Halloween Dinner

Graveyard Dip

Last night we had some friends come over for dinner and games.  Since it was so close to Halloween, I decided to spookify the meal.  So, I whipped up some of Jeffrey's bean dip.  I then made some of these crackers, but free handed the tree shape and tombstones.  I also used some Halloween cookie cutters for witches, bats, cats and pumpkin shapes to dip into the dip.  I chopped up some olives and salad to be dirt and fallen leaves.  The tomb stones didn't turn out very well in the photo but they looked pretty cool.

Mummy Pizza

I also used my pizza recipe but cut circles out of the dough with a cup, then used string cheese for the mummy wrap and olives for the eyes (obviously).

Pumpkin Fudge

Lastly, I used this recipe for the pumpkin fudge.  I am going to play with it the next time I make it.  It doesn't taste pumpkiny enough for my palate, though.  Still good but different.

What do you make for Halloween night?

Pumpkin Fudge

Last night I made some Pumpkin Fudge.  Delicious.  Absolutely delicious.  I got the recipe from one of my favorite blogs.  It is Be Different Act Normal.  She finds great ideas all across the web and compiles them onto her blog for my reading enjoyment.  I don't know if this is her own recipe or if she got it from another site, but either way, it is a definite must try.

What you need:

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


What you do:

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.

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.

The next time I make it, I will absolutely be adding more pumpkin, though.  

Enjoy!