Halloween Party Treats

We had a game night with some friends and we had everyone bring treats.

They were all so yummy!

The spread

Yummy punch. Pina colada mix, rainbow sherbet, sprite & dry ice.

Mummies were made by wrapping hot dogs in rolls.

These are my hi hat cupcakes I posted about before.

Yummy artichoke dip. If you couldn't tell, I make this a lot!

Mary made these. They're donut holes dipped in white chocolate & decorated to look like eyeballs. They're conveniently on forks.

Yummy brownies that my kids just had to make sure I saved some for them to eat the next day :)

Salad de Maison

Recipe from Tiffany Crabtree

(make dressing day before serving)

Ingredients:

• 2 bags hearts of Romaine or 2 heads of Romaine rinsed and chopped
• 1 carton Cherry tomatoes, cut in half or 1 carton grape tomatoes
• 3/4 C shredded Parmesan Cheese
• 8 oz shredded Swiss cheese
• 1 pkg bacon, cooked and chopped
• 1 C seasoned croutons
• 1 pkg slivered almonds (we like to candy our almonds : 3Tbs sugar to 1/2 C almonds~ put sugar and almonds in saute pan and stir constantly until sugar browns) if you're not candying the almonds toast them instead

Dressing:

• 3/4 C oil
• juice of 1 lemon
• 2 to 3 cloves of garlic, crushed or 1 tsp chopped garlic
• 1/4 to 1/2 tsp salt
• 1/4 tsp pepper

Directions for dressing: Combine all, mixing well, and chill overnight.
Won ton cups: spread with a little butter and bake in muffin tins.

Dried Tomato & Fresh Basil Crostini

Recipe from www.cdkitchen.com, but made with substitutions.

Ingredients:

• 1 baguette, cut into 24 slices, approximately 1/4-inch thick
• 24 Boconcini (individual mini-mozzarella balls), cut in half (we used fresh mozzarella cut into small pieces)
• 24 fresh basil leaves, washed and dried
• 24 oven-dried plum-tomato halves (we used fresh tomatoes, diced)
• 1/4 cup pesto (we used sun dried tomato pesto instead)
• dried oregano

Directions:

Preheat broiler (a toaster oven may be used instead of broiler), placing oven rack as close to broiler as possible. Place baguette slices on a cookie sheet and broil till golden brown. Turn slices over and toast on the other side. Watch carefully they will only take a few minutes! (Alternatively, these may be made a few days ahead and kept in an air-tight container.) To assemble, use a pastry brush or small knife to spread a small amount of pesto on one side of each baguette slice. Then place one half of a boconicini cut-side down on top of the pesto. Next, place a basil leaf on top of the boconcini, followed by a dried tomato half so that it's "standing up." (We omitted this step ->Finally, place the other half of the boconcini on top of the tomato and sprinkle with dried oregano.)

Artichoke Dip

Recipe from Tiffany. Made by Amy.

Ingredients:

• 1-8oz. cream cheese-softened
• 1 C mayo
• 1-14oz. can or jar of artichoke hearts, drained and chopped
• 2 green onions, sliced thin
• 1/2 C grated Parmesan cheese
• 1 C grated Mozzarella cheese
• Dash of hot sauce
• Dash of Worcestershire sauce
• salt and pepper
• 1-box frozen spinach (optional)

*beat all ingredients together. Transfer to pie plate and bake at 350 for 30-40 min. If I double this recipe I cook it a little longer.

Wontons

Made by Kim.

Chicken and Cream Cheese filling:

• 4 chicken breast tenders, cooked and cubed
• 2 oz. cream cheese
• 1/2 tsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 3 tsp chopped green onion

Combine chicken, cream cheese, lemon juice, salt, pepper and onion together.

Pork and Cabbage filling:

• 1/2 pound ground pork
• 1/2 medium head cabbage, finely chopped
• 1 green onion, finely chopped
• 2 slices fresh ginger root
• 1 teaspoon salt
• 1/2 teaspoon white sugar
• 1 teaspoon sesame oil

Combine.

Won Ton Instructions: For both fillings use square won ton wrappers to wrap the filling in.Place a heaping half-tsp of filling on one corner of the wrap. Moisten the edges with water. Bring one set of opposite corners together and seal all edges, making a triangle. Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more water. Heat the oil to 350 degrees. Fry until they are golden brown, about 45 seconds to 1 minute. Drain well on paper towel.

Bacon Stuffed Mushrooms

Made by Vicki.

Ingredients:

• 1 (8 oz) package cream cheese
• 1/2 cup real bacon bits
• 1 TBS chopped green onion
• 1/4 tsp garlic powder
• 1 lb whole fresh mushrooms, stems removed

Directions:

1. In a small mixing bowl, beat cream cheese until smooth, stir in the bacon, onion and garlic powder.

2. Spoon into mushroom caps.

3. Broil 4-6 in. from the heat for 4-6 minutes or until heated through. Serve warm.

Smoky Roll Ups

Made by Conna. From allrecipes.com

INGREDIENTS:

• 3 skinless, boneless chicken breast halves - pounded thin
• 12 slices honey ham
• 1/2 cup ketchup
• 1/2 cup mayonnaise
• 1/2 cup apricot jam

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Trim the fat from the smoked meat, place a piece on each chicken breast slice and roll. Fasten with toothpicks and place seam side down in a 9x13 inch baking dish.

3. Mix together ketchup, mayonnaise and jam. Pour mixture over chicken and bake uncovered in the preheated oven for 20 to 25 minutes.

Cool Lime Napoleons

Made by Rebecca.

Ingredients:

• 8oz pkg refrigerated crescent rolls
• 3 kiwi peeled and sliced
• 11oz can mandarin oranges
• 1 tsp lime zest
• 2 TBSP lime juice
• 8 oz whipped cream
• 1/2 C powdered sugar
• 1/4 almonds finely chopped

Directions:

1. Roll out crescent rolls on rectangle pan. Bake 375 degrees for 12-15 min. Let cool.

2. Mix whipped cream, lime juice & zest, & powdered sugar. Mix until smooth.

3. Cut crescent rolls into 24 squares, top with 1 kiwi slice & 1 mandarin orange. Pipe a 1 inch rosette of cream mixture on top. Leave individual or stack 1 square on top of another to make a napoleon.

Puff Pastry Appetizer

Made by Meredith.

Ingredients:

• 2 8oz cream cheese
• fresh mushrooms
• 1 onion finely chopped
• 1/2 package of bacon, cut into small pieces
• 1 puff pastry sheet

Directions:

1. Cook bacon in a pan. Saute onion, and mushrooms in bacon fat until onion becomes translucent (add some margarine if you need to). Add cream cheese and stir until smooth. Lay out puff pastry dough and cut in half. Place some of mixture along top end (length) of pastry dough and roll like cinnamon rolls. Repeat for other half of dough. Bake according to time on puff pastry dough box. Cool slightly and cut into 1 inch circles. Enjoy!

Tortilla Rollups

Made by Camille

(make the night before event so they can chill)

Ingredients:

• 2 chicken breasts, cooked, diced really fine
• 1 pkg. flour tortillas
• 4 pkg. (8 oz.) cream cheese, softened
• 1 sm. can chopped green chilies
• 1 Tbsp. finely chopped gr. onions
• 1/4 c. picante sauce
• 1/4 tsp. garlic powder

Directions

1. mix really well

2. spread on tortillas 1/4 in. thick

3. roll up and store overnight, once chilled slice for individual appetizers

I halved this recipe for our appetizer night, because it makes a lot.

Chicken Crescents

Made by Kim

Ingredients:

• 6 ounces softened cream cheese
• 1/8 teaspoon pepper
• 1 Tablespoon chopped green onions
• 2 – 8 ounce cans crescent rolls
• 4 Tablespoons butter
• 2 cups diced, cooked chicken
• 1 Tablespoon minced fresh parsley
• 2/3 cup fresh, sliced mushrooms (optional)

Directions:

1. In large bowl, cream together cream cheese, butter & pepper. Add chicken, green onions, parsley & mushrooms. Set aside.

2. Separate crescent rolls to form four rectangles. Press seams together. Cut into thirds. Place 2 tablespoons of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely.

3. Bake at 400 for 20 minutes.

Shrimp Crostini Appetizer

Made by Dacia from http://www.finedinings.com/

*prepare crostini baguette slices ahead of time, just before serving spoon on shrimp mixture

Ingredients:

• 2 Baguettes, sliced 1/4-inch thick
• oil for bread slices
• 1 garlic clove cut in half
• 8 ounces salad shrimp, coarsely chopped, or use fresh crab meat or a combination of both
• 1 large red or green bell pepper, small dice
• 2 tablespoons mayonnaise
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1/4 teaspoon fresh lime juice
• 1 tablespoon Dijon mustard
• 2 teaspoons Parmigiano-Reggiano cheese, finely grated
• 5 drops Tabasco Sauce (I use more)
• Salt and pepper, to taste
• parsley for garnish

Directions:

1. Lightly brush one side baguette bread slices with oil, rub with garlic clove; place on baking sheet and toast in oven at 350° for 7 minutes.

2. In a small bowl combine shrimp (reserve a few whole pieces for garnish), bell pepper, mayonnaise, parsley, chives, lime juice, mustard, cheese and Tabasco sauce; add salt and pepper. Spoon shrimp mixture on crostini, garnish with parsley, reserved shrimp and serve.

**Makes approximately 2 cups

Pizza

Made by Tiffany

Ingredients:

• Pizza crust
• olive oil
• garlic
• salt
• mozzarella cheese
• Parmesan cheese
• olives
• tomatoes
• anything else that sounds good

Pineapple Cheese Ball

Made by Jen

Ingredients:

• 2 (8 oz.) packages cream cheese, softened
• 1 (20 oz.) can crushed pineapple, drained well
• 2 Tbsp finely shopped green onions
• 4 Tbsp chopped green bell pepper
• 1 Tbsp seasoned salt
• 1 cup chopped pecans
• crackers

Directions:

1. Mix cream cheese, Pineapple, onions, bell pepper, and salt. Shape into 2 balls, cover, can freeze for 2 months. On the day before you want to serve, remove ball from freezer and allow it to thaw. Reshape and roll in chopped pecans. Cover and refrigerate. Serve with crackers.