The 17 Best Halloween adult dinner ideas and recipes
Many people think Halloween is all about the kids. But at such a fun time of year, its great to have some decent adult time too! My 17 best Halloween dinner ideas are great for a party, or even a fun dinner for two!
So lets dive in and see my best recipes and selections.
1. Vampire Bat Wings
Those vampire bat wings enthral me. They make me swoon.
This is a really fun dish to make for adults.
Ingredients
- 2 pounds of chicken wings
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- Red food coloring (optional)
- Sesame seeds for garnish
- Green onions, chopped for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine equal parts soy sauce and honey, three parts hoisin sauce, two parts rice vinegar, a tablespoon of minced garlic, a teaspoon of ground ginger, and some cracked black pepper. Stir in a few drops of red food coloring, if you want your chicken to look like hell itself.
3. Put the chicken wings in the bowl and coat them in the marinade, then let them sit for at least half an hour (for maximum flavor, place them in the fridge for two hours or more).
4. Place the wings on a baking sheet lined with aluminum foil or parchment paper and spoon over any extra marinade.
5. Bake the wings in a preheated 425ºF oven for 30-35 minutes, turning the wings halfway through, until they’re crisp and cooked through.
2. Mummy Meatloaf
I love to make spooky-themed entrees, and this is one of my favorite easy ones. Shaping it into little mummies and adding some silly accents makes dinner time into a centre-piece show-off event.
Wrapping it up with dough strips is an added surprise that always delights, and the finished meal is as satisfying as any hearty one.
Ingredients
- 1 1/2 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup finely chopped onions
- 1/2 cup milk
- 2 eggs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup
- 1 package of refrigerated crescent roll dough
- 2 olives (for eyes)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the ground beef, bread crumbs, chopped onions, milk, eggs, Worcestershire sauce, salt and black pepper. Mix until the ingredients are combined.
3. Form the meat mixture into a loaf on a baking sheet lined with parchment paper. Coat the top of the loaf with ketchup.
4. Unroll the crescent roll dough and cut it into strips. Wrap the meatloaf with the strips to look like mummy bandages.
5. Bake at 375F for 45-50 minutes, or until meatloaf is cooked through and golden brown crescent dough is done.
6. Garnish with slices of olive for the eyes. Serve warm and enjoy!
3. Spider Web Dip
My friends know that I love preparing festive or creative appetizers, especially for Halloween, and this dip is one of my favorite recipes. It has a spooky artwork on top of a savory dip, made with a special blend of ingredients topped with a web design.
The web was formed by using frozen veggies, which turn a grey color once cooked. Or if you are feeling lazy you can put a plastic web on top! This dip quickly became my signature dish whenever I’m hosting a get-together.
It has a special playful touch that catches the attention of the guests and it’s always a great icebreaker conversation starter. Each time I serve it, I feel proud that I came up with a unique recipe that anyone can try.
Ingredients
- 1 can (16 oz) refried beans
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 package (1 oz) taco seasoning mix
- 1 cup guacamole
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup chopped tomatoes
- 1 cup sliced black olives
- 2-3 green onions, sliced
- 1 small package of tortilla chips
Instructions
1. Spread the refried beans evenly on the bottom of a large, shallow dish.
2. Mix the cream cheese, sour cream and taco seasoning in a medium bowl until smooth and evenly blended, then spread over the layer of refried beans.
3. Spread the guacamole over the cream cheese mixture, then salsa.
4. Sprinkle the shredded cheddar cheese evenly over the salsa layer.
5. Add chopped tomatoes, black olives, and green onions on top of the cheese.
6. Pipe circles of sour cream on top of the dip using a small resealable plastic bag filled with the sour cream and with one corner snipped off. Using a toothpick, draw lines from the centre outward to create the spider-web effect. Serve with tortilla chips.
4. Creepy Lasagna
A thrilling thought, right? With a combined macabre flair, these dishes make my imagination run wild.
I’m thinking in particular of a layers dish here, that’s got quite a spooky twist to it… and it’s a bit of an oldie: it’s just a pasta bake — but wait! A little creepy twist!
Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 1 jar (24 oz) marinara sauce
- 1 container (15 oz) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 1 green bell pepper (for topping)
- 1 black olive (for topping)
Instructions
1. Preheat the oven to 375ºF (190ºC). Boil the lasagna sheets according to the package instructions, then drain and set aside.
2. In a large skillet, brown the ground beef over medium heat and drain any excess fat; add the marinara sauce, and simmer 5 minutes. Season with salt and pepper.
3. Make a cheese mixture by combining: ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, parsley, salt and pepper.
4. Spread a very thin layer of meat sauce (enough to moisten the noodles) in bottom of 9×13-inch baking dish; layer 4 noodles on top, followed by half of ricotta mixture, then a third of meat sauce; repeat layers, ending with a layer of noodles and the remaining meat sauce; top with remaining mozzarella.
5.Create an effect of creepy eyes by cutting the green bell pepper into thin pieces for the eye veins and position a whole black olive in the center for the pupil.
6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 25 minutes, or until the cheese is bubbly and slightly browned. Let cool for 10 minutes before serving.
5. Witches’ Brew Stew
When I think of making a scary dish as a Halloween treat, my mind flies to a specific mixture. Stirring a cauldron of this concoction is a great deal of fun as I watch the delicious aroma fill up my kitchen with magic.
I can’t help but think of a witch’s potion with its bubbling sauce and hardy consistency. The outcome of the mixture is a dish that is both magical and delicious.
I get to play around with the flavors and textures and end up with a good and filling stew for a spooky evening.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 pound beef stew meat, cut into bite-sized pieces
4 cups beef broth
2 cups water
3 carrots, peeled and sliced
3 potatoes, peeled and cubed
1 can (14.5 oz) diced tomatoes, undrained
1 cup frozen peas
2 teaspoons dried thyme
2 teaspoons dried rosemary
Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. Add chopped onion and minced garlic and cook until onion is translucent, 5 minutes.
2. Add the cubed beef stew meat to the pot until well browned on all sides.
3. Stir in the beef broth and water, and bring the mixture to a boil. Reduce heat to low, cover, and simmer until beef is tender, about 45 minutes.
4. Add the carrots, potatoes and diced tomatoes. Season with the dried thyme and rosemary, add salt and pepper to taste, stir and simmer for another 30 minutes or until the vegetables are tender.
5. Then put in the frozen peas, stir, and cook for a further 5-10 minutes until the peas are hot through.
6. Taste and adjust seasonings as needed before serving hot. Serve your Witches’ Brew Stew garnished with fresh herbs or a dash of hot sauce!
6. Ghostly Chili
The kick and the mystery do not get old for me. I enjoy the flavor it offers at a very deep level.
Something about the combination of the flavors and spices is really special. The afterglow of warmth is wonderful.
I relish its heat and its complexity.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 pound ground beef
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1/2 cup water or beef broth
- 1-2 ghost peppers (bhut jolokia), finely chopped (use gloves when handling)
- Shredded cheese, sour cream, and chopped green onions for garnish
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the onion, and cook until translucent, about 5 minutes. Add the garlic and cook another 1-2 minutes until just fragrant.
2. Cook the ground beef in the pot and brown over medium heat, breaking it up with a spoon as it cooks, then drain off any excess fat.
3. Add the diced tomatoes, kidney beans, black beans, tomato sauce, water or beef broth, chili powder, ground cumin, smoked paprika, coriander, oregano and cayenne pepper (if using), and stir.
4. Add the chopped ghost peppers to the pot. Always wear gloves while handling ghost peppers as they are really hot. Season with salt and pepper to taste.
5. Bring the chili to a boil, then turn down the heat and simmer, uncovered, for 30 to 45 minutes, stirring occasionally. The flavors will blend.
6. Serve hot, topped with shredded cheese, dollop of sour cream, and chopped green onions. Enjoy your Ghostly Chili, a perfect spicy treat for a grown-up Halloween dinner!
7. Monster Burgers
Mine, I say, should be the definitive book on the most monstrous, drool-inducing burger on the planet. Ever since I was introduced to the joys of cumbersome, fillings-laden, toppings-loaded towers of meat, I have been on a mission to discover, explore and extol the virtues of the best monstrous burger.
They are so gratifying, so deep-cravings-satisfying, that you feel like your money’s really been well-spent. I can’t wait to share these ultimate burger experiences with you.
Ingredients
2 lbs ground beef
1 cup breadcrumbs
1 large egg
1 small onion, finely chopped
1/4 cup ketchup
1 tbsp Worcestershire sauce
Salt and pepper to taste
6 hamburger buns
Sliced cheese (your choice)
Lettuce
Tomato slices
Pickles
Mustard
Ketchup
Olives (for eyes) -optional
Toothpicks (for securing eyes) -optional
Instructions
1. Combine ground beef, breadcrumbs, egg, chopped onion, ¼ cup ketchup, Worcestershire sauce, salt, pepper in bowl; mix well.
2. Shape into 6 large burgers and flatten slightly in the center to prevent balls from forming.
3. Heat a grill or stovetop skillet over medium-high heat. Cook for about 4-5 minutes on each side, or until cooked to your desired doneness.
4. While the patties are still cooking in the last minute, top each one with a slice of cheese and let it melt.
5. Build your burgers by putting the patties on the hamburger buns, then adding the lettuce to one half of the bun, the sliced tomato and the pickles, followed by putting the mustard and ketchup on the other half of the bun.
6. Place two green olives, poked onto toothpicks, on top of your burgers. Push them into the top of the buns to secure them. Serve and enjoy your monstrous Monster Burgers!
8. Pumpkin Pasta
When Fall starts, I love thinking of putting pumpkin in my pasta. I try to stay on top of seasonal variations on my food and cooking, and it makes it more enjoyable for me when I eat my usual foods.
When I make this pumpkin pasta, I mix it with a creamy pumpkin puree. It creates a delicious, decedent, yet healthy dish.
I like to add a mix of herbs and spices to the sauce to temper the underlying sweetness of the pumpkin in the puree. I never get tired of this and I love knowing that I’m adding a little bit of Fall to my dinner table.
Ingredients
- 1 pound pasta (penne or rigatoni recommended)
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Fresh sage leaves for garnish (optional)
- Crushed red pepper flakes (optional)
Instructions
1. Make the Pasta: In a large pot, cook the pasta until al dente according to package instructions. Drain and reserve 1 cup of the pasta water.
2. Cook Aromatics: Put 1 tbs of olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for 1-2 minutes.
3. Sauce It Up: Turn the heat to low and stir in the pumpkin purée, heavy cream, nutmeg and cinnamon. Bring to a simmer, stirring often, until warmed through.
4. Pasta & Sauce: Toss the cooked pasta with the pumpkin sauce until well coated. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
5. Put It All Together and Serve: Stir in the grated Parmesan cheese and salt and pepper to taste. Garnish with fresh sage leaves and crushed red pepper flakes if desired. Serve immediately and ghoulish Bon appétit.
9. Dracula’s Bloody Mary Shrimp
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup tomato juice
- 1/4 cup vodka
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon horseradish
- Ice for serving
- Lemon wedges, for garnish
- Celery stalks, for garnish
Instructions
1. Mix together the tomato juice, vodka, lemon juice, Worcestershire, hot sauce, celery salt, black pepper, garlic powder and horseradish grated until smooth in a large bowl. Allow the Bloody Mary marinade to steep overnight in the fridge and serve.
2. Place the peeled, deveined shrimp in the bowl of Bloody Mary marinade, mix to coat well, cover and set in the fridge for at least 30 minutes to let the flavors mingle.
3. Preheat the grill to medium-high heat. Lightly oil the grilling grates to prevent sticking.
4. Drain the shrimp, shaking off excess marinade, and thread shrimp onto skewers.
5. Grill the shrimp for 2-3 minutes on each side or until they’re opaque and cooked through. Do not over cook as shrimp are easy to over cook and become rubbery.
6. Mix the shrimp in the Bloody Mary sauce, place one on a skewer and stick out of the top, add celery or olives to top. Enjoy your Dracula’s Bloody Mary Shrimp!
10. Eyeball Spaghetti
I cannot think of anything more amusing than a sinister plate of pasta. Although spooky foods are now all the rage, I have always been fascinated by the macabre aesthetic of a good ‘eyeball’.
Speaking from personal experience, I find there’s no better way to maximize the surprise effect of a simple meal than by decorating it with the aforementioned ‘eyeballs’. Mine are usually made of mozzarella and olives but I will leave the rest to your imagination.
Ingredients
12 oz spaghetti
1 jar (24 oz) of marinara sauce
1 lb ground beef or Italian sausage (optional)
Salt, to taste
Pepper, to taste
10 fresh mozzarella balls (bocconcini)
10 black or green olives, sliced in half
2 cloves garlic, minced
1 small onion, finely chopped
2 tbsp olive oil
Fresh basil or parsley, for garnish
Instructions
1. Cook the spaghetti in a large pot of salted water according to the package instructions (until al dente), then drain.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion and cover until they’re sweating and the onion is translucent.
3. If using ground beef or Italian sausage, add it to the pan and cook until browned, breaking the meat up into small bits. Add some salt and pepper.
4. Pour in the marinara sauce. Mix together with the meat filling and let the mixture simmer, stirring it occasionally, for 10-15 minutes.
5. Place the cooked spaghetti on serving plates. Top with the meat sauce.
6. Place a mozzarella ball on each plate of spaghetti. Place an olive half on top of each mozzarella ball. (Now the spaghetti looks like eyeballs.) Garnish with fresh basil or parsley. Serve.
12. Ghoulish Gnocchi
One of my favorites is a ghoulish twist on the Italian classic gnocchi. The Spooky Guts, as people often call them, makes for a fun and sinister presentation at dinner parties around Halloween, especially when you surprise unsuspecting guests with a ghoulish meal.
I’m always looking for new fun recipes, and this one never fails to amaze.
Ingredients
- 1 pound potato gnocchi
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup pumpkin puree
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves (optional, for garnish)
- Toasted pumpkin seeds (optional, for garnish)
Instructions
1. Cook the gnocchi according to package instructions. Drain and set aside.
2. Melt the butter in a large skillet over medium heat and add in the garlic, cooking for 1 minute until fragrant.
3. Add the pumpkin, cream, nutmeg and cinnamon, and stir until the sauce thickens, about 5 minutes.
4. Add the cooked gnocchi to the skillet; toss to coat in the sauce. Cook an additional 2-3 minutes until the gnocchi is hot.
5. Mix in the grated Parmesan cheese and season with salt and pepper to taste.
6. Garnish with fresh sage leaves and toasted pumpkin seeds (optional) and serve warm.
13. Haunted Taco Pumpkins
Now when autumn comes, I love to make fun or creative food. A spooky Halloween savory combines the horrors of Halloween, with the yummy side of food.
There’s a spooky creative side to make something dark and haunting but also edible and delicious. I have great fun making something edible and frightening at the same time, creating a double fun seasonal activity.
Ingredients
- 6-8 small orange bell peppers
- 1 lb ground beef or turkey
- 1 packet of taco seasoning
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- 1/2 cup sour cream (for topping)
- Olive oil
Instructions
1. Heat the oven to 375°F (190°C). Core and seed the peppers, chop into chunks
2. In a large skillet over medium heat, heat olive oil and cook ground beef or turkey until browned, draining off any fat.
3. Stir in the taco seasoning, according to the package instruction, then add the cooked rice, black beans, salsa, and cilantro, and pepper chunks mixing until combined.
4. Spoon taco mixture into each wrap.
5. Sprinkle the shredded cheese over the tacos , add sour cream.
15. Zombie Pot Pie
I love making this unique and fun dish.
It is also full of creativity. Giving twists to classic foods.
I love to make this dish, and I think that it is the best way to surprise anyone at the table.
Ingredients
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 pre-made pie crusts
- Red food coloring (optional for zombie effect)
- Green food coloring (optional for zombie effect)
- 1 egg, beaten
Instructions
1. Preheat your oven to 425°F (220°C).
2. Melt butter in a large saucepan over medium heat. Add onion and sauté until tender; stir in flour.
3. Whisk in the chicken broth and milk, a little at a time. Bring the mixture to a boil, stirring constantly, then reduce the heat to a simmer for 5 minutes.
4. Then add chicken, mixed vegetables, thyme, salt and pepper. Cook until the chicken is no longer pink, about 8-10 minutes. Throw in a few drops of red food coloring with a few drops of green to create zombie visage, if preferred.
5. Put one pie crust in a 9-inch pie plate, put the chicken mixture into the crust, top with the second pie crust, seal edges, and cut slits on top to vent steam. Brush top crust with beaten egg and bake until crust is golden brown, about 45 minutes.
6. Bake 30 to 35 minutes or until the crust is golden brown. Let rest 10 to 15 minutes before serving. Enjoy your evil Zombie Pot Pie!
16. Skeleton Ribs
Ever since my elementary school science class, I have been fascinated by the human skeleton. However, I love the ribs in particular.
Ingredients
- 2 racks of baby back ribs
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup barbecue sauce
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
1. Preheat your oven to 300°F (150°C).
2. Peel the membrane from the back of the ribs and place the ribs on a baking sheet.
3. Mix the olive oil, garlic, smoked paprika, onion powder, chili powder, salt and pepper in a small bowl and rub all over the ribs on both sides.
4. Wrap the ribs in aluminium foil and bake in the preheated oven for 2 ½ to 3 hours until the meat is fork-tender and falling off the bones.
5. Remove the foil, brush the ribs generously with barbecue sauce, and return to oven. Increase oven temperature to 350°F (175°C) and bake 30 minutes more.
6. Rest the ribs for 10 minutes before cutting them into single ribs and arranging them on a serving platter like a skeleton’s ribcage for a Halloween touch! Happy eating!
17. Eerie Enchiladas
If a recipe sounds good, I go all in. My kitchen is currently a flavor farm for ghosts after I stumbled on a different take on an old standby.
Enchiladas are fab, but this is an enchilada with a twist. It’s so good, people, I’m compelled to share its spine-tingling contribution to dinner.
It’s like nothing I’ve ever had.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 packet taco seasoning mix
- 1 cup water
- 1 can (10 oz) red enchilada sauce
- 8 flour tortillas (8-inch)
- 2 cups shredded Mexican blend cheese
- 1 can (4 oz) diced green chilies
- Sour cream for topping
- Black olives for topping
- Sliced green onions for topping
- Fresh cilantro for topping
Instructions
1. Preheat the oven to 375°F (190°C). In a large frying pan, heat the vegetable oil over medium heat.
2. Add chopped onion and minced garlic; sauté until onion is translucent, about 3-4 minutes.
3. Brown the ground beef or turkey in the skillet, breaking it up with a spatula; drain off the excess fat.
4. Stir in the taco seasoning mix and water, then simmer for 5 minutes.
5. Spread a thin layer of enchilada sauce in the bottom of a baking dish. Fill each tortilla with some of the meat mixture, some of the cheese and some green chilies. Roll up each tortilla and place seam-side down into the baking dish.
6. Pour remaining enchilada sauce over rolled tortillas and remaining cheese. Bake 20-25 minutes until cheese is melted and bubbly. Serve topped with sour cream, black olives, sliced green onions, and fresh cilantro.