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."
2 baking sheets
bat cookie cutter
FOR SPICY BAT WINGS:
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.
FOR BAT CHIPS:
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.
FOR GOBLIN DIP:
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.
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.
Small paint brush
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.