Sunday, November 6, 2011

Halloween Party Recipes

Here are some of the recipes from our Halloween Party - enjoy!! 

Veggie Pizza


  • 2 8 oz Pillsbury Crescent Rolls
  • 1 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1sp. dill weed (or add dry Hidden Valley Ranch Dressing to 1/4 tsp. to cream cheese and sour cream)
  • 1/4 tsp. garlic powder
  • FRESH VEGGIES: broccoli, cauliflower, tomatoes, zucchini, cucumbers, carrots - whatever) 
  • Chop veggies fine or use food processor for ONLY 7 seconds.  
  • Separate dough into 4 pieces.  Place crosswise on 15x10 cookie sheet.  
  • Bake @ 375 for 15 min. (until golden brown).  
  • In small bowl combine cream cheese, sour cream, dill weed and garlic (or Hidden Valley Ranch dressing mix).  Spread mixture onto rolls.  Top with small pieces of assorted veggies.  
  • Refrigerate 1-2 hours (covered).  
  • Cut into square pieces when cold.

 Waldorf Salad

  • Jonathon Apples {or tart} -- sometimes we add a Granny Smith or two just for tartness {allow 1/2 apple per person to determine quantity}
  • Core and dice up with skins still on
  • Red seedless grapes -- cut in half (if you cannot get seedless then cut them in half and take out seeds)
  • Celery -- diced small
  • Miniature marshmallows
  • English Walnuts, halves or large bits
  • Hellman's mayo

  • Mix ingredients 
  • Use enough mayo to glue ingredients together
  • Cover and refrigerate till used
  • Best if made a few hours before use

Homemade Dill Dip (for veggies or whatever) 

  • 1 pt. sour cream
  • 1 pt. Hellman's mayo
  • 3 tbsp onion, minced 
  • 3 tbsp parsley flakes
  • 1 1/2 tsp. Lawry's Seasoned Salt
  • 1 1/2 tsp Worcestershire Sauce
  • 1 tbsp dill weed
  • 1 tbsp accent salt (check label for MSG)

  • Blend all together in bowl, cover, refrigerate till ready to serve with tray of fresh veggies.  
  • Best made a day ahead.  
  • Best to serve small amount and keep refilling rather than have entire amount sit out at room temp for several hours. 

Buffalo Chicken Dip
The Most Popular Dish of the Night!!!!


  • 2 (10 ounce) cans chunk chicken, drained
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup Ranch dressing
  • 3/4 cup pepper sauce (such as Frank's Red Hot®)
  • 1 1/2 cups shredded Cheddar cheese
  • 1 bunch celery, cleaned and cut into 4 inch pieces (this is how I prefer to eat the dip.  Somehow I feel it makes it more healthy)

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.


1 comment:

  1. Really cool ideas! WHAT ALL GOES IN THE ZOMBIE VIRUS?



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