Sandra Lee's Halloween Treats

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.

Chocolate Bones


Yields 24

Tools:
baking sheet
parchment paper
large microwave-safe bowl

Ingredients:
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.

Popcorn Balls


Yields 10 3-inch balls

Tools:
Large sauce pan
Wooden spoon
Very large bowl for combining popcorn
Wax papper or plastic wrap for storage

Ingredients:
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.

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