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2.Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3.Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.






This is what I plan on bringing to our Halloween party:

Reeces peanut butter cup cookies


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups, coarsely chopped

1.Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
2.Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
3.Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool




Ooh found another one:

Pumpkin CHeesecake

Ingredients
CRUST:
2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted
FILLING:
1 2.5-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract

1.Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.
2.Make the filling: sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
3.Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
4.Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

Message edited 9/24/2009 8:24:49 PM.