Halloween Party Food Ideas And Snack Recipes

Halloween Party Food Ideas And Snack Recipes

Whether you're throwing a spooktacular party or simply want to give your little monsters a treat, here's a boo-bash menu you'll want to try this Halloween.

1.  Oozing Eyeballs with Spaghetti Worms



  • 500g minced turkey

  • 3 tablespoons pesto sauce

  • 25g fresh white breadcrumbs

  • 1 egg, beaten

  • Salt and freshly ground black pepper

  • 50g Mozzarella cheese, from a block, cut into thin sticks

  • 350g jar of pasta sauce

  • 4 extra large pitted black olives, sliced into 12

  • 300g dried spaghetti


  1.  Preheat the oven to 180C/gas mark 4. Place the minced turkey in a mixing bowl with pesto sauce, breadcrumbs and egg.

  2.  Season and mix until all the ingredients are combined, then shape in to 12 meatballs and place on a non-stick baking tray.

  3.  Make a hole through the centre of each meatball with the handle of a teaspoon, but not all the way through. Drizzle in a little of the pasta sauce then poke a mozzarella stick into each, so just poking out the top. Top each with a slice of olive.

  4.  Bake for 20-25 minutes until cooked through and the cheese has melted and is oozing.

  5.  Meanwhile bring a large saucepan of slightly salted water to the boil and add the spaghetti, cook for 8-10 minutes or according to packet instructions and drain well. Return to the pan to keep warm.

  6.  Place the remaining sauce in a small pan, heat gently until hot, then pour over the spaghetti and toss well.

  7.  Divide the spaghetti worms between 4 bowls and top each with the oozing meatball eyes. Serve immediately.

2. Dead Man's Finger Sandwich



  • Thin sliced white bread, crusts removed

  • Soft margarine

  • Cream cheese or peanut butter

  • Almonds

  • Strawberry Jam


  1. Gently flatten the slices of bread with a rolling pin to make them more pliable.

  2. Spread with a little margarine and some cream cheese or peanut butter.

  3. Roll up the sandwiches and make three indentations with a blunt knife to form the finger joints.

  4. Trim the ends of the fingers into a 'V' shape and stick an almond on to each tip with a little cream cheese to form the nails.

  5. Now for the gruesome bit—add a dollop of strawberry jam over the end of the finger for the blood!

3. Ghost Cakes



  • 1 stick unsalted butter plus extra for greasing

  • Half cup plus 1 tablespoon Superfine sugar

  • 1 tsp vanilla essence

  • 2 large eggs

  • One cup self-rising flour

  • Cornstarch for dusting

  • Non stick baking spray

  • 1 x 24 oz box white rolled fondant icing

  • 1 tube of black Writing Icing


  1. Beat together the butter, sugar and vanilla essence until light and fluffy. Add one egg at a time adding a tablespoon of flour with each egg. Beat well and fold in the remaining flour.

  2.  Preheat the oven to 350F. Spoon the batter into a popover pan that has been sprayed with non stick baking spray and fill each molds till just over half full. Place on a baking tray and bake for 20 minutes. Remove from the oven and leave to cool. Allow to cool, cut off the top of the cakes to form a flat surface then turn out onto a board or plate. Allow to cool completely.

  3. Dust your work surface with cornstarch and roll out the icing . Cut out circles to drape over the cakes. You can use a saucer as a guide. Drape these over the sponge cakes to form ghosts. From the trimmings either use a mini cutter to cut out some tiny white oval shapes or roll out some tiny balls of white icing into oval shapes . Dampen them with a little water and stick them onto the front of the ghost. Use a blob of black Writing Icing for the pupils of the eyes.

4. Dark Chocolate Graveyard Pots



  • 14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped

  • 2 large eggs, plus 2 yolks

  • 2 1/2 cups whipping cream

  • 1/3 cup coffee-flavored syrup

  • 1/2 cup chocolate wafer crumbs

  • Cookies for tombstone


  1.  In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.

  2. In a 4-cup glass measure, heat whipping cream in a microwave oven  at full power (100%) until cream boils, 3 to 5 minutes.

  3. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.

  4. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.

  5. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.

  6. Spoon 1 tbsp. wafer crumbs onto each pot. Insert a Tombstone Cookie into each serving.

5. Frozen Banana Ghosts



  • ice pop sticks

  • bananas, peeled and halved

  • 2 4ounces white chocolate (4 cups)

  • teaspoons canola oil

  • 16 mini chocolate chips


  1. Insert the ice pop sticks into the cut end of the bananas and freeze until firm, at least 1 hour and up to 1 day.

  2. Place the chocolate and canola oil in a medium microwave safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted.

  3. Dip the frozen bananas in the melted chocolate. Immediately press two mini chocolate chips into each banana to create the eyes.

6. Slimade



  • 2 cups white grape juice

  • 2 cups apple juice

  • 12 to 15 drops neon-green food coloring

  • 4 to 7 drops neon-blue food coloring

  • 2 cups carbonated water

  • 1/4 cup light corn syrup

  • 6 to 12 gummy worms, optional


  1. In a pitcher, mix grape and apple juices. Add 10 to 12 drops neon-green food coloring, plus 3 to 5 drops neon-blue. Stir. Add carbonated water; set aside

  2. For 'slime' pour corn syrup into a small bowl (wide enough for the rim of a glass). Stir in 2 to 3 drops neon-green food coloring, and 1 to 2 drops neon-blue.

  3. Dip the rims of 6 glasses into syrup. Turn glasses upright.

  4. Fill each glass with the mixture. Garnish with gummy worms if you like—they'll stick to the slime.

7. Mini Ghost Pizzas



  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits

  • 1 can (8 ounces) tomato sauce

  • 1-1/2 teaspoons dried minced onion

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/8 teaspoon garlic powder

  • 20 slices part-skim mozzarella cheese

  • Sliced ripe olives


  1. Preheat oven to 400°. Roll or pat biscuits into 2-1/2-in. circles. Place on greased baking sheets.

  2. In a small bowl, combine tomato sauce, onion, oregano, basil and garlic powder; spread over biscuits. Bake 8-10 minutes or until edges are lightly browned.

  3. Meanwhile, using a small ghost-shaped cookie cutter, cut a ghost out of each cheese slice. Immediately place a ghost over each pizza; add pieces of olives for faces. Yield: 20 mini pizzas.


  • In: Lifestyle