Decorate early October – and enjoy all autumn long

Choose an October party date – consider a pre-Halloween weekend; plan to send or e-mail invitations 2 to 4 weeks ahead if possible

Decide on a theme – Include any theme-related requests – costume, items to bring – with invitation

Plan activities

Select a menu – our Spooky Finger Food Buffet will get you started

Shop

Game & craft supplies – anytime

Food – a few days or up to a week ahead

Prep food & setup – 1 to 2 days ahead

Enjoy the party!

Throwing a simple Halloween party – low stress, super-high fun – is a perfect way to celebrate fall! Here’s a quick list to help you plan:

Halloween Party Checklist

Witch’s Brew or Sippin’ Cider – Warm apple cider, cinnamon sticks and whole cloves brewing in a slow cooker

Spooky Scotcheroo Spiders and Treats Peanut buttery, crispy cereal bars or balls, covered in butterscotch and chocolate and decorated for the holiday

Creepy Mini Pizzas Let your guests top and design their own creation

Bones And Blood Soft breadsticks dipped in warm marinara

Boo-Licious Caramel Apples Fall’s finest covered in an easy-to-make caramel, then dipped in nuts or candy

Fresh or Frozen Eyeballs Pull off grapes from stems and freeze ahead or serve fresh

Mummy Popcorn Balls Sweet balls of popcorn, pretzels, peanuts and candy pieces … on a stick

Goblin Goody Bags Treat your guests to these as they leave the party

• 1 cup Karo® Light OR Dark Corn Syrup

• 1 cup sugar

• 1 cup creamy peanut butter

• 6 cups crispy rice cereal

• 2 cups semi-sweet OR white chocolate chips

• String licorice

• Small candies for eyes

Combine corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. Let cool in pan for 5 minutes.

Coat hands with butter or spray with cooking spray. Form mixture into 1-inch balls and place on waxed paper. Cool for 30 minutes.

Place chocolate chips in a microwave-safe bowl. Microwave on HIGH (100%) 1 to 2 minutes, stirring frequently until chocolate is melted.

Use a wooden skewer or pick to make 3 to 4 small holes on each side of the ball. Cut licorice into 1-1/2 to 2-inch lengths. Dip one end of each length of licorice in chocolate; then insert each “leg” in hole.

Carefully frost top of each spider with the melted chocolate. Finish with two colored candies for eyes. Cool at least 1-1/2 hours, until chocolate is completely set.

Scarecrow Stuffing – You provide the stuffing – straw, crumpled newspaper, plastic shopping bags – along with twine and safety pins; everyone brings old shirts, pants, socks, gloves, shoes, hats; for the head, stuff old masks or pillowcases … plastic jugs work, too; let the fun begin!

Gourd Carving – Everyone brings their own pumpkins or other gourds and carves together; vote for the most creative design; be sure to have a designated seed saver … roasted seeds make for great snacking!

Costume Party – On invitations, designate a fun category for dressing up: technology (Facebook, i-anything, Pinterest …), board game, animal, food, occupation; be sure to take lots of pictures as guests arrive!

Treats for a Cause – Invite neighbors and friends to join with you and No Kid Hungry® to help end childhood hunger in America. Ask them to bake and bring their favorite bake sale treats to be raffled off at your party or sold the next day at a pre-determined location; all the information for planning and executing is on the Great American Bake Sale website (http://gabs.strength.org)

Fall Cookout – Enjoy the cooler temperatures, grill a favorite main dish and start a bonfire; ask guests to bring a side dish to share, assigning everyone different autumn ingredients … think apple, squash, pumpkin seeds, cranberries.

Just for Adults, Photo Scavenger Hunt – Divide costumed guests into teams, giving them a list of items to photograph with cell phones or digital cameras; images to capture could be: landmarks, them next to funny signs, at a restaurant, etc. First team back wins! As teams return, create a simple slide show for viewing and inspiring memorable stories.

Plan party activities & games. Then, let your guests know any specifics – how to dress, what to bring – along with their invitation. These will get you started …

PartyActivities

• 6 medium apples

• 6 wooden sticks

• 1 package (14 ounces) caramel candies, unwrapped

• 1/4 cup Karo® Light OR Dark Corn Syrup

• Seasonal candy such as candy corn, candy coated chocolate pieces, candy coated peanut butter candies, etc.

Spray a baking sheet with cooking spray or line with parchment paper; set aside. Wash and dry apples; insert stick into stem end.

Microwave caramels and corn syrup on HIGH (100%) in a small, deep microwave-safe bowl for 2 to 3 minutes or until caramels are melted, stirring once during cooking time.

Dip apples in hot caramel mixture, turning to coat well. Allow caramel to drip from apples for a few seconds, then scrape excess caramel from bottoms of apples. Dip bottoms of apples into desired candies, turning to coat. Place dipped apples in prepared pan.

Chill apples for 10 minutes or until caramel is set. Wrap apples individually if desired; store in refrigerator.

Focus on a Few Rooms – No need to decorate the whole house; concentrate on areas you and your guests will be in most of the time; pick a focal point or two in each room

Hang it Up – Create visual interest with lift and light: use clear fishing line to hang paper lanterns, bats, ghosts and moons from ceilings, lights and banisters; make casual chandeliers from clumped strands of orange lights … hang them inside and out

Adorn your Front Door – You’ll enjoy seeing it every time you come home, and it’s your guests’ first impression

Make it Last for Fall – Definitely put up specific Halloween decorations, but include leaf, corn, gourd and general autumn-related decorations that you can leave up until Thanksgiving

Autumn Planters – Remove tired summer plants from outdoor pots and fill them with cold-hardy mums and other plants, dried weeds, branches and a variety of gourds

Festive Serving Platters/Plates – Use Karo® Light Corn Syrup and colored sugar sprinkles to creatively trim the edges of plates and platters: cut a very tiny corner off of a small plastic food bag, add corn syrup and pipe decorative dots & designs, webs, words; sprinkle with decorating sugar; carefully shake off excess sugar

Decorating Ideas

• 1 package microwave popcorn, popped (about 9 to 10 cups)

• 1 cup salted peanuts

• 1 cup coarsely chopped pretzels

• 1 cup Karo® Light Corn Syrup

• 1/4 cup butter OR margarine

• 1 package (11 ounces) butterscotch chips OR white chocolate chips

• 1 cup candy coated peanut butter pieces

• 30 lollipop sticks, about 5 inches in length, optional

• White chocolate, melted for decorating

• Small candies for eyes

Spray a large bowl with cooking spray. Add popcorn, peanuts and pretzels.

Cook corn syrup and butter in a medium saucepan over medium heat. Stirring constantly, bring to a full boil for 1 minute. Remove from heat; add butterscotch chips, stirring until melted. Pour over popcorn mixture and mix well. Stir in candies.

Let cool until easy to handle. Form into balls about 2 inches in diameter using lightly greased hands (or use gloves). Place each ball on waxed paper. Let sit 1 hour. If desired, insert a lollipop stick about 1 inch into each ball.

Each ball can be wrapped individually in plastic wrap, then tied with a bit of ribbon. Popcorn balls are best when served within 1 to 2 days.

Decorating tips: Melt white chocolate. Insert stick into popcorn ball and dip into white chocolate, turning to coat. Finish with candy eyes or other small candies.

Crust:

• 3-1/4 to 3-3/4 cups all-purpose flour

• 1 envelope Fleischmann’s® Pizza Crust Yeast OR RapidRise Yeast

• 1-1/2 tablespoons sugar

• 1-1/2 teaspoons salt

• 1-1/3 cups very warm water (120° to 130°F)*

• 1/3 cup Mazola® Vegetable Plus! Oil

Toppings:

• 1 to 2 cups pizza sauce

• Suggested toppings: green, red and yellow bell peppers, mushrooms, black olives, pepperoni slices, hard salami slices, curly leaf parsley, etc.

• 1 pound (total) shredded white and yellow cheeses such as mozzarella and cheddar

Preheat oven to 425°F. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.

Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)

Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.

Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remain-ing pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.

When ready to bake, preheat oven to 475°F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.

*If you don’t have a thermometer, water should feel very warm to the touch.**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Preheat oven to 450°F. Line a 15 x 10 x 1-inch baking pan with enough parchment paper to overhang the sides.

Combine 1-1/2 cups flour, undissolved yeast and salt in a large bowl. Heat water, milk, oil and corn syrup until very warm (120° to 130°F). Add to flour mixture; mix until well blended, about 1 to 2 minutes. Gradually add enough remaining flour until dough forms a ball. Knead on lightly floured surface, adding additional flour if necessary, until smooth and elastic, about 3 to 4 minutes.

Divide dough in half. Roll one portion to 15 x 10-inch rectangle to fit prepared baking pan. Place dough on pan, stretching as needed to meet edges. Sprinkle with 3 cups cheese, leaving a 1-inch border. Roll out remain-ing dough to slightly larger rectangle than the first. Place over the cheese and fold the edges under the bottom layer of dough; pinch to seal. Cut through the dough with a sharp knife to create 20 breadsticks, but do not sepa-rate the breadsticks. Cover and let rise 20 minutes.

Whisk egg whites with oregano and garlic; brush over dough. Sprinkle evenly with remaining cheese. Bake 15 to 17 minutes until puffed and golden. Cut along seams into breadsticks; serve warm.

• 3-1/4 cups all-purpose flour

• 2 envelopes Fleischmann’s® RapidRise Yeast

• 1-1/2 teaspoons salt

• 1 cup water

• 1/4 cup milk

• 3 tablespoons Mazola® Vegetable Plus! Oil OR Olive Oil

• 2 tablespoons Karo® Light Corn Syrup

• 3-1/2 cups shredded mozzarella cheese, divided

• 2 egg whites, lightly beaten

• 1-1/2 teaspoons oregano

• 2 garlic cloves, minced

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

Pour into greased 15 x 10-inch pan and pat into place.

Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.

Cool at least 45 minutes, or until firm. Cut into bars or fun shapes for Halloween. If desired, pipe frosting to form Halloween shapes or words.

• 1 cup Karo® Light OR Dark Corn Syrup

• 1 cup sugar

• 1 cup creamy peanut butter

• 6 cups crispy rice cereal

• 1-1/2 cups semi-sweet chocolate chips

• 1-1/2 cups butterscotch chips

• Candies for decorating

• Frosting OR melted white chocolate for decorating

• Food coloring

Cute Cats: Cut circles using a 2 to 3-inch biscuit cutter. Attach candies with a dab of melted white chocolate or frosting to make eyes, nose and ears. Pipe on whiskers with frosting.

Creepy Webs: Cut circles as above. Tint frosting orange. Starting at the center, pipe continuous spiral circles to edge. Drag the tip of a wooden pick from the center to the edge of the bar to create a spider web design.

Mummies: Cut circles as above. Drizzle or pipe white frosting back and forth horizontally and finish with two candy eyes.

Tombstones: Cut into bars, cutting off upper corners diagonally. Pipe frosting to make shapes or words on each “tombstone.” Tombstones will easily stand upright if the bottom of each is coated with frosting.

Gobbledygook – Every kid will want their own bowl of this wet, smooth, shiny, dull, rubbery, hard concoction; for the 3-ingredient recipe go to http://is.gd/SWVq7X

Apple Bobbing – Always a favorite, regardless of age or how many times attempted

Trick-or-Treat Bag Designs – Turn pails, buckets and plain-colored bags into creative candy carriers; use colored duct tape, permanent markers, fabric and glue to apply webs, ghosts, bats, candy corn stripes and other creative decorations

Pumpkin Hunt – Use minis and hide them inside or out… think back to Easter egg hunts for the best hiding places; great activity for a fall cookout

Face Painting – Invite a talented friend or teen to help paint kids’ faces like jack-o’-lanterns; play “Pin the Face on the Pumpkin” with kids while they wait their turn

Pumpkin & Gourd Decorating – Based on the crowd, gather a variety of items: your best glitter and bling, hats galore (baseball, stocking, dress-up, fishing), outdoor treasures (acorns, dried weeds, leaves, pine cones, sticks); then, put the glue guns to work; try this along with carving gourds and pumpkins

• 4 quarts popped popcorn

• 1 cup brown sugar

• 1/2 cup Karo® Light OR Dark Corn Syrup

• 1/2 cup butter OR margarine

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1 teaspoon Spice Islands® Pure Vanilla Extract

• Treat bags OR bowls

• Halloween candies, nuts, dried fruits, etc.

Spray a large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250°F oven while preparing caramel.

Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.

Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla.

Pour syrup mixture over warm popcorn, stirring to coat evenly.

Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.

Cool; break apart. Store in tightly covered container.

To serve, set out small bowls of your favorite candies, nuts or fruits and let your guests individualize their own Halloween treat.