Have no plans for Halloween? Well, there's still time to invite some friends over for a blowout Halloween bash! Halloween won't fall on a Saturday again until 2015, so now is the time to throw a fright-night-themed party.
Start the soirée after dinner and you won't have to worry about serving a complex menu. Instead offer a few fun bar snacks like vampire nut mix. This easy-to-make mixture of nuts gets a vibrant red color from cayenne pepper. Sprinkle won ton wrappers with cheese and bake; the resulting snack resembles bat wings.
Make deviled eggs look like the actual devil by adding a chive beard and bell pepper horns. To check out these quick, simple, crowd-pleasing bites, get the recipes and read more.
3 cups raw mixed nuts
1⁄3 cup agave syrup
2 tsp salt, or to taste
1⁄4 tsp cayenne pepper, or to taste
- Heat oven to 300°F. Line a baking sheet with nonstick foil or aluminum foil coated with nonstick spray.
- Put all ingredients in a medium bowl; toss to mix and coat. Spread on prepared baking sheet.
- Bake 15 to 20 minutes until fragrant and toasted. Cool completely before serving.
Makes 3 cups.
30 wonton wrappers
Nonstick cooking spray
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon dried basil, crushed
1/4 cup grated Parmesan or Romano cheese
- Use a sharp knife to cut wonton wrappers diagonally in half to make 60 triangles.
- Lightly coat a baking sheet with cooking spray. Arrange one-third of the triangles in a single layer on the prepared baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, draping over foil ridges.
- In a small bowl stir together the olive oil, garlic, and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese.
- Bake in a 350 degree F oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and cheese.
Makes 60 chips.
12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
- Prepare an ice-water bath; set aside.
- Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
- When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
- Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
- Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
Makes 2 dozen.