LOUISVILLE, Ky. (WDRB) - Halloween means everything from trick-or-treat - to spooky parties. Brown-Forman's Tim Laird has several recipes to share that will make your Halloween spook-tacular!


Vampire Paloma:

In a tall glass with ice, add:

1½ ounces el Jimador silver tequila

½ ounce Chambord Liqueur

Top with Fresca

Stir and garnish with blackberries


In a tall glass with ice, add:

1½ ounces el Jimador silver tequila

½ ounce Chambord Liqueur

Top with lemonade

Stir and garnish with a lemon wedge

Orange Scream (Alcohol-free):

In a tall glass with ice, add:

4 ounces orange juice

Drizzle of grenadine

Garnish with a black licorice stick

Melon, Prosciutto and Mozzarella Skewers:

40 melon (cantaloupe) balls

20 small mozzarella balls                                                           

20 slices prosciutto, halved lengthwise

20 skewers

1 small pumpkin for presentation

Thread onto each skewer: 1 melon ball, 1 slice prosciutto, 1 mozzarella ball, 1 prosciutto slice, 1 melon ball. Repeat with remaining ingredients on remaining skewers. Poke skewers into the pumpkin and serve.

Bat Sandwiches:

Using a bat cookie cutter, stamp 2 bats out of pumpernickel bread. Spread one half with your favorite cheese spread (orange), top with the other bat bread. Repeat for more sandwiches.

Candy Corn Crunch:

18 ounces mini pretzels

6 ounces cereal (your favorite, I prefer Chex)

8 ounces roasted nuts (pecans, almonds, cashews or any combination)

5 ounces raisins

1, 11-ounce bags white chocolate chips

1, 11-ounce bag candy corn

In a very large bowl, combine the pretzels, cereal, nuts, raisins and chocolate chips.  Microwave the mixture for 2-3 minutes until the chocolate has starts to melt. Add the candy corn and stir to fully combine. Spread the mixture on to parchment-lined cookie sheets and refrigerate to harden. Break into bite-size pieces and serve.

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To buy Tim's cookbooks "That's Entertaining!" CLICK HERE.  

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