Halloween Party Food

This year we hosted a small Halloween party which meant it was time to get creative with the food. We knew we wanted to have party food that was easy to eat while standing up and mingling, so any large or messy dishes were out. Through some searching online for good ideas, and some of our own creativeness, we came up with a menu that definitely fit the spirit of a spooky holiday.

Food served included:

Skeleton vegetables with Ranch dip
Just pick your favorite cut up veggies and turn them into a skeleton. Use cauliflower and olives for the skull.














Mummy pizzas
By cleverly placing cheese slices on a English Muffin pizza you can turn a easy party food into a mummy. Use olives filled with tiny pieces of red or green bell pepper for the eyes.

Dirt cups with worms
Chocolate pudding covered with crushed Oreo cookies makes this tasty desert look disgusting. Add gummy worms for an extra touch.

Ape brains
Use our Chevapchichi recipe  to make meatballs that look like creepy brains. Just cook them a bit longer than you normally would and watch them shrivel.






Graveyard chili dip
We used chili but you can also use bean or another type of dip. Cut out graveyard shapes (we did tombstones, a cat, fence, and a tree) from flour tortillas and bake for about 10 minutes. The tortilla will become crispy and  can stand on its own. Cover the dip with lettuce (for grass) and diced olives (for dirt) and your boring dip is transformed into a spooky graveyard scene.





Bone breadsticks
Look neat but both the dough and shape are easy to make. These breadsticks are even creepier when you serve them with bloody marinara dipping sauce.

(Recipe below)






We also kept the drinks flowing, from brain damage shots to zombies. Fill plastic gloves up with water and freeze to cool your punch down with ice hands.






Breadsticks - Bones or regular: 

1 1/2 cup water (warm ~105 F) -  Hot to the touch but not boiling.
1 Tbs sugar
1 Tbs yeast
1/2 tsp salt
3-4 cups flour (or as much as you need to make your dough not sticky)

In a large bowl mix the water, sugar and yeast. Let sit until the mix becomes bubbly. This might take up to ten minutes.

Add the salt and flour, one cup at a time (when you get over three cups add in small incriminates since you can't take it out once it is mixed in). Stir as you add. Depending on the humidity and other such things, you might need anywhere from three to almost five cups of flour. You will know you have added enough when the dough pulls away from the sides of the bowl.

Make a ball and place in a greased bowl. Cover and let sit in a warm place (we crank up the heat in the bathroom) for 45 minutes. This should cause your dough to double in size.

Remove and roll out (adding flour as needed so it is not a sticky mess)

Cut strips.






If you are going to make bones, your strips do not need to be very long (about six inches should be fine). Cut both ends (as shown in the picture) and wrap the ends around to make the bone shape. Press the dough together to keep in place.

If you want to make regular bread sticks you can leave as strips or role each piece into a long snake and wrap it around itself (making a twisted breadstick).



Place on a cooking sheet (leave room  between them so they can grow)

Cover and place back in the warm spot you were using. They will need to rise another 30 minutes so you do not need to preheat the oven to 425 F (220 C) until about 20 minutes in.





Bake 10-12 minutes or until nice and brown. Spread butter over the top and sprinkle with salt/garlic mix or garlic and Parmesan cheese. 










Addicting, especially when warm. BEWARE! :)