Frightful treats perfect for Halloween bash

(For a frightful touch, fill a plastic glove with water, freeze it then place in a punch bowl for a ghoulish chill/Gannett News Service photo)

Happy Halloween!

Today is Halloween, a time for frightful treats and dressing up.

If you're hosting a party, here are some creative recipes from Gannett News Service for making sinister snacks for an adult party that are likely to send chills up your spine.

Try them if you dare ... mwhahahahahahaha

(Dragon's Breath Snack Mix from Land O'Lakes/Gannett News Service photo)

Dragon's Breath Snack Mix

1. 5 cups bugle-shaped corn snacks
2. 3 cups pretzel sticks
3. 1/2 cup peanuts
4. 1/4 cup roasted pumpkin seeds
5. 1/3cup butter, melted
6. 2 tablespoons honey
7. 1/2 teaspoon red pepper
8. 1/2 cup red candy-coated milk chocolate mini kisses
   

• Heat oven to 300 degrees. Spray a 15 inch-by-10 inch-by-1 inch jelly-roll pan with no-stick cooking spray.
• Combine corn snacks, pretzels, peanuts and pumpkin seeds in large bowl.
• Stir together all remaining ingredients except candy-coated kisses in small bowl.
• Pour butter mixture over snack mixture; toss to coat.
• Spread mixture into prepared pan.
• Bake, stirring occasionally, for 10 to 12 minutes or until lightly browned.
• Cool completely.
• Stir in candy-coated kisses.
• Store in container with tight-fitting lid.
• Makes about 9 cups.

Source: Land O Lakes

(Plastic-coated bonehead salad/dessert plates are available at AmenWardyAspen.com/Gannett News Service photo)

Vampire Blood Tomato Soup

1. 3 tablespoons olive oil
2. 1/2 fennel bulb, chopped, about 2 and one-half cups
3. 1/2 large onion, chopped, about 1 cup
4. 4 cloves garlic, smashed
5. 1 1/4 teaspoons kosher salt
6. 1 teaspoon fennel seed
7. 1/8 to 1/4 teaspoon crushed red pepper flakes, optional
8. 1 (28-ounce) can plum tomatoes, preferably San Marzano
9. 2 cups homemade vegetable broth or low-sodium canned
10. 2 cups tomato juice
11. 6 basil leaves, torn
12. 1 tablespoon fresh lemon juice
13. Fresh ground black pepper
    

• Heat olive oil in a medium sauce pot over medium-high heat.
• Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes.
• Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands.
• Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
• Add the reserved tomato juice, vegetable broth, tomato juice and basil leaves.
• Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
• Remove pot from stove and puree the soup in batches, with an immersion or regular blender or food processor.
• Stir in lemon juice and season with pepper to taste.
• Serve.
• Makes 8 servings.
  

Source: Food Network

(A Tootsie Roll martini is made with orange juice, Kahlua, then garnished with the candy/Gannett News Service photo)

Zombie

1. 3 1/3 parts 151 proof rum
2. 1 part grenadine
3. 1 part triple sec
4. 2 parts sour mix
5. 2 parts orange juice
   

• Shake ingredients with ice and pour into tall glass. Float a small portion of rum on top of drink.
  

Source: Bacardi

Eerie Eyeballs

1. 2 ounces grape vodka
2. 1 ounce Lillet Blanc Aperitif Wine
3. 2 ounces pineapple juice
4. 1 ounce freshly squeezed lime juice
5. 1 ounce simple syrup
   

• Mix ingredients in mixing pint over ice.
• Shake vigorously and strain into a stemless champagne flute and garnish with fresh grapes on a pick.
  

Source: SKYY Vodka

Kahlua Black Cat

1. 1 part Kahlua
2. 2 1/2 parts vanilla vodka
3. 1/4 part sambuca
4. Espresso beans
   

• Combine all ingredients in a cocktail shaker filled with ice and stir until chilled. Strain into a chilled martini glass and garnish with three espresso beans.
  

Source: Kahlua