Entertainment Ideas for my Halloween Party?!
Entertainment Ideas for my Halloween Party?
I am having a halloween party on Oct. 27 with a medium sized group of friends, I was thinking of having them meet at my house to eat, then leaving and going to a haunted house/woods something like that, then coming back to my house and having some drinks and telling ghost stories, watching scary movies etc. I had also thought of having a costume contest but I don't want to force people to dress up if they don't want to, I also thought of having a pumpkin carving contest but that could get kind of expensive supplying all the pumpkins and such, but anyway please give me input/ideas...Thanks!
Additional Details8 months ago
The age range of the people at this party will be 19-25 if that helps.
Answers:
8 months ago
The age range of the people at this party will be 19-25 if that helps.
Here's some ideas for you:
- Depending on the group, have a "Bring A Pumpkin To Carve" party.
- Charades (Halloween theme)
- Make festive jello shots:
You'll need Dixie cups, jello packets, vodka or rum, water, and plenty of fridge space.
Follow the normal jello-making instructions that appear on the box, but substitute half of the hot water with the alcohol of your choice. For alcohol, you typically use the basics -- vodka and rum -- and sometimes something more exciting like fruity schnapps or flavored vodka. It's also fun to put little plastic spiders and other freaky gadgets in the jello shots. Fill the Dixie cups about 1/3 to 1/2 of the way full. Any orange (orange, apricot), green (lime), black (black cherry), and red (cherry) flavors are good for Halloween.
Source(s):
Jello Shot recipe: digsmagazine.com
Have a punch bowl. Pour water in a clean glove and freeze. This is a cool ice cube for halloween.
well i think instead of big pumpkins get smaller and cheaper ones.What are you going to make for food.remember to make it look gross.u should also watch scary movies.dont force ppl to wear costumes but what else is halloween for.just tell them "who wants to wear a costume and is positive they are going to come with it.write it down and only include them in the con.gget a good reward.hope it helps...ohh and its one day after my vaca. yyyyayyyy!!!!!!!!!!!
Please stay out of the woods..that story never has a happy ending
Peel some grapes. Refrigerate them in a bowl of water. Blind fold your guests and ask them to take one and eat it.
Grapes without skin feels like eyeballs.
Try these out, they'll really freak out your friends.
Edible Spiders
These are very fragile, but enough stayed intact to give the desired effect...I used a decocrating tube to pipe the icing into spider shapes on waxed paper. They are made from Royal Icing, which needs to be used right away since it hardens to a rocklike texture very quickly!
Royal Icing
16 oz powdered sugar (icing sugar)
3 egg whites
1/2 tsp cream of tartar
Beat until peaks firmly hold their shape, and the more you beat it, the firmer it gets.
Eerie Eyeballs
Yields approximately 9 dozen bite-sized eyeballs
3 oz lemon gelatin (can be sugar-free)
1 cup hot water
1/2 cup miniature marshmallows
1 cup pineapple juice
8 oz cream cheese (can be lowfat/Neufchatel)
1 cup mayonnaise (can be fat-free)
Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. Fold in mayo. If you have a truffle candy mold or round ice cube trays, pour the mixture in the molds and leave to set in the fridge. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs. Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use liquid food coloring and an old detail paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils.
Creepy Witches' Fingers
Yield: 5 dozen
1 cup Butter, softened
1 cup Icing sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder
1 tsp Salt
3/4 cup Almonds, whole blanched
1 Tube red decorator gel
(optional)
Gross everyone out with these creepy cookies.
In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. Using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood."
Remove from baking sheets and let cool on racks. Repeat with remaining dough.
Brittle Meringue Bones
3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla
Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Makes 4 to 5 dozen small bones.
Witches' Brew (1998)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)
Penn & Teller's Bleeding Heart
INGREDIENTS
4 cups of water
four 3-oz. boxes or two 6-oz boxes of peach (pink; think of lung tissue)
or strawberry (redder; think of livers and hearts) gelatin dessert mix.
4 envelopes unflavored gelatin
one 12-ounce can unsweetened evaporated milk
1/2 cup grenadine syrup
1 cup light corn syrup
one small bottle (0.3 fl. oz.) red food coloring
3 drops blue food coloring
one 1-gallon food-storage bag (the plain kind without the zip closure)
6 1/2 cup heart-shaped gelatin mold or cake pan
PREPARATION
Boil the water. Put the packaged gelatin dessert and unflavored gelatin in a bowl and pour the boiling water over it, stirring constantly. Cool to room temperature (very important or the next step may present problems). Stir in the condensed milk. Note how it already is acquiring the color of freshly skinned flesh.
Pour the mixture into the gelatin mold. Cover the bottom of the mold (this will be the top when you serve it) with a layer about half an inch think. Refrigerate until it gels firmly.
Meanwhile, prepare a nice bladder of blood. Stir together the corn syrup, grenadine, and food colorings (we do it right in the measuring cup to save dish washing--every erg saved in preparation is an erg one can use to enjoy the Payoff). For the bladder (the bag that keeps the blood together inside the mass of gelatin) take the gallon-size food-storage bag and turn it inside out. Pour the blood mixture into one corner of the bag and twist it closed so that no air bubble is caught between the sauce and the twist. Tie a knot in the twisted plastic. Adjust the position of the knot so that when the bag lies on the counter, it's about 1 1/2 to 2 inches high, and tighten the knot. With a pair of scissors, snip off the frilly extra plastic outside the knot.
When the gelatin on the bottom of the mold is stiff and firm, position the bladder of blood in the mold, with the point of the bag just inside the point of the heart. Make sure there is at least 3/4" of space between all sides of the bag and the walls of the mold (this will ensure that your guests don't see clues ahead of time). Pour in the remaining gelatin until the mold is as full as you can handle. Don't worry if you see a little of the blood-bladder grazing the surface of the gelatin, as longs as it doesn't project too much; the side you are looking at now will be the bottom when you serve it.
Refrigerate until gelled firmly to the texture of fine, lean organ meat. It takes about 4 hours.
To unmold, put about 2 1/2 inches of hot, but not boiling water in your sink. Set your mold in the water so that the water comes just below the edge of the mold for 15 to 20 seconds; the time depends on the thickness of the mold pan. Remove the mold from the water, and run the blade of a knife around the edge of the gelatin. Invert your serving platter, ideally a white pedestal cake plate, on top and hold it firmly in place. Then use both hands to turn over the mold and the plate. Remove the mold; you may need to tap or shake the mold slightly to free the gelatin.
PRESENTATION
The blood looks prettiest when it flows over white plates, doilies, and table linen, which it may stain permanently--but what the hell, it's the effect that matters. To serve, use a nice, big Psycho-style chef's knife and stab the side of the gelatin about one third of the way up from the pointed end of the heart. Twist the knife slightly, and blood will start to ooze out. Bare your teeth like a Marine jabbing with bayonet, and widen the wound. When the blood is coming at a good slip, grab a dessert plate, and cut a slice from one of the lobes of the heart. Flip it onto the plate, and drizzle it with blood by holding it under the edge of the pedestal. Add whipped cream and serve.
This dish delights all five senses:
1. Sight: red, glossy, and elegantly surreal when the blood starts to flow.
2. Taste: sweeeet.
3. Smell: classic artificial-fruity
4. Touch: cold and wiggly.
5. Hearing: the screaming of guests.
A NOTE ABOUT SAFETY: Be careful not to serve pieces of the food-storage bag to your friends. They could choke to death. We want to help you become a more exciting host, not a criminally negligent klutz.
Here's wishing you a very HAPPY HALLOWEEN!
SOUNDS GREAT. GO a head with the contest.
No matter the age of the group you should know exactly what you are going to do and have a back up plan as well. Price the scary house first and then come back and eat and watch movies, for older people this would be great. Hang out somewhere where you can get some use of your costumes, be creative with your food and decorate.
You have already gotten some fantastic ideas here. I just wanted to add that it is so much more fun when people dress up! I'm having a party too, and my invitation says: 'no costume, no entry'. At least that way people make an effort and it looks a lot creepier as well. It's also great to see what people come up with for their costume! Have fun!
Kids games seem to go down well no matter what they age as long as people are willing to have fun.
Last year at a freinds party (similar age to yours) we played the Mummy game. all you have to do is get some roles of cheep toilet role.
Everybody pairs up (or in small groups or teams depending on numbers) one person is picked to be the mummy and one to be the 'undertaker'. Against the clock (say 1 minute or 2) the undertaker has to mummify the mummy with the toilet role. The winner is the one who does the best job and gets a prize (say first pick of the movies) and the looser (the one whos got toilet role everywhere but on his mummy) has to eat something disgusting.
i would say dont come as your self they will know to dress up, here are some sugg.....have a mad science lab im having one a gypsy theme were u get your fortune read it is so fun.