Mini Crescent Dogs

Ingredients

• 2 (8 ounce) cans  Crescent Dinner Rolls
• 48 cocktail-sized smoked link sausages or hot dogs

Directions

1. Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Banana and Cherry Jell-o Pops

• 1 box (4 oz) of sugar free cherry gelatin (or other delicious flavor)
• 3 bananas
• 1 tsp lemon juice1 8 oz tub of light whipping cream
• 1 can of Apple Cherry juice concentrate
• 1 Cup boiling water1 Cup cold water

• Ice cubes

1. Place cherry gelatin in medium bowl. Add 1 cup boiling water and stir 2 minutes until gelatin is completely dissolved. Add enough ice cubes to 1 cup cold water to make 2 cups cold water. Add to gelatin and stir until ice cubes are completely dissolved. Pour evenly into 16 plastic cups or popsicle mold. (I used huge wide cups and the popsicles were a little too big. 5 oz cups would have been much better.) Add about 1/4 cup to each cup and freeze for 1 hour.
2. Slice 3 bananas and add bananas and lemon juice to whip cream. Spoon mixture onto frozen gelatin in cups. Stick plastic spoons or popsicle sticks into center of each cup and freeze for another hour. Top off with juice and freeze for an additional 4 hours or overnight.
3. To remove pops from cups, place bottom of cups under warm running water and press firmly on bottom of cup.

 

Hamburger Cookies

Ingredients

• 4 drops green food coloring
• 1/2 teaspoon water
• 1/4 cup flaked coconut
• 48 vanilla wafers
• 24 chocolate covered thin mints
• 1 tablespoon sesame seeds

 Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.
3. Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.
4. Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie.

Stuffed French Toast

• 4 slices of cinnamon raisin bread
• 1/4 cup cream cheese spread
• 8 slices of deli sliced ham
• 2 eggs
• 2 Tbsp. milk
• 2 tsp. sugar
• 2 Tbsp. syrup

Spread cream cheese onto 2 bread slices and top with ham. (Repeat for second sandwich.) Lightly press edges of sandwich to seal.

Beat eggs, milk and sugar in a small bowl until well blended. Dip sandwiches in egg mixture, turning on both sides to evenly coat and moisten both sides.

Spray a large non-stick skillet with cooking spray. Cook on medium heat for 2 minutes each side or until golden brown.

Makes 2 servings (1 sandwich each).

Rainbow Jar Cake

• 1 White super moist cake mix
• 1 Whipped Ready to Spread White Frosting
• 3 Egg Whites
• Neon Food Coloring : Pink, Blue & Purple
• Regular Food Coloring: Yellow, Green, Red & Blue
• 4 – 1 Quart Wide Mouth Glass Canning Jars
• (Non-stick cooking spray)

Preheat oven to 350 degrees. Spray inside of each glass jar with a generous amout of non-stick cooking spray.

1. Make the cake batter according to the box directions.
2. Divide the batter evenly between 5 bowls (approximately 1 cup of batter in each bowl).
3. Add 16 drops of Neon Pink food coloring to the 1st bowl. Blend well.
4. Add 14 drops of Yellow food coloring to the 2nd bowl. Blend well.
5. Add 23 drops of Green food coloring to the 3rd bowl. Blend well.
6. Add 7 drops of Neon blue food coloring to the 4th bowl. Blend well.
7. Add 8 drops of Red, 7 drops regular Blue, 3 drops of Neon Purple to the 5th bowl. Blend well.
8. Spoon about 1/4 cup of each color batter into each of the jars, layering the colors in this order: Purple, Blue, Green, Yellow, Pink. (Clean up any spills or drips from the jars.)
9. Place the jars in a glass baking dish. Add1/4 inch of water to the bottom of the dish surrounding the jars.
10. Bake for 35-40 minutes. Cake tops should spring back to the touch when done, but don’t bake too long that the cakes turn brown. (A bamboo skewer may be used to test the doneness.)
11. Let the cakes cook for one hour before frosting.

Melty Milkshake Bars

• 10 unwrapped caramels
• 1  Tbsp of Fat Free Milk
• 4 Vanilla Milkshake PopTarts
• 1/2 Cup of Mini Marshmallows
• 3 1/2 Tbsp Mini Chocolate Candies

Preheat oven to 350 degrees

1. In a small microwave safe bowl add the caramels and milk and microwave on high for 1 1/2-2 minutes (stir every 30 seconds).
2. Line a baking sheet with foil and lay each Pop Tart down and cover with mini marshmallows.
3. Bake for 7 minutes or until marshmallows begin to turn a golden brown.
4. Drizzle with caramel and sprinkle with chocolate pieces. Cool for 20 minutes and cut into halves.

HOT MULLED CIDER

Ingredients:

• 1/3 cup sugar
• 3 sticks cinnamon
• 1 orange, thinly sliced
• 2 tsp whole cloves
• 1 lemon, thinly sliced
• 1 cup water
• 1 quart apple cider

 Proceedure:

Place all ingredients except the cider in a saucepan. Bring to a boil and boil 5 minutes. Add the cider and heat just to boiling. Serve in mugs. Yield 1 ¼ quarts

Creepy Witches’ Fingers

• 1 cup Butter, softened
• 1 cup Powdered Sugar
• 1 Egg
• 1 teaspoon Almond Extract
• 1 teaspoon Vanilla
• 2 2/3 cups Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 3/4 cup Almonds, whole blanched
• 1 Tube Red Decorator Gel

1. In bowl, beat together butter, sugar, egg, almond extract and vanilla.
2. Beat in flour, baking soda, and salt.
3. Cover and refrigerate 30 minutes.
4. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie.
5. Press almond firmly into 1 end for nail.
6. Squeeze in center to create knuckle shape.
7. Using paring knife, make slashes in several places to form knuckle.
8. Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden.
9. Let cool for 3 minutes.
10. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with “blood.”
11. Remove from baking sheets and let cool on racks. Repeat with remaining dough.

Makes 5 dozen cookies.

Eerie Eyeballs

• 3 oz (small box) lemon gelatin (can be sugar-free)
• 1 cup hot water
• 1/2 cup miniature marshmallows
• 1 cup pineapple juice
• 8 oz cream cheese (can be lowfat/Neufchatel)

1. Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt.
2. Remove from heat.
3. Add pineapple juice and cream cheese. Beat until blended.
4. Let cool slightly.
5. Spray truffle candy mold or round ice cube trays with non-stick cooking spray.
6. Poor the mixture in the molds and leave to set in the fridge.
7. To decorate, use liquid food coloring and an old detail paintbrush and get creative – colored irises, blood shot eyes, etc.
8. Use black food coloring for the pupils.

 

GARLIC PIZZA WEDGES

Ingredients:

• 1 prebaked Italian bread shell crust (14 oz)
• 1 cup grated parmesan cheese
• 1 cup mayonnaise (not reduced fat or fat free)
• 1 small red onion, chopped
• 31/2 tsp minced garlic
• 1 tbsp dried oregano

Proceedure:

Place crust on ungreased 14-inch pizza pan. In bowl mix all ingredients, spread over crust. Bake at 450 degrees for 8-10 minutes. Cut into 24 wedges.