Halloween party recipes: Savory and spooky dishes to make
Halloween is officially 23 days away, which means it’s time to start planning your party.
We at Flavor assume that you’ve got the theme, decorations and costumes on lock — but what about your Halloween party recipes?
For the next couple weeks, we’ll share with you some of the coolest, easiest and most delicious Halloween-themed recipes you can make whether you’re entertaining little goblins and ghouls or if your party is adults-only.
Here are 4 spooky and savory recipes you can make (feel free to multiply the recipes for how many people you are serving).
- 1 can refrigerated crescent rolls
- 10 hot dogs
- 2 1/2 slices American cheese (optional)
- Ketchup or mustard (optional)
Divide the crescent rolls into 4 rectangles, then cut each of them lengthwise to create 10 strips. Slice the cheese into long quarters as well.
Put the cheese underneath a hotdog and wrap 4 pieces of dough around the hot dog. Make sure to leave an area or separate the dough about 1/2 inch from one end to make room for a face.
Arrange the hot dogs on a sprayed cookie sheet. Bake at 375 degrees for 13-17 minutes.
Use ketchup and/or mustard to make eyes for the face. Serve warm or at room temperature.
BAT WINGS AND CHEESE DIP
- Black bean or blue corn tortilla chips (black bean preferred, but blue corn is OK if you can’t find them)
- 1 lb pepperjack cheese, cubed
- 8 oz full fat cream cheese
- 8 oz full fat sour cream
- 3/4 cup whole milk
- 1 can Rotel tomatoes with green chiles, drained
You can really make any dip with the “bat wings” but the cheese dip is super popular. Plus, it’s so easy, which is what most Halloween party recipes should be.
Combine the cheese, cream cheese, sour cream, Rotel and half of the milk into a pot or slow cooker. Heat on low, stirring occasionally and adding milk as needed. Once the dip is melted and hot, serve immediately.
SPOOKY FRUITS AND VEGGIES
- 10 Tangerines/cuties
- 10 Green grapes
- 10 Bananas
- 60 Chocolate chips
- 1 lb. Carrots or orange peppers, sliced into strips
- 1 Cucumber, sliced into half-moons
- 1 cup veggie dipping sauce
Peel the tangerines and place a grape in the middle to make them look like pumpkins.
Peel the bananas, cut them in half and use three chocolate chips on each half to make a ghost face.
Arrange the carrots or orange peppers on a plate to make a pumpkin shape, then use part of the cucumber as a stem, part of it as mouth and the veggie dipping sauce as eyes.
JACK-O-LANTERN STUFFED PEPPERS
- 4 large orange bell peppers
- 1 large onion, chopped
- 1 lb. 85% ground turkey or beef
- 1 cup chicken broth
- 1 cup salsa
- 1/2 cup uncooked couscous
- 1/4 cup shredded Cheddar cheese
- 1 clove garlic, minced
- 2 tsp. chili powder
- 1 tbs. vegetable oil
Cut off the tops of the peppers and de-core and de-seed them. Save the pepper tops. Use a knife to cut a pumpkin face into each of the peppers.
In a 12-inch skillet, heat the oil and add the carved-out pieces of pepper, onion, garlic and chili powder. Sautee until the veggies are tender.
Add the turkey/beef and cook it until it’s fully cooked, stirring often. Remove any grease.
Add in the broth and salsa and bring the pan to a boil. Add in the couscous, then remove the skillet from the heat and let it stand for about 5 minutes.
Put the mixture into the peppers inside of a baking dish. Sprinkle the cheese on top of the peppers and add the tops, then bake them at 375 degrees for 40 minutes. Serve hot.