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MOV Parent: Howling good party ideas for Halloween

We are very close to Halloween and time to look for some fun times with their friends after all they have been through with the covid-19 virus.

Having a three day weekend at the present time, there are lots of different possibilities for Halloween parties and activities. In recent years, Halloween has become a much bigger and more popular holiday besides just “trick-or treat” and scary costumes. I have enclosed recipes below to enable you to throw a big, different and frightful event that will impress all your friends. Halloween is a time that everyone can enjoy with spooky sights, decorations, costumes and different scary named foods. (You might want to make it less spooky for the younger children as to not scare them also keeping in mind the darkness and monsters may also scare your little ones)

This is a wonderful time for your entire family to take part with the decorations, imaginations and the planning of fun time.

At Halloween parties, the atmosphere is important and impossible to go over the top with your decorations …. don’t settle with just cobwebs and spiders, but get much more creative. Keep in mind that the appropriate music will also add immensely to any event you have and add to the effect overall.

Picking a central theme for your event will also enable you to purchase the appropriate decorations such as witches, spiders, ghosts, bugs and goblins which are all excellent additions.

(If you want to create fog in a room keep in mind you can do so by purchasing dry ice.)

Food and snacks are also a great addition for your party and it gives you a chance to be creative and make different clever foods. Just make everything look scary and give each item a crazy name – for example serve guacamole and name it “green slime” or serve sliced strips of cheese to look and feel like worms By careful planning you will enable your entire family and friends to all have a exciting and enjoyable evening.

Some party ideas may be to include:

* Tell tell Ghost stories

* Have a fortune teller or magician

* Costume parade or contest

* Carve pumpkins

* Scavenger hunt

Wishing you all a very safe exciting and scary Halloween.

Something different and FREE for a school class, club or party: Pretzel Field Trip! Learn the art of hand-rolling pretzels. Call Auntie Anne’s Pretzels in the Grand Central Mall 304-422-5858 or stop in and book your field trip today (Great for groups of all ages) or email – AuntieAnnesgcmall105@gmail.com.

Till next month!

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Backbones

4 extra-large flour tortillas

1 3 1/2-ounce package soft cheese spread with herbs

1 6-ounce bag fresh baby spinach

8 ounces thinly sliced salami or ham

8 ounces thinly sliced Havarti or Swiss cheese

1 7-ounce jar roasted red bell peppers, drained and sliced into thin strips

For each tortilla, spread 2-3 tablespoons cheese spread almost to edge. Lower evenly with 1/4 of spinach, salami and Havarti cheese. Place bell pepper strips down center. Tightly roll up; cut off and discard rounded ends. Repeat with remaining tortillas and filling ingredients. Cut tortilla rolls into 1 1/2-inch slices; secure with toothpicks. Refrigerate until ready to serve. To serve, remove and discard toothpicks; stack two or three slices on serving plate.

***

Little Devils

1 package carrot cake mix

3 eggs

1/2 cup solid-pack pumpkin

1/3 cup vegetable oil

1 16-ounce container cream cheese frosting

assorted Halloween candies, jelly beans, chocolate candies and nuts

Preheat oven to 350. Line 18 muffin pan cups with paper liners. Prepare cake mix according to package directions, using water as directed on package and eggs, pumpkin and oil. Spoon batter into prepared muffin cups. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 5 minutes. Remove cupcakes to racks; cool completely. Frost cupcakes with cream cheese frosting. Let each guest decorate his or her own cupcake with assorted Halloween candies.

***

Green Meanies

4 green apples

1 cup nut butter (cashew, almond or peanut butter)

almond slivers

Place apple, stem side up, on cutting board. Cut away 2 halves from sides of apple, leaving 1-inch-thick center slice with stem and core. Discard core slice. Cut each half round into 4 wedges using crinkle cutter. Repeat with remaining apples. Each apple will yield 8 wedges. Spread 2 teaspoons nut butter on wide edge of apple slice. Top with another crinkled edge apple slice, aligning crinkled edges to resemble jaws. Insert almond slivers to make fangs.

***

Blue Goo Cupcakes

1 18 1/4-ounce package white cake mix, plus ingredients to prepare mix

blue food coloring

1 6-ounce package blue gelatin

blue decorator icing

Preheat oven to 350. Line 24 muffin pan cups with paper liners. Prepare cake mix according to package directions. Add 6 drops blue food coloring to batter; adjust color as desired. Spoon batter into prepared muffin cups, filling 2/3 full. Bake according to package directions. Cool cupcakes in pans on wire racks 5 minutes; remove to wire racks to cool completely. Meanwhile, combine gelatin and 1 1/3 cups boiling water in small bowl. Stir mixture 3 minutes or until gelatin is completely dissolved.

Freeze mixture 40 minutes, stirring often or until partially set. Pipe ring of blue icing around edge of each cupcake. Spoon 1 rounded tablespoon gelatin mixture onto each cupcake. Serve immediately.

***

Witches’ Brew

2 cups apple cider

1 1/2-2 cups vanilla ice cream

2 tablespoons honey

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Process cider, ice cream, honey, cinnamon and nutmeg in blender or food processor until smooth. Pour into glasses and sprinkle with additional nutmeg, if desired. Serve immediately.

***

Mummy Dogs

1 11-ounce package refrigerated breadstick dough

1 package hot dogs

mustard

Preheat oven to 375. Using 1 breadstick strip for each, wrap hot dogs to look like mummies, leaving on end of hot dogs uncovered. Place on ungreased baking sheet. Bake 12-15 minutes or until light golden brown. Place dots of mustard on uncovered hot dogs for eyes.

***

Quick Sand

3/4 cup creamy peanut butter

5 ounces cream cheese, softened

1 cup pineapple preserves

1/3 cup milk

1 teaspoon Worcestershire sauce

dash hot pepper sauce

1 package refrigerated breadstick dough

5 buttery round crackers, crushed

cut-up vegetables such as carrots and celery, and fruit such as apples and pears for dipping

Combine peanut butter and cream cheese in large bowl until well blended. Stir in preserves, milk, Worcestershire sauce and hot pepper sauce, if desired. Transfer to serving bowl or spread in 8 or 9-inch glass pie plate. Cover with plastic wrap; refrigerate until ready to serve. Preheat oven to 375. Cut each breadstick in half crosswise; place on ungreased baking sheet. Make 3 slits in one end of each breadstick half to resemble fingers. Cut small piece of dough from other end; press dough piece into “hand” to resemble thumb. Bake 8-10 minutes or until golden brown. Just before serving, sprinkle dip with cracker crumbs; serve with breadstick hands, vegetables and fruit.

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