Some quick tips for perfect holiday cookies
Posts Tagged ‘Halloween recipes’
- 3 tablespoons Chocolate Syrup
- Cold Ginger ale
- 3 scoops (about 3/4 cup) orange sherbet
- TWIZZLERS Strawberry Twists / Red Licorice
1. Combine syrup with small amount of Ginger ale in 16-ounce soda glass.
2. Add sherbet; fill glass with more soda.
3. Cut tips off licorice to make a straw. Serve immediately.
Makes one 16-oz. serving.
Just in time for Halloween.
Red or green pepper
- Heat the oven to 350º F.
- For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin.
- Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
- Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy’s wrappings.
- Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.
Tricia Mummy Dogs
1 can (8 oz) refrigerated crescent dinner rolls
2 1/2 slices American cheese,
1 pkg ( 40) mini hot dogs / cocktail sausages
Mustard or ketchup
1. Heat oven to 375°F.
2. Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
3. Cut each rectangle with a pizza cutter lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into half then into 40 small strips
.4. Wrap 1 piece of dough around each hot dog and 1 strip slice of cheese 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)
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
6. With mustard, draw features on “face.”