Halloween Recipes
INGREDIENTS
8oz vanilla-flavored candy coating, cut into pieces
8oz chocolate-flavored candy coating, cut into pieces
1 package (1 lb.) peanut-shaped peanut butter-filled sandwich cookies
32 miniature semisweet chocolate chips (about 2 teaspoons)
16 regular-size semisweet chocolate chips
32 small pretzel twists
32 miniature candy-coated chocolate baking bits
DIRECTIONS
1. Line cookie sheets with waxed paper. In 2 (1-quart) saucepans, separately melt vanilla candy coating and chocolate candy coating over low heat, stirring each constantly, until smooth.
2. Ghost cookies will be dipped in vanilla coating; bug cookies will be dipped in chocolate coating. Coat and decorate a few cookies at a time as coating sets up quickly. For each ghost or bug, place cookie in coating; lift out with fork, letting excess drip off. Place cookies, coated side up, on cookie sheets.
3. For each ghost, place 2 miniature chocolate chips on each coated cookie to resemble eyes and 1 regular chocolate chip for mouth. Let stand 10 minutes until set.
4. For bugs, cut pretzels into curved pieces for legs. Dip one end of each curved piece in chocolate coating; place 3 legs on each side of each cookie. Cut 2 short pieces for antennae. Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie. Place 2 candy-coated baking bits near antennae for eyes. Let stand 10 minutes until set.
INGREDIENTS
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated flaky 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 375F.
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. 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.