Halloween’s all about the candy, but you need a few other food options to keep your party guests happy. Luckily, you can keep up the spirit of the season by making some spectacularly spooky snacks. Here are a few recipes for a Halloween party sure scare up some appetites.
Picture from https://www.delish.com/holiday-recipes/halloween/recipes/a49353/ghost-pizza-bagels-recipe/
These appetizers won’t draw any boos from your party crowd. In fact, adding a fun little mozzarella ghost to your pizza bagels will have your guests screeching in ghoulish delight. This recipe also makes for a great kid-approved snack. Plus, they’re as fun to make as they are to eat.
Picture from https://www.delish.com/cooking/recipe-ideas/recipes/a55767/mummy-meatballs-recipe/
If you’re craving a deadly – or undeadly – snack, these mummy meatballs are the way to go. These might take a little longer to make, but the results will be worth it. They’ll make a delicious addition to your snack table and be the talk of your monster mash.
Dracula DenturesHalloween sweets are a must, but they don’t have to be limited to candy. This recipe turns party-favorite chocolate chip cookies into a mouth-watering treat. The result is a spooky dessert you can really sink your teeth into.
Best name for a dessert ever? Yes. Scariest cake ever? Yes! This spooky take on red velvet cake is a scream, especially if it’s topped with this plastic cleaver prop or a fake severed hand. It’ll make a scary-good dessert that will kill at your Halloween party.
The Witch’s Heart – Halloween CocktailNo Halloween party is complete without a spooky drink. The recipe for this truly bewitching Halloween cocktail will be a hit at your party. Add a little dry ice to make it steam like a witch’s brew. For an extra scare, create a fruit “eye” for garnish by popping a blueberry into a lychee then skewering it. Spellbook sold separately.
Adding any of these recipes to your Halloween party spread will surely result in a hauntingly good time. Just make sure to save room for candy, too.
Text by Nick Adrian
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