Recipe: Salty Bones

It wouldn't be Halloween without a skeleton -- in this case, one that's been reassembled into a pile of tasty bones to pick.


Ingredients
1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)
Coarse salt

Instructions
1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces.

2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end.

3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone.

4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes

Recipe For Fall: Mini Caramel Apples

Bite-size versions of the fall fair treat, these tiny "caramel" apples are a great party snack.

Ingredients
· 4-inch lollipop sticks
· Melon baller
· Granny Smith apples (one apple makes about 8 mini apples)
· Butterscotch or peanut butter chips or caramels
· Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
· Small paper candy cups

Instructions
1. First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier).
2. With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. ***VERY IMPORTANT ***Pat the apple pieces dry.

3. Melt the chips according to the package directions.
4. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired.
5. Place the mini apples in paper candy cups to set.

*I have been told that they do not do well in Fridge overnight, so you need to make them the day you need them. I made mine the morning of the Halloween Party so I have not tried leaving them overnight.*

Halloween Recipes: Spooky Brownies

I found these really cute Spooky Brownies at Be Different Act Normal. I think that they are so neat. I will have to try these this week.






Brownies

1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for in brownie mix directions
Decorations

1 container Betty Crocker® Rich & Creamy creamy white frosting
Neon green, pink and blue food colors
24 large marshmallows

Miniature candy-coated chocolate baking bits

Betty Crocker® black decorating gel (from 0.68-oz tube)

1 roll Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety)

Gummy worms candies


1 Heat oven to 350°F. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 4 rows, making 24 brownies.

2 In small microwavable bowl, microwave frosting uncovered on High about 20 seconds or until frosting can be stirred smooth. Divide warm frosting among 3 small bowls.

3 Decorate as directed below, using 8 brownies for each bowl of frosting. Franken-Brownies Add 5 drops green food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair. Boo-Brownies Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths. Spider Brownies Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.


*Line the baking pan with foil for easier cutting and quick cleanup.

*Look for neon food colors next to the standard food colors in your supermarket.

Recipes: Chicken Enchiladas

Today I am joining in Recipe Swappin Saturdays at A Fist Full of Dandelions

One of my favorite chicken recipes is Chicken Enchiladas. This is a very good one, I wish I had taken pictures but I haven't yet.

INGREDIENTS
2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives


DIRECTIONS
Combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

If you get a chance to make it then stop back by and let me know what you think.

Halloween Recipe: Carrot-Finger Dip

In 2005 after hurricane Katrina there was not many places around here for the kids to trick or treat so I threw a Halloween party. This recipe was one of every ones favorite things I added a spider ring to mine and it was so cute! The only problem that I had was keeping the carrots in there and not on every ones plates lol. So I made up several extra fingers and placed them on plate around the dip so everyone could dip their own fingers.



You will need:
vegetable dip
4 long carrots
1 medium carrot
softened cream cheese
sliced-almond
baby carrots

Step 1
To prepare them, just fill a serving bowl with your favorite vegetable dip. Wash and peel 4 long carrots for fingers and 1 medium carrot for a thumb.

Step 2
With a paring knife (a parent's job), cut a flat, shallow notch in the tip of each carrot. Then use a dab of dip or softened cream cheese to glue a sliced-almond fingernail atop each notch.

Step 3
Stick the fingers in the dip, as shown, and serve with plenty of peeled baby carrots for dipping.

Halloween Food: Fruit Kabobs in a Pumpkin

Fruit Kabobs in Pumpkin

Buy a nicely shaped round pumpkin along with some waterproof paints or markers.
Use the markers to create a fun face on the outside of the pumpkin.
Buy your favorite fruits cutting them into bite size pieces and place them on wood skewers.
Using a small drill bit, drill holes around the top side of the pumpkin with a couple inches between each hole (the bit should be much smaller than the diameter of the skewers).
Stick the kabobs in each of the drilled holes to create a beautiful fruit arrangement.
*NOTE - depending on the strength of the kabobs, you may not need to drill the holes - they may just poke into the pumpkin directly without breaking*

Halloween Food: Pumpkin Veggie Tray

I found this really cute idea for a veggie tray. It looks quick and healthy!

Pumpkin Veggie Tray

What you'll need:
A large serving tray or cutting board
1 large bag of baby carrots
1 cucumber
1 head of broccoli
1 carton of your favorite veggie dip
Ramekins or small bowls
How To:
Create an outline for your pumpkin by laying some of the carrots out in an oblong circle. Once the carrot outline is to your liking, carefully fill in the circle with the rest of the carrots.
Remove enough of the carrots to create a cucumber-filled smile. Set the carrots you removed on top of the other carrots within your pumpkin.
Place halved cucumber slices in the space you created for your carrot pumpkin's smile.
Fill your ramekins with the veggie dip and shimmy them into place where you want the pumpkin's eyes and nose to be.
Slice off the stem of the broccoli head. Place the broccoli at the top of your pumpkin.