Halloween Party IdeasAre you having a Tropical Halloween Party? Here are some ideas to help make your party a success. Dont forget to order your Tiki Hut Bar.
Luau Girl or Guy
Cha Cha Girl
Carved Pumpins or Fruits:
Add some fun to your decor with tiki carved pumpkins or even watermelons.
RecipesTasty Trance Teasers
Makes 10 servings
Step 1 - Dye egg whites. In medium saucepot, bring 5 eggs and enough water to cover to a boil; remove from heat and let sit 20 min. Let cool; peel shells. Halve eggs. Remove yolks to bowl; set aside. Meanwhile, in separate bowl, combine 2 cups water and 10 drops green food coloring, like wilton. Place hollowed egg whites in green water; let sit 30 min, or until eggs reach desired color. Pat dry and place on plate.
Step 2 -Pipe Filling. Meanwhile, in bowl, mash egg yolks with 3 TBS Mayonnaise and 1 tsp honey mustard. Season egg mixture with sale and pepper to taste, if desired. Spoon mixture into pastry bag fitted with star tip; pipe yolk mixture into dyed egg whites..
Step 3 - Create eyes. Place 1 TBS mayonnaise in small resealable plastic bag; snip 1 corner. Place 1 dot of mayonnaise on tip of each egg; top dots with a caper. Add a second dot of mayonnaise and top with a pink peppercorn to form pupils. Gently press small bunch of fresh rosemary into yolks to make eyelashes on each egg eye. Place eggs in pairs, pupils facing each other, on serving plate, if desired. Chill eggs until ready to serve.
Blood Shot Eyes
Makes 24 pieces
1 pkg cream cheese, softened
1 can (4oz) deveined shrimp, like Geisha
2 Tbs sour cream
24 cherry tomatoes, cored
24 each black olive slices, pink peppercorns and parsley leaves
In a bowl of food processor, blend softened cream cheese, shrimp and sour cream 2 min, or until mixture reaches smooth, creamy consistency. Spoon cream cheese mixture into pastry bag fitted with medium-size round tip (wilton #8). Using melon baller or grapefruit spoon, hollow out cherry tomatoes. Pipe 1 1/2 tsp cream cheese mixture into each tomato. Top with black olive slice for eye. Place pink peppercorn in center of each olive slice for pupil. Add fresh parsley leaf for eyelashes.
Makes 32 pieces
1 tube (13.8oz) refrigerated pizza dough
1 pkg (1 lb) hot dogs
32 almond slices
1 Tbs crack black pepper
Heat oven to 350 degrees F. On lightly floured surface, roll out dough; divide into 32 rectangles. Halve hot dogs lengthwise; halve again. Stretch dough pieces to measure 2" x 3"; wrap around hotdogs, pinching to secure. In bowl, lightly beat egg with 1 Tbs. water; brush dough. Gently press almonds into tips for dough for fingernails; using black pepper, sprinkle knuckle lines. Bake on foil lined and greased baking sheets 25 min or until golden.
Jello Jiggler Shots
- 3 oz Jell-O or other gelatin (any flavor)
- 1 cup boiling water
- 1/2 cup (4 ounces) vodka (or other distilled spirit)
- 1/2 cup cold water
- Jello Jiggler Halloween Molds
- Chill the liquor and cold water mix in the refrigerator so they are a consistent temperature.
- Pour gelatin into a bowl.
- Add boiling water, stirring until the gelatin is completely dissolved.
- Stir in chilled liquor and water mix and food coloring (optional).
- Pour into shot glasses, molds, or a baking pan for a sheet of Jell-O to cut up once set. Tip: The small, plastic shot cups are perfect because the drinker can just squeeze the shot out.
- Refrigerate until the liquid sets. (At least 2 hours, but overnight refrigeration is recommended)
- Serve cold.
Spicy Vampire Bat Wings
MIX chili powder, garlic, ground red pepper and 5 Tbsp. each lime juice and chipotle peppers until well blended. Pour over chicken in large shallow dish; turn to coat both sides of each wing. Refrigerate 30 min. to marinate, turning chicken after 15 min. Meanwhile, mix remaining chipotle peppers with barbecue sauce.
HEAT oven to 400ºF. Remove wings from marinade; place in single layer on baking sheet sprayed with cooking spray. Discard marinade.
BAKE 35 to 40 min. or until wings are done, turning after 20 min. Brush with half the barbecue sauce mixture; bake 5 min., turning and brushing with remaining barbecue sauce mixture after 3 min.
MIX sour cream, onions, zest and remaining lime juice. Serve with wings.
Serve these flavorful appetizers with vegetable sticks.
Mummy Spinich Dip
PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.
USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS. (Nutrition information is for dip and WHEAT THINS only.)
Serve with WHEAT THINS Crunch Stix or TRISCUIT Thin Crisps.
Dip can be refrigerated up to 6 hours before spooning into bread shell.
Serve dip with cut-up fresh vegetables.
Makes 6 servings
3 cups cranberry juice, like ocean spray, chilled
1 1/2 cups mango nectar, like Looza, chilled
2 bananas, sliced
4 cups ice cubes
In blender, combine cranberry juice, mango nectar and bananas. Add ice cubes; blend until smooth and thick. Divide mixture among 6 glasses. Garnish each with skewered banana wedges with cinnamon candy eyes and black sugar hair.
***For an adult treat. add 3/4 cup of apple rum to blender before pureeing. Garnish each with apple slice, if desired.
- 1 cup of purple grape juice
6 of cran-strawberry , chilled
6 cups of raspberry ale, chilled
One 1 quart tub of rainbow sherbet
- Have ready 2 sheets of candy bat molds with 2 bat molds on each and a large punch . Secure the bat molds on a baking sheet with foil to keep them from tipping. Carefully pour juice into molds, freeze.
- To serve. Pour the cran-starwberry juice and ginger ale into punch bowl. sherbet into bowl, stir to mix. Place the frozen bats on top.
- Makes about 15 cups