These flaky mummy sandwiches are instant party hits! The accompanying mustard dip adds just the right kick. —Jessie Sarrazin, Livingston, Montana
Our home economists concocted this "potion" with kitchen staples such as juice concentrate, soft drink mix, soda and sherbet. It appeals to kids of all ages! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
No one will guess this make-ahead spread has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. —Linnea Rein, Topeka, Kansas
Play the mad scientist this year and bring a monster to life. He's frightfully fun and delicious! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
It doesn’t take magic to transform these crescent rolls into charming witch hats—just a few minutes and a couple of ingredients. They’re so good, you’ll want to make a double batch. —Mara Fletcher, Batesville, Indiana
I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
Thrill partygoers with Halloween deviled eggs. The mayonnaise-filled bites are one of my favorite apps, so I had fun creating a spooky version. —Nick Iverson, Milwaukee, Wisconsin
I like to serve this dip with triangle-shaped tortilla chips because they look like pointy witch hats. —Darlene Brenden, Salem, Oregon
My bright orange sipper fits right in with October fun. To serve it in a festive way, I often put the punch bowl inside a hollowed-out-pumpkin. —Sue Thomas, Casa Grande, Arizona
Give guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California
You can assemble our baked Brie appetizer in advance and bake it right before the party. —Marion Lowery, Medford, Oregon
Pumpkin adds a sweet element to savory cream cheese dip. It's a chunky, satisfying snack for fall. —Evelyn Kennell, Roanoke, Illinois
Your trick-or-treaters will love these spooktacular pockets with silly grins. The savory filling is perfectly spiced, and the refrigerated pie crust makes prep easy.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Guests will help themselves to seconds of this savory Mediterranean shrimp dip that features shrimp, feta cheese and Greek seasoning. —Gina Wilson, Austin, Texas
These crunchy munchies are sure to rank high with your family and friends. The combination of flavors gets this sweet and salty chex mix recipe just right. —Candice Lumley, Charles City, Iowa
I wrapped these spicy jalapeno poppers in puff pastry like a mummy. You can tame the heat by adjusting the amount of chipotle peppers.—Nick Iverson, Milwaukee, Wisconsin
Wondering how to make potato skins taste great? Both crisp and hearty, this restaurant-quality snack is one that's often requested by my family. —Trish Perrin, Keizer, Oregon
Our Test Kitchen staff enhances the already fabulous flavor of beef kabobs by topping them with a colorful roasted red pepper sauce. Guests will fall in love with these appetizers! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
This yummy mix is so munchable, a bowl of it never lasts long. Feel free to use candy corn instead of the candy pumpkins—or a mix of both—if desired. —Shirley Engstrom, Genoa, Nebraska
These creepy sandwiches are sure to scare up some fun at Halloween time! Kids really enjoy eating the spider-shaped sandwiches. —Kendra Barclay, De Kalb, Illinois
This witch's cauldron doesn't hold a spooky brew—just a Halloween snack that's frightfully fun! Our Test Kitchen formed a pot by toasting a slice of rye bread, then filled it with a creamy dip that's perfect with the pretzel "logs" and sweet pepper "flames" that are placed underneath. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Friends often ask me to make my hummus dip for parties. One year at Halloween, I decided to take it further by piping it into phyllo shells and topping it with olives and roasted red peppers to make creepy creatures. —Amy White, Manchester, Connecticut
Give this guy a try this year! These cute rolls are so fun to make. —Tina Coopman, Toronto, Ontario
We're always trying to do fun things with food to make meals memorable. Better grab one of these sandwiches before it walks away! —Frank Millard, Edgerton, Wisconsin
Someone is watching! These stuffed mushrooms are awfully tasty. The toothpicks look threatening, but they help folks grab their share of the finger food.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas
Family and friends will be shocked to learn these tasty brains are actually pot stickers! —Jacquelynne Stine, Las Vegas, Nevada
My family loves nachos so much that I sometimes serve them for lunch. To get in the Halloween spirit, I used a pumpkin cookie cutter to cut out chips from pita bread. You can change the cutter shape to match any theme.—Kim Van Dunk, Caldwell, New Jersey
This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario