Halloween Party Recipes- Throw your best Halloween party with these recipes

Halloween is the perfect time to go all out and give a party!  Who doesn’t love to dress up and role play? We’re sharing our favorite Halloween party ideas and recipes, so your party will be spooktacular!


Sexy Pumpkins

A fun way to go a little goth!  Buy a few pairs of sexy fishnet or other black patterned stockings and some small to medium sized pumpkins.

Snip off the foot of a stocking and slide the pumpkin into the stocking, being sure to leave enough room to tie both ends.

Gather the opening at the stem and tie off the top with a rubber band or black ribbon.


Dirty Dr. Shirley

1½ fl. oz. (3 Tbs.) vodka

3/4 fl. oz. (1½ Tbs.) grenadine

½ fl. oz. (1 Tbs.) cherry liqueur

1 can 7-Up

4-6 maraschino cherries

Fill a beaker or glass (6 oz. or less) with ice. Add vodka, a cherry and 7-Up.  Combine grenadine and cherry liqueur and fill a syringe.

Serve and let guests use a syringe to “spike” their drink.


Epidermis a.k.a- Prosciutto Chips

These “epidermis” chips (yikes!) are delicious served as is!

6 oz. *prosciutto

Preheat your oven to 350 degrees.

Place sliced prosciutto in a single layer.

Place the sheet in the oven and cook the prosciutto for 10 minutes until very crisp. (careful not to burn it)

Drain on a paper towel and serve. Can be stored in a plastic container with a tight fitting lid, in the refrigerator, for 2-3 days.

*can also be made using capicola or Genoa salami


Witches Slime- A.K.A Broccoli Soup Shots with Crème Fraiche

4 Tbs. butter, room temperature

1½ lbs. fresh broccoli, chopped

1 large onion, chopped

1 carrot, chopped

Salt and freshly ground black pepper

3 Tbs. all-purpose flour

4 C. low-sodium chicken broth

½ C. heavy cream

Crème fraiche

Melt butter in a heavy medium sized pot over medium-high heat. Add onion and sauté until it is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour becomes a blonde color. Gradually, add stock, using a whisk to incorporate, and bring to a boil. Add the broccoli, onion, carrot and simmer, uncovered, until broccoli is tender, about 15 minutes. Turn off the heat, pour in the cream and allow to cool. With an immersion blender or in a blender, puree the soup. Add salt and pepper, to taste. Serve in small shot glasses and garnish with a dollop of crème fraiche.