5 scary-good Halloween food ideas for a killer party your friends will love

Halloween is one of the biggest party days of the year, and for good reason. From the tiniest trick-or-treaters to those who might only be youthful at heart, everyone loves an excuse to dress up and become someone else for a day. No matter if you’ll be supervising the trick-or-treating festivities with little ones, cocktailing with friends and passing out candy, or throwing an all-out crazy Monster Mash this Halloween, there’s a party food here perfect for your style.

We have ghostly and witchy or bloodcurdling-ly disturbing. Perhaps you’re looking for classic sophistication with just a wink of gore or simply some wholesome cheesy cuteness. We’ve covered all the bases for Halloween food ideas.

So throw on some spooky tunes, dim the lights, and get ready, because Halloween is just around the corner!

Halloween recipes: Spooky Halloween party punch

(From Simply Happy Foodie)

Send shivers down your guests’ spines with this chilling punch. This deliciously fruity cocktail is eerily accented with ghostly handprints bobbing inside, seemingly reaching from the depths below. We absolutely love this hauntingly creative, icy touch.

Ingredients:

• 4 quarts cranberry juice cocktail
• 2 cups pineapple juice
• 6 ounces frozen lemonade concentrate, thawed
• 2 liters ginger ale or lemon-lime soda
• 4–6 cups vodka
• Frozen cranberries, optional garnish
• Food-safe gloves (for the icy hands)

Method:

1. For the icy hands, fill food-safe gloves 3/4 full with water, then tie them off like a balloon. Arrange on a baking sheet and place in the freezer until completely frozen.
2. When ready to serve, mix all of the punch ingredients together in a large bowl, stirring to combine. Be sure to leave enough room for the icy hands.
3. Remove the icy hands from the freezer. Taking care not to break the fingers, use scissors to cut the gloves away from the ice. Place into the punchbowl and serve.

Halloween food ideas: Witch fingers

(From Texanerin Baking)

The perfect Halloween food combo? Something that looks gross and tastes delicious. These wickedly fun witch fingers are such a treat, no tricks about it. This buttery cookie, which is served with fruity strawberry jam, tastes like it should be served on delicate, floral-patterned china and enjoyed at high tea. That is, of course, if you keep your eyes closed.

Ingredients:

• 1 cup butter, softened
• 1 cup powdered sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup blanched almonds
• 1/2 – 1 cup strawberry jam

Method:

1. In a large mixing bowl, beat together the sugars and butter. When creamed, mix in the egg and extracts and combine well. Then add flour and salt.
2. When the dough is fully formed, cover with plastic wrap and refrigerate for at least 40 minutes or until chilled.
3. Preheat oven to 325F and line a baking sheet with parchment paper or a silicone mat.
4. Begin rolling out the dough, shaping pieces into the size and shape fingers.
5. To form a knuckle shape, pinch around the center of each finger. Using a sharp knife, cut lines into the knuckles to create a realistic look.
6. Add an almond to the end of each piece as the fingernail, pressing firmly.
7. Place the fingers onto the prepared baking sheet and bake 17–22 minutes until just slightly golden.
8. When the cookies have cooled, remove the almonds and dab some jam onto the “fingernail bed” before replacing the almonds. Be sure to use enough jam to get the full “bloody” effect. You can serve the remaining jam as a dip for the cookies.

Halloween recipes: Bloody Mary syringes

(From Delish)

These creepy little syringes are so bloody fun, you won’t be able to stop making (and enjoying) them. Checking all of the disturbingly delicious boxes, this shot of flavor will go straight to your skull if you’re not careful.

Of course, enjoy these not-so-painful shots responsibly, and use only the non-medical fake syringes, which can be found on Amazon.

Ingredients:

• 2 cups tomato juice
• 8 ounces vodka
• 2 tablespoons Worcestershire sauce
• 1 tablespoon horseradish
• 2 teaspoons hot sauce
• Juice of 1/2 a lemon
• Freshly ground black pepper

Method:

1. Whisk all ingredients together in a large bowl.
2. Fill syringes with mixture and chill before serving.

Halloween food ideas: Antipasto eyeballs

(From The Skinny Fork)

For those of us who enjoy just a little spookiness, these antipasto eyeballs are the perfect amount of subtle, sophisticated gore. Everyone can enjoy this simple Halloween appetizer that’s both gruesome and delicious.

Ingredients:

• 8 ounces fresh mozzarella in ciliegine (or cherry) size
• 9–10 green pimento stuffed olives, halved
• 6 ounces prosciutto

Method:

1. Drain the mozzarella, then cut out a small circle in the center of each piece.
2. Place half of an olive into the center of each mozzarella ball.
3. Wrap prosciutto around the base and sides of each piece.
4. Serve immediately, or refrigerate for up to five hours.

Halloween food ideas: Pumpkin cheeseball

(From Number 2 Pencil)

If chainsaw massacres, skulls and blood, and ghostly Halloween shenanigans aren’t really your style, we’re here for you with this adorable little cheesy pumpkin. This recipe just has “visiting mother-in-law” written all over it. And let’s face it — who doesn’t love a good ol’ fashioned cheeseball? This one has all the flavors we love and will have all of your wholesome Halloween guests ooh-ing and aw-ing in no time.

Ingredients:

• 16 ounces cream cheese, brought to room temperature
• 4 cups sharp cheddar cheese, shredded and brought to room temperature, separated
• 1 ounce ranch seasoning mix
• 1/2 cup sharp cheddar cheese
• 1 bell pepper stem

Method:

1. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, 3 1/2 cups cheddar cheese, and ranch dressing mix.
2. Wrap cheese mixture in a sheet of plastic wrap and form mixture into a ball shape. Place 3–4 thick rubber bands around the plastic wrap to create a pumpkin shape. Refrigerate for at least four hours.
3. When the cheese “pumpkin” has set, remove it from the plastic wrap and press the shredded cheese into the sides. Top with the bell pepper stem to finish.