Sandra Lee's Halloween Treats

If she had to choose "trick" or "treat," Semi-Homemade's Sandra Lee would certainly choose treats! Step into the kitchen with Lee and whip up some super easy treats to make any gathering of ghouls a surefire party! Enjoy!

Click here to read an excerpt from Sandra Lee's new memoir, "Made From Scratch."

Spicy Bat Wings and Bat Chips with Goblin Dip

2 baking sheets
aluminum foil
bat cookie cutter
medium saucepan
serving platter
small bowl

1 package (32oz) buffalo style hot wings (Tyson)

Preheat oven to 450 degrees F. Arrange wings on baking sheet lined with foil. Bake in preheated oven for 20 minutes. Remove and let cool.


4 garden spinach wraps (Mission)
4 sundried tomato basil wraps (Mission)
olive oil cooking spray (Mazola Pure)
Kosher salt and pepper

Lay wraps on flat surface and cut out bat shapes with cookie cutter. Lay bats in a single layer on a baking sheet. Lightly spray with olive oil cooking spray and sprinkle with kosher salt and pepper. Turn bats over and repeat. Bake in preheated oven 8 to 10 minutes or until bats are crisp.

1 can (10¾oz)creamy chicken condensed soup (Campbells)
1 package (8oz) jalapeno jack cheese (Tillamook, shredded)
½ cup sour cream (Knudson)
2 tablespoons jalapeño juice or Southwest seasoning


In a medium saucepan combine soup, cheese and sour cream. Melt over medium heat until smooth and heated through.

To serve, arrange bat wings and bat chips on platter. Ladle goblin dip into a bowl and serve warm.

Sweet and Sour Eyeballs

Yields 4 Servings

1 pound ground beef
1 egg, beaten
¾ cup plain bread crumbs
salt and pepper to taste
½ cup grape jelly
1 cup chili sauce
sliced green olives with pimento

With a fork or clean hands, gently combine the meat, egg, bread crumbs, salt, and pepper. Shape into 1-inch balls. Press a green olive slice into the ball to make "eyes." Melt the butter in a large sauté pan and brown the meatballs on all sides. Drain off the fat. In a bowl, stir together the jelly and chili sauce and pour over the meatballs. Simmer uncovered for 30 minutes over medium to low heat, turning the meatballs regularly.

Bloody Lady Fingers (Ground Sausage)

Yields 20 Fingers


Baking sheet
Large skillet
Cooking spray
Metal spatula
Small paint brush
Pastry brush
Small saucepan
Serving platter
Small bowl

1 package (16 oz) all-natural ground sweet Italian sausage (Johnsonville)
20 whole blanched almonds
red or black liquid food coloring (McCormick)
1 rolls (13.8 oz each) refrigerated pizza dough (Pillsbury)
1 jar (26 oz) marinara sauce - Newman's Own
1 egg, beaten
2 tablespoons shredded Parmesan cheese (DiGiorno)
2 tablespoons finely chopped basil

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

Roll ground sausages into small links the size of a breakfast sausage. Spray a large skillet with cooking spray and heat over medium-low heat. Add links, brown, and cook through turning often; about 10 to 13 minutes total. Remove and drain on paper towels. Let cool.

Brush food color onto one side of the almonds with a small paint brush. Set aside to dry.

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