Halloween Treat Round-Up

We had another spook-tacular Halloween party at my friends house this year. The theme was Villains but everyone was welcome to dress in whatever they wanted.

I spent a good portion of Saturday making my many treats for the day, but unfortunately I failed on taking pictures of any of the food. And there were some really great treats. There was an actual litter box (new of course) filled with a dessert and it looked so real. I thought it was a prank at first!

Other treats included – zombie flesh dip (bagel dip), graveyard taco dip, celery mummies & spiders on a log (celery & cream cheese) really drunken gummies (99 apples & peach schnapps soaked gummies), spooky pasta salad, human fingers (lil smokies), spooky eye balls (ham and pickle rolls), spiced pear cider, meatballs, cupcakes, veggies & dip, brats and JELL-O shots (even in syringes!) I have been one-upped on the Jell-O shots but I’m totally ok with it. All the items were big hits.

Jell-O shot syringes – 3 at a time!

I made breakfast last year and I knew that it would be a needed this year as well so I created two options.

I’ll share a few more of the recipes from that night in some upcoming posts but for now, check out the breakfast options below – good for a hangover, or really anytime 🙂

Ham & Potato Casserole that I adapted from this recipe on Yummly.com that then directs to Food.com.

Here are my changes:
1. I didn’t read that it was a 9 inch round and only had a 9 X 13 available, so I did 1.5 times the recipe. 
2. I didn’t put in green onion and subbed 1 tsp. onion powder
3. I half a green pepper and diced it.
4. I added double the ham – might have been too much, but no one complained. 
5. Because my recipe was larger, I let the potatoes cook the first round for 17 minutes. Then the entire casserole cooked for 45 in my oven.

Everyone had a piece and said it hit the spot after a night of debauchery!

And 

French Toast Muffins from TwoPeasAndTheirPod via her Pinterest Page. 

Although these were messy to make, I think the end product was amazing. My only alterations to the recipe (and I guess it’s based on the size of your muffin pan) are I only needed about 11 cups of bread (3/4 of my loaf and maybe 2 cups of milk. I ran out of room to pour more milk except to have the pan overflow down the counter and onto the floor a few times.

Also, after I let the pan sit in the fridge for 2 hours, I should have allowed time for the pan to come back up to room temperature or close to it before putting it in the oven. My cooking time was closer to 40 because I didn’t think of this.

They still turned out amazing and there were a few leftover for me to enjoy!