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Last week, we tackled a lot of fun Halloween sweets, which are some of my favorites!

But, this week, we’ll focus more on recipes that you can use for you Halloween party if your hosting or going. These are some great shareable recipes that are sure to bring the fright to your gatherings or some fun fall themed dinners for the family around the spooky holiday.

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PEPPER JACK QUESO

2/3 c. half-and-half

8 oz. queso blanco, cubed

8 oz. pepper jack, shredded

1 (4-oz.) can diced green chiles

1/4 c. cooked corn kernels (optional)

1/4 c. black beans (optional)

1 jalapeño, thinly sliced (optional)

Stovetop method: To a large, high-sided skillet over medium heat, add the half-and-half, then the queso blanco, pepper jack, and green chiles. Cook the queso until the cheese is melted, stirring frequently, about 6 minutes. Transfer to a serving dish.

Slow-cooker method: Add the half-and-half, queso blanco, pepper jack, and green chiles to the base of a slow-cooker. Cover and cook on high for 50 minutes, stirring halfway through and again at the end. Reduce the temperature of the slow cooker to warm and keep covered until ready to serve, up to 2 hours, or transfer to a serving dish.

Top with the corn kernels, black beans, and jalapeño, if you like.

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BUTTERNUT SQUASH MAC N’ CHEESE

1/2 medium butternut squash, seeded

Olive oil, for drizzling

Kosher salt and black pepper, to taste

12 oz. elbow macaroni (about 3 cups)

2 onions, thinly sliced

1 stick salted butter

2 tbsp. all-purpose flour

2 c. whole milk, plus more as needed

2 c. grated sharp cheddar cheese (about 8 ounces)

1/2 c. seasoned breadcrumbs

Preheat the oven to 400 ̊. Drizzle the squash with olive oil and place it cut-side up on a rimmed baking sheet. Roast until tender and browned in spots, 50 to 70 minutes, watching it to make sure the surface doesn’t get burned. Scrape out the flesh and mash it with a potato masher. Sprinkle with salt and pepper and set aside. Leave the oven on.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the package directs for al dente. Drain, rinse under cold water and set aside.

Combine the onions and 2 tablespoons butter in a large cast-iron skillet over low to medium-low heat. Cook, stirring occasionally, until the onions are a deep golden brown, about 20 minutes. Remove to a plate.

Add 4 tablespoons butter to the same skillet and melt over medium-low heat. Sprinkle in the flour and whisk to make a thin paste. Cook for 2 minutes, then whisk in the milk. Cook, whisking gently, until slightly thickened, about 2 minutes. Taste and adjust the seasonings. You’ll probably want to add more salt.

Turn the heat to low and stir in the mashed butternut squash. When it is warmed through, stir in the cheese. If the sauce is too thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot. Stir in the onions and then the macaroni. Taste and add more salt if needed.

Melt the remaining 2 tablespoons butter in the microwave. Add the breadcrumbs and toss to coat. Sprinkle the breadcrumbs over the macaroni and bake it straight in the skillet until the crumbs are golden and the edges are bubbly, about 15 minutes.

MUMMY HOT DOGS

8 oz. crescent roll sheet (or crescent roll dough)

8 hot dogs

2 thick slices pepper jack cheese 

Nonstick spray

Yellow or honey mustard, for serving

Preheat the oven to 375°F. Open and unroll the crescent roll sheet onto a cutting board, with the long side facing you. Cut 1/4- to 1/2-inch wide strips cross-wise (or across the short side—you need 24 strips total).

Cut each slice of cheese into 4 long rectangles. Wrap one piece of cheese underneath one hot dog. Start with one strip of dough and wrap it around the cheese and hot dog like a mummy bandage. Continue with two more strips, pressing the end of the last strip together with the start of a new strip. Place cheese side down on a baking sheet lined with parchment paper and spray with nonstick spray. Repeat with all of the remaining hot dogs. 

Bake for 12 to 14 minutes, until golden brown. Let cool for 5 minutes before adding two little dots of mustard as eyes. Serve immediately.

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MILLION DOLLAR DIP

1/2 c. slivered almonds

8 slices bacon

1 8-oz. package cream cheese, softened

1 c. mayonnaise

2 c. freshly shredded sharp cheddar cheese 

4 green onions, sliced thin and divided

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1/8 tsp. cayenne

Buttery crackers, bagel chips, to serve

Hot sauce, to serve

In a large skillet over medium-low heat, toast the almonds until lightly golden and fragrant, 5 to 7 minutes. Remove from the pan and allow to cool.

In the same large skillet over medium heat, cook the bacon, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. Drain the bacon on a paper towel-lined plate. Let the bacon cool to room temperature, then crumble it into bite-size pieces.

In a large bowl, combine the cream cheese and mayonnaise until very smooth. Fold in the cheese, toasted almonds, cooked bacon, 3 green onions, salt, pepper, garlic powder, and cayenne. Stir until well combined.

Transfer to a serving bowl, cover with plastic wrap or an airtight lid, and chill for at least 1 hour.

Garnish with the remaining green onion and serve with crackers, bagel chips, and hot sauce.

TFD: "Whatever you do, don't fall asleep." - Freddy Krueger

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