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Come Party With Me: Pumpkin Carving — Menu (Part I)



Guests will certainly work up an appetite while they create clever jack-o-lanterns at your pumpkin carving party, so offer a delicious menu of all-American food that’s sure to please even the toughest crowd. Serve chips shaped like bats, ghosts, and pumpkins with store-bought green salsa and a homemade nacho cheese dip that's hot and bubbling. Set out bowls of spiced mixed nuts and purchased marinated olives. Round out the menu with mini hot dogs wrapped in a puff pastry crust. For these tasty recipes, read more



Creature Chips
From Martha Stewart

Plain or butter-flavored vegetable-oil cooking spray
24 assorted large flour tortillas, such as plain, whole wheat, and sun-dried tomato

  1. Preheat oven to 350°. Coat a baking sheet with cooking spray.
  2. Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet.
  3. Coat tortillas with cooking spray, and season with salt.
  4. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.

Serves 8.



Best Ever Nacho Layer Dip
From Food Network

1 can refried beans
8 ounces cream cheese, softened
1 cup chopped tomato
1/2 cup coarsely chopped jalapenos
1/2 cup finely chopped red onion
1 cup shredded cheddar cheese
1/2 cup sliced scallions

  1. Preheat oven to 375 degrees F.
  2. Spread beans over bottom of baking dish. Spread softened cream cheese on top.
  3. Layer tomatoes, jalapenos, red onion and cheese.
  4. Bake for 20 minutes or until bubbly.
  5. Top with scallions and serve with chips.

Serves 8.

Source



Spiced Nuts
From Emeril Lagasse

1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt

  1. Mix spices and reserve.
  2. Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes.
  3. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt, and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
  4. Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Makes 4 cups.



Mini Hot Dogs
From Instyle magazine

1 package frozen puff pastry, thawed
1/2 cup grainy Dijon mustard
1 (12-13 oz) package your favorite cocktail sausages

  1. Heat oven to 350°F.
  2. Unfold pastry sheets on a lightly floured surface. Cut each into 6 rectangles, than each of these into four long triangles (there may be dough leftover).
  3. Spoon a small amount of mustard onto wide end of pastry and top with sausage; roll, pressing gently to seal. Place rolls 2” apart on a baking sheet lined with parchment paper.
  4. Bake 12-15 minutes or until golden. Serve warm.

Makes 13 hot dogs.

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