Halloween Recipes

Cheddar Cobwebs-

• 1 cup grated yellow cheddar

• 2 tsp all-purpose flour

• ¼ tsp paprika

• coarse salt + ground pepper

1. Preheat the oven to 350

2. In a med. bowl, toss cheddar with flour, paprika, ¼ tsp salt and ⅛ tsp pepper

3. Drop by Tbsp onto parchment-lined baking sheets (6 per sheet)

4. Flatten into 3” rounds

5. Bake until golden and bubbling, 10-12 min

6. With a thin metal spatula transfer crisps to a serving plate to cool

7. To store, keep in airtight container between layers of parchment, up to 3 day

Makes 18 cobwebs

Hot Dog Mummies-

• 11oz can of refrigerator breadsticks

• kitchen shears or knife

• 12-pack of hot dogs

• yellow mustard

1. For each mummy separate 1 breadstick from roll and use kitchen shears or knife to slice in half lengthwise to create 2 thinner strips.

2. Wrap 1 strip at a time snugly around hot dog. You may not use both strips.

3. Bake mummies on baking sheet at 350 for 15-18 min or until breadstick is golden brown

4. Remove mummies from oven and cool for 5 min.

5. Add yellow mustard eyes just before serving

Makes 12 mummies.

Stuffed Potato Ghosts

Directions

1)Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside.

2)Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth.

3) Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined baking sheets

4 )Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths.

Yield: 40 appetizers.

Meatball Mummies

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

20 frozen cooked meatballs, thawed Ketchup or mustard, if desired Marinara sauce, as desired

Directions

1. Heat oven to 375°F. Line work surface with cooking parchment paper. On parchment-lined surface, unroll dough (if using crescent roll dough, press perforations to seal); cut into 4 rectangles.

2. With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.

3. Wrap 2 pieces of dough around each meatball to look like "bandages," stretching dough slightly to cover meatballs

4. Separate "bandages" near 1 end to show meatball "face." On ungreased large cookie sheet, place wrapped meatballs.

5. Bake 13 to 17 minutes or until dough is light golden brown and meatballs are hot. With ketchup and mustard, draw "eyes" on mummy bites. Serve with warm marinara sauce.

Pumpkin Fudge:

2 Tablespoons butter 7 ounces marshmallow cream

2 1/2 cups white sugar ¾ cup canned pumpkin puree

⅔ cup evaporated milk 1 teaspoon ground cinnamon

1 cup white chocolate chips

1.)line a 9x9 pan with aluminum foil, set aside. In a 3-quart saucepan, bring milk and sugar to a boil, occasionally stirring with wooden spoon.Mix in pumpkin puree and cinnamon, bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil, stirring with a wooden stick for 18 minutes. Remove from heat, add white chocolate chips and vanilla. Stir until creamy and all chips are melted . Pour into prepared pan. Cool remove from pan, and cut into squares. Store in airtight container.

Halloween Ghosties :

1 (12 ounce) package of white chocolate chips

24 peanut-shaped peanut butter cookie sandwiches

48 miniature chocolate chips

Place white chocolate chips in a microwave safe bowl; microwave on low 1 minute, stir. Continue heating on low, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth. Use 2 forks to dip cookies into white chocolate, set cookies on waxed paper. Place 2 chocolate chips on one end of the cookie for eyes. Allow it to dry for about 20 minutes. Store in airtight container.