Planning a Halloween celebration? Here are some recipes and tips to make it a SPOOK-tacular event!
Halloween Party Recipes
Tips for Success
Allow 3 - 4 cold and 6 - 8 hot appetizers per person.
Leave small tasks, such as setting out glasses or putting out the finger food, for the end. These are easy to assign to the first guest, who is often happy to have something to do before other guests arrive.
Make it Mini! Make one regular-sized recipe and turn it into miniature versions of the recipe. Not sure what to do? Check out our Make it Mini Page
Pumpkins aren't only great for carving -- they're great for cooking, baking and decorating, too! Check out our pumpkin recipes, as well as our tips for what to do with those seeds!
How to Toast Pumpkin or Sunflower Seeds:
- Simmer seeds in salted water (1 tbsp/15 ml salt per quart/litre of water) or 20 minutes. Drain; spread seeds on a baking sheet. Bake at 275°F (140°C) for 35 - 45 minutes or until crisp.
- Toss seeds with a small amount of oil. Spread seeds on a baking sheet and bake at 350°F (180°C) for 10 - 15 minutes or until crisp. Salt lightly, if desired.
How to Cook Pumpkin to Use in Baking:
Cut pumpkin into large pieces; remove seeds and stringy fibres. Cover cut surfaces with foil and place on a baking sheet. Bake at 375°F (190°C) for 45 - 90 minutes or until pulp is tender
Remove pulp from rind; mash or puree pulp in a food processor or blender. If puree is not thick enough, cook, stirring frequently, over low heat until puree is the consistency of canned pumpkin.
Refrigerate puree for up to 3 days or freeze for up to 6 months.