Halloween on a budget | TahoeDailyTribune.com

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Halloween on a budget

Foodonthetable.comWho knew soup could be so deliciously gruesome? Watch this eyeball soup get devoured lickety split.

Foodonthetable.comWho knew soup could be so deliciously gruesome? Watch this eyeball soup get devoured lickety split.

TAHOE/TRUCKEE – October means cooler temperatures, colorful leaves and tons of tricks and treats. A home-brewed Halloween party will have every ghoul and goblin screaming and laughing in fun delight.

Host your kiddie Halloween party on a ghostly budget with the following tips.

Decorations: Keep things simple with a classic orange and black color scheme. Plates, napkins, tablecloths, balloons and streamers can be bought at a fraction of the cost not in the seasonal isle, but where other colored decorations are found.

Entertainment: Go for a pumpkin theme and play pin the nose on the pumpkin. Afterwards, have children decorate small pumpkins using stickers and markers. Or, simply host a Halloween movie night and watch some kid-friendly “horror” films.

Make it a neighborhood event: To help keep costs low, organize a Halloween block party. Ask each neighbor to bring “scary” treats. After tummies are full, allow all the children to go from house to house as group trick-or-treating.

“Scary” eats: Simple party food can easily be transformed into an imaginative Halloween dish. Slice hot dogs and place in boiling water and watch them curl into worms. Add dry ice to a classic green party punch to make an instant witch’s brew. A few Halloween shaped cookie cutters can transform sandwiches into instant Halloween art. For dessert, top chocolate pudding cups with crushed chocolate wafer cookies. Add gummy worms and instantly you have dirt and worms. Other themed party foods is black bean chili with pumpkin corn bread or movie trail mix with pumpkin seeds, candy corn or black and orange chocolate candies.

Party goers will want to gobble up this tasty but fun Bloody Eyeball Soup!

– Chef Heather graduated from Le Cordon Bleu College of Culinary Arts, but has been developing family friendly meals since she was 9-years-old in her mother’s kitchen. She is an avid crockpotter and knows how to get food on the table in a pinch. She currently serves as a writer and recipe developer for meal planning site http://www.foodonthetable.com.