Mummies

Fun, spooky, and tasty!

Ingredients:

Hot dogs

Pilsbury Crescent Rolls

Mustard

Cut crescent rolls into strips. Wrap around hot dogs. Bake at 375 until golden brown. Use mustard to make eyes!

Veggies and Finger Dip

Here's a fun way to eat veggies around Halloween!

Ingredients:

Cut up vegetables

Unpeeled carrots

Cream cheese

Almond slices

Your favorite vegetable dip

Peel carrots. Using knife, carve "knuckles" on carrot fingers. Use cream cheese to hold "nail" to carrot. Arrange carrot fingers in vegetable dip. Serve with cut up vegetables.

Eye of Newt

Another fun recipe that can be adjusted just a titch to use at Halloween time!

Ingredients:

Hard boiled eggs

Mayonnaise

Mustard

Salt and pepper

Paprika

Olives, sliced

Boil eggs. When cooled, peel and cut in half. Remove yolks and put into a bowl. Add mustard, mayo, salt, pepper, and paprika to taste. Put a spoonful of yolk mixture into hard boiled egg center. Top with a slice of olive.

Witch Fingers

This year for Halloween I wanted to make sure I had plenty of kid friendly treats. These were simple, spooky, and scrumptious! And a hit with my little guy!

Ingredients:

String cheese

Cream cheese

Sliced almonds

Break apart string cheese stick in the center. Use knife to carve "knuckles." Use cream cheese to hold "nails" in place.

Parmesan Chicken Sticks

Recipe from Barefoot Contessa Family Style Cook Book

This is a delicious recipe! It's fun to put them on a skew stick for the kids too!

Ingredients:

1 1/2 pounds boneless skinless chicken breast

1 cup all purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra large eggs

1 cup seasoned bread crumbs

1/2 cup grated Parmesan cheese

Butter

Olive oil

Directions:

Lay the chicken breasts on a cutting board and slice each diagonally into four or five large strips.

Combine the flour, salt, and pepper on a dinner plate. Combine the bread crumbs and Parmesan cheese on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan and cook the chicken strips on medium low for about 3 minutes on each side, until just cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Frog Eye Salad

Adapted from a recipe from my Mother-in-law

This is scrumptious. It's especially fun to make for your kids. My little guy loves it!

Ingredients:

1 cup sugar
2 tablespoons flour
2 1/2 teaspoons salt
3/4 cup pineapple juice
2 eggs
1 tablespoon lemon juice
1 package Acini de Pepe noodles, cooked
Mandarin oranges
Pineapple-1 can chunks and 1 can crushed (reserve liquid)
Passion fruit

9 ounces Whipped cream

Directions:

Combine sugar, flour, and salt in a separate dish. In a pan, heat pineapple juice and lemon juice until boiling. Add flour/sugar mixture to pineapple juice and then add two beaten eggs. Add to cooked pasta. Refrigerate approximately 8 hours. Add fruit and whipped cream.