A Celebrity Caterer Shared 5 Adorable Ideas For Halloween Party Appetizers And Desserts


If you’re looking for some creepy and delicious treats to serve your guests this Halloween, look no further than celebrity caterer Andrea Correale.

As the founder and president of event design and décor company Elegant Affairs, she has been catering events for dozens of celebrities— from Mariah Carey to Wiz Khalifa to Jimmy Fallon and Billie Eilish, just to name a few — for more than 20 years.

You don’t have to be a celebrity to throw a party like Correale, though. She has shared several scary-delicious appetizer and dessert recipes with us so you can impress the ghosts and goblins at your house this Halloween, too. From witch’s fingers and cheesy bones to how to use up the leftover Halloween candy once the fun is over, we’ve got you covered.

Starting with appetizers, take a look at these recipes for Cheesy Bones breadsticks, Mini Macaroni and Cheese Muffins (with spiders!) and Shrimp Witch’s Fingers:

Cheesy Bones

Yield: 12 servings


  • 1 11-ounce package of refrigerated soft breadsticks
  • ¼ cup grated parmesan Cheese
  • ½ cup ranch dressing
  • 1 tablespoon hot pepper sauce


  1. Heat oven to 375 F.
  2. Separate breadsticks; cut each crosswise in half. Working with one piece at a time, stretch each until it’s 5 inches long; tie knot at each end. Roll in cheese to evenly coat all sides.
  3. Place 2 inches apart on baking sheet sprayed with cooking spray. Bake 8 to 10 minutes until golden brown.
  4. Mix ranch dressing and hot pepper sauce.
  5. Cool breadsticks slightly. Serve with dressing mixture.

Andrea Correale

Mini Macaroni And Cheese Muffins

Yields: 12 mini muffins


  • 1 package elbow pasta
  • 2 tablespoons butter, divided
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup milk
  • 2 eggs, beaten
  • ½ cup panko bread crumbs
  • ¼ teaspoon paprika
  • Salt and pepper, to taste


  • Preheat oven to 375 F.
  • Bring a large pot of salted water to a boil. Add elbow pasta and cook for 8 to 10 minutes, until al dente. Drain and set aside.
  • Coat muffin tin with small layer of panko bread crumbs and set aside.
  • In a sauce pan, combine butter and milk together. Bring to a simmer and add cheese. Allow all ingredients to melt together.
  • Toss pasta in cheese mixture and season with salt, pepper and paprika.
  • Coat entire mixture with eggs and then spoon into muffin tin.
  • Bake for 25 minutes until golden brown.
  • Garnish with your favorite Halloween critters. (The “spiders” in the photo are made out of black licorice!)

Andrea Correale

Shrimp Witch’s Fingers

Yields: 2 witch hands


  • 10 shrimp, peeled and deveined, tail on
  • 1 tablespoon chili powder
  • 1 tablespoon orange zest
  • 1 bunch fresh basil, chiffonaded
  • Salt and pepper, to taste
  • 2 tablespoons beet juice, for garnish
  • 2 tablespoons olive oil
  • 10 metal skewers


  1. Peel and devein a batch of U10-sized shrimp, leaving the tail on.
  2. Use a metal skewer and run it from head to tail, curving the shrimp like a finger.
  3. Do this 5 times and you have a hand.
  4. Place your witch’s fingers in a bowl with chili powder, orange zest, fresh basil, salt, pepper and olive oil.
  5. Bake in the oven or on the grill until completely cooked and then remove the skewers.
  6. Arrange you five “fingers” coming out of a bowl like a hand.
  7. Drizzle the plate with some beet juice so the blood looks fresh!

Andrea Correale

Moving on to dessert! Take a look at these recipes for adorable Pumpkin Pie Bites and super-easy Leftover Halloween Candy Bark.

Pumpkin Pie Bites


  • 2 refrigerated ready-to roll pie crusts
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • Pumpkin-shaped cookie cutter (optional)
  • 1/2 cup chocolate morsels
  • Vegetable oil
  • Resealable plastic bags


  1. Preheat oven to 350 F.
  2. Use cookie cutter to cut 12 pumpkin shapes from each piecrust. You will need to roll the dough thinner than it comes out of the box.
  3. Press dough shapes into a 24-cup mini muffin tray. (Make 12 at a time, alternating cups to make sure piecrusts don’t overlap each other.)
  4. Apply egg whites from one egg to the top edges of each pie.
  5. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
  6. Spoon mixture into each pumpkin-shaped piecrust. Bake for 12-15 minutes.
  7. Remove pies to cool and repeat with second piecrust. Place the muffin tray in the freezer to cool it quickly for re-use.

To decorate:

  1. Melt chocolate in a heatproof bowl in the microwave on medium. Heat in 30-second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid.
  2. Transfer to a resealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: If you don’t have a pumpkin cookie cutter, use a round cutter to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Andrea Correale

Leftover Halloween Candy Bark

Yield: 16 servings


  • 2 cups melted chocolate
  • 1 tablespoon shortening
  • Leftover Halloween candy


  1. Cover a sheet pan with wax or parchment paper. In a double boiler, melt chocolate chips and shortening together until smooth.
  2. Remove from heat and stir in unwrapped leftover candy. (Chop up big pieces first.) Spread onto baking sheet.
  3. Top with more candy if desired. Chill 30 minutes or more until solid.
  4. Break into pieces and serve.

Andrea Correale

Which of these recipes will you be making for your spooktacular Halloween get-together?

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