Wednesday, October 1, 2014
Related Feature: Halloween Party Themes: Pumpkin, Zombie, and Vampire Ideas & Recipes
Halloween party food ideas can range from gross and gruesome, to cute and kooky, and everything in between. Much to dentists’ dismay, many Halloween spreads still highlight a lot of candy to temp the sweet-tooth. If you’re looking for some Halloween-y recipes that won’t rot your vampire fangs, check out our Halloween Food, Recipes, & Ideas board on Pinterest. We have some sugary goodies there, but also some spooky, non-candy ideas that will have your party guest screaming with joy! Try some Halloween stuffed peppers, a candy-corn inspired fruit parfait, vegetable goblin grins, or a bowl of green gruel with eyeballs that will make you squirm!
Looking for a main-dish for your Halloween party guests? Look no further! Check out our Easy Halloween Pizza for younger party-goers, spooky Graveyard Lasagna for the older kids, and crock-pot Pumpkin Soup in a Pumpkin for a classy centerpiece for your grown-up party!
When Banking your favorite pizza for Halloween, bake your toppings under the cheese. Then, carve some extra bell pepper or pepperoni slices into jack-o-lantern face shapes for the top!
Bake your favorite lasagna. Carve tombstones, spooky trees, and reaching hands from a soft tortilla. Sprits tortilla shapes with water and bake at 350 for just a few minutes, until nicely browned. Arrange your graveyard atop your lasagna, adding parsley foliage and thyme moss!
1. Wipe down an 8lb. pumpkin with a wet paper towel. Evenly slice off the top quarter.
2. Scoop out innards
3. Replace the pumpkin top and bake on a foil-lined pan for about one hour at 375 degrees F.
4. Once your pumpkin is slightly cooled, remove flesh from the walls only. Leave at least ½ inch for stability.
5. Cube pumpkin flesh.
6. Combine in slow-cooker with 3 cans of low-sodium chicken broth for 4 hours.
7. Add 3 cups of milk, 1 cup chopped bacon, 2 Tablespoons sugar, 1.5 Tablespoons pumpkin pie spice, and 1 teaspoon each: black pepper, curry powder, and salt. Blend with a hand-mixer.
8. Place pumpkin shell in a casserole dish. Pour in soup. Bake in oven at 375 degrees for 15-20 minutes.
8. Garnish with bay leaves and roasted pumpkin seeds.
*For an even richer flavor, lightly brown pumpkin chunks with olive oil in a skillet before putting them in the crock pot.