Halloween appetizer recipes?

I have plenty of creepy dessert recipes, I'm looking for some appetizer-type recipes that will be good for my halloween party. Specifically something like chiken wings, or little weiners or something. I don't plan on making a dinner (yup, lazy) so I need something better than just chips %26amp; dips for everyone to munch on.Halloween appetizer recipes?
Brain Dip





1 whole cauliflower 1 tub Spinach and Water Chestnut dip radishes assorted raw vegetables, crackers for dippingCut florets from the top of the cauliflower until you have a cauliflower ‘bowl’. Remove greens from bottom. Cut stems from radishes, leave the root, remove skin. Using toothpicks and food coloring, draw an eyeball on the flat part of the radish (where the top was). The root will look like the optic nerve. Fill cauliflower with dip, garnish with radish ‘eyes’, serve with veggies and crackers.








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Bubbling Cauldron





1 package (16 ounces) processed cheese with jalapeno peppers 2 cans (15 ounces each) black beans, well drained 1 cup medium or hot salsa 2 loaves (18 ounces each) round marble rye bread, unsliced Pretzel rodsCocktail rye or pumpernickel breadMelt cheese in medium saucepan over low heat, stirring occasionally. Remove from heat. Stir in beans and salsa. Carefully cut center out of bread, leaving 1 1/2-inch shell. Cut bread center into pieces for dipping. Reserve one pretzel rod. Arrange remaining pretzel rods on serving plate to resemble campfire logs. Place bread cauldron on pretzels; fill with cheese dip, allowing some to spill over top of bread cauldron. Arrange bread pieces and cocktail bread around cauldron. Place reserved pretzel rod in cheese dip: serve immediately. TIP: Use your favorite Halloween cookie cutters to cut scary shapes from the cocktail bread.





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Cheese Eyeballs





2 cups grated Cheddar 1/2 cup butter 1/2 teaspoon salt 1 teaspoon paprika 1 cup flour 6 ounce bottle pimento-stuffed green olivesCombine cheese and butter. Add salt, paprika, and flour and mix well. Measure approximately one ts of this mixture and form an “eyeball” around an olive. Turn the olive in the “eyeball” so that it is “staring” outward. Line up the eyeballs on an ungreased cookie sheet. Bake in 400F oven for 15 minutes.





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Halloween Swamp Dip





This wonderful dip is made with fresh spinach and flavored with onion, garlic and cheese.





1/4 cup LAND O LAKES® Butter


1 large (1 cup) onion, chopped


1 small (1/2 cup) red bell pepper, chopped


1 tablespoon finely chopped fresh garlic


2 tablespoons all-purpose flour


1/2 cup chicken broth


1/2 cup LAND O LAKES™ Heavy Whipping Cream


1/2 cup feta cheese with garlic and herbs*


1/4 cup plain yogurt


1 (10-ounce) package fresh spinach leaves, stems removed, cut into thin strips


1/8 teaspoon hot pepper sauce


Salt


Pepper


Dippers Ingredients:





Sesame crackers, party rye cocktail bread slices and/or assorted vegetable sticks (such as carrots or celery)





Melt butter in 10-inch skillet until sizzling; add onion, red pepper and garlic. Cook over medium heat, stirring occasionally, until onion is softened (5 to 6 minutes). Stir in flour; continue cooking 1 minute. Add broth and whipping cream. Continue cooking, stirring with wire whisk, until mixture is thickened (2 to 3 minutes).





Stir in cheese, yogurt, spinach and hot pepper sauce until spinach wilts and mixture is heated through. Remove from heat. Season with salt and pepper to taste. Serve warm with crackers, bread slices or assorted vegetable sticks.





*Substitute 1 cup freshly shredded Parmesan cheese.





TIP: Dip can also be spooned into a bread bowl.





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Pickled Dragon Eggs


12 dragon eggs — (if you can’t find fresh dragon eggs, use chicken eggs)


4 cups tap water


1 cup beet juice


1 small onion cut into rings


1 cup vinegar


1 clove garlic


1 bay leaf


2 teaspoons pickling spice


1/2 teaspoon salt


food coloring - colors of your choice





Place eggs in sauce pan and cover with with water.





Cook the eggs until they are hard boiled (about 8 to 10 minutes of boiling).





Slowly add lukewarm water to the eggs to help them cool.





Mix the water, beet juice, vinegar, garlic, food coloring and spice in the cauldron. Mix well. (Chant: Mix and Stir, Mix and Stir . . .)





Use tongs to gently remove eggs from sauce pan. Gently crack the shells all the way around the egg. Place the cracked eggs into the cauldron.





Cover the eggs with the onion rings.





Cover the cauldron with plastic wrap and let brew in the refrigerator for 2 days (be sure to turn the eggs in the morning and at night).





After brewing for 2 days the pickled dragon eggs are ready for eating. Peel the shells and amaze your friends.























Halloween appetizer recipes?
This site has 30 ideas for food %26amp; the recipes. This is just one of them.








Bat Wings


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Makes: 20 appetizers


Prep: 20 minutes


Marinate: 2 to 24 hours


Bake: 25 minutes





Ingredients





* 20 chicken wings (3-1/2 pounds)


* 1/2 cup soy sauce


* 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger


* 1/4 teaspoon crushed red pepper


* 1 teaspoon five spice powder


* 2 cloves garlic, minced


* 1 recipe Swamp Dip





Directions





1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.





2. Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip. Makes 20 appetizers.





Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.



I have the perfect answer... Buffalo chicken dip.





4-5 Boneless Skinless Chicken Breasts





Bottle of Ranch or blue cheese dressing (approx 16oz)





(2) 8oz blocks of Cream cheese





12oz bottle of Franks Red hot (for less heat I use about half - 3/4 bottle)





8oz shredded cheddar or sharp cheddar cheese.





Boil chicken breasts, then shred. While boiling chicken place remaining ingredients in crock pot and melt together. Once chicken is done and shredded place in crock pot and cook till dip is warm. Serve with tortilla chips. I get compliments everywhere I go when I take this. Tastes just like chicken wings with out the messy fingers when eating it. Good luck!





P.S. I typicall make the night before to get everythign melted well together, and then just reheat the day of party. But can all be done at one time. This can also all be baked in the oven. 350 degrees for 30-35 mins.
Use orange food dye in your deviled eggs and top each one with a half a black olive.





Put cocktail sausages in a crock pot with bbq sauce and label it ';disruptive children's pinkie fingers';





label your chicken wings ';Wing's of the damned';





Basically make the food as you normally would, but use place cards to give name the food with creepy or disgusting names. People will see the food in a new light.
bloody fingertips





You have to watch 5/6 videos to get what he says


They are short videos though.





take a dozen lil smokeys, cut at an angle a little off, so that it looks like a fingernail.


Wrap with a small bit of tortilla; stick a toothpick through to hold together.


bake





Then serve with some kinda red stuff (blood - 1/2 C water, 1/4 C ketchup, fill the cap of your red food coloring bottle with red food coloring, Mix together)





UHHH I think I found all the links for ya :)
I just had this same problem. Here are some cute ideas from the food network. I have picked out three for myself. Enjoy.





http://www.foodnetwork.com/holidays-and-…
this may help :)





http://www.razzledazzlerecipes.com/halloween/boo_tiful.htm
I came across this site and it had plenty of halloween ideas...hope you like few...





http://www.hgtv.com/hgtv/pac_ctnt_988/te…
Mummy dogs! Cut thin strips of crescent roll dough and wrap them strategically around either hot dog weiners, or little smokies and bake at 350 for a few minutes. Use tiny dabs of black icing for eyes.
Look, my back porch has the best appetizer. HUGE water bugs!
Bubbling Cauldren:





1 pkg veveeta


2 cans (15 ox each) black beans well drained


1 cup salsa of choice


1 can (4 oz) diced jalapeno peppers optional (or use diced green chili's for less heat)


1 round loaf marbled rye bread-unsliced (18 oz)


Pretzle Rods


Cocktial rye or pumpernickle slices





Melt the velveeta in a saucepan over medium heat until smooth. Add the beans, salsa and peppers if deisred. Cut the center out of the round loaf of rye leaving a 1 1/2 in shell. Slice the inside of the bread for dipping.





Reserve 1 pretzle rod, and arrange remaining rods to look like fire wood. Place the bread bowl or cauldron on topof the pretzel rods. Fill with cheese sauce allowing sosme to spsill over the edge. Place 1 rod in the cheese dip serve immediatly with the bread slices.


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Monster Finger Sandiches:





1 can (11 oz) refrisgerated bread stick dough (12 bread sticks)


Mustard


12 slices deli ham cut into 1/2 in strips


4 slices montery jack cheese slices cut into 1/2 in strips


1 egg yoil lightly beaten assorted food colors





Preheat oven to 350. Place 6 bread sticks on ungreases baking sheets. Spread mustard as desired. Deivde ham and cheese strips evenly and lay on top of the mustard. Top with remaining 6 bread sticks. Gently stretch top dough over the top to cover filing and press to seal.





Score knuckles and nail lines into each finger using a sharp knife. Do not cut completely thru the dough. Pres an indentation into one end with your finger for the nail. Tint egg yolk with food coloring as desired and brush over finger. Use a green or other putrid color for the nail.





Bake on lower rack at 350 for 12 to 13 ,inuttes or until light golden. Serve warm or cool completly.





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Back bone stackers:





4 extra large flour tortillas


1 pkg (3 1/2 oz) herbed cream cheese spread


1 bag (6 oz) fresh spinach


8 oz sliced salami or ham


8 oz thin sliced Havarti or swiss cheese


1 jar (7 oz) roasted red bell peppers drained and sliced into thin strips





SPread 1 tortilla with 2-3 tbsp cheese spread all the way to the edge..Layer evenly with 1/4 the spinach, meat and cheese. Place red bell peppersstrips down the center. Tightly roll the tortilla, slice and discard (or use as a snack for while you are making all this stuff) the rounded ends. Repeat with remaining ingredients.





Cut tortillas in 1 1/2 in slices, secure with toothpicks (make sure they stick out a bit so guest know they are there).Te serve stack the slices in threes, but make one (the middle one) off center. Serve on a platter or plate.





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Night Crawler Veggie Rolls:





1/4 cup sesame oil


1 tsp fresh grated ginger


1 tsp minced garlic


2 cups snow peas, cut into match stick pieces


2 lg carrots shredded


1 onion cut in 1/2 ans thinly sliced


1 red bell pepper-cut into matchstick pieces


2-3 cups shredded napa cabbage


2 cups bean sprouts


1 tsp salt


1 tsp black pepper


1 pkg (12 oz) spring roll wrappers


Sweet and sour sauce optional


Penaut sauce optional


Additional carrots and peppers for features.





Heat oil, ginger, and garlic in large skillet. Add the carrots, peas, peppers, and onion stir fry 2-3 minutes. Add the cabbage, bean sprouts salt and pepper. Cook for another 2 minutes. Remove from heat and cool.





Dip spring roll wrappers in hot water until soft. Position wrapperwith one point facing down. Place about 2 tbsp veggie mix in wrapper in narrow strip across the lower 1/2 of the wrapper. Fold bottom up and make snug and tuck inder filling. Brush edges with a little more water fold in the sides and roll up. Repeat with remaining ingrediants.





For creature eyes cut tiny eyes and antaneas. Use bits of veggie and poke in the hole. (bell pepper for eyes and carrots for antenea). Cover with plastic wrap and refridgerate. Serve chilled with dipping sauces if desired. Also arrange these worms as if they are ';wiggling'; some where i.e. bend som in the middle and place them in the sides of the dip bowl etc...


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Mummy Dogs:





1 can (11 0z) refridgerated bread stick dough (8 bread sticks)


1 pkg- 16 oz hot dogs


Mustard and 16 popyseeds





Preheat oven to 375. Using 1 dough strip per each hot dog, wrap the dog to look like mummies. Leave top open to make room for eyes. Place on ungreased baking sheet.





Bake 10-12 minutes or until light golden brown.





Place 2 dots of mustard per dog and put one poppy seed on each dot of mustard to make eyes.





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Here are some dinks to:





Boo Brew:





4 cups cranberry raspberry juice blend


2 cups white grape juice


8 whole cloves


1 small orange sliced (with peel)


1 medium orange sliced (with peel)


Pepermint or mulicolored candy stick optional





Bring juices, cloves and fruit just to a boil. Reduce heat and simmer uncovered for 15 minutes.





Strain into a pitch or bowl, removing and discarding the cloves and fruit. Ladel or our into mugs, add the candy sticks in desired.





Or keep in a crock pot on low to keep serving it warm.


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