Monday, October 8, 2012

Hosting a Halloween Themed Dinner Party: Dishes, Tablescapes and Centerpieces

"When witches go riding,
and black cats are seen,
the moon laughs and whispers,
‘tis near Halloween."
~Author Unknown


        I've written a post about throwing a kid Halloween party, so now it's time for the adults to have one!  My best friend and I have decided to start having weekly dinner parties. Of course, it's gonna have to wait until I'm moved and settled in, but kicking off my first dinner party with a Halloween theme will be perfect. I will be all moved in and it will be a great way to commemorate my new home.  You''ll find below some great recipes and ways to turn your Halloween dinner party into a rip-roaring success!



"Oozing" Brie

Yes, the name is less than enticing, but if you're planning on keeping your party classy, this will be a great appetizer to dazzle your guests...

Oozing Brie
Source: Better Homes and Gardens


3/4 of a 7- to 8-ounce jar oil-packed dried tomatoes
1/2 of a medium onion, sliced and separated into rings
4 teaspoons finely chopped garlic
1/4 cup slivered fresh basil leaves
1/8 teaspoon ground black pepper
2 15-ounce rounds of Brie, with rind
1 tablespoon finely snipped fresh parsley or dried parsley, crushed
French bread slices cut 1/2-inch thick

  1. Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.
  2. In a large skillet, cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute.
  3. Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.
  4. Line a baking sheet with foil; place Brie on foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.
  5. Preheat oven to 350 degrees F. Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices.
Serves 20.
Source:, Better Homes and Gardens

Festive Pumpkin Dip

What's better than serving a dish without using Cleanup is nice and easy with this festive dip!

Festive Pumpkin Dip. Photo by FLKeysJen


8 ounces reduced-fat cream cheese, softened (you can also use regular)
1/2 cup canned pumpkin
2 tablespoons taco seasoning mix
1/8 teaspoon garlic powder
1/2 cup chopped bell pepper, any color
1 ounce chopped olive (optional)


1  Beat together the first four ingredients.
2  Stir in the bell pepper and olives.
3  Chill until serving!
Serve with tortilla chips or pita slices.

Sweet & Spicy Pumpkin Seeds:

I would make a big batch of these and put them in spooky bowls throughout the common area and the kitchen so that guests can help themselves wherever the urge hits them..Make sure you have some little plates and a serving spoon with the bowls so that if some of your guests don't believe in washing their hands after their trip to bathroom, you'll be germ free!

1 cup pumpkin seeds (from 1 medium pumpkin)
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 ground ginger
1 pinch cayenne pepper, to taste
1 1/2 tablespoons peanut oil

1.Preheat oven to 250°F.
2 Remove and wash seeds from pumpkin.
3 Spread seeds on cookie sheet bake for 1 hour stirring occasionally, about one hour.
4 Combine in bowl 3 tablespoons sugar, salt, cumin, cinnamon, ginger, cayenne.
5 Heat peanut oil in large skillet over high heat.
6 Add pumpkin seeds and remaining 2 tablespoons sugar.
7 Cook until sugar melts and seeds caramelize (about 45 seconds).
8 Transfer to bowl with spices and coat well.
9 Let cool.

These will keep for up to one week in an airtight container. And double or triple the batch, depending on how many bowls you plan to set out.


Spinach Ricotta Skulls

I'm very excited about making these! Spinach and ricotta cheese are an excellent combo and these look great, as well!



  • 1 container (15 ounces) part-skim ricotta cheese
  • Olive-oil, cooking spray
  • 1 bunch fresh spinach (or a 10-ounce bag), stems removed, washed well and dried
  • 1 1/2 cups loosely packed fresh basil leaves (from 1 bunch)
  • 1/4 teaspoon fresh grated nutmeg
  • Coarse salt and fresh ground pepper
  • 2 large whole eggs, plus 1 egg white
  • Crackers, for serving


  1. Wrap ricotta tightly in cheesecloth; place in a colander over a large bowl. Place a heavy object (such as a bowl or canned good) on top; let drain in the refrigerator at least 3 hours (or up to overnight).
  2. Preheat oven to 350 degrees. Coat a 10-inch springform pan with cooking spray. In a food processor, combine drained ricotta, spinach, basil, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth, about 1 minute, scraping sides of bowl as needed. Add whole eggs and egg white; process for 5 seconds. Pour mixture into prepared pan; bake until set and just brown around the edges, 30 to 35 minutes. Let cool completely on a wire rack, then refrigerate, covered, until cold, preferably overnight. To unmold, run a paring knife around edge before removing side of pan.
  3. Cut into quarters. Using a wide spatula, transfer to a cutting board coated with cooking spray. Cut out shapes with a skull-shaped cookie cutte coated with spray (if cutter doesn't come with eyes and a mouth, use aspic cutters to make features). Using a cotton swab, gently press skulls out directly onto crackers (leave eye and nose shapes in cutter).

A tip from Ms. Stewart: Be sure spinach is completely dry. Frozen spinach can be substituted for fresh: cook, drain, and press excess moisture from a colander.




Ghastly Ghoulash


  • 2 pounds stew beef, cut into 1-inch cubes
  • Coarse salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup vegetable oil
  • 1 medium onion, cut into 1/4-inch dice
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1 tablespoon paprika
  • 2 cans (28 ounces each) diced tomatoes
  • 2 cups homemade or low-sodium store-bought beef stock
  • 2 tablespoons tomato paste
  • 2 sprigs fresh oregano, plus extra leaves for garnish
  • 2 carrots, peeled and cut into 1/4-inch rounds
  • 12 ounces Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 4 ounces thick bacon, cut into 1/4-inch pieces
  • 10 ounces small white mushrooms (quartered if large)
  • 1 box (10 ounces) frozen pearl onions, thawed and drained
  • 1 red or green bell pepper, coarsely chopped
  • Caraway Egg Noodles, for serving


  1. Toss beef with salt, pepper, and flour in a medium bowl. Heat 2 tablespoons oil in a large stockpot or Dutch oven over medium-high heat until hot. Brown half of beef on all sides, 4 to 6 minutes total. Transfer beef to a plate with a slotted spoon. Repeat with remaining beef and 2 tablespoons oil.
  2. Add onion to fat in pot; cook, stirring occasionally, until just tender, about 3 minutes. Stir in garlic; cook 1 minute. Add wine; cook, stirring up brown bits, until most liquid has evaporated, about 2 minutes.
  3. Return beef to pot. Stir in paprika, tomatoes, stock, tomato paste, and oregano. Season with salt and pepper. Cover; reduce heat. Gently simmer until meat is just tender, about 1 1/2 hours.
  4. Stir in carrots and potatoes; continue to simmer until vegetables and meat are very tender, 20 to 30 minutes.
  5. Meanwhile, cook bacon in a dry large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add mushrooms, pearl onions, and bell pepper to fat in skillet; cook until vegetables are tender and golden brown, and liquid has mostly evaporated. Add to goulash.
  6. Season goulash with salt and pepper, if necessary. Garnish with bacon pieces and oregano. Serve with caraway egg noodles.

Cauldron Curry

I've never had curry before, but this looks like an interesting way to try it for the first time!




    • 1 tablespoon whole coriander seeds, toasted
    • 2 teaspoons whole cumin seeds, toasted
    • 1 teaspoon whole black peppercorns, toasted
    • 1 teaspoon coarse salt
    • 3 serrano chiles, sliced
    • 1/2 cup fresh cilantro
    • 2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)
    • 8 garlic cloves, minced (1/4 cup)
    • 2 scallions, chopped (1/4 cup)
    • 2 tablespoons chopped peeled fresh ginger
    • 2 tablespoons fresh lime juice
    • 1 tablespoon finely grated lime zest (from 2 limes)

    • 2 ounces spinach (1 cup)
    • 1 can (14 ounces) unsweetened regular coconut milk
    • 1 can (14 ounces) unsweetened light coconut milk
    • 1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
    • 12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
    • 12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
    • Coarse salt and freshly ground pepper
    • 3/4 cup fresh basil
    • Serrano chiles, thinly sliced, for garnish
    • Squeamish Squash with Rice
    • Lime Wedges for Serving      


      1. Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)
      2. Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.
      3. Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with rice and lime wedges.


Bat Wing Soup

This really made my mouth water.

Bat Wing Soup Recipe
Source: tasteof via


  • 4 garlic cloves, peeled
  • 2 tablespoons vegetable oil
  • 4 cans (14-1/2 ounces each) stewed tomatoes
  • 1/2 cup heavy whipping cream
  • 6 slices bread, crusts removed
  • 2 tablespoons butter, softened
  • 2 teaspoons Italian seasoning


  • In a saucepan, saute garlic in oil until tender. In a blender or food processor, process garlic and tomatoes in batches until smooth. Return all to the pan; bring to a boil. Reduce heat to low. Add cream and heat through.
  • Follow directions to cut bat wings from bread.(To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using a kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings.)
  • Place on an ungreased baking sheet. Spread with butter; sprinkle with Italian seasoning. Bake at 400° for 5-8 minutes or until golden brown, turning once. Add two wings to each bowl of soup. Serve immediately. Yield: 6 servings.      

    Turn Bread into Bat Wings

    To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using kitchen shears cut each slice in half diagonally, cutting wavy lines to resemble bat wings.


    Beef in Costume:


    1. Preparation : Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water to cover for 20 to 25 min or possibly till almost tender. Drain.
    2. Brown beef and onion. Add in peppers and garlic. Cook one minute. Remove from heat, stir in remaining ingredients. Spoon into pumpkin. Place "lid" on top. Brush pumpkin with oil.
    3. Bake at 350 degrees for 1 hour.
    4. Let stand 10 min.
    5. Cut into edges to serve.


     Pumpkin and Mushroom Lasagna

    4 cups onions (chopped)
    1 tbsp olive oil
    6 cups mushrooms (chopped, kind)
    14 cup sage (chopped fresh, leaf)
    1 tsp salt (divided)
    1 cup marsala wine (vegetable stock or a combination of the two)
    2 eggs (lightly beaten)
    29 ozs pumpkin (substitute pureed cooked or frozen butternut squash takes about two to yield 3 12 cups) 
    3 cups ricotta cheese
    14 tsp black pepper (ground)
    14 tsp ground nutmeg
    34 lb uncooked lasagna (noodle)
    112 cups ricotta salata (crumbled ricotta salata a dry cheese found in the specialty cheese section of the market)
    12 cup pecorino romano cheese (grated) 
    1In a large pot, saute the onions in the oil for five minutes. Add the mushrooms and saute for another five minutes, until the mushrooms are somewhat wilted. Add the sage, 1/2 teaspoons of salt, and the wine or stock and simmer on low heat for five minutes. Set aside.
    2In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg and remaining salt. Set aside.
    3Preheat the oven to 375?F Lightly grease a 9x13-inch baking dish.
    4Dip out about 1/2 cup of the liquid from the sauteed mushrooms and pour it into the prepared baking dish. Cover the bottom with a layer of lasagna noodles arranged close together. Evenly spread on half of the pumpkin mixture. Spoon on about a third of the sauteed mushrooms and sprinkle with 1/2 cup of ricotta salata. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sauteed mushrooms, and 1/2 cup of ricotta salata. Finish with a third layer of noodles thoroughly moistened by the last third of the sauteed mushrooms. Evenly sprinkle on 1/2 cup of ricotta salata and top with the grated Pecorino.
    5Cover tightly with foil and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned. Remove from the oven and let stand for about 10 minutes before serving.
    Side Dishes: 
    1 lg. butternut squash pared and cut into 1 inch cubes (remove seeds and fibers)
    1/4 tsp. cinnamon
    1/4 tsp. nutmeg
    1/3 c. brown sugar
    1/3 c. butter, melted
    2 tsp. lemon juice (fresh is best)
    Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375 degree oven for 45 minutes or until tender. Makes 4 servings.
    Makeover Southern Sweet Potatoes

    Makeover Southern Favorite Sweet Potatoes Recipe


    • 2 eggs, beaten
    • 1/2 cup fat-free milk
    • 1/3 cup sugar
    • 1/3 cup unsweetened pineapple juice
    • 1/4 cup reduced-fat butter, melted
    • 1 teaspoon vanilla extract
    • 2 cans (40 ounces each) sweet potatoes, drained and coarsely chopped
    • TOPPING:
    • 1 cup chopped pecans
    • 2/3 cup packed brown sugar
    • 1/4 cup reduced-fat butter, melted


    • In a large bowl, combine the eggs, milk, sugar, pineapple juice, butter and vanilla. Gently stir in sweet potatoes. Transfer to a 3-qt. baking dish coated with cooking spray.
    • Combine the topping ingredients; spoon over sweet potato mixture. Bake, uncovered, at 350° for 40-50 minutes or until bubbly and golden brown. Yield: 12 servings.

    Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

    Macaroni and Cheese Graveyard:

    Bake your traditional macaroni and cheese in a casserole dish. Before placing it in the oven, top with a large amount of breadcrumbs, completely covering the surface. While baking, use black gel icing on a few crackers, spelling out "R.I.P." After having baked until golden brown on top, gently take the macaroni and cheese out of the oven, and carefully stick the cracker tombstones into the top of the 'graveyard.'

    Classic Baked Macaroni and Cheese
    Adapted from Meta Given's The Modern Family Cookbook
    8 ounces elbow macaroni
    2 Tbsp butter
    2 Tbsp flour
    1 cup evaporated milk
    1 cup water
    1 egg, beaten
    1 teaspoon salt
    8 oz. package grated sharp cheddar cheese
    1/4 cup grated Parmesan
    1/4 cup grated Romano
    1 tsp mustard powder
    Dash freshly ground pepper
    Crumbled crackers, bread crumbs or additional cheese for topping (optional)
    Bring a large saucepan of lightly salted water to a rapid boil. Add macaroni noodles and cook until tender. Drain in a colander and rinse well with hot water.
    Melt butter over medium heat in the same saucepan you used to cook the noodles. Whisk in flour until it boils and thickens. Slowly whisk in evaporated milk, followed by one cup of water until mixture is thickened and bubbly. Then stir in beaten egg, salt, sharp cheddar, Parmesan, Romano, mustard powder and ground pepper, and stir until cheese is melted. Gently stir macaroni noodles into cheese sauce. Pour into a buttered casserole dish. Top with breadcrumbs, extra cheese, or crushed crackers if you like, and bake at 400 degrees for around 15 minutes or until toasted on top.
    This recipe claims to serve five, but we had enough for generous side dish servings and three lunch servings to reheat for the following day.
    The Modern Family Cookbook, Meta Given, copyright 1958

    Sausage, Potatoes, and Peppers:

    OMG, I may be making this tonight just because!

    • 1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like.  i used polish sausages, 4 to a pack)
    • 4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
    • 1 small jar banana peppers
    • 1-2 bell peppers, sliced
    • 1 large onion, sliced
    • 3 tbsp olive oil (yes, it has to be OLIVE oil)
    • salt & pepper
    • *optional — 2 tsp dried rosemary (bachelors, ignore this.  your salt and pepper will be fine.  i know that asking you to procure olive oil was already a stretch.)
    • *optional — 3 tbsp creole seasoning
    make it:
  • spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
  • slice sausages into thin rounds, about 1/5″ thick.  if you know how to slice using a “bias” cut, do that.  if not, don’t worry about it.
  • cut potatoes into 1/2″ chunks
  • slice onion and pepper into strips
  • place all ingredients on baking sheet and drizzle oil over.  use your hands to toss everything together in the oil, making sure everything feels coated.
  • add salt & pepper and spices (if using)
  • top w/ sliced banana peppers
  • bake at 400 for about 30-35 min, until potatoes are tender
  • EAT


Frosted Pumpkin Cupcakes

Frosted Pumpkin Cupcakes
  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin-pie spice
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 can (15 ounces) pumpkin puree
  • 4 eggs
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1 box (16 ounces) confectioners' sugar
  • 1 teaspoon vanilla extract
2 tablespoons milk, plus more if Heat oven to 350 degrees F. Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners. 2. For cupcakes:: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.
3. Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.
4. Divide among liners, filling each about 2/3 full.
5. Bake at 350 degrees F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
6. For frosting:: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioners' sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.
7. Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and coarse sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.

Pumpkin Fudge

Pumpkin Fudge Recipe


  • 3 cups sugar
  • 3/4 cup melted butter
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons corn syrup
  • 1 teaspoon pumpkin pie spice
  • 1 (12-ounce) package white chocolate morsels
  • 1 (7-ounce) jar marshmallow crème
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract


  1. Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
  2. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

    Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Candy Corn Chocolate Cake

I am one of those rare people who absolutely DESPISE candy corn, but if it's in the shape of a cake, I'm all fot it!



  • 2 cups sugar
  • 2 cups all-purpose flour $
  • 1 cup cocoa
  • 1 cup vegetable oil
  • 1 teaspoon salt
  • 2 large eggs $
  • 1 cup buttermilk
  • 1 cup hot water
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • Buttercream Frosting


  1. Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.
  2. Stir together 1 cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9-inch round cakepans.
  3. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  4. Freeze layers 30 minutes. Cut each layer into 8 wedges.
  5. Pipe frosting on top and sides of cake wedges to resemble candy corn. Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center, and orange on wide end.


  • 6 apples 
  • Food-safe branches, such as magnolia twigs, or craft sticks
  • 1 (14-oz.) package caramels 
  • 1 tablespoon vanilla extract
  • 1 tablespoon water
  • Crushed peanut brittle or toasted pecans


  1. Remove the stems from apples, and insert food-safe branches or craft sticks. Microwave caramels, vanilla extract, and water until melted, stirring every 30 seconds. Quickly dip or drizzle apples with caramel mixture; roll or sprinkle with crushed peanut brittle or toasted pecans, if desired. Stand apples on lightly greased wax paper, and chill 15 minutes before serving.

        Now for the even more fun part...tablescaping!

Elegant Halloween Tablescape:

If your going for elegant, here's a good way to go. I love the use of the mercury glass pumpkins but you can create something similar with the use of "looking glass"paint. Krylon Looking Glass Paint  
Just spray it on some pumpkins you can get from the Dollar Tree or even on some real ones. 

Halloween Table Setting Decorating
Click below for tips on how to create this lovely tablescape...
Elegant Halloween Tablescape 

Fun Halloween Tablescapes:

If you're planning on throwing a kookier kind of gala, these tablescapes are just what you need. They still look adult-ish without looking to silly...

Fun Tablescape Ideas 

Wicked Tablescape:

This is one of my favorites to really get guests in the "witching" mood!

Wicked Tablescape Ideas

Halloween Centerpieces

Deranged Halloween Centerpiece:

Deranged Halloween Centerpiece

 How to create this beautifully spooky piece

Eerie Candlestick Display:

How to make this eerie piece...

Glittered Pumpkin Centerpiece and Tablescape:


How to create this glittery centerpiece 

Pumpkin Trio Centerpiece:

How to create this pumpkin trio centerpice
        And there ya have it folks! A few of my favorite Halloween inspired foods and decorations to make a dinner party as fabulous as possible. I hope y'all enjoyed this post (after all it only took me 4 hours to create it :) and I really hope these ideas have been inspiring and helpful.

       I'd love to hear your own ideas and what y'all have planned for your own Halloween dinner parties! Don't forget to subscribe (via RSS or email) so that you never miss one of my Halloween themed posts. I hope you have as much fun trampling around my blog as I do creating it! Thanks for stopping by!

~XoXo Jess

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