Category: Recipes
Mummy Dogs
Ingredients:
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8 oz Refrigerated Crescent Dinner Rolls
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2 1/2 slices American cheese – quartered
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10 Large Hot Dogs
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Cooking Spray
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Mustard and ketchup
Instructions:
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Heat oven to 375*F
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Unroll dough, separate at perforations, creating 4 rectangles.
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Press perforations to seal.
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With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces. Making 40 pieces of dough.
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Slice cheese slices into quarters.
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Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like bandages. Stretching dough slightly to completely cover hot dog.
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About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for the mummy face.
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On greased large cookie sheet, place wrapped hot dogs (cheese side down).
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Spray dough slightly with cooking spray.
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Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
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With mustard or Ketchup, draw eyes on the mummy face.
Cemetery Swamp Dip
Ingredients:
Dip
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10 oz. frozen chopped spinach – thawed and squeezed dry
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8 oz. fat free sour cream
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8 oz. plain Greek yogurt
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1 pkg dry vegetable soup mix
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1 loaf party pumpernickel bread – sliced
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Vegetables for dipping
Tombstone Writing
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1/2 mayonnaise
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5 Drops yellow food coloring
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1 Drop red food coloring
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Small baggie
Instructions for Dip:
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Combine vegetable soup mix, Greek yogurt, sour cream and spinach together in a bowl.
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Cut bread slices into tombstone shapes. Arrange in single layer on cookie sheet. Bake 12 minutes or until crisp.
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To serve, arrange a few tombstones in dip and serve with remaining tombstones and your favorite dippers.
Instructions for Tombstone Writing:
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Combine mayonnaise and food coloring in baggie.
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Gently squeeze to mix.
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Snip one corner of bag and decorate tombstones with phrases like Boo! or R.I.P
Zombie Punch
Ingredients:
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1/2 Gallon Limeade
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1 Liter Ginger Ale
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1/2 Gallon Lime Sherbet
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Plastic spiders and Worms (Optional)
Instructions:
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Mix together juice and ginger ale.
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Scoop sherbet and add to punch.
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Add your decorative bugs to the punch.
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Serve chilled.
Applesauce
INGREDIENTS
- 3 to 4 lbs of peeled, cored, and quartered apples.
- Juice of one lemon, about 3-4 Tbsp
- 3 inches of cinnamon stick
- 1/4 cup of dark brown sugar
- up to 1/4 cup of white sugar
- 1 cup of water (You can use apple juice or cider as well)
Instructions
1 Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
2 Remove from heat. Remove cinnamon sticks. Mash with potato masher.
Ready to serve, either hot or refrigerated.
Freezes easily, lasts up to one year in a cold freezer.
Apple Butter Recipe
- Ingredients
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- 9 to 10 apples
- 1 cup apple cider
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1 tsp. cinnamon
- Instructions
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- Peel and core the apples, then cut them into 1 inch chunks. Place the apples in a large, nonreactive saucepan and pour the cider over them. Cover the pot and cook for about 30 minutes over low heat or until the apples are soft.
- Cool the mixture until it is only warm to the touch. Divide it into two batches and puree each in the bowl of a food processor or blender.
- Pour all of the pureed fruit into a 13 x 9 x 2 inch baking dish, spread evenly, sprinkle with nutmeg, all spice and cinnamon and stir well. Bake in a preheated 300 degree oven for 2 to 3 hours or until your apple butter is deep brown and thick. Stir the puree every 20 minutes. Cool the apple butter and then scoop it into a clean jar with a sealable lid. It will keep for up to 2 months in your refrigerator.
Makes 1-1/2 cups.
Zucchini Bread Recipe
Ingredients
- 2 eggs, beaten
- 1 1/3 cup sugar
- 2 teaspoons vanilla
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter
- 2 teaspoons baking soda
- Pinch salt
- 3 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 cup chopped pecans or walnuts (optional)
- 1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
3 tablespoons all-purpose flour
1 teaspoon salt
1 1/2 cups milk
2 cups cheddar cheese, shredded (sharp works best)
5 medium potato, peeled and sliced