Prepare great Halloween Appetizers usually named on the Halloween Symbols for your family, friends and relatives and give them a great night. Have a horrifying and bashful night, and indulge in some good food. Some of the Halloween Appetizers to trigger your hunt for more deadly creatures are:
The Great White Pumpkin Cheese Ball
- (10-oz.) blocks extra-sharp white Cheddar cheese, shredded
- 8-oz.) package cream cheese, softened
- (4-oz.) goat cheese logs, softened
- 1/2 teaspoon pepper
- Braided pretzel, muscadine vine and leaf
- Crackers and assorted vegetables
- Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin’s entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.
- Extra-sharp Cheddar cheese may be substituted.
- Note: We tested with Cracker Barrel Extra-Sharp Cheddar Cheese. To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.
- 3 cups all-purpose baking mix
- 1 pound ground hot pork sausage
- 1 8-ounce block Muenster cheese, shredded
- 1 7-ounce jar pimiento cheese-stuffed Spanish olives
- Combine 3 cups all-purpose baking mix; 1 lb. ground hot pork sausage; and 1 (8-oz.) block Muenster cheese, shredded, in a large bowl until blended.
- Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets.
- Press 1 pimiento-stuffed Spanish olive (you’ll need 1 7-oz. jar) deeply into center of each ball. Bake at 400° for 15 to 18 minutes or until lightly browned.
Note: For testing purposes only, we used Bisquick for all-purpose baking mix and Jimmy Dean Hot Ground Pork Sausage.
- 1 large leek
- 6 bacon slices
- 1 large sweet onion, minced
- 1 large sweet onion, minced
- 1 (8-oz.) package cream cheese, softened
- 1 cup sour cream
- 1/2 teaspoon salt
- 1 (2-lb.) acorn squash
- Assorted multigrain and vegetable chips
- Garnish: chopped fresh chives
- Remove and discard root ends and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand; thinly slice leek.
- Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.
- Sauté onion and leek in hot drippings 15 minutes or until tender and golden.
- Stir together onion mixture, bacon, cream cheese, sour cream, and salt. Cover and chill 1 hour.
- Cut about 1/2 to 1 inch from top of squash; remove and discard seeds.
- Heat a small skillet over medium-high heat. Place squash, cut side down, in skillet, and cook 3 to 5 minutes or until cut side is golden brown and caramelized. Serve dip in squash with assorted chips. Garnish, if desired.
- 2 cups sugar
- 2 quarts water
- 2 (0.13-ounce) envelopes lime drink mix
- 1 (46-ounce) can pineapple juice
- 1 quart ginger ale
- Stir together sugar and 2 quarts water until sugar is dissolved. Stir in remaining ingredients. Chill.
- Note: For a scary presentation, place punch bowl into a larger bowl, and add dry ice to larger bowl.