Showing posts with label Halloween Treats. Show all posts
Showing posts with label Halloween Treats. Show all posts
Sunday, October 17, 2010
Monday, October 11, 2010
Pizza Snake
My friend Alyssa tried this recipe and loved it. She has a few recommendations at the bottom.
1 tube (11 oz) refrigerated crusty french Loaf
1 jar (14 oz) Pizza Sauce
1 c. shredded Mozarella cheese
1 c. fresh mushrooms sliced
Thinly sliced peperoni
1 egg, lightly beaten
Assorted Food Coloring
New Paintbrushes
1. Unroll French bread loaf dough into a large rectangle; Spread 1 c. pizza sauce to within 1 " of the edges. Sprinkle with cheese and mushrooms. Cut a forked tongue from a piece of pepperoni; set aside.Layer remaining pepperoni over cheese & mushrooms.
2. Roll-up jelly roll style, starting with long side; pinch seam to seal and tuck ends under. Place seam side down on a greased cookie sheet, making S shape. Divide egg in several small bowls; tint with food coloring as desired. Paint snake as desired with the egg.
3. Bake @ 350 for 25-30 minutes or until golden brown. Cut a small hole for the mouth; insert pepperoni tongue. Warm remaining pizza sauce and serve on the side.
Tips from Alyssa:
What I'd try different:
1. The pizza sauce made the dough soggy, so it kept on tearing as I rolled it. Next time, I''ll try some garlic butter instead, and serve the sauce on the side.
2. The pepperoni made the dough hard to roll because it slid instead of bent. Not using the pizza sauce probably would help, but time I would use diced pepperoni instead.
1 tube (11 oz) refrigerated crusty french Loaf
1 jar (14 oz) Pizza Sauce
1 c. shredded Mozarella cheese
1 c. fresh mushrooms sliced
Thinly sliced peperoni
1 egg, lightly beaten
Assorted Food Coloring
New Paintbrushes
1. Unroll French bread loaf dough into a large rectangle; Spread 1 c. pizza sauce to within 1 " of the edges. Sprinkle with cheese and mushrooms. Cut a forked tongue from a piece of pepperoni; set aside.Layer remaining pepperoni over cheese & mushrooms.
2. Roll-up jelly roll style, starting with long side; pinch seam to seal and tuck ends under. Place seam side down on a greased cookie sheet, making S shape. Divide egg in several small bowls; tint with food coloring as desired. Paint snake as desired with the egg.
3. Bake @ 350 for 25-30 minutes or until golden brown. Cut a small hole for the mouth; insert pepperoni tongue. Warm remaining pizza sauce and serve on the side.
Tips from Alyssa:
What I'd try different:
1. The pizza sauce made the dough soggy, so it kept on tearing as I rolled it. Next time, I''ll try some garlic butter instead, and serve the sauce on the side.
2. The pepperoni made the dough hard to roll because it slid instead of bent. Not using the pizza sauce probably would help, but time I would use diced pepperoni instead.
Eyeball Taco Salad
Courtesy of Taste of Homes:
2 1/2 lbs ground beef
3/4 c. water
1 8 oz can tomato sauce
1 pckg taco seasoning
1 pckg tortilla chips crushed
2 c. shredded Montery Jack Cheese
2 c. shredded Cheddar Cheese
4 c. torn iceberg lettuce
1 med red onion finally chopped
10 slices tomato, halved
10 whole pitted olives, halved
1. Brown ground beef; drain. Stir in water, tomato sauce,and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes.
2. Place tortilla chips in a greased 9 x 13 pan. Sprinkle with Montery Jack cheese. Spread meat mixture over top. Sprinkle with cheddar cheese. Bake at 325 for 25-30 minutes.
3. Top with lettuce and onions. Cut into 10 pieces. On each piece, arrange 2 tomato slices for eyes, top each with a dollop of sour cream and an olive half.
2 1/2 lbs ground beef
3/4 c. water
1 8 oz can tomato sauce
1 pckg taco seasoning
1 pckg tortilla chips crushed
2 c. shredded Montery Jack Cheese
2 c. shredded Cheddar Cheese
4 c. torn iceberg lettuce
1 med red onion finally chopped
10 slices tomato, halved
10 whole pitted olives, halved
1. Brown ground beef; drain. Stir in water, tomato sauce,and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes.
2. Place tortilla chips in a greased 9 x 13 pan. Sprinkle with Montery Jack cheese. Spread meat mixture over top. Sprinkle with cheddar cheese. Bake at 325 for 25-30 minutes.
3. Top with lettuce and onions. Cut into 10 pieces. On each piece, arrange 2 tomato slices for eyes, top each with a dollop of sour cream and an olive half.
Friday, October 1, 2010
October's Theme: Halloween Treats & Crafts
By popular vote, this month's theme is Halloween Treats & Crafts! Hope to see some of your creative treats and crafts!
Thursday, October 15, 2009
Crescent Mummy Dogs
from http://www.pillsbury.com/
Crescent Mummy Dogs
Prep Time: 30 min ; Start to Finish: 50 min
Makes: 12 sandwiches
Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices,
quartered 10 large hot dogs
Cooking spray Mustard or ketchup, if desired
1 . Heat oven to 375 F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
Crescent Mummy Dogs
Prep Time: 30 min ; Start to Finish: 50 min
Makes: 12 sandwiches
Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices,
quartered 10 large hot dogs
Cooking spray Mustard or ketchup, if desired
1 . Heat oven to 375 F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
Eerie Eyeball Treats
From www. hersheys.com
Prep Time: 30 min Cook Time: 9 min
Skill Level: Intermediate Intermediate
Ingredients:
* 1/2 cup shortening
* 3/4 cup REESE'S Creamy Peanut Butter
* 1/3 cup granulated sugar
* 1/3 cup packed light brown sugar
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* Granulated sugar
* About 1 cup vanilla frosting(homemade or ready-to- spread)
* Red and black decorator frosting in tubes
* WHOPPERS Malted Milk Balls
Directions:1. Heat oven to 375? F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.2. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.3. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.4. Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frostings to form outline of eye and bloodshot markings. Press malted milk ball "iris" into center of eye. About 4 dozen cookies.
Prep Time: 30 min Cook Time: 9 min
Skill Level: Intermediate Intermediate
Ingredients:
* 1/2 cup shortening
* 3/4 cup REESE'S Creamy Peanut Butter
* 1/3 cup granulated sugar
* 1/3 cup packed light brown sugar
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* Granulated sugar
* About 1 cup vanilla frosting(homemade or ready-to- spread)
* Red and black decorator frosting in tubes
* WHOPPERS Malted Milk Balls
Directions:1. Heat oven to 375? F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.2. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.3. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.4. Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frostings to form outline of eye and bloodshot markings. Press malted milk ball "iris" into center of eye. About 4 dozen cookies.
Body Parts
from savvyshopperdeals.com
If you want to do a "body parts" Halloween event, try these out (borrowed from Taste of Home Magazine)
* Cold & Creepy: a bowl of cooked spaghetti makes for a perfect fistful of brains
* Say Ahhh: Flatten dried apricots with a rolling pin; they'll feel just like a tongue
* Eye See You: Slimy eyeballs are easily realized with a bowl of cold peeled grapes or cocktail onions
* Finger Food: Pistachio shells mimic scratchy finger nails; they are even more fun if painted with nail polish
* Vampires Unite: A convenient can of cherry pie filling becomes a tasty bowl of blood and guts
If you want to do a "body parts" Halloween event, try these out (borrowed from Taste of Home Magazine)
* Cold & Creepy: a bowl of cooked spaghetti makes for a perfect fistful of brains
* Say Ahhh: Flatten dried apricots with a rolling pin; they'll feel just like a tongue
* Eye See You: Slimy eyeballs are easily realized with a bowl of cold peeled grapes or cocktail onions
* Finger Food: Pistachio shells mimic scratchy finger nails; they are even more fun if painted with nail polish
* Vampires Unite: A convenient can of cherry pie filling becomes a tasty bowl of blood and guts
Saturday, October 3, 2009
Roasted Ghosts
Courtesy of www.familyfun.com
RECIPE INGREDIENTS:
4 cups chopped white potatoes
1/4 cup milk
1 crushed garlic clove
2 tablespoons cream cheese or grated Cheddar
1/2 teaspoon salt
1/8 teaspoon pepper
1 19-ounce can black beans, drained
1. Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt, and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free. 2. Scoop the potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost's head. 3. Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24.
RECIPE INGREDIENTS:
4 cups chopped white potatoes
1/4 cup milk
1 crushed garlic clove
2 tablespoons cream cheese or grated Cheddar
1/2 teaspoon salt
1/8 teaspoon pepper
1 19-ounce can black beans, drained
1. Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt, and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free. 2. Scoop the potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost's head. 3. Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24.
Salty Bones
From www.familyfun.com
RECIPE INGREDIENTS:
1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)
Coarse salt
1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces. 2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end. 3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone. 4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.
RECIPE INGREDIENTS:
1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)
Coarse salt
1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces. 2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end. 3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone. 4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.
Thursday, October 1, 2009
Halloween: Kitty Litter Cake & Grasshopers Guts
Kitty Box Litter Cake
1 (18.25 ounce) package German chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls
Prepare cake mixes and bake according to package directions (any size pan). Prepare pudding according to package directions and chill until ready to assemble. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy. Line kitty litter box with the kitty litter liner. Put cake mixture into box. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.
Grasshopper Guts
INGREDIENTS:
3 cups chow mein noodles
1 cup peanuts
1-6 ounce package butterscotch chips
PREPARATION:
In a saucepan, melt butterscotch chips over low heat, stirring constantly. Remove chips from the heat and stir in peanuts and chow mein noodles. Drop by teaspoons onto waxed paper and cool. Makes 30-40
~~~Christi Nebeker
1 (18.25 ounce) package German chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls
Prepare cake mixes and bake according to package directions (any size pan). Prepare pudding according to package directions and chill until ready to assemble. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy. Line kitty litter box with the kitty litter liner. Put cake mixture into box. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.
Grasshopper Guts
INGREDIENTS:
3 cups chow mein noodles
1 cup peanuts
1-6 ounce package butterscotch chips
PREPARATION:
In a saucepan, melt butterscotch chips over low heat, stirring constantly. Remove chips from the heat and stir in peanuts and chow mein noodles. Drop by teaspoons onto waxed paper and cool. Makes 30-40
~~~Christi Nebeker
October's Theme: Halloween Treats
October's Theme!
Hey Everyone!!By a LARGE margin, Halloween Treats, is the winner for October's recipe blog!
Don't forget that its never to late to add recipes for the prior months!
Also Check out the poll for November's theme!
Thanks!
Leah
Hey Everyone!!By a LARGE margin, Halloween Treats, is the winner for October's recipe blog!
Don't forget that its never to late to add recipes for the prior months!
Also Check out the poll for November's theme!
Thanks!
Leah
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