Bring thrills to your Halloween table with America's CEO Tim Laird's spooky recipes

LOUISVILLE, Ky. (WDRB) -- Spooky season is upon us! Many people are starting to plan their Halloween parties, and with that comes building your menu for your guests.

America's CEO -- Chief Entertaining Officer -- Tim Laird visited WDRB Mornings Friday with some of his favorite Halloween treats.

All of the recipes are quick and easy to make and will add that perfect amount of spookiness to your menu spread!

Check them out below.

Jefferson's Ghost of Kentucky

In a rocks glass with ice, add:

1 1/2 oz. of Jefferson's Bourbon
2 oz. apple cider
1 oz. cranberry juice

Stir and garnish with an apple slice dusted with cinnamon.

Note: For an alcohol-free version, simply skip the bourbon!

Halloween Charcuterie Board

Create a black and orange themed charcuterie board by serving apricots, orange cheeses, black grapes, blackberries, and decorating it with candy corn and edible eyeball candy.

Make a brie "casket" by cutting the corners off a wedge of brie. Drizzle the top with red jam and serve with a wood knife in the center.

Make "broomsticks" by cutting string cheese into 1-inch pieces, separating the ends of the cheese to look like bristles, and inserting pretzel sticks into the top.

Make Bat Toasts by using a bat cookie cutter and stamping out bats from dark pumpernickel bread, add orange sprinkles as eyes.

Witch Finger Potatoes

Ingredients:

1 bag of fingerling potatoes
Olive oil
Slivered almonds
Ketchup, for dipping

Directions:

Put a sheet pan in the oven and preheat to 450 degrees.
Cut small slits in the center of each potato to look like knuckles on a finger.
Toss them in olive oil and roast for 15-20 minutes until tender. Let the potatoes rest until cool enough to handle.
Using a paring knife, cut a slit on the end where the "fingernail" would be. Slip a slivered almond into each potato to create a fingernail.
Serve with ketchup to resemble blood.

Mozzarella Eyeballs

Directions:

Using fresh mozzarella balls, hollow out a small hole, fill with pizza sauce, and insert an olive sliced in half.
Serve on your charcuterie board or on round crackers.

Candy Corn Crunch

Ingredients:

15 oz. mini pretzels
12 oz. cereal (your favorite, I prefer Chex!)
16 oz. roasted nuts (pecans, almonds, cashews or any combination)
10 oz. raisins
2 11-oz. bags of dark chocolate chips
1 22-oz. bag of candy corn

Directions:

In a very large bowl, combine the pretzels, cereal, nuts, raisins and chocolate chips.
Microwave the mixture for 2-3 minutes until the chocolate 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.

Note: This recipe makes a large amount but keeps well in the freezer. Serve at room temperature.