HOWLING Fun Halloween Recipe Ideas

Mad Scientist Sandwiches

ingredients:

7- or 8-inch whole wheat or plain flour tortillas
1/3 cup mayonnaise or salad dressing
6 leaves leaf lettuce (optional)
6 slices cooked ham (3 ounces)
6 slices cooked turkey breast (3 ounces)
Assorted decorations such as: parsley sprigs, sweet red pepper strips, ripe olives, small pimento stuffed green olives, small pepperoncini peppers, julienned carrots, small sweet pickles, and/or shredded lettuce
Mayonnaise, salad dressing, or honey mustard
6 slices American cheese
Wooden picks

Directions:
1. Preheat oven to 350 degrees F. Wrap tortillas in foil and bake for 10 minutes.
2. Spread each tortilla with 1 tablespoon mayonnaise. Lay a lettuce leaf over mayonnaise, top with a slice of ham and a slice of turkey. Roll up and secure with wooden pick. Stuff one end of rolled tortilla with sweet red pepper strips, shredded lettuce, parsley sprigs, and julienned carrots.
3. Attach olives for eyes and the nose and a piece of pepper for the mouth with mayonnaise or honey mustard. Cut an apron shape from the cheese and lay atop tortilla. Add pickles or peppers for shoes and use cheese as a blanket. Makes 6 wraps

Mummy Dogs
1 11-oz. package (12) refrigerated bread sticks
12 jumbo frankfurters
Ketchup
Mustard
Directions
1. Preheat oven to 375°F. Unwrap bread sticks. Stretch each bread stick to 12 inches. Wrap dough around frankfurters, letting the frankfurters show slightly through the bread.
2. Bake about 12 minutes or until bread is golden brown. Serve with ketchup and mustard. Makes 12 servings

White-as-a-Ghost Pops

6 tablespoons butter
2 10-ounce packages marshmallows or 4 cups tiny marshmallows
12 cups crisp rice cereal
24 ounces vanilla-flavored candy coating
8 lollipop sticks
Small black candies
1 16-ounce can vanilla frosting
Green food coloring
2 cups shredded coconut
Directions
1. Line a 13x9-inch baking pan and an 8- to 9-inch diameter mixing bowl with foil, extending foil over edges of pan and bowl. Butter foil; set pan and bowl aside. Melt butter in a 6-quart Dutch oven over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal; stir until well-coated. Divide mixture between prepared baking pan and mixing bowl and press evenly and firmly into pan and bowl.
2. Set cereal mixture aside to cool completely, about 1 hour. Lift cereal mixture from baking pan with edges of foil. Use a 3- to 4-inch ghost-shaped cookie cutter to cut out ghost shapes. Insert lollipop sticks into ghost shapes through the bottom of cutouts.
3. In a medium saucepan melt candy coating over low heat. Place ghosts on a slotted spatula and spoon candy coating over ghost shapes, turning carefully using sticks to coat both sides and letting excess candy coating drip back into the pan. Carefully place ghosts on a sheet of waxed paper. Decorate face with candies before coating sets up. Let stand until coating is completely set, about 1 hour.
4. Stir together frosting and a few drops green food coloring; set aside. Place coconut in a resealable plastic bag. Add a few drops of green food coloring; seal bag. Shake and knead bag lightly to tint coconut.
5. Lift cereal mixture from mixing bowl with edges of foil and invert onto a serving platter; remove foil. Frost with the green frosting. Sprinkle with coconut. Insert lollipop sticks with ghost shapes into frosted cereal mixture.
6. Note: After cutting ghost shapes out of the cereal mixture, reserve your scraps for more fun shapes. Try rolling some scraps into balls and dip balls into melted vanilla- or chocolate-flavored candy coating. Sprinkle with desired candy decorations and let set on waxed paper.

Happy Halloween!

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