---

Halloween is such a fun holiday to dress up, to share fun recipes and just have a good time. There’s no gift expectations or stress like Christmas, it’s meant to be a little more jovial and fun than Thanksgiving, and it can always be celebrated on the weekend before the actual holiday with a little spooky gathering. 

And then there’s all the candy that comes with the actual night! We’ve never had more than 15-20 trick or treaters at our house but that doesn’t stop me from buying enough for 100, just in case a big wave comes. And if they don’t? Even better, more candy for me!!

I digress, now, off to  recipes for this year’s Halloween parties.

+ + + +

This punch is a great centerpiece for a Halloween spread. It’s blood red in color from the cranberry juice, and it features giant ice cubes shaped like hands, so they last a while and bring an eerie effect to the drink.

Also, the vodka is optional depending on the type of party you’re having. I didn’t put an amount because I feel an adult mixing a boozy punch, should be able to do it for their own taste and tolerance.

SPOOKY PARTY PUNCH

4 qts. cranberry juice 

2 c. pineapple Juice

6 oz. frozen lemonade concentrate, thawed

1 liter Ginger Ale 

Frozen cranberries

(optional for garnish)

Vodka (optional)

Food safe gloves

Pour the cranberry juice, pineapple juice, lemonade concentrate, and ginger ale, and vodka, if using, into a punchbowl and stir. Make sure you leave enough room for your spooky ice sculptures!

For the hands, fill the food safe glove 3/4 full with water (or use juice so you don't water down your punch). Tie them like a balloon, or twist the end and use a strong clamp to keep it closed and lay as flat as possible in the freezer (possibly on a tray).

When frozen solid, take them out of the freezer and very gently cut the gloves off using small scissors or knife. Be careful not to break the fingers!

Add them to the punch just before your guests arrive.

+ + + +

HAM & CHEESE CRESCENT MUMMY

1 can (8 oz.) refrigerated crescent rolls (8 count) OR 1 can (8 oz.) refrigerated crescent dough sheet

4 slices (3 oz.) cheddar cheese

8 slices (3 oz.) cooked deli ham

1 egg

1 tbsp. water

2 medium pitted ripe olives

Heat oven to 375 degrees. Spray large cookie sheet with cooking spray.

Unroll can of dough. Place on cookie sheet. If using crescent rolls, firmly press perforations and seams to seal.

Place cheese slices, overlapping slightly, down center of dough, leaving 1-inch border at each end. Top evenly with ham slices.

With kitchen scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips over filling. Bring short ends over filling, and press to seal. In small bowl, beat egg and water. Brush dough with egg mixture. Top with olives for mummy eyes.

Bake 20 to 25 minutes or until deep golden brown. Cut into crosswise slices.

This makes a great appetizer for snacking throughout your party, and it’s pretty easy to make two of them since you’ll have enough in a cheese package and ham package for at least that many.

Or you can make a second one with different toppings;  such as turkey and Swiss or chicken and pepper jack.

This could be served with a variety of dipping sauces, but honey mustard is probably the best fit for it.

+ + + +

CANDY CORN COOKIES

1 roll (16.5 oz) premade refrigerated sugar cookie dough

1/2 c. creamy peanut butter

1 c. candy corn

1/2 c. chocolate chips or raisins

1/4 c. vanilla ready-to-spread frosting (from 1-lb can)

Heat oven to 350 degrees. Spray 12-inch pizza pan with cooking spray. Break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge.

Bake dough 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30-45 minutes. Make sure it cools ALL THE WAY, or else the peanut butter in the next step will melt easily and the whole texture will be off for the cookie pizza.

Spread peanut butter over crust. Sprinkle candy corn and chocolate chips evenly over top.

In small microwavable bowl, microwave frosting on high 10 to 15 seconds or until thin and drizzling consistency. Drizzle frosting over cookie pizza. Cut into wedges or squares.

+ + + +

You can make this recipe with leftover candy if you’d like!  It’s pretty decadent though, so be sure to share!

CANDY COVERED CARAMEL BARS

Cooking spray

1 1/2 c. all-purpose flour

1 1/2 c. regular or quick oats

1 c. packed brown sugar

1 tsp. baking powder

1/4 tsp. salt

1 3/4 sticks cold salted butter, cut into pieces

2 13.5-ounce cans dulce de leche

About 3 cups chocolate candies, chopped if large (such as M&M's, Twix, Snickers and Milky Way)

Preheat the oven to 350°. Line a 9 x 13-inch baking pan with foil and spray with cooking spray.

Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle into the prepared pan and pat to pack it slightly.

Bake until the cookie base is light golden brown on top, watching to make sure it doesn’t burn, 30 to 35 minutes. Let cool for 15 minutes.

Spoon the dulce de leche into a microwave-safe bowl and microwave to soften slightly, about 45 seconds. Scoop it on top of the cookie base and use an offset spatula to spread it out to the edges in an even layer. Sprinkle the candies on top and use your hands to gently press them into the dulce de leche. (You can mix the candies together or you can divide the bars into quadrants and use a different kind of candy for each.) If the dulce de leche isn’t soft enough for the candies to stay in place, pop the pan in the oven for 30 seconds or so and then press in the candies very gently.

Chill the bars for 2 to 3 hours. Remove from the pan, place on a cutting board and use a long serrated knife to cut them into 24 small squares (they’re rich!). Serve cold or at room temperature.

TFD: “Pretty soon the kids won't have to worry about eating their Brussels sprouts because the Brussels sprouts will be eating them.” —Ernest P. Worrell in Ernest Scared Stupid

---