Halloween is a great time to host a kid’s party. After all, what child doesn’t like Halloween? One of the most enjoyable aspects of Halloween is the food. There are hundreds of recipes that have been specifically created for this spooky holiday. The following ideas will help you plan the yummiest menu possible.

Serve a minimum of sweet treats. You don’t want your guests suffering from ‘sugar overload’ during the party. To celebrate the occasion, serve chicken fingers with a blood (any red dipping sauce.) If you prepare them from scratch, it’s not hard to make them resembling the more human variety. Add a sliced almond for the finger nail for a realistic approach.

Another dish to try is to add equal parts red, blue, and yellow food color to spaghetti after it’s been cooked so it turns an ugly brownish color. Serve with a green pesto sauce and call it snakes in the swamp.

Make goofy eyeball meatballs. Shape seasoned ground meat into an oval with a flat top and bottom, bake until done. Cut a round circle out of mozzarella cheese about the size of a half dollar or one inch in diameter. Cut grape tomatoes or cherry tomatoes into three slices. Cut black olives in half. Assemble the goofy eyeballs by placing a slice of cheese on the meatball, then a slice of tomato on the cheese and top with a black olive half. Vary the placement of the toppings so the eyeballs are looking in different directions.

If you will be serving punch, why not serve the ghoulish variety? Simply make your favorite punch and add a few ghoul hands. To make these hands, fill non-powdered rubber gloves with cranberry or other red juice. (Don’t overfill, the fingers of the glove should still move easily.)
Close gloves tightly with rubber bands and freeze flat on cookie sheets, which have been lined with paper towels. When ready to serve, open gloves with scissors and add to punch. You may want to break off one or two fingers and add them separately.

A fun punch can be with one quart of lime drink, one quart of lemon lime soda and one cup of lime sherbet. The sherbet should be added right before serving. Stir so the sherbet foams up a bit with the soda. Dust the foam lightly with cocoa powder to resemble dirt.

It’s not a good idea to use dry ice in your punch to make it smoke. Curious hands may try to touch the dry ice resulting in freezer burn. Instead place the dry ice in containers out of reach, such as the back of a table and you’ll still have the atmosphere of the smoky fog without the worry of accidents.

Keep the food simple and familiar but with a twist. Rename favorites in the Halloween theme. Use food coloring in blues, greens, and browns to alter the way a dish looks. Or use familiar food in unfamiliar ways. For example blanch a cauliflower head, break apart and then reassemble (this makes the cauliflower easier to serve) cover the cauliflower with ranch dressing then using ketchup in a squeeze bottle outline each floret with the ketchup so it looks like a brain.

Have fun with your food at Halloween.

By: Dee Power

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