Category: Halloween


Mummy Dogs

Mummy Dogs

Ingredients:

  • 8 oz Refrigerated Crescent Dinner Rolls

  • 2 1/2 slices American cheese – quartered

  • 10 Large Hot Dogs

  • Cooking Spray

  • Mustard and ketchup

Instructions:

  1. Heat oven to 375*F

  2. Unroll dough, separate at perforations, creating 4 rectangles.

  3. Press perforations to seal.

  4. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces. Making 40 pieces of dough.

  5. Slice cheese slices into quarters.

  6. 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.

  7. About 1/2 inch from one end of  each hot dog, separate “bandages” so hot dog shows through for the mummy face.

  8. On greased large cookie sheet, place wrapped hot dogs (cheese side down).

  9. Spray dough slightly with cooking spray.

  10. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.

  11. With mustard or Ketchup, draw eyes on the mummy face.

Cemetery Swamp Dip

Ingredients:

        Dip

  • 10 oz. frozen chopped spinach – thawed and squeezed dry

  • 8 oz. fat free sour cream

  • 8 oz. plain Greek yogurt

  • 1 pkg dry vegetable soup mix

  • 1 loaf party pumpernickel bread – sliced

  • Vegetables for dipping

        Tombstone Writing

  • 1/2 mayonnaise

  • 5 Drops yellow food coloring

  • 1 Drop red food coloring

  • Small baggie

Instructions for Dip:

  1. Combine vegetable soup mix, Greek yogurt, sour cream and spinach together in a bowl.

  2. Cut bread slices into tombstone shapes. Arrange in single layer on cookie sheet. Bake 12 minutes or until crisp.

  3. To serve, arrange a few tombstones in dip and serve with remaining tombstones and your favorite dippers.

Instructions for Tombstone Writing:

  1. Combine mayonnaise and food coloring in baggie.

  2. Gently squeeze to mix.

  3. Snip one corner of bag and decorate tombstones with phrases like Boo! or R.I.P

Zombie Punch

Ingredients:

  • 1/2 Gallon Limeade

  • 1 Liter Ginger Ale

  • 1/2 Gallon Lime Sherbet

  • Plastic spiders and Worms (Optional)

Instructions:

  1. Mix together juice and ginger ale.

  2. Scoop sherbet and add to punch.

  3. Add your decorative bugs to the punch.

  4. Serve chilled.

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