Halloweentown Movie Night Guide

Halloweentown movie night

A cozy, spellbinding spread of chicken wings, cauldron chowder, and sweet little movie moments.

The menu, in movie order

• 04:00 — Couch Potatoes: 1 small potato
• 06:02 — Sophie’s Chocolate-Chip Cookies: 1 cookie
• 08:08 — Grandma’s Candy Bags: A few wrapped pieces
• 18:40 — Back-to-Life BBQ Chicken Wings: 3 wing sections
• 25:30 — Town-Lady Blueberry Mini Muffins: 1 mini muffin
• 27:15 — Mayor’s Lollipops: 1 wrapped lollipop
• 34:30 — Grandma’s Cauldron Chowder: 1 cup
• 39:17 — Mayor’s Mini Sundaes: 1/3 cup ice cream + toppings
• 1:05:45 — Witch’s Brew: 6 fl oz

Couch Potatoes

Homemade

• 4 small baking potatoes (about 1 1/3 lb)
• 1 tsp oil
• 4 tsp butter
• Salt

1. Prep. Heat oven to 400°F . Scrub, dry and pierce the potatoes. Rub with oil and salt.
2. Bake. Cook for 45-60 minutes , until fork-tender.
3. Finish. Split each potato and add 1 tsp butter . Serve one per person.

Quick prep

• 4 small baking potatoes
• 4 tsp butter
• Salt to taste

1. Pierce the potatoes. Microwave without foil on a microwave-safe plate, turning halfway. Check at 8 minutes, then add 1–2 minute bursts until tender; total time depends on the number and size.
2. Rest for 3 minutes, then split each potato and add 1 tsp butter. Serve one per guest.

Tater Tots

Homemade

• 12 oz frozen tater tots
• Salt to taste

1. Heat according to the package directions until golden and crisp.
2. Serve 3 oz each instead of a baked potato.

Quick prep

• 12 oz frozen tater tots
• Salt to taste

1. Heat according to the package directions until golden and crisp.
2. Serve 3 oz each instead of a baked potato.

Sophie’s Chocolate-Chip Cookies

Homemade

• 1/4 cup softened butter
• 2 Tbsp white sugar
• 2 Tbsp packed brown sugar
• 1 large egg yolk only
• 1/2 tsp vanilla
• 1/2 cup flour (63 g)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips

1. Prep. Heat oven to 350°F . Line a baking tray.
2. Mix wet ingredients. Cream butter and sugars; beat in the yolk and vanilla. Do not add the white.
3. Combine. Mix flour, baking soda and salt separately. Stir into the wet mixture, then fold in chips.
4. Portion and bake. Divide into 12 equal balls , spaced apart. Bake 9-11 minutes , until the edges are light golden.
5. Cool. Rest on the tray for 1 minute , then transfer carefully to a rack.

Quick prep

• 4 purchased chocolate-chip cookies

1. Set out 4 purchased cookies.
2. Serve one each at 06:02.

Grandma’s Candy Bags

Homemade

• Wrapped candy: a few pieces per person
• 4 treat bags

1. Fill. Divide a few pieces of candy per person among the 4 bags.
2. Stage. Put the candy bags on a serving tray; hand them out at 08:08.

Quick prep

• 4 pre-bagged candy treat bags

1. Set out the 4 pre-bagged candy bags on a serving tray.
2. Hand out at 08:08; save lollipops for their later cue.

Back-to-Life BBQ Chicken Wings

Homemade

• 12 raw split wing sections (about 2 lb)
• 1 tsp oil
• 1/4 tsp salt
• 1/4 tsp smoked paprika
• For the sauce
• 1/3 cup ketchup
• 1 Tbsp brown sugar
• 1 Tbsp apple-cider vinegar
• 1/2 tsp smoked paprika

1. Prep. Heat oven to 425°F . Pat wings dry. Toss with oil, salt and the 1/4 tsp paprika .
2. Arrange. Space wings on a rack over a rimmed baking pan.
3. Bake. Cook 40-50 minutes , turning halfway. The thickest meat must reach at least 165°F ; large pieces may need longer.
4. Make the sauce. Simmer sauce ingredients gently for 3-5 minutes , stirring. If it gets too thick, loosen with a teaspoon of water.
5. Serve. Lightly coat cooked wings. Offer extra sauce on the side and serve 3 sections per person .

Quick prep

• 12 fully cooked wing sections, about 2 lb
• Bottled barbecue sauce only if wings are plain

1. Reheat wings by the package directions to 165°F. For cooking during the film, choose microwave-suitable wings.
2. Lightly coat plain wings with sauce or serve sauce alongside.
3. Serve three wing sections each.

Town-Lady Blueberry Mini Muffins

Homemade

• 1/2 cup flour, spooned and leveled
• 3 Tbsp white sugar
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1 large egg yolk only
• 1/4 cup milk
• 2 Tbsp salted butter, melted and cooled
• 1/2 tsp vanilla
• 1/2 cup fresh blueberries

1. Prep. Heat oven to 400°F . Grease mini-muffin wells or add liners.
2. Mix. Whisk flour, baking powder and salt. Separately whisk melted butter, sugar, yolk, milk and vanilla.
3. Combine. Stir wet into dry just until mixed; fold in berries.
4. Bake. Fill wells 2/3 full ; use more wells rather than overfill. Check at 8 minutes ; minis often take 10-14 minutes . A toothpick must show no wet batter. Cool.

Quick prep

• 4 purchased blueberry mini muffins

1. Set out 4 blueberry minis.
2. Serve one each at 25:30.

Savory Corn Muffins or Cornbread

Homemade

• 5 Tbsp yellow cornmeal
• 1/4 cup flour
• 1/4 tsp baking powder
• 1/8 tsp salt
• 1 large egg
• 1/4 cup milk
• 3 Tbsp salted butter (1/2 Tbsp for pan)

1. Prep. Heat oven to 400°F . Grease a 5-inch square or 6-inch round pan with the reserved butter.
2. Mix. Whisk dry ingredients. Separately whisk egg, milk and 2 1/2 Tbsp melted butter ; combine gently.
3. Bake. Small pan: 20-25 minutes ; rest 5 minutes and cut into 8 tastes. Minis: fill 2/3 full; check at 8 minutes (often 10-14). A toothpick must show no wet batter.
4. Cool and reserve. Serve 4 portions; save 4 to serve with chowder. Room temperature is fine.

Quick prep

• 8 purchased corn minis or small cornbread pieces

1. Set out 4 corn minis or small cornbread pieces and serve at 25:30.
2. Reserve another 4 to serve with chowder.

Mayor’s Lollipops

Homemade

• 4 wrapped lollipops

1. Set out 4 wrapped lollipops.
2. Offer one each at 27:15, or save as a take-home favor.

Quick prep

• 4 wrapped lollipops

1. Set out 4 wrapped lollipops.
2. Offer one each at 27:15, or save as a take-home favor.

Grandma’s Cauldron Chowder

Homemade

• 1 lb Yukon Gold potatoes
• 1/2 medium onion
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp flour
• 2 cups vegetable broth
• 1 1/2 cups milk
• 1 cup frozen corn
• 1/4 tsp dried thyme
• Salt and pepper

1. Chop. Dice potatoes into 1/2-inch cubes ; dice onion.
2. Start the base. Soften onion in butter in a pot for 5-7 minutes . Stir in flour for 1 minute , then slowly stir in broth.
3. Simmer. Add potatoes and thyme. Partly cover; simmer gently for 15-20 minutes , until tender.
4. Finish. Add milk and corn. Heat gently for 5-8 minutes ; do not boil hard. Mash a generous ladle of potato against the pot and stir it in to thicken; season.
5. Serve: Ladle 4 one-cup bowls. Refrigerate extras promptly. Add one reserved corn portion per guest if chosen, using a food-safe pot or tureen.

Quick prep

• At least 4 cups prepared ready-to-serve chowder
• Milk or water only if the soup label requires it

1. Check how many prepared cups each can or tub provides. Buy enough for 4 1-cup bowls.
2. Heat according to the label, stirring. Reheat prepared food to 165°F.
3. Serve one cup each. Add reserved corn portions if chosen.

Mayor’s Mini Sundaes

Homemade

• 1 1/3 cups vanilla ice cream
• 4 tsp chocolate syrup (from the homemade batch below)
• About 1/4 cup whipped cream or topping
• Homemade syrup
• 2 Tbsp cocoa
• 3 Tbsp white sugar
• 3 Tbsp water
• Pinch of salt
• 1/8 tsp vanilla
• Homemade cream
• 1/4 cup cold heavy cream
• 1 1/2 tsp sugar
• 1/8 tsp vanilla

1. Freeze portions. Scoop 1/3 cup ice cream into each of 4 bowls . Cover and freeze.
2. Make syrup, if using. Whisk cocoa, sugar, water and salt in a small saucepan. Simmer gently, stirring, about 3 minutes . Remove from heat; add vanilla and cool.
3. Whip cream, if using. In a small chilled bowl, hand-whisk cream, sugar and vanilla to soft peaks; refrigerate. A stand mixer may not reach this small quantity.
4. Garnish and serve at 39:17. Add 1 tsp syrup per bowl and divide the whipped topping. Homemade toppings make a little extra.

Quick prep

• 1 1/3 cups vanilla ice cream
• 4 tsp bottled chocolate syrup
• About 1/4 cup purchased whipped topping

1. Scoop 1/3 cup ice cream into each of 4 bowls; cover and freeze.
2. At 39:17, add 1 tsp syrup per bowl, divide the whipped topping, and serve.

Witch’s Brew

Homemade

• 16 fl oz chilled apple juice
• 8 fl oz chilled Sprite or lemon-lime soda
• 4 tsp white shredded coconut
• 4 gummy fang candies

1. Chill. Keep both drinks cold until just before service.
2. Mix. Gently combine apple juice and soda in a pitcher.
3. Pour. Divide into 4 6-oz drinks .
4. Garnish. Sprinkle 1 tsp coconut over each and add 1 gummy fang , or offer the garnishes on the side. Coconut may sink slowly; the fang may settle at the bottom.

Quick prep

• 16 fl oz apple juice
• 8 fl oz lemon-lime soda
• 4 tsp white shredded coconut
• 4 gummy fangs

1. Chill both drinks. Gently combine just before serving.
2. Pour 4 6-fl-oz servings.
3. Sprinkle 1 tsp coconut over each drink and add one gummy fang, or offer garnishes separately.