Tombstone Sandwiches

Yield: 14 Servings, approximately 14 “tombstones”

Tipsy Tombstone Sandwiches
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.

Scary Cerebrum Shrimp Cocktail

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

Spicy Vampire Bat Wings
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.

 

Pillsbury® Crescent Mummy Dogs

Yield: 10 Servings

Pillsbury™ Crescent Mummy Dogs
Photo by Pillsbury.com

Ingredients: 

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 1/2 slices American cheese, quartered (2.5 oz)
  • 10 large hot dogs
  • Cooking spray
  • Mustard or ketchup, if desired

Directions:

  1. Heat oven to 375°F.
  2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half)
  4. wrapping the mummy dogs
    Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages.”

    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. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

  5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

Orange Cream Punch

Everyone will enjoy this delightful party punch!

Orange Cream Punch
Photo by Better Homes & Gardens©

Yield: 16 Servings

Ingredients: 

  • One 14-ounce can sweetened condensed milk
  • One 12-ounce can frozen orange juice concentrate, thawed
  • Orange food coloring (optional)
  • Two 1-liter bottle club soda or ginger ale, chilled
  • Orange sherbet

Directions:

  1. In a punch bowl combine sweetened condensed milk and orange juice concentrate. Tint with orange food coloring, if desired. Add club soda.
  2. Top with small scoops of orange sherbet. Serve immediately.

Nutrition Facts (Orange Cream Punch)
Per serving: 164 kcal cal., 3 g fat (2 g sat. fat, 11 mg chol., 75 mg sodium, 33 g carb., 3 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Pumpkin-Shaped Cheese Ball

Pumpkin Cheese Ball
Photo by Sam Kaplan
Recipe courtesy Michelle Buffardi for Cooking Channel
 

Yield: 1 Cheeseball

Ingredients:

  • 16 ounces cream cheese (room temperature)
  • 1-1/2 cups shredding cheddar
  • 3 Tbsp. minced onion
  • 2 Tbsp. salsa
  • 2 tsp. ground cumin
  • 1 tsp. minced jalapeño
  • Tortilla chips or crackers
  • Bell pepper

 

Directions:

  1. With a mixer, blend room-temperature cream cheese with shredded cheddar, minced onion, salsa, ground cumin and minced jalapeno.
  2. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours.
  3. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

 

Carrot Fingers and Ranch Dressing

Recipe courtesy of Robin Miller

Yield: 6 to 8 Servings

Carrot fingers and Ranch Dressing
Photo by Food Network.com

Ingredients:

  • 1 bag peeled baby carrots
  • 1 cup sliced almonds
  • Cream cheese
  • Ranch dressing (bottled or see recipe below)

Directions: 

  1. Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot “finger”. Repeat until all carrots are finished.
  2. Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.

Home in the Finger Lakes Recipe

Homemade Ranch Salad Dressing

Homemade Ranch Dressing
Photo by Jennifer Morrisey/Home in the Finger Lakes blog

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon white vinegar
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper

Directions:

  1. In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt and pepper.
  2. Cover and refrigerate for 30 minutes before serving.

Pumpkin Cream Cheese Dump Cake and how I got dumped

Check out the Your Cup of Cake blog from Lizzy May Early .

 

Pumpkin Cream Cheese Dump Cake that’s easy and delicious

via Pumpkin Cream Cheese Dump Cake and how I got dumped.

Best Pumpkin Cream Cheese Dump Cake
Photo credit: Your Cup of Cake.com

Spooky Marshmallow Ghosts

What a fun way to celebrate the holiday!

Hickory Creek Lane

Awwwww yeah. It’s that time of year again- the week leading up to Halloween. Every time trick or treating came around while I was growing up, I would get so excited I could barely function. A holiday dedicated to dressing up in costumes and collected candy from door to door? My chubby-cheeked, 8 year old self couldn’t imagine anything more glorious. My parents always took us to the our family friend’s neighborhood, where there was primo trick or treating. I’m talking full-sized candy bars and decked out houses.  Heaven.  🙂

In honor of one of the best holidays around, I made these marshmallow ghosts. I found a recipe for homemade peeps and I decided to adapt those into a spooky version. They taste great on their own, but I think they would be adorable served with a steamy cup of hot chocolate.

Have a spooktacular Monday, everyone. 🙂

Spooky Marshmallow…

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