How to Plan the Perfect Halloween Party...easy and affordable!

So we are just a couple of weeks from All Hallows Eve and I am so excited. In case you are throwing a party or helping someone host a party, I want to share how to plan the perfect halloween party and it will be easy and affordable.

This will be a two-part post because of so much information. The first post will cover the most important aspect–food! It can be time-consuming and expensive to feed a crowd . But fret not, I have a few recipes that will keep party goers content and your budget intact.

First, you need some nibble food. Here’s my suggestion:

Halloween Party Mix

Halloween Shaped Pretzels (Walmart or Target)
Salted Peanuts (or nut mix)
Halloween M&Ms
Candy Pumpkins and/or Candy Corn

More Ideas (optional):

Yogurt covered nuts
Chex
Popcorn
Caramel Corn (or Crunch and Munch)
Bugels
Cheezits
Cheerios
Raisins
Chocolate Chips
Reese’s bits and pieces

Mix together and serve in a bowl with ladle to spoon into Halloween dixie cups, or set out mix already in dixie cups, or serve alongside each other on a large serving platter (not mixed).

Here’s a another appetizer idea:

Deviled Eyeballs

18 large eggs

1/2 c. reduced-fat mayonnaise

2 tbsp. Dijon mustard

1 tbsp. lemon juice

1 tbsp. Worcestershire sauce

1/4 tsp. salt

36 black olive slices

1 pimiento or jarred roasted red pepper

Hard boil eggs: Place eggs in a large pot and cover with water. Boil to full boil for 2-3 minutes. Cover pot and remove from heat. Let sit 15-20 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain; peel eggs. Cut eggs in half crosswise on a slight diagonal; carefully remove the yolks, leaving the whites intact.

Place yolks in a bowl; mash with mayonnaise, mustard, lemon juice, Worcestershire and salt until smooth and blended. Use a small ice cream scoop to scoop yolk mixture into the hollows of egg whites to resemble eyeballs.

Press an olive slice into center of each yolk eyeball. Cut pimiento into very thin 2-in.-long strips to create bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Note: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.

For the main course, sandwiches are crowd pleasers that also offer the most bang for the buck. They are filling without being too expensive. Plus, these pumpkin sandwiches are too cute! You can double this recipe if need be or try other fillings, such as three-cheese for vegetarians or turkey and havarti or bologna and American cheese for a kid’s party.

Jack O-Lantern Sandwiches

1 box refrigerated pie crusts

8 oz. thinly sliced ham

8 oz. thinly sliced Cheddar or Swiss cheese

1 large egg

Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.

Unroll pie crusts. Cut each crust into 24 pumpkin shapes with a 3-in. pumpkin cookie cutter. Using a 1⁄2-in. triangular cookie cutter or a sharp knife, cut out eyes and a nose from 12 of the cutouts.

Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced Cheddar. Place 2 slices Cheddar in the center of each of the 12 solid pumpkins; top each with 2 slices of ham. With a small brush, brush beaten egg around edges. Top with remaining pumpkins with cut-out faces, carefully pressing on edges to seal.

Place on prepared baking sheet. Brush tops with beaten egg. Bake 12 to 15 minutes until light golden. Let cool on rack 5 minutes before serving.

For dessert, cookies or cupcakes are best. I recommend these yummy and festive-looking cupcakes:

Candy Corn Cupcakes

1 box white cake mix

3 large eggs

1 cup water

1/4 c. vegetable oil

2 tsp. vanilla extract

1 tbsp. yellow food coloring

1 tbsp. orange food coloring

Candy corn

For Creamy Marshmallow Frosting

8-oz package cream cheese, softened

1 c. confectioners’ sugar

1 tsp. vanilla extract

7-oz container marshmallow créme

8-oz container frozen whipped topping, thawed

In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and beat until blended. Add marshmallow crème and beat until creamy. Add whipped topping and beat until blended. Use immediately or store covered in refrigerator for up to 3 days. Allow frosting to reach room temperature and beat with an electric mixer until smooth and creamy.

Make Cupcakes

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners; set aside.

In a large bowl, beat cake mix, eggs, water, oil, and vanilla with an electric mixer until smooth and well blended. Place half of batter in a separate bowl. Add yellow food coloring to one bowl and mix well. Add orange food coloring to the other bowl and mix well.

Pour yellow batter into muffin cups and then top with orange batter. Bake until a wooden pick inserted in the centers comes out clean, about 15-20 minutes. Remove from oven and cool for 10 minutes.

Pipe frosting onto cupcakes using a pastry bag with round tip. Garnish with candy corn. Store covered in refrigerator for up to 3 days.

You can round out these four recipes with a few other items that are even easier and cheaper! I will discuss those suggestions, beverages, hot costumes for 2019, best party games, and DIY decorations in part two of this post.