Back when I used to have my Halloween Parties/Haunts we had themed food to go with the Party/Haunt. Like for my Vampire Masqarade we had French and Creole food and for deserts I made vampire oriented stuff like the Pina Gouladas and Drinks that look like blood and candied bats and such. Was a lot of fun. I think when the hubby and I move (hopefully into a house) at the end of the year Halloween 2005 will start having parties like that again. Not enough room in our apartment for a whole lot of stuff.

My cousin is haveing a really awesome party this year at her new house. I think her theme might be Sleepy Hollow. I can't wait to go. *gets excited*

"Oh look, another glorious morning. It makes me SICK!" - Winifred Sanderson

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Those small pumpkins can also be hallowed out and made into soup bowls. They are actually remarkably resilient. We will be doing this this year and serve a hearty chili or other stew in them.

We made the witches' fingers last year, but they were more like pretzels than cookies (not sweet). They were a huge hit and we ran out of them!

-Stryker
"The body is but a coffin for the soul."
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Trinidee,

We do a few different jello shots...by far, the most popular is grape jello with grape pucker schnapps. Actually, all the pucker schnapps are great for jello shots.
I like to do a lime jello with tequila too.

Jello Shots...I'm doing them too.

By far the most popular one I've made was the Pinapple Jello with Vodka.

Vodka with lime jello is pretty yummy as well

Here comes the Bride...
All Dressed in ...Black?

I'm with mere, you can't go wrong with jello shots made with pucker.

HHH

Congrats Halloween Bride on your wedding.

I will use pucker I'll just match it up with the jello flavor.

I used pucker one year in the summer.We chopped up Watermelon and put it in a bowl,Then you pour your watermelon pucker over the top.Refrigerate over night and enjoy.I ate too much to fast one year and boy was I out of control.[}]

My sister in law would love the tequilla and lime jello shots.



Happy Haunting!!!

llondra what is your recipe for champagne punch?

It's pretty simple, just mix champagne and wine. I've seen recipes that add sugar as well, but what we used last year was a very fruity blush - sweet like a dessert wine - and a fairly decent champagne. It was the perfect mix so that it wasn't too dry or sweet. Of course, I can't remember what exactly we used... ::rolling eyes:: You'd think I'd learn to write this stuff down. My husband remembers us using Korbel for the champagne. Whatever it was, both were recommended by the guy at the liquor store. We told him we were making a champagne punch and we didn't want it too dry, and we didn't want to spend a lot of money.

llondra - thanks for the recipe! I will definitely give that a try

I agree with Stryker too - the small pumpkins can hold a lot more than just dips, but most people don't usually do a full dinner. My last several parties have been full several course dinners. Those little pumpkins saved my butt!!! You can put risotto or soup or whatever in them and leave them on a baking tray in the oven until you are ready for them. That way you get to hang out with your guests instead of being stuck in the kitchen [8D]

Kind of a late response to rabid dustbunny's post, but I thought tonic water itself glows in blacklights? We use it in our "mad lab" for that very reason.


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