Category Archives: ~Holiday

Halloween Monster Eyes

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PREP; 30 MIN., BAKE’ 20 MIN. PER BATCH

Children will love these sausage balls that stare back at them.

3 cups all-purpose baking mix
1 pound ground hot or mild pork
1 (10-ounce) block extra-sharp
Cheddar cheese, shredded
72 small pimiento-stuffed olives

COMBINE first 3 ingredients in a large bowl until blended.

SHAPE sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply in the center of each ball.

BAKE at 400° for 20 minutes or until lightly browned.

NOTE: For testing purposes only, we used Cracker Barrel Extra-Sharp Cheddar Cheese.

Halloween Weiner Worms

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Cut bun-length hot dogs lengthwise into quarters. Place on grill rack crosswise, and grill uncovered to desired degree ot doneness. They’ll curl into “worms” on their own as they cook. Serve alone or in buns with mustard and ketchup. In addition to red, offer colored ketchups such as green and purple.

Halloween, Thanksgiving & Fall Pumpkin Cheese Ball

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prep: 30 min.. chill: 4 hrs. 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded 1 (8-ounce)

package cream cheese, softened
1  (8-ounce) container chive-and- onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges

COMBINE Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mix­ture is firm enough to be shaped.

SHAPE mixture into a ball to resemble a pumpkin. Smooth entire outer sur­face with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

CUT florets from broccoli stalk, and re­serve for another use. Cut stalk to re­semble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

NOTE: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Aiiaeh sialk before serving,

Halloween Deviled Green Goblin Eggs

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PREP: 30 M1N., STAND: 1 HR.

For a festive look, serve in decorative Halloween cupcake liners.
6 cups hot water
1  (0.3-ounce) bottle yellow
liquid food coloring
1/2 (0.3-ounce) bottle blue liquid food coloring
1/2 (0.3-ounce) bottle green liquid food coloring
2 tablespoons cider vinegar
12 large unpeeled hard-cooked
eggs, with shells cracked
1/2 cup instant potato flakes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup minced fresh chives
1/2 teaspoon salt
1/2 teaspoon seasoned pepper

STIR together first 5 ingredients in a large bowl; add eggs, and let stand 1 hour. Remove and drain on paper towels. Peel eggs to re­veal pattern on whites.

CUT eggs in half lengthwise; care­fully remove yolks. Mash yolks; stir in potato flakes and next 5 in­gredients until blended.

SPOON the yolk mixture evenly into egg white halves. Attach 2 halves, gently pressing together stuffed sides.

Halloween Barbeque Stew

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