Some Fun Halloween Recipes

Here are some fun recipes for your upcoming spooktacular:

from Disney's Family Fun Magazine

Ingredients

• Sandwich
• Red pepper

• Clementine
• Green fruit leather

Instructions

1. Use a paring knife to cut a sandwich into a skull or bite-size fingers, as shown. For the latter, add red pepper nails. To turn a clementine into a jack-o'-lantern, press on green fruit leather shapes.

from Disney's Family Fun Magazine

Ingredients

• 1 11-ounce can of refrigerator breadsticks
• 1 12-pack of hot dogs

• Yellow mustard

Instructions

1. For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.
2. Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.
3. Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown.
4. Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.

from KraftRecipes.com

what you need

1 pkg. (6 oz.) BAKER'S White Chocolate

18   NUTTER BUTTER Peanut Butter Sandwich Cookies

Decorating gels and/or assorted small candies

Make It

MICROWAVE chocolate in medium microwavable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted, stirring every 30 seconds.
SPREAD chocolate onto one side of each cookie for the ghost's "body." Cool slightly.
DECORATE with gels and/or candies to create "faces." Cool until chocolate is set.

from KraftRecipes.com

What You Need

1 pkg. (16 oz.) frozen pizza dough, thawed

1   egg, beaten

2 sticks KRAFT POLLY-O STRING-UMS String Cheese

2   black olive slices

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/4 cup  KRAFT Light Ranch Dressing

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1   green onion, sliced

1/2 cup finely chopped red peppers

1/4 cup  KRAFT Grated Parmesan Cheese

1/4 tsp. ground black pepper

  WHEAT THINS Original Crackers

Make It

PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.
USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with crackers. (Nutrition information is for dip and crackers only.)

 

 

from KraftRecipes.com

What You Need

1 lb. ground beef

1 pkg.  (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

12 TACO BELL® HOME ORIGINALS® Taco Shells

3/4 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 can  (2-1/4 oz.) sliced black olives, drained

Make It

HEAT oven to 350°F.

MIX meat and seasoning mix; shape into 36 (1-inch) balls. Place in 15x10x1-inch pan.

BAKE 15 to 20 min. or until done (160ºF).

FILL each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to resemble eyeballs.

from bhg.com - Better Homes and Gardens

What You Need:

Go ahead, eat 'em up!
Click to enlarge.

• 3 stalks of broccoli
• 3 medium beets
• Wood toothpicks
• 3 hard-boiled eggs
• Assorted vegetables such as cherry tomatoes, pea pods, kohlrabies, radishes, sweet red peppers, sweet yellow peppers, and shredded carrot
• Ripe olives, pimiento-stuffed olives, and/or tiny sweet pickles
• 1 ounce spaghetti, cooked and drained
• Liquid green food coloring

Instructions:
1. To make a haunted forest, first create trees. Cut bottoms from stalks of broccoli to make 6-inch broccoli trees. Slice beets about 1/2 to 3/4 inch thick to make a base for broccoli trees. Break wood toothpicks in half. Insert three to four toothpick pieces into bottom of each broccoli stalk and then insert into a beet slice. Stand broccoli upright. Cover to keep moist.
2. To make egg ghosts, use a small knife or 1/2-inch aspic cutters to hollow out eyes and mouths to form a face. Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired. Cover to keep moist.

3. Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives, and radishes.

4. Place broccoli trees on serving platter. Cover surface of platter with shredded carrot. Hide egg ghosts in forest along with creepy creatures. Scatter piles of vegetables such as pea pods, beet slices, kohlrabi slices, olives, pickles, and/or any other desired vegetables. Add strips of red pepper to the broccoli branches.

5. To make moss, add a few drops of green food coloring to a small amount of water in a medium bowl. Add cooked spaghetti and let stand about 5 minutes. Drain and place over broccoli trees. Keep platter covered until serving time. If necessary, spritz platter with water to keep it moist.

Well, I hope you have a happy Monday and if you try any of the recipes, let me know how they come out,

Natosha