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6 Spooky Treats for your next Scary Shindig


6 Spooky Treats

It’s the most wonderful time of the year! No, not Christmas, it’s Halloween! Inkhead celebrates All Hallow’s Eve bigger than any other holiday.  A crafter’s paradise with homemade costumes, hand-crafted decorations, and grotesque gourmet straight from our kitchens.  If your crowd is over the peeled grape eyeballs and spaghetti intestines of haunted haute-cuisine past, then try some of these tasty treats for this years feast!


Guacamole Spewing Pumpkinguacamole pumpkin

Even a simple guacamole recipe can get the Halloween treatment, it’s all about the presentation. This recipe makes 20 servings.


15 avocados – peeled, pitted, and mashed

5 lime, juiced

1 tablespoon and 2 teaspoons salt

2-1/2 cups diced onion

3/4 cup and 3 tablespoons chopped fresh cilantro

10 roma (plum) tomatoes, diced

1 tablespoon and 2 teaspoons minced garlic

5 pinches ground cayenne pepper (optional)


In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, serve on platter with small carved jack o’ lantern and blue corn tortilla chips.


Rotting Swamp Punch swamp punch

This is one of those gross-looking Halloween punch recipes that will surprise your guests with its great taste. Sure, it looks like a bacteria-ridden swamp, but tastes fresh and lemony. This is another recipe that can be adapted both to kids and adults. For grown-ups, add the bottle of rum. For the kids, keep it rum-free (unless you want them running into walls!). Fill a rubber glove with water and food coloring and freeze for chilling accompaniment – don’t forget to take off glove before serving.

2 cans (12 oz. each) frozen lemonade concentrate, partly thawed
2 cans (12 oz. each) frozen limeade concentrate, partly thawed
1 bottle (750 mL) light rum (optional)
2 bottles (2 liters each) lemon-lime soda (like Sprite or 7-Up)
2 quarts of lime sherbert


  1. In a large punch bowl, stir together the lemon and limeade concentrates. Add the soda.
  2. Pour in optional rum. Stir.
  3. Float scoops of lime sherbert on top. For an even grosser, grey-tinged look, you can use rainbow sherbert (this gives your punch a dirty, swampy look, and is popular with lots of Halloween punch recipes.)


Stuffed Cockroach Snacksstuffed roaches

The right snacks make the party, and if you are having a spooky, creepy Halloween party, Stuffed Cockroach Snacks are a must!   You will know they are perfectly normal, stuffed dates, but your guests will reach for one and give out a frightening scream!  These look even better if you place some plastic cockroaches with them on the platter, maybe even rig them with some fishing line and make them skitter!


1 lb pitted, whole dates

1 8 oz pkg cream cheese, softened

1 C finely chopped pecans


  1. In a bowl, mix the cream cheese and pecans until fully incorporated.
  2. Fill each pitted date with the mixture, pressing closed.
  3. Arrange on a plate or platter with the open side down.
  4. Serve, refrigerate leftovers, if you have any.

Weiner Wormsweiner worms

Hard-core haunted house fans will love this “Halloweenie” dish made by grilling strips of hot dogs. Serve in a spooky dish, on buns, or over a bed of kale for a “garden party” look.


Bun-length hot dogs

Optional: buns, mustard, ketchup, kale

Cut bun-length hot dogs lengthwise into quarters. Place on grill rack crosswise, and grill uncovered to desired degree of doneness. They’ll curl into worms on their own as they cook. Serve alone or in buns with mustard and ketchup. In addition to red, offer colored ketchups such as green and purple.

Spooky Spider Deviled Eggs

If you have your own famous, award-winning deviled egg recipe then just add olive spiders for a horrifically tasty treat. If you don’t have your own recipe, then here’s one you can borrow.


18 hard-boiled eggs, halvedspider eggs

9 tablespoons mayonnaise

1-1/2 teaspoons ground mustard

3/8 teaspoon salt

3/8 teaspoon pepper

Black olives for decorating


  1. Cut eggs in half lengthwise. Slip out yolks and mash.
  2. Stir in mayonaise, mustard, salt, and pepper.
  3. Pipe or spoon mixture into egg halves.
  4. Cut whole olive in half.
  5. Put one half on mashed yolk for the spiders body
  6. Thinly slice the other half for the spider’s legs. Put four legs on each side.
  7. Cut

Caramel Apple Recipe with Homemade Caramelcaramel apples
For this recipe you need a candy thermometer and real butter. Hey, it’s Halloween… don’t skimp on the butter, we all know calories consumed on all Hallow’s Eve pass directly into the spirit world. This caramel apple recipe makes enough caramel for about 8 to 10 medium sized apples. My favorites for candy apples are Fuji or Granny Smith, as they’re the perfect combo of crisp, tart, and sweet… but you can use whatever apple you like best.
To make this a cinnamon caramel apple recipe, stir 1/2 to 1 tsp. of ground cinnamon into the caramel while cooking.

1 Cup real butter
2 Cup dark brown sugar, packed
1 Cup light corn syrup
1 (14 oz.) can sweetened condensed milk
2 1/2 tsp. vanilla extract
8-10 medium-sized apples, sticks inserted in tops


  1. Over medium-high heat, stir together the butter, sugar, corn syrup, and condensed milk in a heavy sauce pan.
  2. Bring to a boil.
  3. Cook about 30-40 minutes (don’t stir often, as you’ll risk crystallization), until the caramel darkens and thickens. It should reach the “firm ball” stage of candy-making. This means that, upon dropping the caramel into cold water, a firm ball forms. This ball shouldn’t flatten when you remove it from the water, but should still easily change shape when you touch it. With a candy thermometer the temp should read 245-250 degrees F.
  4. Remove finished caramel from the heat.
    5. Stir in vanilla extract.
    6. Dip apples into hot caramel. In order to get as thick a caramel coating as possible, dip each apple at an angle and rotate within the caramel.
    7. Pull apple out vertically and allow excess caramel to drip off. Then turn the apple right-side-up a moment (as if you were about to eat it) and let the caramel settle for a few seconds. This prevents large bare spots at the top of the apple.8. Place apples on greased wax paper or foil.9. While caramel is still warm and soft, decorate as desired. (Unless dipping apples in chocolate, in which case the caramel needs to be allowed to set.)10. Let cool to set.

    Tips for Perfect Homemade Caramel Apples
    If you’ve never made a caramel apple recipe, don’t despair. If you want to know how to make caramel apples perfect every time you make them, follow these tips:
    1. If this is your first time, use packaged caramels– it’s easier to get the texture right. Especially if you don’t have much experience candy making.

    2. Be sure your apples are washed and VERY dry before dipping.

    3. Choose smaller apples to make caramel go further– after all, it’s hard to finish a whole one, anyway.

    4. Use cold apples for dipping to keep the caramel from sliding off.

    5. If in doubt, decorate your apples. If they’re coated in nuts, chocolate, etc., they won’t stick together and can be packaged individually.

    6. If using store-bought apples, the wax applied to them may keep the caramel from sticking. Scrub apples clean with baking soda, or dip briefly in boiling water to remove the wax.

    7. When decorating with larger items, don’t make them too big, as big items tend to be too heavy for the caramel to hold them.


Send leftovers home in trick or treat bags, if there are any!  And don’t feel guilty about eating so much, you have almost a full month till Thanksgiving!

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