Cute ideas for halloween dinner?

for a quick dinner, i would make sandwiches of you're choice but before you begin, get cookie cutters (bat-shaped, ghost-shaped, pumpkin-shaped, etc) and cut it into the bread. once you have a variety of different shaped bread, continue on with the sandwich making. i've already mentioned this to someone else but i think it's a fabulous idea for halloween treat, especially for little kids. get oreos, smash it up and put gummi worms in it. it looks like you're eating dirt with earth worms---and it's yummy!

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My son had a Halloween wedding last year, and one of the things we did was got these little green zombie hand picks and used them in dips so they looked like a hand was reaching up out of the dip. We used dry ice to make it foggy spooky on the table and draped the whole table cloth in a spider web on top of a black cloth. Then we placed small spiders in amongst the web all over. It was really spooky and cute at the same time.

Bat Wings

Makes: 20 appetizers

Prep: 20 minutes

Marinate: 2 to 24 hours

Bake: 25 minutes

* 20 chicken wings (3-1/2 pounds)

* 1/2 cup soy sauce

* 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger

* 1/4 teaspoon crushed red pepper

* 1 teaspoon five spice powder

* 2 cloves garlic, minced

* 1 recipe Swamp Dip

Directions

1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.

2. Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip. Makes 20 appetizers.

Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.

Chicken Lady Fingers with Romanian Romesco Dipping Sauce

Makes: 40 fingers (10 servings)

Prep: fingers-15 minutes, sauce-30 minutes

Chicken Lady Fingers with Romanian Romesco Dipping Sauce

Ingredients

* 3/4 cup all-purpose flour

* 1 teaspoon salt

* 1/2 teaspoon ground black pepper

* 1 -1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips

* 1 tablespoon olive oil

* 1 tablespoon unsalted butter

* Smoked Spanish or regular paprika

* Romesco Dipping Sauce

* 2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened

* 1 cup day old crusty bread, cubed

* 3/4 cup chopped fresh tomato (1 large)

* 1/3 cup sliced natural almonds, toasted

* 3 tablespoons sherry vinegar

* 3 cloves garlic, minced

* 1/2 teaspoon smoked Spanish or regular paprika

* 1/2 teaspoon salt

* 1/4 teaspoon ground black pepper

* 1/4 cup olive oil

Directions

1.Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).

Romesco Dipping Sauce: For sauce, preheat broiler Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.

Tip: You can prepare the sauce ahead of time. Cover and chill up to 3 days.

hot dogs corn cob