Sandra Lee's Halloween Treats

Halloween is a great time for a party and treats always beat tricks!

ByABC News via logo
October 17, 2007, 11:52 AM

Oct. 31, 2007 — -- 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."

Directions:
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:

Directions:
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.

Directions:

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.

Yields 4 Servings

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.

Yields 20 Fingers

Tools:

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.

Yields 24

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

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.

(nonalcoholic)

Combine all ingredients in a large punch bowl or pot. Add ice and stir.

Ladle into serving glasses.