Halloween Party Food!

Written By Telly Haynes

Hello everyone and welcome back! The past few weeks have been a bit difficult but i am happy to be back and sharing these wonderful Halloween recipes with you. Starting next week I will be back to my regular schedule, posting every Tuesday, Thursday, and Sunday. Follow me one Facebook or Instagram to keep up to date with what I am posting, you can find the links at the top left of this page. If you like my content there is also a donate button at the top right of this page, donations help me buy equipment and specialty ingredients for my blog and every bit helps. Lastly, future “What’s in Season” blog posts will be part of my monthly newsletter, coming soon! Be sure to pop your email in at the bottom of this page. Now, let’s get into it!

I love Halloween and I am so excited to share these party recipes with you. These recipes are perfect to make with the whole family, kids will love dipping mini caramel apples in sprinkles, rolling bat cheese balls in tortilla chip crumbs and decorating the graveyard enchilada dip. With supervision even little kids can help out! A lot of these recipes use food coloring so be sure to wear gloves and clothes you do not mind getting a bit dirty.

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This recipe is a project, I will not lie about that. It took me most of a day to create this bread cauldron but when it was finished and filled with my creamy spinach and artichoke dip I decided it was totally worth the effort. I recommend making the overnight bread 2 days before your party, the rim and handle the day before and the spinach dip the day of, spacing it out will help you not get overwhelmed.

Yield: 10
Author:

Cauldron Bread Bowl

Prep time: 1 HourCook time: 1 HourInactive time: 12 HourTotal time: 14 Hour

Ingredients

For the cauldron base
  • 720 grams King Arthur All-Purpose Flour
  • 1 teaspoon Red Star Active Dry  Yeast 
  • 3 teaspoons kosher salt
  • 3 cups water, room temperature
  • 1-2 teaspoons black gel food coloring 
For the rim and handle
  • 1 tablespoon Red Star Active Dry Yeast
  • 1 cup warm water
  • 1/2 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1-2 teaspoons black food coloring

Instructions

For the cauldron base
  1. In a large bowl whisk together flour, salt and yeast.
  2. Be sure your water is at room temperature, you can use a kitchen thermometer to check.
  3. Mix the water with the food coloring and add it to the flour and stir until fully combined.
  4. Cover with plastic wrap and let the dough rise for 12-18 hours on your counter.
  5. Pre-heat your oven to 450 degrees with the covered pot inside.
  6. When the oven is heated carefully take to pot out of the oven and take the top off.
  7. Gather the dough into a ball and place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot (with the parchment)
  8. Cover and bake for 30 minutes.
  9. Uncover and bake for an additional 15-20 minutes, or until golden brown.
  10. Remove from the pot imminently and let cool completely. 
  11. Cut a 6 inch circle into the top of the bread, you can use a bowl to help guide you. 
  12. Lift the cut portion and hollow out the the bread being sure to leave a few inches so that that bread holds its shape.
For the cauldron handle and rim
  1. Preheat oven to 450 degrees.
  2. In the bowl of your stand mixer with a dough hook attachment combine the yeast, sugar and water. Stir to combine and let sit until frothy, about 10 minutes.
  3. Add the salt, food coloring and olive oil to the yeast mixture.
  4. Add the flour 1/2 a cup at time with mixer running on the manufacturers recommended speed for dough. Be sure that all the flour has been mixed in before adding more.
  5. When the dough begins to pull away from the bowl continue kneading for another 3-4 minutes or until the dough is smooth.
  6. Divide the dough into 2 portions,
  7. You will need to have the base already baked, cooled and cut to do this part correctly. 
  8. Line a sheet pan with parchment paper. 
  9. Roll one portion of the dough into a log, about 10 inches long. Bring the edges of the log together to make a circle. Pinch the edges together. 
  10. Check that circle is roughly the same size as the opening of bread bowl. Place the dough circle on to the sheet pan and use foil to make a large ball that fits into the center (this prevents the dough from spreading when it bakes)
  11. Take the second portion and divide it into 2 portions, roll them into logs roughly 10 inches in length, then twist the logs together and pinch the ends. Check to  be sure that the handle is able to reach either side of the rim. 
  12. Let the dough rest for 20 minutes. 
  13. Bake for 15 minutes and let cool on a wire rack. 
To assemble
  1. After filling the base with the spinach and artichoke dip, place the rim onto the bowl. 
  2. Using toothpicks, attach the rim to the base of the bread bowl.
  3. Fill with a layer of cheese and bake per the recipe. 
  4. Use toothpicks to secure the handle portion to the rim. 
  5. Be sure to warn your guests that there are toothpicks securing the cauldron! 

Notes:

The dough for the overnight bread will be wet (likely because of the food coloring) heavily flour your hands and counter and shape the best you can. Do not worry, it will rise as it bakes.

Yield: 8-10
Author:

Spinach and Artichoke Dip

This creamy dip is full of spinach and marinated artichoke hearts
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

  • 1 tablespoon butter
  • 1 small onion, diced, about 1/2 cup
  • 10 oz. frozen spinach, thawed and squeezed of excess liquid
  • 12 oz. marinated artichoke hearts, drained and chopped
  • 8 oz. full fat cream cheese
  • 1 cup shredded mozzarella
  • 1/3 cup heavy cream
  • Salt and pepper to taste
  • Pinch red pepper flakes

Instructions

  1. Melt butter in a large skillet over medium heat. 
  2. Add the onion, red pepper flakes (if using) and a pinch of salt and cook until softened, about 3 minuets. 
  3. Add the spinach and artichokes to the pan and heat for 4 minutes. 
  4. Add the cream cheese and cream to the pan and drop the heat to medium low, let the cream cheese melt slowly stirring occasionally. 
  5. Stir in the mozzarella until it is fully melted. If the dip seems too thick feel free to add a drizzle of cream. 
  6. You can transfer the dip to an oven safe dish and cover with additional mozzarella, bake in a 350 degree oven for 10 minutes or until the cheese is melted and bubbly. 
To make cauldron dip
  1. Spoon dip into the base of the bread cauldron, add the rim and cover the empty space between the rim and the bowl with additional mozzarella and bake at 350 degrees until the cheese is melted and bubbly, attach the handle of the cauldron once the dip is out of the oven. 

Nutrition Facts

Calories

248.80

Fat (grams)

21.33

Sat. Fat (grams)

10.52

Carbs (grams)

9.67

Fiber (grams)

3.56

Net carbs

6.11

Sugar (grams)

2.50

Protein (grams)

7.19

Sodium (milligrams)

685.04

Cholesterol (grams)

50.53
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This dip only has a few ingredients, is simple to put together with no chopping. This dip is a party staple for me!

Yield: 12
Author:

Graveyard Enchilada Dip

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

  • 2 cups shredded chicken 
  • 1 cup enchilada sauce 
  • 1 teaspoon chili powder 
  • 1/2 teaspoon cumin 
  • 1/2 teaspoon salt 
  • 1 cup shredded sharp cheddar cheese 
  • 2 tortillas 
  • Shredded lettuce 
  • 1 cup tortilla chip crumbs 
  • 1/2 teaspoon brown food coloring 
  • 1 teaspoon black food coloring 

Instructions

  1. Preheat your oven to 350 degrees 
  2. Grease an 8 inch pan 
  3. In a large bowl combine the chicken, enchilada sauce, chili powder, cumin and salt, stir until the chicken is evenly coated. 
  4. Pour into the the prepared pan and top with cheese.  
  5. Bake for 15-20m minutes. 
  6. Meanwhile, toss the chip crumbs with the brown food coloring and set aside. 
  7. Cut the tortillas into grave shapes using sharp scissors. 
  8. Mix black food coloring with 1/4 cup of water. 
  9. Brush the tortillas with an even coat of the food coloring and bake for 10 minutes in a 350 degree oven. 
To assemble
  1. sprinkle the top of the baked dip with the chip crumbs, a layer of shredded lettuce then gently push the tortillas graves into the dip. 

Notes:

To make the chip crumbs pulse tortilla chips in a food processer until they become coarse crumbs.

Nutrition Facts

Calories

163.81

Fat (grams)

9.08

Sat. Fat (grams)

4.29

Carbs (grams)

8.69

Fiber (grams)

0.92

Net carbs

7.77

Sugar (grams)

1.47

Protein (grams)

11.54

Sodium (milligrams)

454.79

Cholesterol (grams)

35.59
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A party is complete without a cheese ball! These adorable bat cheese balls use Boursin chees to kick up the flavor, find it in your local grocery stores cheese case.

Yield: 10
Author:

Bat Cheese Balls

Prep time: 15 MinTotal time: 15 Min

Ingredients

  • 8 oz. cream cheese, room temperature 
  • 5.2 oz. Boursin Garlic & Fine Herb Cheese, room temperature 
  • 2 teaspoons Italian Seasoning 
  • a pinch of salt 
  • 1 cup blue corn chip crumbs 
  • Sliced black olives 
  • Pimentos 

Instructions

  1. In a bowl mix together the cheeses, I like to use a fork.
  2. Add the Italian seasoning and salt and mix with a spoon until the mixture comes together. 
  3. Divide into 3 equal pieces, use gloves to cut down on mess. 
  4. Roll the balls in the chip crumbs. 
  5. Press 2 slices into the bat to make the eyes and use a piece of pimento to fill the center. If they are having a hard time sticking use a little cheese on the back of the olive. 
  6. Press a large chip into the sides to create the wings, I like to sort though to find the ones that are curled. 
  7. If you are making this ahead of time do not add the wings, cover the balls with cling wrap until you are ready to use. 

Nutrition Facts

Calories

234.93

Fat (grams)

16.36

Sat. Fat (grams)

6.11

Carbs (grams)

19.26

Fiber (grams)

1.36

Net carbs

17.90

Sugar (grams)

1.12

Protein (grams)

4.43

Sodium (milligrams)

223.75

Cholesterol (grams)

25.68
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This bread is so fun to make and decorate! You can use premade pizza dough if you do not have time to make the bread from scratch, I included directions in the recipe card.

Yield: 10
Author:

Snake Sandwich Sub Bread

Prep time: 20 MinCook time: 15 MinInactive time: 30 MinTotal time: 1 H & 4 M

Ingredients

  • 1 tablespoon Red Star Active Dry Yeast
  • 1 cup warm water
  • 1/2 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 360 grams flour
  • 1-2 teaspoons green food coloring
  • 1 egg white 
  • 1 tablespoon water 
  • 3 drops green food coloring 
  • 1 drop black food coloring 
  • Sliced black olives 
  • Pimentos 

Instructions

  1. In the bowl of your stand mixer with a dough hook attachment combine the yeast, sugar and water. Stir to combine and let sit until frothy, about 10 minutes.
  2. Add the salt, food coloring and olive oil to the yeast mixture.
  3. Add the flour 1/2 a cup at time with mixer running on the manufacturers recommended speed for dough. Be sure that all the flour has been mixed in before adding more.
  4. When the dough begins to pull away from the bowl continue kneading for another 3-4 minutes or until the dough is smooth.
  5. Let the dough rest in a greased bowl, covered for 30 minutes.
  6. Line a sheet pan with parchment paper
  7. On a lightly floured surface roll the dough out into a 9x12 rectangle.
  8. Roll the dough like you would a cinnamon roll, pinching the seam and the ends closed.
  9. Place the dough onto the sheet pan, try to place it in a "S" shape so it looks more like a snake.
  10. Pinch one end and flatten it a bit, that will be the head of the snake.
  11. Press the olive slices into the head and fit a piece of pimento into the center of the olive.
  12. Let the dough rise uncovered for 30 minutes or until doubled in size,
  13. Preheat oven to 450 degrees.
  14. Whisk together the egg white, water and the food coloring. Gently brush the snake with the egg white mixture.
  15. Bake for 15-20 minutes, Cool completely before slicing. 
To assemble
  1. Cut the cooled bread horizontally and hollow the bottom half, be gentle so you do not tear through the bread. 
  2. fill with a layer of cheese, then fill with sliced deli meat, top with lettuce and tomatoes. 
  3. Use a forked slice of bell pepper or tomato skin for the snakes tongue,
  4. Serve with your favorite sandwich toppings, mayonnaise and mustard on the side. 

Notes:

You can use premade pizza dough for this recipe, just heavily flour your counter and hands. I would skip the food coloring in the bread and just use the egg wash to color the bread.

Nutrition Facts

Calories

150.11

Fat (grams)

1.84

Sat. Fat (grams)

0.26

Carbs (grams)

28.29

Fiber (grams)

1.33

Net carbs

26.96

Sugar (grams)

0.36

Protein (grams)

4.58

Sodium (milligrams)

222.40

Cholesterol (grams)

0.00
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These mini caramel apples are made using premade caramels and small Rockit apples! Rockit apples are small and make perfect sized sweet treats

Yield: 8
Author:

Mini Caramel Apples

Prep time: 15 MinInactive time: 15 MinTotal time: 30 Min

Ingredients

  • 8 Rockit Apples
  • 11 oz. Kraft Caramels, unwrapped  
  • 3 tablespoons heavy cream 
  • Black or green food coloring. 
  • 8 4 inch lollipop sticks 

Instructions

  1. Line a sheet pan with parchment or wax paper 
  2. Wash apples in warm water and dry thoroughly. 
  3. Remove the stem of the apple and push the lollipop stick into the center leaving several inches out to use as a handle. 
  4. In a medium pot add the caramels and the heavy cream over medium low heat. 
  5. Stir frequently until the caramels start to melt.
  6. Add 5 drops of food coloring and stir. 
  7. Add more food coloring if you are not happy with the color as more of the caramels melt. 
  8. When fully melted drop the heat to low. 
  9. Dip the apples one at a time tilting the pot as needed to coat the apple. 
  10. If you are using sprinkles have them in a bowl next to the stove and dip them in the sprinkles after coating them in the caramel. 
  11. Set on the prepared sheet pan to set. 
  12. When all the apples are done place the sheet pan in your refrigerator for 15 minutes or until ready to eat. 
  13. Let them sit for a few minutes to soften before serving to little kids with loose teeth! 

Nutrition Facts

Calories

286.21

Fat (grams)

5.50

Sat. Fat (grams)

2.30

Carbs (grams)

61.18

Fiber (grams)

4.37

Net carbs

56.82

Sugar (grams)

48.38

Protein (grams)

2.43

Sodium (milligrams)

101.14

Cholesterol (grams)

9.05
Telly Haynes
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