It's the spookiest time of year and it's time to plan that Halloween Party menu! If you're tired of the normal chips and dips and want to add a little thrill to your guests' buffet options, then here is a BOO-full batch of options that will be sure to put the fright into your party!

Skull Cheeseball
Ingredients
1 package cream cheese
1 package beef
2 green onions
Dash of Worcestershire Sauce
Sprinkle of garlic powder (to your liking)
2 green olives (eyes)
Candy corn (teeth)

Instructions
Chop onions, beef and combine with cream cheese. Mold into shape (ball, skulls, etc.) and clear wrap, refrigerate and let it sit overnight. Before serving, unwrap and place using the olives for two eyes, candy corn for teeth and using a fork make the indents for the nose. Serve with crackers, chips, etc.

Pumpkin Truffles - Low Carb & Sugar Free!
via - Lisa MarcAurele of Low Carb Yum
Filling Ingredients
1/2 cup pumpkin puree
1/8 teaspoon stevia concentrated powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 cup heavy whipping cream
5 ounces cocoa butter food grade
2/3 cup Swerve Confectioners Powdered Sweetener
1/2 cup unflavored whey protein or collagen powder

Combine pumpkin puree, stevia, cinnamon, ginger, nutmeg, cream, cocoa butter and Swerve in a medium saucepan over medium heat. Once the cocoa butter begins to melt, stir until well combined. Remove from heat and stir in vanilla extract and protein powder. Place mixture in a bowl and cover the surface with a plastic wrap to prevent a ‘skin’ from forming. Chill in refrigerator for at least 1-2 hours. Using a spoon or small cookie scoop, form pumpkin mixture into even sized balls. These can be shaped into squares, made into egg shapes
(for Easter), or any other shape desired. Place shaped filling in freezer while making chocolate coating.

Chocolate Coating Ingredients
4 oz unsweetened baking chocolate
1 oz cocoa butter food grade
3 tablespoons Swerve Confectioners Powdered Sweetener
1/8 teaspoon stevia concentrated powder
1/2 teaspoon vanilla extract

In a chocolate melter or double boiler, melt all chocolate coating ingredients together. Remove the shaped filling from the freezer. Place each on a fork and into melted chocolate until well coated. Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden. Repeat until each is covered in chocolate. Place finished sheets of candy in refrigerator. Let sit at least an hour, then remove and place in covered container. Store in refrigerator.

Pumpkin Eggs
Ingredients (for 12 servings)
6 hard-boiled eggs
3 tablespoons dijon mustard
¼ cup mayonnaise
1 teaspoon paprika, plus additional for garnish
Salt, to taste
Pepper, to taste
Fresh chives, finely chopped, for garnish

Instructions
Peel and slice hard boiled eggs lengthwise. Separate yolks into a separate bowl. Add mustard, mayonnaise, paprika, salt, and pepper to the yolks, and mix thoroughly. Fill a piping bag with the yolk mixture, and pipe into the empty egg whites. Sprinkle with paprika and place a piece of chive to make it look like a pumpkin.

Spooky Spider Deviled Eggs
Ingredients
12 black olives
6 hard-boiled eggs, halved
3  tablespoons mayonnaise
1⁄2 teaspoon  ground mustard
1⁄8 teaspoon  salt
1⁄8 teaspoon  pepper

Instructions
Cut eggs in half lengthwise. Slip out yolks and mash. Stir in mayonnaise, mustard, salt and pepper. Place yolk mixture back in eggs. Cut whole olive in half. Put one half of olive for the spiders body. Thinly slice the other half for the spiders legs. Put four legs on each side.

Jalapeno Pepper Popper Mummies
Ingredients
1 package cream cheese
1 lb. sausage to preference (I also use spicy for extra kick!)
Jalapeno’s (6 to 7 large size will give you 12 to 14 “poppers” for serving)
Mozzarella cheese (string cheese works better for “mummy” look
Pack of candy eyeballs

Instructions
Fry sausage. Slice in half and clean out jalapenos. Combine cooked sausage and pack of cream cheese then spoon fill jalapeno halves with cream cheese mix. Line stuffed jalapenos on cooking sheet and bake at 425 for 10 to 15 minutes (longer you cook, softer peppers get). Use the string cheese and place on the stuffed peppers AFTER removing from oven. Place back in oven only long enough to melt cheese a little and browns the edges a bit. Apply candy eye-balls for extra touch.

Spicy Spider Buffalo Chicken Dip
Ingredients
4 large chicken breasts
1 block of cream cheese
Buffalo sauce of choice
Ranch of choice
2 bags of sharp cheddar
Piping bag
Plastic spiders

Instructions
Boil chicken breasts until completely cooked. Once cooled, shred finely. Combine all ingredients minus one bag of cheddar and a little bit of the ranch into a bowl. You can alter the amount of buffalo sauce and ranch to your personal preference, (more hot sauce equals more spice), but do be sure that the mixture is nice and creamy before you bake so it doesn’t come out too dry (the cream cheese should help with this). Once mixed to your preference, pour mixture into a baking dish and spread the other bag of cheddar evenly on top. Bake in the oven on 400 until the cheese on top is melted/bubbled. Once the cheese has cooled, use a paper towel or napkin to dap any grease or liquid off the top. Then, using the piping bag and ranch, carefully design your web on top. Add the spiders and you’re all set!

Stuffed Jack-O-Lantern Bell Peppers
via Stepper and Daniel

Ingredients
6 bell peppers, any color
1 pound ground beef
1 egg
4 slices whole wheat bread, cubed
1 small onion, chopped
1 small tomato, diced
2 cloves garlic, minced
1/2 cup chili sauce
1/4 cup prepared yellow mustard
3 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl. Wash the peppers and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing and place them into the prepared baking dish so they lean against each other. Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

Monster Smoothie (Perfect Green Smoothie recipe from Barre3)
Ingredients
1 banana (the riper the better)
2 pink lady apples
2 cups kale, raw, stems removed
2 Tbs. flaxseeds, ground
4 Tbs. sunflower butter
2 Tbs. pure maple syrup
2 cups almond milk, unsweetened

Instructions
Blend all ingredients together until smooth.