Halloween/Fall Treats
At the home of: Shana Hart
Mummy Dogs
From the kitchen of: Shana Hart
1 package thin hotdogs (Hebrew
Nationals)
1 tube crescent rolls
food coloring
Preheat oven to 375. Roll out sheet of crescent rolls (do not break up into triangles). Cut rolls into long strips length-wise. Cut hotdogs in half. Wrap strips around the hotdogs, leaving room for the eyes. Dip toothpick into food coloring and then stick into hotdogs to create eyes - may need to do a few holes for each eye. Place on greased cookie sheet and back for 13 minu
tes.
Chicken or Turkey Pot Pie
From the kitchen of: Becky McKenna
2 cups frozen veggies - or - carrots, onions, potatoes, green beans, corn, peas
1 cup cooked chicken/turkey or 1 can chicken
1 can cream of chicken soup
1 cup bisquick
1/2 cup milk
1 egg, beaten
Preheat oven to 400. Mix veggies, meat, and soup in glass pie plate. In a separate bowl mix the bisquick, milk, and egg. Pour batter on veggie mixture. Bake for 30 minutes.
Orange Rolls
From the kitchen of: Angela Rivers
1st Mixture:
1/2 c shortening
1/2 c sugar
2 tsp salt
1 cup hot water
2nd Mixture:
2 pkg dry yeast
2 beaten eggs
1 cup cold water
6 cups flour
3rd Mixture:
1/4 cup melted butter
1 cup sugar
grated orange rind
Combine items in first mixture and let cool a few minutes. Add all ingredients in second mixture. Mix together in large bowl. Cover and refrigerate. About 3 hours before baking, roll dough out in a rectangle about 3/4" thick and spread with 3rd mixture. Roll dough as you would for cinnamon rolls, rolling lengthwise, leaving dough in a long roll. Cut 3/4" - 1" slices and put in greased muffin tins. Let rise for about 2 hours. Bake at 325 for 15 minutes.
Sloppy Jack-O's
From the kitchen of: Becky Maher
1 can (16.3 oz) Pillsbury Grands buttermilk biscuits
1 lb lean ground beef
1 can (15.5 oz) sloppy joe sauce
1 can (11 oz) whole kernel corn
8 slices American or Cheddar cheese
8 pieces green bell pepper (about 1" x 1/2")
1. Heat oven to 375. Separate dough into 8 biscuits. lace on ungreased large cookie sheet; press each biscuit to form 4 1/2" rounds. Bake 12-15 minutes or until golden brown.
2. In 12" nonstick skillet, cook beef over medium heat 8-10 minutes, stirring occasionally until thoroughly cooked; drain. Stir in sloppy joe sauce and corn. Reduce heat to med-lo
w and cook 3-5 minutes, stirring occasionally, until gone.
3. Cut cheese into circles. With knife or canape cutters make facial features in cheese.
4. Remove biscuits from oven. Spoon beef mixture evenly onto biscuit rounds. A
rrang
e cheese over beef to look like jack-o-lanterns. Place bell pepper piece on top of each to look like a stem. Return to the oven and bake 3-5 minutes longer or until cheese
is melted.
Deviled Eggs
From the kitchen of: Tiffany Pringle
12 eggs
1/4 cup mayonnaise
1/4 cup Miracle Whip
Bacon bits (soft)
2 Tbsp finely shredded cheese
1 Tbsp spicy brown mustard
1 small can sliced olives
1 red bell pepper
salt & pepper to taste
Hard boil eggs and let cool. Peel eggs and cut in 1/2 length-wise. Remove yolks. Mash yolks with mayo, miracle whip, bacon, cheese, mustard, salt & pepper. Fill egg white halves with yolk mixture. Slice pepper to resemble devil horns. Decorate eggs with peppers and olives for eyes. Refrigerate until serving.
Other Fun Treats We Had:
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