Bubbling Cauldron Recipes: Dip and Witch Brew Fit for Halloween Parties

Throwing or attending a Halloween party this year and wondering what to make? Bubbling cauldrons are the dish of choice for the ghosts and witches of the night. Here are two recipes everyone in attendance is sure to enjoy.

Goblin Dip

Ingredients:

1 pkg (16 oz.) Velveeta processed cheese, cubed
16 oz shredded Swiss cheese
1 can(10 ½ oz.) cheddar cheese soup
2 cans (15 oz.) black beans (drain well)
1 jar medium or hot salsa
1 can (4 oz) diced jalapeno peppers, (drain well)
1 round loaf of pumpernickel or round marble rye bread, unsliced
2 loaves (18 ounces each) round marble rye bread, unsliced
Pretzel rods

Preparation:
Put canned soup into saucepan. Add the processed and swiss cheese into the pan. Melt cheeses over low heat, stirring often. Remove from heat. Stir in beans, salsa and jalapeño peppers, if desired. Carefully cut center out of bread, leaving 1-1/2-inch shell. Cut or tear bread center into pieces for dipping.
Fill your emptied bread bowl (cauldron) with the cheese. Take your cut or tore bread pieces that you took from your bowl and place on a serving plate. For an added extra touch, you could “assemble a campfire” of pretzel rods around the bowl. Put 1 full pretzel rod into the cheese dip and serve immediately.

Alternate Ideas for Goblin Dip

If you want more of a Mexican taste to your cheesy dip, add a package of taco seasoning into the saucepan when cooking and a can of Ro-tel tomatoes with green chilis.

Using Halloween cookie cutters (you can purchase them) and cocktail bread, cut out some decorative pieces of bread for dipping.

Witch’s Brew Recipe

Ingredients:

2 packages lime Jell-O
Ice (if needed)
Lime Kool-Aid
1 Gallon Green Punch Kool-Aid or Green Punch (any brand)
Cauldron or Punch Bowl
Ladle

Directions:

The night before, using the lime Kool-Aid prepare ice cubes. You’ll need to use the flavored ice cubes as this particular witch’s brew does not do well watered down with plain water ice cubes. It will water it down too much.

In enough time for the Jell-O to set before serving, prepare both packages of lime Jell-O. Place in fridge to set. Make one gallon of Green Punch Kool-Aid or you can purchase a gallon of any brand green punch. Chill.

When ready to serve, using a fork, mash up the set Jell-O into globs. Pour the punch into punch bowl or cauldron. Add Jell-O globs and Kool-Aid ice cubes.

Tips for serving: Because this is a Jell-O punch, do not use a pitcher to serve. The Jell-O will try and sit on the bottom. Make certain you stir the punch well and ladle it into your guests’ cups.

Ghoulish Squirm Sandwiches

What You Need:

1 (16 oz.) pkg. hot dogs
1 T of canola oil
1/2 C of ketchup
2 t Worcestershire sauce
1/2 t spicy brown mustard
1 T brown sugar
6 hamburger buns

How to Make It:

Cut each of the hot dogs into 8 strips.
Place the oil in a skillet positioned over medium heat.
Stir in the hot dog strips.
Cook the hot dogs for 8 minutes or until a golden brown.
Stir the ketchup, Worcestershire sauce and mustard into the skillet.
Sprinkle the brown sugar over the top and stir until it is blended in well.
Cook the mixture 5 minutes or until heated through.
Transfer the mixture to the bottom of half of the 6 buns.
Place the tops back on the buns before serving.

These wormy sandwiches will be a big hit at any Halloween party. The kids will love them and the parents will be talking about them for a long time. Regular mustard may be used in place of the brown mustard if you prefer. A dash of liquid smoke may also be added to the sauce.

Makes 6 servings

Preparation Time: approximately 10 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 23 minutes

Munchy Mummy Appetizer Dip

Ingredients:

1/4 cup mayonnaise
3/4 cup plain low-fat yogurt
2 teaspoons tarragon vinegar
1/2 teaspoon curry powder
1/8 teaspoon thyme
2 teaspoons chili sauce
1 celery stick, chopped

Instructions:

Combine ingredients and chill for at least one hour before serving. Perfect in the center of your veggie tray. In addition to veggies, use Halloween shaped cookie cutters to cut out mini finger sandwiches, the dip can also be used as a spread on those, yummy! For super festivity on the serving table scoop the dip into a hollowed out mini pumpkin.

Fruity Ghosts on a Stick

It just turns out that pears are just the right shape for making spooky ghost treats! These are an interesting alternative to the traditional candy apples.

Ingredients:

Wooden craft sticks, like for a popsicle
6 medium sized pears
10 – 12 squares of almond bark (2 ounce squares)
Handful of mini chocolate chips for ghostly eyes
Halloween cupcake papers

Instructions:

Line a cookie sheet or other flat serving tray with waxed paper, we aren’t actually putting in the oven so any moveable flat surface is good for this treat. Line up the cupcake papers across the sheet. Melt almond bark following the package directions. Poke craft sticks firmly into the pears. Dip each pear into the melted bark, you can use a spoon to help evenly coat the entire pear. Place each one in a cupcake paper, standing up as much as you can get it to. Place mini chocolate candies for face decoration. You can use any leftover almond bark to spoon ghost tails into the paper cups. Refrigerate until ready to eat.

Totally Batty Cupcakes

What You Need:

1 (18.25 oz.) pkg. chocolate cake mix
1 (16 oz.) can chocolate ready to spread frosting
24 fudge stripped cookies, halved
24 chocolate kisses
Red decorating gel

How to Make It:

Prepare the cake and bake as directed on the package for 24 cupcakes.
Allow the cupcakes to cool completely on a wire rack
Frost the cupcakes with the frosting.
Place 2 halves of the cookies into each cupcake to represent the bat wings being sure the stripes are to the backside of the cupcake.
Carefully press a chocolate kiss into the front of the cupcake to represent the bats head.
Place two small drops of the red decorating gel onto the kiss to form the eyes.

If you want your cupcakes to look really batty scallop the edges of the cookies before adding them to the cupcakes.

Makes 24 cupcakes

Preparation Time: approximately 25 minutes
Baking Time: approximately 20 minutes + cooling
Total Time: approximately 45 minutes + cooling

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