Halloween Party Treats

Some of you may have already celebrated Halloween this past weekend but for those of you that haven’t celebrated yet and are having people over or throwing a party, I’ve got you covered with some Halloween party treats.

While these are themed for Halloween, you really could have them at any party.

Touchdown Taco Dip

So I have been making this dip for longer than I can remember. It’s in a Pampered Chef recipe book from 2002 so I’ve been making it since then if not longer. Even back in college, this was the treat that I’d always bring. And then it become the dish that everyone asked and expected me to bring.

It’s easy to put together but it’s so tasty. It does call for veggies on top of it. You can make it with or without depending on who your party-goers are.

Note: This is best-served hot.

Ingredients:

• 1 can (9 oz) bean dip (I use 1 can of refried beans.)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 tbsp taco seasoning mix
• 1 garlic clove, pressed
• 1/4 cup (1 oz) shredded cheddar cheese
• 1/2 medium tomato, seeded and diced (about 1/2 cup)
• 2 green onions with tops, thinly sliced
• 1/4 cup pitted ripe olives, sliced
• 1 tbsp finely chopped fresh cilantro or parsley

Directions:

1. Preheat oven to 350F. Using a scraper spread bean dip over the bottom of the baking dish. In a bowl, combine cream cheese, sour cream, and taco seasoning mix. Press garlic over cream cheese mixture in bowl using garlic press; mix well.
2. Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top using a cheese grater. Bake 15-20 minutes or until cheese is melted.
3. To prepare toppings, remove stem from tomato using corer. Dice tomato and thinly slice green onions using utility knife. Slice olives. Finely chop cilantro. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.

Recipe from Pampered Chef

I opted not to put all the veggies on this dip for Halloween.

Buffalo Meatball Pumpkins

This was a new recipe that I just tried and I have to say that it was very tasty and easy. I was in a hurry when I made these so I didn’t do them in the slow cooker. This was a mistake I think they’ll be better cooked in slow cooker. I didn’t read the directions and plan ahead. LOL. (Something I’m guilty of doing frequently.)

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Ingredients:

• 2 1/2 pounds Daily Chef – Casa di Bertacchi meatballs about 75
• 38 pretzel rods or other pretzel sticks
• 1 bunch of fresh parsley or cilantro

Buffalo Sauce

• 1/3 cup butter
• 1/2 cup buffalo sauce
• 1/4 cup pumpkin puree
• 2 tbsp ranch dressing

Directions:

1. Put the meatballs into the slow cooker, cover and heat on high for 3 – 3 1/2 hours.
2. Pour the buffalo sauce (recipe below) over the meatballs and stir to coat.
3. To make the buffalo meatballs look like pumpkins, put them on a tray.
4. Break the ends off of the pretzel rods and insert them into the meatballs. Cut a small hole in the top of each meatball before inserting the pretzel, if necessary.
5. Finish them off with a green parsley leaf
6. Buffalo Sauce: Melt the butter and then stir in the buffalo sauce, pumpkin puree and ranch dressing.

Recipe from www.thegunnysack.com

Witch’s Broomstick Snack

• 8 String Cheese Sticks
• 24 Pretzel Sticks
• Fresh Chives

Directions:

1. Cut each string cheese stick in thirds (about 1 1/2″ each).
2. Make lengthwise cuts around the cheese stick to about half way up.
3. In the uncut end of the cheese, insert a pretzel stick.
4. Bind with a piece of chive. Cut off extra chive.

These were super easy to put together. Recipe from www.momfoodie.com

Table Decor

I didn’t want to spend a lot on my Halloween table decor so I kept it very very simple.

• Tablecloth: Found this one at the Dollar Tree ($1)
• Carafes: You can get some from Target with a lid but I found these at the Dollar Tree….again each only cost $1…can’t beat that.
• Real pumpkins: grocery store
• Black skull: Target $4
• Bottle Labels: Target from the Dollar Spot (pack of 6 for $1)
• Marble stand: Target
• Dishes: I was able to use dishes that I already had.

Cocktail: Scary Berry Crush

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• blackberries
• Peach Vodka (I use Deep Eddy)
• Club Soda
• Lemon
• Lemon Juice
• Ice

Muddle blackberries (about 1/4 cup) at the bottom of your glass. Mix Peach vodka (1-2 oz depending on preference), club soda and lemon juice with ice in separate glass. Add to glass with muddled blackberries. Garnish with lemon slice and blackberries. You can add a little simple syrup if you want a little extra sweetness.

Happy Halloween, friends! Have a wonderful Halloween however and whenever you celebrate!