Monday, November 1, 2010

Halloween Dinner Menu

This weekend I got together with a few friends, and we had an amazing Halloween dinner.  We have been planning this event for the past few weeks, and it turned out perfect.  We gave food assignments to each couple, and here is what we had...

I made our appetizer.  It's a layered cracker dip with cream cheese, sun dried tomato, and homemade pesto (from my very own basil plant!).  It's not so pretty, but it's good!  

My friend, Betsy, works in a Chemistry lab at BYU.  She got these beakers from work.  They were perfect for our poison apple drink!  Thanks Sydney for the drink recipe!

I also made the salad.  It's dressed with an orange vinaigrette.  The recipe came from my sister, Rachel, and it's posted at the end.  It's delish.

Bone breadsticks, made by Betsy.

Homemade creamed corn, made by Kristi.  I'm begging her for the recipe, and when I get my hands on it, I will share it with all of you!  You'll never go back to canned creamed corn again.

Fabulous lasagna, made by Betsy.

Cupcakes made by Betsy.  So cute!

And finally...pumpkin cheesecake, made by Kristi.  She even made the spiders and spider web!  

I also made some Halloween bark candy as a party favor, which I forgot to hand out!  Grr, I always do that.  At least I didn't forget to take pictures!

It was a 'spooktacular' dinner! :)

Here's the recipe for the salad and orange vinaigrette dressing, and poison apple drink:

Orange Viniagarette Dressing
1 tsp. grated orange peel
2/3 cup fresh orange juice
4 TB. red wine vinegar
1 cup oil
4 TB sugar
1 pkg. Good seasons Italian Dressing mix
Shake together in a jar. 
Sugared Almonds
In a pan, place 1/4 cup sugar.  Stir constantly on low heat.  Just before it is totally melted, stir in 4 oz. of thinly sliced almonds.  Cook breifly until light brown.  Stir constantly start to finish.  Process takes appx 10 min.  Spread on foil to cool.  Break up and serve on salad or store in zip loc bag.
Red and green leaf lettuce
Red onion, sliced in thin circles
Mandarin oranges
Cucumber, sliced thin
Sugared Almonds
Orange Viniagarette

Poison Apple Drink:  I'm not sure of the exact proportions, but here's what's in it:

Apple juice
Lemon-Lime koolaid packet (not prepared)

Just mix them all together.  You'll have to make it to your own liking.  Then put in some dry ice.




  1. good, i'm glad you posted the recipe for the salad, cuz i lost mine! haha. that looks so amazing and fun. love the bone breadsticks, haha.

  2. Jess, this blog is so cute! I haven't looked at it before, but everything looks delicious. You are so cute. I'll have to check this more frequently so hopefully I get more excited about cooking. I've definitely been in a funk lately...

  3. Wow, that looks great. Would you post the "Poison Apple" drink recipe if you have it. Thanks!

  4. Thanks girls! Kate, I just posted the poison apple drink.

  5. These pictures are amazing Jess! We had such a great time and loved the spooky food! I am loving this blog...keep it up!!!

  6. This is Heather. I am exhausted after just reading about your weekend. Everything looks so the camera! We enjoyed the last caramel apple for an after school snack today...we almost shed a tear with the last bite. So divine. The Mexican corn chowder was a huge hit at Halloween. I too am attempting the low sugar in my diet. So far not so alone I have had several pieces of Halloween candy, a cupcake (your recipe thanks) and pudding pie with graham cracker crust. I need professional help. oh yeah, and then there was that caramel apple. Dang.

  7. Just in case it is helpful, when I came to look for the salad recipe I noticed the poison apple drink listed. The recipe I used just called for 64 oz. apple juice, a 2 liter of Sprite, 2 packets of lemon-lime koolaid, and 3 lbs. dry ice.
    Hopefully we'll hang out with you guys again soon!

  8. The bread stick dog bones are a good idea, I've never thought of that! Next year I'll have to make them!!