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Halloween Food Recipes: Party Food For Kids and Adults

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!

Stay tuned for our 2016 NH Trick-or-Treat Times List for updates on your town’s celebration!

Easy Halloween Pizza

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!

Graveyard Lasagna

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!

Crock-pot Pumpkin Soup in a Pumpkin

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.


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