Reese’s Peanut Butter Pumpkin Spiders

Photo by Hershey’s Kitchens®

Ingredients:

• 8 REESE’S Peanut Butter Pumpkins(1.2 oz. each)
• 32 Large pretzel twists(2-1/2 to 3 in.)
• 1/4 cup HERSHEY’S Milk Chocolate Chips, HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips*
• 16 White YORK PIECES Candies or yellow REESE’S PIECES Candies

Directions:

1. Line tray or cookie sheet with wax paper. Remove wrappers from desired number of peanut butter pumpkins. For each spider, cut 8 matching curved sections from pretzels which will form the legs. Set aside remaining pretzels pieces.
2. Place milk chocolate chips in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Transfer to small heavy duty plastic food storage bag. Cut off one corner of bag about 1/4 inch from the tip.
3. For each spider, place peanut butter pumpkin on prepared tray. Attach pretzel legs and white or yellow candy “eyes” to spider with melted chocolate; place dot of melted chocolate on each eye. Allow chocolate to set before moving spiders.

* This amount of chocolate will make about 8 spiders.

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Tombstone Sandwiches

Yield: 14 Servings, approximately 14 “tombstones”

Photo by BH&G

Ingredients:

• 2 cups diced cooked chicken
• 1 cup diced celery (2 stalks)
• 1/2 cup diced green apple
• 3 slices bacon, crisp cooked, drained, and crumbled
• 1/2 cup dairy sour cream
• 1 cup mayonnaise or salad dressing
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper
• 28 slices firm whole wheat and/or rye bread, trimmed into tombstone shapes
• 1 8-ounce container whipped cream cheese
• Finely chopped toasted pecans
• Purple kale

Directions:

1. In a large bowl, combine chicken, celery, apple, and bacon.
2. In a medium bowl, stir together sour cream, mayonnaise, and lemon juice. Add to chicken mixture; stir to coat. Season to taste with salt and pepper. Cover; chill for 2 to 24 hours.
3. To make tombstone sandwiches, spread chicken salad on half of the bread tombstones. Top with remaining bread tombstones . Spread the edges of sandwiches with cream cheese and roll edges in pecans to coat. Use cream cheese to stick tombstones to plate. Add purple kale for a creepy ground cover.

Homemade Mayonnaise – Taste of Home©

Photo by Taste of Home©

Yield: 1-1/4 cups or approx. 24 Servings

Ingredients:

• 2 egg yolks
• 2 Tbsp. water
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1 c. olive oil
• dash of white pepper

Directions:

1. In a double boiler or metal bowl over simmering water, constantly
   whisk the egg yolks, water and lemon juice until mixture reaches
   160° or is thick enough to coat the back of a spoon. While
   stirring, quickly place the bottom of the pan in a bowl of ice
   water; continue stirring for 2 minutes or until cooled.
2. Transfer to a blender. Add salt and pepper. While processing,
   gradually add oil in a steady stream. Transfer to a small bowl.
   Cover and refrigerate for up to 7 days.

Nutritional Facts: 1 tablespoon equals 84 calories, 9 g fat (1 g saturated fat), 17 mg cholesterol, 50 mg sodium, trace carbohydrate, trace fiber, trace protein. Diabetic Exchange: 2 fat.

© Taste of Home 2014

 

Scary Cerebrum Shrimp Cocktail

Photo by Better Homes & Gardens™

Yield: 12 Servings

Ingredients:

• 3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
• 1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
• 1 cup chicken broth
• 1 teaspoon unflavored gelatin
• 1 1/2 teaspoons finely shredded lemon peel
• 1/4 cup lemon juice
• 3 tablespoons tomato paste
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper

Directions:

1. In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers. As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming “blood vessels”. (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.
2. In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved. Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl. Cover and chill at least 5 hours or overnight.
3. To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to un-mold.  Cover and chill until needed (up to 24 hours).

Spicy Vampire Bat Wings

Recipe from Kraft™Kitchens

Pair these wings with cut-up fresh vegetables.

Yield: 12 Servings

Photo by Kraft™

1 Tbsp. chili powder
1 Tbsp. minced garlic
1 tsp. ground red pepper (cayenne)
6 Tbsp. lime juice, divided
6 Tbsp. chopped canned chipotle peppers in adobo sauce, divided
12 whole chicken wings (3 lb.)
2/3 cup KRAFT Original Barbecue Sauce
1 cup sour cream
1 green onion, sliced
2 tsp. lime zest

Directions: 

1. MIX chili powder, garlic, ground red pepper, and 5 Tbsp. each lime juice and chipotle peppers until blended; pour over chicken in large shallow dish. Turn to evenly coat both sides of wings. Refrigerate 30 min. to marinate, turning wings after 15 min. Meanwhile, mix remaining chipotle peppers and barbecue sauce until blended.
2. HEAT oven to 400ºF. Remove wings from marinade; place in single layer on baking sheet sprayed with cooking spray. Discard marinade.
3. BAKE wings 35 to 40 min. or until wings are done, turning after 20 min. Brush with half the barbecue sauce mixture; bake 5 min., turning and brushing with remaining barbecue sauce mixture after 3 min.
4. COMBINE sour cream, onions, zest and remaining lime juice. Serve with the wings.