Pumpkin seeds are normally flat, dark green seeds. Some are encased in a yellow-white husk, although some varieties of pumpkins produce seeds without shells. Like cantaloupe, cucumber, and squash, pumpkins and pumpkin seeds belong to the gourd family.

Pumpkin seeds offer a number of health benefits from helping with inflammation from arthritis to strengthening men’s bones. Pumpkin seeds are also low in cholesterol and high in protein and make a terrific snack anytime.

Eating pumpkins, and their seeds came from the Native American Indians who treasured them both for their dietary and medicinal properties. The cultivation of pumpkins spread throughout the world when the European explorers, returning from their journeys, brought back many of the agricultural treasures of the New World. While pumpkin seeds are featured in the recipes of many cultures, they are a special hallmark of traditional Mexican cuisine. Pumpkin seeds have recently become more popular as research suggests they have unique nutritional and health benefits.

Making Toasted Pumpkin Seeds

Remove the seeds from the pumpkin’s inner cavity and wipe them off with a paper or cloth towel. Spread them out evenly on a paper bag and let them dry out overnight.

When they are ready, place them in a single layer on a cookie sheet and light toast them in a 160-170°F (about 75°C) oven for 15-20 minutes. By roasting them for a short time at a low temperature you can help to preserve their healthy oils.

Some Great Serving Suggestions:

- Add pumpkin seeds to soups and stews.

- Sprinkle pumpkin seeds on top of mixed green salads.

- Add chopped pumpkin seeds to your favorite hot or cold cereal.

- Sprinkle chilli powder or paprika on top with a little sea salt and enjoy alone.

- Add pumpkin seeds to your favorite oatmeal cookie recipe.

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Use a hollowed out pumpkin as a punch container. Add dry ice to the interior of the pumpkin. Now you can set your punch bowl on top of the dry ice and enjoy the effect that is created by the smoky haze of the dry ice.

Everyone loves the tangy flavor of a cheese ball and these appetizer favorites can be used as an edible centerpiece at your table or buffet bar. To better represent Halloween all you need to do is to change that boring cheese ball into a ghoulishly delicious and oh, so appropriate…

Jack O Lantern Pumpkin Cheese Ball

For this simple Halloween appetizer recipe, combine 2 cups of extra sharp shredded cheddar cheese, ½ cup of cream cheese, 1/3 cup pineapple preserves, ½ teaspoon of nutmeg, ¼ teaspoon of ground allspice and 1 teaspoon light brown sugar together in a large mixing bowl. Add ¼ cup of packed pumpkin to the bowl and beat all of the ingredients until the mixture has a smooth consistency.

Refrigerate the mix in a covered container for at least 4 hours to help create firmness that can be shaped.

Pat the mixture into a shape that resembles a pumpkin.

With a sharp knife or pumpkin blade you should draw some vertical lines to resemble the lines that are visible on a pumpkin.

Pop a broken pretzel stick into the top portion of the cheese ball for a stem. Attach a green leaf made from construction paper.

Use black or green olives to form the eyes and nose. You can cut the olives into triangular shapes if preferred.

Use mushrooms or black olive pieces to create a mouth.

Set the cheese ball in the middle of a serving tray and place assorted crackers all around your Halloween table centerpiece.

Veggie Stand-Ups

Make your table pop with bright color and give your guests some Halloween appetizers they can really rave about. Create harvest veggie bundles to decorate a place setting or buffet spread.

Cut some fresh carrots and zucchini into thin strips and arrange them into small, individual bundles. Now add a twist tie of raffia around the middle of each bundle and stand them on your table. These orange and green colors are perfect for any fall celebration and you can add little craft store figurines to the raffia for even more visual impact.

Make a veggie dip by combining 6 ounces of cream cheese and 1 cup sour cream. Blend these ingredients until the mix has a fluffy consistency. Next you can add 1 ½ cloves of finely minced garlic, 1/4 teaspoon of curry powder, a dash of salt, ½ cup finely diced cucumber and some fresh parsley and chives. Stir all ingredients together and refrigerate for 2 hours in a covered bowl before serving.

Spooktacular Spider Dip

Turn up the spooky effects of your Halloween table by making a dip that is bound to attract your guests’ attention.

Mix a jar of hot salsa with 8 ounces of cream cheese, 1 teaspoon of horseradish and ¾ cup guacamole. Use a food processor or a blender to create a smooth consistency. Layer the mixture into a round pie pan or dish.

Add the sour cream to a piping bag and carefully create 4 concentric circles with a dollop of the sour cream placed in the middle of the dip similar to a bull’s eye target. Use a butter knife to draw diagonal lines from the outer edge of the dish to the center and the effect will resemble a spider’s web.

If you are looking for some creepy and gross Halloween recipes and treats then you have come to right place! Another one of my favorite Halloween appetizer recipes is the brain pate, its a simple dip that looks really creepy and is perfectly made simple with a mold just check out all the cool halloween appetizers with pictures. Another great choice are the deviled egg eyeballs which add an extra fright to the night and are a delicious little meal as well.

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Ingredients:
* 12 hard-cooked eggs, peeled and cut lengthwise
* 1/2 cup Light Mayonnaise or Salad Dressing
* 1 teaspoon dry ground mustard
* 1 teaspoon white vinegar
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* Green and Red food Dye
* Sliced Black Olives and pimentos

Directions:
Boil eggs and cool. Remove the egg yolks and place in a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and some green dye, mix thoroughly. Fill the empty egg whites with the mixture and place a sliced black olive with a pimento in the middle. Using the red dye and a tooth pick dry small red lines in the egg white areas for a really creepy look.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

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1 can (8 oz) canned refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

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Halloween Guacamole Ingredients

2 small orange tomatoes, diced
1 small orange pepper, diced
1 small yellow pepper, diced
2 minced garlic cloves
1 small minced onion
1 small red pepper, sliced
a handful of well drained sliced black olives
2 tablespoons lime juice
1 tablespoon minced cilantro or parsley
salt and pepper to taste
pinch(or two) of cayenne pepper
3 large ripe avocados
1/4 cup toasted pumpkin seeds

Directions

Mash together all of the ingredients except the red pepper slices, olives, and pumpkin seeds in a large bowl. Spoon into a serving bowl and add the avocado pit to keep the dish from turning brown. Cover the bowl tightly and chill for at least two hours. Remove from the fridge and add monster olive eyes, a creepy red pepper mouth and sprinkle with pumpkin seeds before serving. A great Halloween recipe for kids as well if you go easy on the spiciness.

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Brain Surgery Salad

- 2 small packages of lime gelatin
- 16oz can of fruit cocktail
- 2 surgical or rubber gloves

Prepare the gelatin according to the instructions on the package. Transfer to a dome shape mold (a mixing bowl will do). Drain the fruit cocktail and add it to the gelatin. Put it in the refrigerator to harden. When fully hardened, unmold it onto a platter and drape surgical gloves on each side.

Vampire Fangs in Blood

- 8 Large Red Delicious Apples
- ¼ cup lemon juice
- 1 tbsp sugar
- 10oz. jar of strawberry or cherry jam

Wash, peel, and core all of the apples and cut each one in eight pieces. Dip the apples in lemon juice to prevent them from turning brown. To make the fangs cut the apples slices into long narrow triangles. Redip the apples in lemon juice and then sprinkle them with sugar. Arrange the on a platter with the blood (jam) in the middle. Make sure you splatter some of the blood on the fangs!

Worms on a Bun

-Hot Dogs
-Hamburger rolls
-Ketchup

Cut the hotdogs into thin slices and score the edges. Boil or microwave the slices until they curl like wiggly worms. Put three to four worms on a hamburger bun, add squiggles of ketchup, and serve.

Bat Chips

- Large flour tortillas
- Olive oil
- Salt
- Bat or other Halloween shape cookie cutter

Start by preheating your broiler. Using a bat shaped or other Halloween shape cookie cutter cut the tortillas into shapes. Lightly brush both sides of the shapes with oil and lay out on a cookie sheet. Broil the shapes, flipping once when they begin to brown. When both sides are brown sprinkle with salt

Bug Juice

- 2-10oz packages of frozen strawberries defrosted
- 6 oz can of lemonade concentrate
- 1 quart of ginger ale
- 2 cups of raisins
- 6 gummy worms

Mix the strawberries and lemonade concentrate in a blender until smooth and thick, and then gradually add the ginger ale. Transfer the juice to a punch bowl and add raisins. Finish it by placing the gummy worms on the rim of the bowl for a swampy effect.

This post was contributed by Kelly Rockey who writes about kids costumes over at StarCostumes.com

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Barbecued Black Bat Wings Ingredients:

* 4 pounds chicken wings
* 1 lb. margarine
* 4 tsp. salt
* 3 tbsp. Worcestershire sauce
* 1/2 c. vinegar
* 2 tsp. black pepper
* 1/2 lemon
* 5 tbsp. honey
* 2 cups ketchup
* Salt
* Black pepper
* Black food coloring

Barbecued Black Bat Wings Directions:

Preheat the oven to 350 degrees. Boil the chicken wings for twenty minutes in a large pot. While the wings are cooking, prepare the sauce. Melt margarine and add rest of ingredients, add enough black food colorings to the sauce to make it black looking. Bring to a boil, turn down and simmer 20 minutes.

Drain the wings well and add them to the sauce and toss to coat evenly, poking the wings liberally with a fork. Bake for 20 minutes, then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the sauce is thickened and slightly blackened, flipping the wings over occasionally, about another 10 minutes. Serve hot or at room temperature.

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