Host a Haunted Halloween Party

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By The Paula Deen Test Kitchen

Adults and kids alike, who doesn’t love Halloween?  It’s so much fun to carve pumpkins, dress up, and eat copious amounts of naughty treats.  A great way to celebrate this spooky and fun holiday is with an open house style party.  Since everyone is running around with their children or friends trick-or-treating, it is nice to have a party where they can just stop in say hi and have a bit of food. 

Make Ahead!
The key to creating food for a successful open house party is to make dishes that can be done ahead and kept warm for long periods of time.  Everyone won’t be eating at the same time so the food shouldn’t be something that needs to be eaten fresh or right away.  Soup and snacks are the ideal meal for such an occasion.

Ahhh!-Inspiring Appetizers
Pauladeen.com has some fantastic and fun Halloween recipes.  Impress your guests with the funny Cheese Ball Goblin.  The Pepporincini nose and carrot stick mouth bring this goofy snack to life.  Deviled eyeballs are another fun and festive Halloween snack.  It’s not a party at Paula’s without deviled eggs, and these ones are the perfect spooky bite.  Monster mash is another hearty appetizers for your guests to enjoy.  Black bean and cheddar make the perfect mix for dipping tortilla chips. 

Main Course Monsters
For the main course use some of Paula’s wonderful soup recipes.  Make a variety for your guests to choose from, the best part is they can all be done a day or two in advance.  Creamy squash soup is a wonderful sweet, thick and creamy soup.  Squash is in-season in the fall so it is the best time to get the greatest flavor from this hearty vegetable.  Slow cooker apple and onion soup with cinnamon cheese toast is a delicious twist on the classic French onion soup.  The cooked apples and onion create a sweet and yummy soup and the cinnamon on the toast adds a nice spice to accentuate the apples.  Creamy cheddar soup is so thick and decadent.  The sharp cheddar gives it great flavor.  Chili chicken stew is another hearty fall soup that your guests will love.  It is both filling and healthy.  Ghostly grilled cheese are the perfect sandwich to serve on the side of your soups.  All you need is a ghost shaped cookie cutter!

Devilish Desserts
Ghoulish grins are a fun and healthy dessert for the kids on Halloween.  Sliced apples and peanut butter make up the perfect smile and mini marshmallows look just like teeth. Pumpkin bars are another great seasonal dessert.  Sort of like a pumpkin brownie with a creamy sweet topping.  And, to wash it all down spiced pear and apple cider. 

Also, don’t forget all the fun Halloween decorations, extra pumpkins for carving and prizes for best costume, and most importantly the candy for the trick or treaters!!

Read More From Holidays and Entertaining.

Read More From Halloween.

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Reader Comments:

54321

Love you Paula Hope you and family have a great halloween

By Linda Harrelson on October 25, 2013

54321

Paula, I have made your Grandmother Paul's Red Velvet Cake many times, it is always a hit. I have to say, it's the best red velvet cake I've every eaten or made.

By Becky Payne on October 26, 2012

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am