What are some fun Halloween themed treats/appetizers to have for a party for adults & kids?

1 box (18.25 oz.) favorite cake mix 1 can (16 oz.) plus 1/2 cup vanilla frosting Yellow and orange paste food coloring 1/2 cup dark chocolate frosting Step 1 Preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Kids can help prepare the cake mix according to the package directions and fill the cupcake liners. Bake until golden and a toothpick inserted in the center comes out clean; 22 to 25 minutes. Transfer to a wire rack and cool completely. Step 2 Tint 1/2 cup of the frosting yellow and spoon into a resealable bag; set aside. Tint the remaining vanilla frosting orange. Frost the tops of the cupcakes with the orange frosting. Pipe the outline of the jack-o'-lantern faces with the chocolate frosting. (Parents may want to do this part.) Step 3 Heat the yellow frosting, in the bag, in the microwave for 2 to 3 seconds to soften slightly. Snip a small corner from the bag and fill in the outlines with the yellow frosting. Repeat with the remaining cupcakes. 1 box (18.25 oz.) favorite cake mix 1 can (16 oz.) chocolate frosting 1 cup ground chocolate cookies 24 three-inch soft lady fingers 1 cup vanilla frosting 1/4 cup mini M&M's 1 tube black decorating frosting Step 1 Preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Prepare the cake mix according to package directions. Divide evenly between the prepared liners. Bake until golden and a toothpick inserted in the center comes out clean; 22 to 25 minutes. Transfer to a wire rack and cool completely. Step 2 While parents spread the chocolate frosting on top of the cooled cupcakes, kids can crumble the chocolate cookies in a zip-close plastic bag. (Use a rolling pin to breaks them up fine.) Kids can help roll the frosted cupcakes in the ground crumbs to coat. Step 3 Place a lady finger on top of each cupcake. Spoon the vanilla frosting into a resealable bag and snip a small corner from the bag. Pipe a line across the top third of the lady finger. Add the mini candies as the eyes. Pipe slightly overlapping lines all over the lady finger. Pipe black dots on the candies as eyes. (Parents may want to do this part.) Continue with the remaining ingredients. 1 box (18.25 oz.) favorite cake mix 1 can (16 oz.) vanilla frosting Green and yellow paste food coloring 1/2 cup green sprinkles 24 marshmallow pumpkins (Peeps chocolate cream-filled marshmallow pumpkins) 6 green spice drops, quartered Step 1 Preheat the oven to 350°F. Line 24 muffin cups with paper liners. Prepare the cake mix according to package directions. Spoon the batter evenly between the prepared pans. Bake until golden brown and a toothpick inserted in center comes out clean; 22 to 28 minutes. Transfer to a wire rack to cool. Step 2 Tint the frosting a yellowish green with the food coloring. (Kids can help mix the frosting.)Frost the tops of the cupcakes to cover. Sprinkle the edges with the green sprinkles. Step 3 Kids can place a marshmallow pumpkin in the center of each cupcake and attach the quartered spice drop with a dab of frosting to the tops of the pumpkins to make a stem. 1 box (18.25 oz.) favorite cake mix 1 can (16 oz.) vanilla frosting Purple paste food coloring 1 tube black decorating frosting 1 tbsp. sliced almonds Step 1 Preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Prepare the cake mix according to package directions. Divide evenly between the prepared pans. Bake until golden and a toothpick inserted in the center comes out clean; 22 to 25 minutes. Transfer to a wire rack and cool completely. Step 2 Tint 1/4 cup of the frosting purple. (Kids can help mix the frosting and food coloring.) Spoon the purple frosting into a resealable bag and snip a small corner from bag. Step 3 Frost the tops of the cupcakes with the remaining frosting. Pipe concentric circles of the purple frosting on top. (Parents will want to do this part.) Show kids how to use a toothpick to lightly pull the frosting from the center out to create the web. Step 4 To make a fly, pipe a small dot of the black frosting and press almond slices on either side. 1 box (18.25 oz.) favorite cake mix 2 cans (16 oz.) vanilla frosting Green and yellow paste food coloring 24 chocolate-covered cookies (such as Mallowmars) 48 orange candy-coated chocolates 24 black candy-coated chocolates or jelly beans 1 tube black decorating frosting Black licorice laces Step 1 Preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Prepare the cake mix according to package directions. Divide evenly between the prepared pans. Bake until golden and a toothpick inserted in center comes out clean; 22 to 25 minutes. Transfer to a wire rack and cool completely. Step 2 Tint the frosting a light green with the food coloring. Use a tiny dab of paste to start and add more if necessary. (Kids can help.) Spoon some of the frosting into a pastry bag fitted with a small star tip. Step 3 Help kids place the chocolate cookies on top of the cupcakes. Starting at the base, pipe lines all around. Continue layering until completely covered. Let kids place the candies on top for the face. Pipe dots as the pupils with the black frosting. Add two 6-inch pieces of the black licorice as the legs. 1 (12-ounce) bag semisweet chocolate morsels 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla extract 1 (8-ounce) can walnut halves 1/2 cup (a couple of handfuls) currants 8-inch cake pan, lightly greased with softened butter Candied cherries, red and green, for garnish, optional Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately. Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts. The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way. http://www.foodnetwork.com/food/et_hd_halloween/0,1972,FOOD_9836,00.html These are biscotti decorated like ghosts and perfect for kids to dunk in milk or other beverage at a Halloween party or to send wrapped to the school Halloween party. I like the use of almonds in 2 ways, ground to give a little moisture instead of flour and whole for crunchy texture and good looks! For your Halloween party, rest a pot of hot cider inside a big jack-o-lantern. Pour it into mugs with red-hot candies, cinnamon sticks, or cinnamon schnapps. 2 cups sifted all-purpose flour 1 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup plus 1 1/2 cups whole blanched almonds, toasted 2 eggs 2 tablespoons Grand Marnier or thawed orange juice concentrate 2 teaspoons freshly grated orange zest 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 12 ounces white chocolate, melted Candy corn, licorice buttons, chocolate chips, raisins, colored sugar, etc. for decorating Preheat the oven to 375 degrees F. Butter a large sheet pan. Into a large bowl, sift together the sifted flour, sugar, baking powder, soda, and salt. Transfer 1/2 cup of the mixture to a food processor. Add 1/3 cup of the toasted almonds to the food processor and pulse until fine and powdery, about 45 seconds. Return this mixture to the dry ingredients, stir in the whole almonds, and mix. In a small bowl, whisk the eggs, Grand Marnier, zest, vanilla, and almond extract. Stir into the dry ingredients. The dough may seem dry, but it will moisten as you mix. Mix until smooth. Turn the dough out onto a lightly floured work surface and knead it a few times just to bring the dough together. Divide into 2 equal pieces. Wet your hands and use them to shape each piece of dough into a flattened log about 8 inches long by 3 inches wide and 1 inch high. Transfer the logs to the prepared pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until light golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking. Let cool 15 minutes on the pan. Reduce the oven temperature to 300 degrees F. Carefully transfer the logs to a cutting board. Wipe off the pan and butter it again. Using a serrated knife, cut the logs into 1/2-inch-thick slices, discarding or snacking on the ends. Arrange the slices on the sheet pan cut-side up. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven. Meanwhile, in the top of a double boiler (or in a bowl) set over hot (not boiling or simmering) water; slowly melt the white chocolate, stirring often. Line a sheet pan with waxed or parchment paper and transfer the melted white chocolate to a small bowl. Dip 2 inches of the end of each cookie into the white chocolate and turn chocolate-side-up so that the chocolate drips unevenly down the cookie. The chocolate-covered end of the biscotti is its head; the uneven edge is the bottom edge of the ghost's "sheet." Lay them on the waxed paper as they are dipped. While the chocolate is still warm, decorate the chocolate covered ends with little ghost faces, using small candies, licorice, candy corn, chocolate chips, raisins, or sprinkles. If necessary, snip the candies to make them smaller. Sprinkle orange, yellow, or black sugar on the top edges of the biscotti for hair or all over the ghost's face. Let cool on wire racks until set. Store in an airtight container. 1 box graham crackers 1 bag marshmallows 4 bars good quality milk chocolate (recommended: Scharffen Berger) Halloween cookie cutters Lay the graham crackers in a single layer on a microwave-safe plate. Heat them in the microwave for 30 seconds to 1 minute on high. Using a metal cookie cutter, cut the graham crackers into a Halloween shape (pumpkins, bats, cats, and eyeballs without too many little details work best). Light a hibachi on a table near your door. Make sure there is fireproof stone underneath to prevent melting things. Next to the hibachi, put some wooden skewers. Set out a tray of the marshmallows, graham cracker shapes and chocolate near the hibachi. Encourage trick or treaters to make their own s'mores at the door!

he entimenne's halloween cupcakes :) :) :) ..... check foodnetwork.coim they have a ton of recipes for halloween that are simple and creatve

How about cat poop cookies? Don't get the wrong idea. I have done these cookies for Halloween party's and they have always been a fun conversational piece. Just make sure the children do understand that they are cookies and not real cat poop!! Find a recipe for no bake cookies. The cookies have chocolate, oatmeal, peanut butter and etc, very easy to make. Then you buy a new cat liter box and scoop. Fill the cat box with rice crispys. Roll your no baked cookies like cat poop and lay them on top of your rice crispys in your cat box. Put the scoop in. The scoop makes it look more realistic. I also put some of the no baked cookie dough on the scoop makes it look like its been used. I know this recipe isn't for everyone. You'll neither get a big kick out of it or you'll just be totally grossed out. It's just good Halloween fun.

Great finger food!! Bag of candy corn Can of mixed nuts Bag of halloween MnM's or chocolate chips optional bag of marshmallows MIX IT ALL UP AND PUT IN A CANDY DISH

DIRT DESSERT~ The ultimate halloween dessert breaks down into cool whip, chocolate pudding and crushed oreos, and Gummy worms. Mix 2 parts pudding and 1 part cool whip layer with oreo crumbs (make sure the top is covered with oreos) Garnish with gummy worms (poke them half way in the mix so they look like they are craling out of the dirt. It can be presented various ways. you can either make a large batch in a punch bowl and let people serve themselves (when I do this I poke some silk flowers in the dirt too) put it in mini pastry/ chocolate shells (miniture "mud pies) A large oreo crust as a big mud pie parfait cups

you can make "ghoul whip"(cool whip whith green food coloring), jello brain, "fingers"(mini-hotdogs with ketchup),and "ear monsters"(shrimp with some hot sauce).

Witch hat cookies: take Keebler fudge stripe cookies, turn them over. Use orange decorative frosting to glue hershey's kisses on them to make little hats. Pudding cups: Use black decorative frosting to paint ghost eyes on whipped topping! Cut cheese into gravestone/ghost/witch shapes. Take a block of cream cheese. Cover with 1 small can of shrimp, a lot of goopy cocktail sauce, dill, and lemon juice. Serve with Ritz crackers. Okay, it's not spooky, but it's *always* a hit.

Apple pie.

Chips, Candy, Customs, Vegetables, Fruit, and Bread Welcome