I love holidays! What’s better than making Halloween traditions for your kids? Here are five easy-pleasy recipes for you to make with your kids in celebration of the upcoming holiday:
Recipe from: Kraft Foods
Yield: 8 servings
Beat cream cheese with mixer until creamy. Add sugar and vanilla; mix well. Cut thin wedge in peel side of each apple piece; fill with 1 tsp. cream cheese mixture. Insert 4 to 6 nuts in cream cheese mixture in each apple to resemble teeth. Spoon remaining cream cheese mixture into serving bowl.
Serve with apples for dipping. Store any leftovers in refrigerator.
Recipe from: Better Homes and Gardens
Line a baking sheet with waxed paper; set aside. Coarsely chop desired amount of white chocolate (about 2 ounces). Place in a small microwave-safe bowl. Microwave on high about 1 minute or just until melted and smooth, stirring every 20 seconds.
Place melted chocolate in a small resealable plastic bag; seal bag. Use kitchen scissors to snip a very small piece off one corner of the bag. Pipe small ghost shapes on prepared baking sheet. Add two miniature semisweet chocolate pieces to each ghost for eyes. Allow to stand until white chocolate sets. Peel off waxed paper.
Serve chocolate ghosts in glasses of punch, or stuck in whipped cream on top of steaming hot chocolate.
Recipe from: Reader’s Digest
Yield: 3 sandwiches
3 cups (12 ounces) shredded cheddar
3/4 cup butter or margarine, softened
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
9 flour tortillas (6 inches)
3 celery sticks with leaves
In a food processor, blend cheese and butter. Add the eggs, garlic salt and onion salt; process for 1 minute or until creamy. Spread 1/2 cupful on each tortilla. Stack three tortillas, cheese side up for each sandwich; sprinkle with paprika. Place on an ungreased baking sheet. Bake at 400°F for 10-15 minutes or until golden and bubbly. Add celery to resemble a pumpkin stem. Cut sandwiches into halves to serve.
Recipe from: The Food Network
Yield: 8 servings
One 16-ounce package bun-size hot dogs (8 hot dogs), each halved crosswise
2 ounces Cheddar, cut into 16 thin slices
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
8 sheets phyllo dough
4 ounces (1 stick) unsalted butter, melted
Ketchup, yellow mustard, barbecue sauce or your favorite dipping sauce, for serving and decorating
Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Cut a slit in each hot dog piece and stuff with a slice of cheese. Set aside. Combine the salt, garlic powder and pepper in a small bowl.
Working with one sheet of phyllo at a time and keeping the rest covered under a damp towel or paper towels, lay a phyllo sheet on a large cutting board or counter and lightly brush with melted butter. Lightly sprinkle with some of the spice mix and fold in half lengthwise. Brush the top with more melted butter and cut into 1/2-inch-thick strips. Using 2 pieces of stuffed hot dogs per phyllo sheet, wrap half of the strips around each piece of hot dog to create a mummy look. Leave a small section of hot dog exposed towards the top so it looks like the top part of the face peeking out from the phyllo wrappings. Don’t worry about frayed edges or tears– it will add to the mummy look. Place on the prepared baking sheet and repeat with the remaining phyllo, melted butter, spice mix and hot dogs. Remelt the butter if it cools down too much while forming the mummies.
Bake until the phyllo is crisp and golden brown, about 25 minutes. If desired, dot ketchup or mustard eyes on each mummy using a toothpick and serve with extra sauces for dipping.
Recipe from: Explore. Dream. Discover. blog
Yield: As many as you want!
Keebler Fudge Stripe cookies
Turn cookies upside down. Squeeze a large amount of orange frosting on each cookie; top with a Hershey Kiss. Let harden.