EYEBALL PASTA
Ingredients
- Spinach Pasta any shape
- Your favorite pasta sauce (from a jar or homemade)
Eyeballs
- String Cheese (approx ½ per person)
- Black olives (or dark skinned veggies like zucchini)
- Straws (assorted sizes)
Instructions
- Slice string cheese about ¼" thick. Cut the olives in half lengthwise.
- Using the straws cut circles out of the cheese discs, using the same straw, cut pieces out of the olives. Place the olive pieces in the cheese pieces to make eyeballs.
- Cook pasta according to directions. Top with a serving of pasta sauce and add eyeballs on top.
Recipe from: http://www.spendwithpennies.com/
MUMMY HOT DOGS
Ingredients
1 roll/pkg Pillsbury Breadstick dough (12 count)
12 hot dogs
Mustard/Ketchup
Instructions
1. Preheat oven to 375 degrees F. Unroll all 12 breadsticks from package. Cut each into 3 equal strips. Take 3 strips, one at a time and wrap around 1 hot dog starting from the top of the hot dog. (Each hot dog has 3 thin breadstick strips around it). Leave a small space towards the top of the hotdog to make mustard eyes. Continue wrapping all dogs then place on a lightly greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.
2. Remove and let cool for 5 minutes. Use mustard or ketchup for the eyes.
Recipe from picky-palate.com
HALLOWEEN FEET LOAF RECIPE
If Bigfoot pays a visit this Halloween, treat him to a larger-than-life meal. This "feet loaf" tastes just like your favorite home-style meatloaf. It will have enormous appeal with believers and nonbelievers alike.
- 1 tablespoon canola oil
- 1 medium carrot, grated
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- 1/2 medium green pepper, finely chopped
- 2 cups soft bread crumbs
- 1 large egg, lightly beaten
- 1/2 cup 2% milk
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 2 pounds ground beef
- 1 medium carrot, cut into 10 thin slices
- 2/3 cup ketchup
- 2 tablespoons balsamic vinegar
Directions
• 1. Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add carrot, onion, celery and green pepper; cook and stir 3-4 minutes or until tender. Cool slightly.
• 2. Line a 15x10x1-in. baking pan with foil; grease foil. Place bread crumbs in a large bowl. Stir in egg, milk, seasonings and carrot mixture. Add beef; mix lightly but thoroughly. Shape into two feet with indentations for toes.
• 3. Transfer to prepared pan. Bake, uncovered, 30 minutes. Position carrot slices on loaves for toenails. In a small bowl, mix ketchup and vinegar; brush half over meat loaf. Bake 20 minutes longer or until a thermometer reads 160°. Brush with remaining mixture; bake 5 minutes longer. Yield: 8 servings.
TOTAL TIME: Prep: 30 min. Bake: 55 min.YIELD:8 servings
Copyright – RDA Enthusiast Brands,LLC
FRESH HALLOWEEN TREAT: A COLORFUL VEGETABLE SKELETON
Ingredients
Head--lettuce leaves, sliced olives, veggie dip in a small bowl
Body--celery, baby carrots, bell pepper, mushrooms, cherry or grape tomatoes, cauliflower, broccoli, cucumbers
Directions
Arrange the veggies on a platter in the shape of a skeleton, top with an appropriate sized bowl of veggie dip for the head
Recipe from http://www.thekitchn.com/