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10 (Easy) Treats to try
1. Batty chips: Cut out Halloween shapes in soft tortilla's. Lightly spray with vegetable oil. Bake in 350 degree oven for about 5 minutes on both sides or until brown and crispy. 2. Edible eyeballs: Make simple deviled eggs with mayo, mustard and paprika. Slice a pimento-stuffed green olive in half. Place a half on each deviled egg. 3. Mummy hot dogs: Buy a tube of breadsticks. Roll a hot dog in each breadstick leaving one end with a space for eyes. Bake according to breadstick instructions. Dab on dots of mustard for eyes. 4. Scary sandwiches: Layer Pastrami and deli meats with cheese on top cut out with Halloween cookie cutters. 5. Worms on a bun: Cut a hot dog into narrow strips. Microwave until the strips are curled, about 50 seconds. Place on a bun and serve with ketchup. 6. Chocolate frogs: Dip gummy frogs in melted chocolate. Let dry on wax paper 7. Candy corn crackers: Cut white cheese into triangles. Place on triangular-shaped chips or crackers. Cut a second piece of yellow cheese and place on top removing one corner so the white cheese shows through. Melt slightly in the microwave. 8. Spooky spiders: Spread peanut butter between two round crackers. Add eight straight pretzel sticks for legs and two chocolate chips for eyes. 9. Monster pizza: Spread a toasted English muffin with pizza sauce. Cut out sliced cheese with Halloween cookie cutter and melt slightly on top. 10. Witches hats and broomsticks: Hats: Place a Hershey's Kiss on a chocolate cookie held together with a bit of peanut butter or orange frosting. Broomsticks: Cut a fringe along a length of fruit rollup. Carefully roll it around the end of a pretzel stick. EDIBLE EYEBALLS 2 small packets yellow gelatin 1 - 1/4 cups boiling water 24 blueberries Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (there should be enough to fill two trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube trays in warm water for 15 to 30 seconds and run a knife round the edge of each ice cube. Turn the "eyes" out onto a serving plate and refrigerate until serving time. LR FROM NOTTINGHAM
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