#HalloweenPartyRecipes – Angelika's World

The time has come! With Halloween only 5 days away it’s time to start putting our Halloween Menu together. Don’t stress! We have plenty of Spooky ideas for you.

Halloween Main Dishes

Meatloaf Mummies

Makes 4 Mummies

Ingredients

1lb ground beef round
1medium onion, finely chopped (1/2 cup)
1/2cup Progresso™ Italian style bread crumbs
1/3cup ketchup
1/4teaspoon salt
1/4teaspoon freshly ground pepper
2eggs
4sticks (1 oz each) string cheese
1can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Yellow mustard, if desired

Steps

Heat oven to 350°F. Line broiler pan with foil; spray foil with cooking spray. In large bowl, mix beef, onion, bread crumbs, ketchup, salt, pepper and eggs. On work surface, shape meat mixture into 4 (6×2-inch) loaves, inserting 1 cheese stick lengthwise in center of each loaf. Taper ends of loaves to look like mummy shapes. Place in pan. Bake 25 minutes.

Meanwhile, remove dough from can; unroll on work surface or cutting board. Cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 7 strips. Alternately cross 7 strips over each meatloaf to look like “bandages,” stretching dough to completely cover meatloaf and tucking ends under loaf. About 1/2 inch from one end, separate “bandage strips” on top to let meatloaf show through for “face.” Bake 17 to 20 minutes longer or until golden brown and meat thermometer inserted in center of loaf reads 160°F. Add dots of mustard on each mummy face for eyes. Let stand 5 minutes before serving.

Nutrition Information

508 Calories, 21g Total Fat, 40g Protein, 42g Total Carbohydrate

Mummy Hot Dogs

Ingredients

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 ½ slices American cheese, quartered (2.5 oz)
10 Oscar Mayer™ beef hot dogs
Cooking spray
Mustard or ketchup, if desired

Steps

1 Heat oven to 375°F.

2 If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3 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).

4 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.

5 Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

Jack-o’-Lantern Stuffed Peppers

Ingredients

Serving size is for 8 Peppers

Ingredient Checklist

½ tablespoon and ½ teaspoon olive oil
8 large orange bell peppers
2 pound ground beef
1 tablespoon and 1 teaspoons kosher salt
1 teaspoons ground black pepper
6 pinches cayenne pepper, or to taste
½ tablespoon and ½ teaspoon Worcestershire Sauce
6 cloves garlic, minced
½ cup and 2 ½ tablespoons and ⅖ teaspoon and ⅝ teaspoon thinly sliced green onions
¼ cup salted butter, melted
¼ cup ketchup
2 cups grated sharp Cheddar cheese
2 cups cooked rice
4 cups seasoned tomato sauce, warmed

Directions:

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Oil a baking dish with olive oil.

Step 2

Use a small knife to cut eyes, nose, and mouth into the flattest side of each pepper, just like a jack-o’-lantern. Cut around the seedpods and remove the tops, trimming and discarding any seeds from under the stems. Trim the white membrane from the inside of each pepper and shake out any seeds. Place in the prepared baking dish.

Step 3

Mix together ground beef, salt, pepper, cayenne, Worcestershire sauce, garlic, green onions, melted butter, ketchup, Cheddar cheese, and rice in a bowl until well combined.

Step 4

Stuff mixture evenly into peppers and cover with the pepper tops. Wrap the baking dish loosely with foil and place on a sheet pan.

Step 5

Bake in the upper center of the preheated oven for 1 hour. Remove the foil and continue baking until peppers are tender and ground beef is cooked through, 10 to 15 more minutes.

Step 6

Place stuffed peppers on a few tablespoons of warm tomato sauce. Serve immediately with more sauce on the side.

Spaghetti with Meatball “Eyes”

Ingredients

16 ounces spaghetti noodles (prepared according to packagedirections)
24 ounces jar spaghetti sauce (heated according to package directions)
24 ounces pre-cooked frozen meatballs (cooked according to package directions)
2-3 slices part-skim mozzarella cheese
sliced black olives (to taste)
pimento-stuffed green olives (to taste)

Instructions

Cook noodles, sauce, and meatballs according to package directions.
Combine noodles and sauce. Mix until well combined. Form “nests” of noodles by twirling noodles in a serving ladle with a fork and then placing in a serving bowl.
After meatballs have cooled slightly, cut our circles of mozzarella cheese and place one circle on each meatball. Place one black olive slice over the cheese circle.
Gently place meatballs randomly over the spaghetti. Add green olives over the top, to taste.
Serve

Use your Own Recipe for the images below

Halloween Appetizers

Breadstick Rattlers

YIELDS: 12 servings

INGREDIENTS

1 (13.8-oz.) tube refrigerated pizza dough
1/4 c. olive oil, for brushing
1/2 tbsp. poppy seeds
1 tbsp. sesame seeds
3 black olives
12 dried chiles
store-bought tomato soup for 12

DIRECTIONS

Unroll tube refrigerated pizza dough. Cut into 12 strips on the long side and roll each into 12-inch ropes, tapering one end (to create the tail) and flattening the other end (to create the head).
Wrap each rope in a spiral around a greased 10 ½-inch chopstick. Brush with olive oil and sprinkle body with poppy seeds and tails with sesame seeds. Cut black olives into small triangles and place on the head of each snake to make the eyes.
Bake on two parchment paper-lined baking sheets at 350°F until golden brown, 15 to 18 mins. Cool 3 mins. before carefully removing chopsticks.
While still warm, use a toothpick to carefully thread dried chiles (cut into tongues) into the tip of the flat end of each snake to make the tongue. Serve with store-bought tomato soup. For added flair, put the soup in a cauldron-like cast iron pot.

Witch Guacamole Dip

SERVINGS: 12 servings

Ingredients

▢3 ripe avocados, halved and pitted

▢3 tablespoons lime juice

▢1/2 teaspoon salt

▢1 (8-ounce) container chive and onion cream cheese spread

▢1/3 cup salsa verde

▢2 green onions, chopped

▢2 tablespoons chopped fresh cilantro

▢3 to 4 carrots, peeled and cut into sticks

▢1/2 a bag of blue tortilla chips

▢1 small, sweet pickle

▢2 slices green bell pepper

▢2 slices yellow bell pepper

▢1 slice red bell pepper

▢1 canned black olive

▢1 green pea

Instructions

Scoop out avocado flesh and place in a medium bowl. Sprinkle lime juice and salt on top of avocado and mash with a fork.

Stir in cream cheese spread, salsa verde, green onions, and cilantro. Cover with plastic wrap and refrigerate for at least 2 hours to firm.

Place chilled guacamole dip on a serving platter and shape into a witch’s face.

For hair, arrange carrot sticks along top and sides.

Arrange corn chips on top of carrots to form a hat.

Place sweet pickle in center to form nose. Use bell pepper slices to make eyes, eyebrows, and mouth. Cut two small pieces of black olive for eyeballs and place green pea on chin for a wart.

Halloween Veggie Tray Appetizer

INGREDIENTS

Skeleton Veggie Tray:

½ Green Pepper
½ Red Pepper
½ Orange Pepper
½ Yellow Pepper
3 stalks of Celery, cut up into pieces
1 Cucumber, sliced
1 8oz package of White Mushrooms, sliced
2 cups of Cauliflower
2 cups of Broccoli
4 Cherry Tomatoes
Veggie Dip
Olives
Romaine Lettuce Leaves

INSTRUCTIONS

Skeleton Veggie Tray:

Place the container of veggie dip at the top of your dish/platter. Insert a few pieces of Romaine Lettuce leaves as hair and olives as the eyes and nose.
Place the slices of cucumber in rows on top of each other as the spine.
For the ribs, cut all four colors of the peppers in slices from top to bottom and stack on top of one another on either side of the cucumber spine.
Place the sliced mushrooms under the ribs as the pelvis.
Lay out the celery as shoulders and arms, connecting both with a cherry tomato as the joint.
The broccoli and cauliflower are the hands.

Monster Meatball Sliders/Sandwiches

Ingredients

24 frozen precooked meatballs
2 cups spaghetti or pasta sauce
12 mini whole wheat sandwich buns
3 tablespoons softened butter
24 pimento-stuffed olive slices

Steps to Make It:

Gather the ingredients.
In a medium saucepan, combine the frozen meatballs with the spaghetti sauce. Bring to a simmer over low heat, stirring frequently. Cook until the meatballs are thawed and well heated, about 6 to 7 minutes. Stir the mixture frequently so it doesn’t burn.
You may want to add a tablespoon or two of water toward the end of the cooking time if the pasta sauce starts sticking to the pan. When the meatballs are hot, remove the pan from the heat, cover, and set aside.
Cut the sandwich buns in half and spread softened butter on each side. Toast in a oven or under the broiler until the buns are light golden brown.
To assemble, place two meatballs, along with some of the sauce, on the bottom of each toasted bun. Top each meatball with a slice of olive, then put the tops of the buns on the meatballs at an angle. You can use a toothpick to hold the whole thing together if you’d like.
Serve immediately.

Jack O Lantern Quesadillas

Ingredients:

6″ Flour tortillas – you can use wheat also.
Mexican blend shredded cheese
Fillings- you can also use cooked ground beef, ground turkey, chicken, veggies. Whatever it is you like in your quesadillas

Note: You don’t have to stick with just cheese for these easy quesadillas, you can totally change them up to be different types. There are lots of different quesadilla filling options, you could even turn these into buffalo chicken quesadillas!

You will need the cheese so that it melts, but aside from that the combinations are basically endless, and you can customize them however you want. I prefer to have my quesadillas with cheese, a veggie or 2 and meat.

Options:

• Chicken

• steak

• Ground beef with homemade taco seasoning

• tomatoes

• onions

• peppers

• mushrooms

• black olives

• jalapeno peppers or Green Chilies

Directions

Get a plate and lay one tortilla down flat. Using a knife cut a jack o lanterns face.
Heat a large sauté pan over medium heat.
Place a new tortilla in the pan (not the one you carved).
Top it with the cheese (and other warm ingredients you choose) then the jack o lantern tortilla.
Cook until the cheese is melted. Sever with sour cream, salsa, or homemade guacamole.

PEPPERONI PIZZA POCKETS

INGREDIENTS

1 9-inch pie crust homemade or store bought
1 1/4 cups of shredded mozzarella cheese
1 cup pepperoni slices I prefer turkey pepperoni
1 cup marinara sauce
1 egg

INSTRUCTIONS

Preheat the oven to 350 degrees.
Place the pie crust on a lightly floured surface. Roll the crust out into a 12 inch circle. Use a 4 inch cookie cutter to cut out 6 of your desired shapes. Transfer the shapes to a sheet pan lined with a silicon baking mat or parchment paper.
Sprinkle the cheese evenly over the 6 crust shapes. Top with slices of pepperoni to cover, leaving a small border around the edges.
Beat the egg in a small bowl. Brush the egg along the border of the dough.
Gather the dough scraps and re-roll the dough to a similar thickness. Cut out 6 more of your shapes. Lay the shapes on top of the pepperoni layer. Use a fork to crimp the edges shut.
For a standard pizza pocket, use a paring knife to cut a few lines in the top. For a jack-o-lantern, use a paring knife to carefully cut out eyes and a mouth.
Brush the tops of the pizza pockets with the egg wash. The pockets can be baked immediately or covered loosely with plastic wrap and stored in the fridge.
Bake the pizza pockets for 15-20 minutes until golden brown. Serve immediately with marinara sauce for dipping.

NOTES

Make-Ahead: The uncooked pizza pockets can be stored loosely covered in the fridge for up to 8 hours.

Spooky Halloween 7 Layer Dip Recipe

GRAB THESE INGREDIENTS FROM THE GROCERY STORE:

Refried beans
Taco seasoning mix
Sour cream
Salsa
Shredded Colby Jack cheese
Roma tomatoes
Green onions
Sliced olives
Guacamole
Bag tortilla chips

HAVE THESE TOOLS HANDY FOR THIS HALLOWEEN RECIPE:

Small mixing bowl
11 inch plate
Spatula (one like THIS works great!)
Ziploc sandwich bag
Plastic spiders (THESE are pretty frightful!)
When making this dip, combine the refried beans and taco seasoning in a small mixing bowl.
Then, take out an about 11 inch plate or serving platter and spread the bean mixture evenly across the plate, getting close to the edge.
Next, use the sour cream and spread ¾ cup over the top of the bean layer.
Then gently add the salsa as the next layer on top of the sour cream. If your salsa is quite liquid-based, drain a bit of the juice to make sure the salsa layer is sturdier.
Now, oh so carefully place dollops of guacamole on top of the salsa layer. While spreading it out try to press gently to try and avoid mixing it into the salsa.
Next, around the edge of the plate spread the grated Colby Jack cheese and then top it with the sliced olives, diced tomatoes, and sliced green onions.
Once that is done, place about ¼ cup of sour cream in a sandwich bag and cut off the tip of the corner.
Use the bag and create a web pattern on top of the guacamole and then finish it off with the spiders and your spooky 7-layer dip is ready to go!

PRO TIPS FOR MAKING 7 LAYER DIP:

Make it up only an hour or so before you need it if possible. This will give little time for the guacamole to change color due to oxygenation.

If you must make it up earlier than an hour beforehand, carefully brush a thin layer of lime juice on top of the guacamole with a pastry brush.

To make the web pattern in a different way, make circles starting small in the center and getting bigger as they go out. Then, use a toothpick and press slightly while pulling to make a line going out to the outer edge of the plate.

Watch how to make this Spooky 7 Layer Halloween Dip here:

Halloween Party Treats

Easy Halloween Jalapeño Mummies

Ingredients

US|METRIC

10 SERVINGS

Ingredients

▢5 jalapeno peppers
▢4 oz cream cheese softened
▢4 oz pepper jack cheese grated
▢1/4 tsp garlic powder
▢1/4 tsp onion powder
▢Pinch Kosher salt and pepper
▢20 candy googly eyes
▢1 can refrigerated crescent roll dough
▢1 egg

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Slice the jalapeño peppers in half lengthwise and scoop out the seeds and ribs.

In a small bowl mix the cream cheese, pepper jack cheese, garlic powder, onion powder, and salt and pepper. You can also use a food processor to mix everything.

Fill the jalapeño pepper halves with the cheese mixture. Don’t overfill or the cheese will ooze out while baking.

Unroll the crescent roll dough leaving the triangles together and pinching the perforations together. Cut thin strips (about 1/2 inch wide) of dough and wrap one or two pieces around each pepper half. Leave a space at the top open to insert the googly eyes when they are done.

Make an egg wash by combining the egg and about one tablespoon of water. Mix well. Place the mummies on your baking sheet, and brush a thin layer of egg wash on each one.

Bake for about 15 minutes or until the mummies are golden brown. Remove from the oven and place the candy googly eyes in the melted cheese.

Serve immediately and enjoy!

Notes

The Experts Tips:

If you are making Easy Halloween Jalapeño Mummies for young children, you might want to substitute Monterrey Jack cheese for the pepper jack cheese to tone down the kick a bit.

You can find the candy googly eyes in the baking ingredient section of most grocery stores; they are also available at Michael’s and other hobby stores that carry baking and candy making supplies.

I use a serrated grapefruit spoon to scoop out the seeds and ribs from the jalapeños. Be sure to wash your hands thoroughly after handling the peppers and avoid touching your eyes or wear gloves.

To make the Jalapeño Mummies ahead, I have found it works best to make and stuff the peppers up to 24 hours ahead of time, then cover and store them in the refrigerator. Before your party wrap them with dough and bake them.

Be sure to add the googly eyes right with the mummies come out of the oven while the cheese is still melted so they will stick.

Reese’s Bats

INGREDIENTS

10 mini Reese’s cups
5 oreos
20 Candy eyes
1 tbsp. peanut butter

DIRECTIONS

1. Cut all Oreo cookies in half and gently remove the cream. Cut each half in half to create the wings.

2. Using a toothpick or a small spoon, apply a small dab of peanut butter to one end of each Oreo. Press onto the Reese’s cup to make wings.

3. Next, place a small dab of peanut butter onto the back of two candy eyes and place on top of the edge of the wings. Serve.

Ghost S’mores Dip

INGREDIENTS

3-4 packages of ghost Peeps
2 c. semi-sweet chocolate chips
1/4 c. heavy cream, warmed
Graham crackers, for serving
mini chocolate chips

DIRECTIONS

1. Preheat oven to 450°. In the bottom of a square baking dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost Peeps. Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.)

2. Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes.

3. Serve warm with graham crackers for dipping.

Jack Skellington Candy Apples

Ingredients:

3 Cups Granulated Sugar

1 Cup Water

1/2 Cup Light Corn Syrup

1 TBSP White Food Color: http://goo.gl/NxHCX8

Flavoring of your choice (I used Cinnamon Oil (http://goo.gl/nesvbL) about 1/4 tsp, if using an extract use about 1 tsp… clear extracts are better)

Candy Corn Ghost Cupcakes

Pumpkin Chocolate Chip Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 cookies

Ingredients:

1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled
1/4 cup (50g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons (86g) pumpkin puree (see note)*
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
3/4 teaspoon pumpkin pie spice
1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

Instructions

Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies. This is only for looks!
Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste! The flavor gets stronger, and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 3. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here are my tips for how to freeze cookie dough.
Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing here! Measure 6 Tablespoons AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.
Pumpkin Pie Spice: If desired, you can use 1/4 teaspoon each: ground nutmeg, ground allspice, and ground cloves instead of pumpkin pie spice. If doing so, don’t leave out the cinnamon.
Bigger Batch: Cookie recipe can easily be doubled by doubling each ingredient. Chill the cookie dough for 45 minutes.

Reese’s Nachos

Ingredients

20 graham crackers, broken into pieces

6 Reese’s Peanut Butter Cups, chopped

1 packet Reese’s Pieces

1 cup mini marshmallows

¼ cup peanut butter, warmed

¼ cup melted chocolate

Directions

1. Heat broiler. In an ovenproof skillet, layer graham crackers, Reese’s, Reese’s Pieces, and mini marshmallows.

2. Drizzle with peanut butter and chocolate and transfer to oven.

3. Heat until marshmallows are toasted and nachos are warm. Serve immediately.

Pumpkin Patch Brownies

Ingredients

1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies

Instructions

Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.

In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.

Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.

Slice into squares and serve.

Strawberry Ghosts

Ingredients

30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips

Directions

Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes.
In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each ghost. Refrigerate leftovers.

CHURRO ALMONDS

2 cups raw almonds

1/4 cup sugar

3 tablespoons cinnamon

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup water

1/2 teaspoon vanilla extract

Optional: melted white chocolate if you want that drizzle (I did it without and they were still delicious)

INSTRUCTIONS

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Mix together sugar, cinnamon, salt, and cayenne pepper in a medium bowl. In a separate bowl stir together the water and vanilla. Add in the almonds making sure they get wet on all sides. Transfer the drained almonds to the sugar mixture and toss until well coated.

Layer the almonds on the baking sheet and bake for 20 minutes. Store the baked nuts in a zipped bag or closed container.

Trash Bark

Serves 8-10

24 oz semi-sweet chocolate

1/2 cup peanut butter, warmed

1 cup crushed potato chips

1 cup Crushed Pretzels

2/3 cup M&M’s

Melt 1 (24 ounces) package semi-sweet chocolate. Pour over Chips, M@M’s, and pretzels. Drop onto wax paper. Swirl Peanut butter on top and let set.

Banana Mummies

Directions

Cut peeled bananas in half crosswise and insert a skewer into each half. Freeze until firm, about 1 hour. In a large microwave-safe measuring cup, melt 1-pound white chocolate in the microwave according to package directions. Dip the bananas in the chocolate; press 2 candy eyeballs (available at craft and party supply stores) into each and let set, about 10 minutes. Optional step: Microwave marshmallows (about 2 per skewer) until puffed, 10 to 15 seconds. Stir until smooth; let cool slightly. Using a spoon, scoop up some of the marshmallow (it will stretch into a thread) and wrap it around the bananas. Transfer to a parchment-lined plate and freeze until serving.