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5 best haunted appetizers for your Halloween party

Tina Garon

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Oct 7th, 2015

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All Hallows’ Eve is fast approaching, and with it the annual onslaught of bring-a-dish parties and horror-ible Halloween puns. While you might be able to get away with the same costume you’ve worn for the last three years (“Static Cling” is timeless and a conversation starter), serving your tailgating leftovers might spook your guests.

Whether you’re the ghost or ghostess or honored guest, these fun, festive starters are sure to liven up any Halloween party. Bone appétit!

Yummy Mummiesmeatballs

1 tube of crescent rolls

1 bag frozen cooked meatballs (thawed) and/or hot dogs

ketchup or mustard

1 jar marinara sauce (for dipping)

This creative dish brings new meaning to the word “meathead,” and is a new twist on a party staple. It’s sure to be a favorite for boys and ghouls of all ages.

Heat oven to 375. Unroll crescent rolls on floured work surface and press the diagonal perforations, so they seal. With a knife or pizza cutter, cut the four remaining rectangles into 10 long strips each. Wrap two strips around each meatball and hot dog to look like bandages. Feel free to get creative with this step; just be sure to leave room for the eyes.

Once you’ve wrapped up this step, place your hot dog and meatball mummies on a cookie sheet and bake for about 15 minutes or until golden brown. Make eyes with ketchup or mustard and serve with a marinara sauce.

Bleeding Heart Brieheart

1 8-ounce wheel of brie

1 tube of crescent rolls

cherry preserves

1 egg, lightly beaten

Baked brie might sound scary, but this simple recipe will make this your go-to for an easy appetizer.

Heat oven to 350 degrees. Unroll crescent dough and divide into two squares. Be sure to seal the seams and perforations. Place one square on a greased baking sheet and place brie in the center. Spoon preserves over the top. Bring edges of dough up around sides of the cheese. Top with the second square of dough and press to seal the edges. Brush top and sides with egg. Bake 20-30 minutes or until golden brown.

Jack-O’-Lantern Spread dip

1 8-ounce package cream cheese

1 cup canned pumpkin puree

1/2 cup crumbled cooked bacon

1/4 cup chopped green onions

1 teaspoon ground cinnamon

pinch of nutmeg

This one isn’t particularly spooky unless you’re scared of bacon, in which case you have our utmost sympathy. What it lacks in spookiness, it makes up for in fall flair and flavors, and it’s really simple to make.

Mix all the ingredients in a bowl (or electric mixer), and serve with crackers or mini toasts. Do not skip the cinnamon and nutmeg (trust us), but if you want to make this slightly healthier you can replace the cream cheese with some pureed cannellini beans.

For another twist on this spread, check out this Cheesy Jack-o-lantern recipe too.

Creepy Cruditéscarrots

carrot sticks (use thin end of the carrot or baby carrots)

sliced almonds

cream cheese

hummus or other dip

This finger-shaped take on a classic will have you rethinking “finger food” (I know, these puns are getting out of hand).

Simply place a sliced almond (fingernail) on the end of each carrot stick by using a small dab of cream cheese. Serve with hummus or dip of your choosing.

Alternative nut-free crudités option: Create a pumpkin face by layering baby carrots on a round platter. Leave space for 3 small dishes of dip to form the eyes and nose. Leave space to stagger cucumber wedges to form jaggedy teeth.

Deviled Eyeseyes

12 eggs

1 tablespoon mayonnaise

1 tablespoon yellow mustard

2 drops green food coloring

1 small can sliced black olives, drained

This creative spin on an Easter favorite is sure to creep out your guests. Nothing says weird and spooky like serving deviled eggs in the fall.

To boil the eggs, place them in a single layer in a large saucepan. Add cold water to cover eggs by 1 inch. Heat on high until water boils, then remove from burner and cover the pan. Let the eggs rest in the water for about 15 minutes. Submerge eggs in ice water before peeling. Cut each peeled egg in half lengthwise and remove the yolks. Mix yolks with the mayo, mustard, and food coloring. Spoon this filling into the egg whites and place an olive slice on each yolk to create the pupil, or center, of the eye. To make your eyes really pop, draw in squiggly veins using red food coloring and a toothpick.

You’re still on your own for your costume (wearing an orange shirt, and saying you’re a pumpkin doesn’t count), but whatever your plans, these recipes will help ensure a deliciously spooktacular time.

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