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
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.
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
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.
Unroll pizza dough and cut into 2- x 3 1/2-inch rectangles. Drizzle 1/2 teaspoon of marinara sauce down the center of each rectangle of pizza dough. Place cooled sausages on top of sauce and close dough around sausages. Place seam-side down on prepared baking sheet. Brush with beaten egg and attach almond "fingernail" to one end of each finger. Sprinkle Parmesan "knuckle hair" in the center of each finger and spoon a small amount (1/2 teaspoon) marinara over the "stump end". Bake in preheated oven for 15 to 18 minutes or until golden brown.
Meanwhile, stir basil into remaining marinara and heat in a small saucepan over medium heat.
Transfer fingers to a serving platter and serve with marinara on the side for dipping.
large microwave-safe bowl
1 package (12oz) semi-sweet morsels (Nestle)
½ cup creamy peanut butter (Skippy)
6 cups pretzel sticks (Rold Gold)
Place parchment paper on baking sheet; set aside.
In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on HIGH for 2 to 3 minutes. Remove and stir until smooth.
Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.
Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.
Yields 10 3-inch balls
Large sauce pan
Very large bowl for combining popcorn
Wax papper or plastic wrap for storage
4 quarts popcorn, popped
1 cup Skittles candies
4 tablespoons butter
4 cups miniature marshmallows
¼ teaspoon bubble gum flavoring*
Place popcorn in a very large bowl — you will want to have plenty.
Sprinkle Skittles over top of popcorn. Set aside.
In a large sauce pan over medium heat, melt butter. Once butter has melted, add miniature marshmallows and stir until melted and combined with butter. Stir in bubble gum flavoring.
Pour marshmallow mixture over popcorn and Skittles. Stir until the popcorn and candy are coated.
With hands buttered to prevent sticking, form balls. Popcorn balls can be store for 1 to 2 days individually wrapped in wax paper or plastic wrap.
*Bubble Gum flavoring can be purchased where candy-making supplies are sold.
Dragon's Blood Punch(nonalcoholic)
1 can (46 oz) Hawaiian Punch
1 can (46 oz) Apple Juice (Tree Top)
1 bottle (48 oz) Cranberry Juice (Ocean Spray)
1 bottle (2-liter) ginger ale (Canada Dry)
Combine all ingredients in a large punch bowl or pot. Add ice and stir.
Ladle into serving glasses.