Archive for the ‘Holiday’ Category

Mummy- Face Pizza Bagels

Mummt-Faced Pizza Bagels

Mummy-Face Pizzas

what you need

1 plain bagel (3-1/2 inch), cut horizontally in half
2 Tbsp. pizza sauce
2 sticks Mozzarella String Cheese
4 slices black olives

make it

HEAT oven to 400ºF.

SPREAD bagel halves with sauce.
Pull cheese into thin strips;
place in random criss-cross fashion on tops of bagels to resemble mummy bandages.
Trim ends with kitchen shears.
Add olives for the eyes.

PLACE on baking sheet.

BAKE 10 min. or until bagels are crisp and cheese is melted.

October 29, 2013Cat Lady No Comments »
FILED UNDER :Holiday , Treats

Monster Toes

Monster Toes

Monster Toes
a little (Yummy) seasonal fun…monster toes wrapped in bandages.
These are also fun for themed potlucks.

1 Pack Little Smokies
1 pack 6″ tortillas
ketchup, or catsup
mustard

Preheat oven to 350 degrees F

With you fingernail, vegetable peeler, or tool of choice,
gouge the top end of a smoky – this creates a nail bed.

Cut your tortilla into strips about 1/2″ wide
wrap a tortilla strip around the end of the smoky that isn’t gouged.
This makes the ‘bandage’
Either put the end of the bandage down, or hold with toothpick while baking.

Now it is your choice – you can either put the condiment on now to get a crusty look,
or wait until after it is baked.
Put a little ketchup in the groove on the smoky.
(or mustard, or if you really want it nasty looking, put a drop of green coloring in the mustard )

Bake about 8 minutes.
If you didn’t fill your toenails, or only filled some, fill the rest of the toenails now.

There you have it…Monster Toes

October 29, 2013Cat Lady No Comments »
FILED UNDER :Holiday , Sides and Extras

Breadstick Bones

Breadstick Bones

Ingredients:

1 tube of refrigerated breadstick dough
Coarse salt

Directions:

1) Unroll and separate breadstick pieces

2) Stretch each piece out a bit and cut a 1 1/2 in. slit down the center of each end.

3) Roll and shape the end flaps until they resemble the knobs on the end of a bone.

4) Place the dough bones on an ungreased baking sheet and sprinkle with coarse salt.
Bake the bones until they are light golden brown, about 12 minutes.

5) Serve with a Marinara Blood sauce.

October 29, 2013Cat Lady No Comments »
FILED UNDER :Holiday , Sides and Extras

Candied Apples

Candied Apples

Ingredients

Original recipe makes 30 apples

30 small red apples
5 cups white sugar
1/2 cup golden syrup
1 1/2 cups mineral water
2 teaspoons black currant syrup

Directions

Place lollipop sticks or wooden craft sticks into each apple at the stem end. Set aside.
In a heavy saucepan, mix together the sugar, golden syrup and water. Bring to a boil, then reduce the heat to medium and continue to cook until the mixture reaches 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. This will take a good 45 minutes!
Remove the sugar mixture from the heat and stir in the black currant syrup. Quickly dip all of the apples, holding them by the stick. You can let them cool by inserting the other end of the stick into a thick sheet of foam board. If that is not available, set the coated apples onto waxed paper or aluminum foil. Make sure they don’t touch each other.

October 27, 2013Cat Lady No Comments »
FILED UNDER :Holiday , Treats

Best Caramel Apples

Best Caramel Apples

Ingredients

Original recipe makes 8 caramel apples

8 large tart apples
8 wooden chopsticks for handles
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Directions

Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
Line a baking sheet with parchment paper.
Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

October 27, 2013Cat Lady No Comments »
FILED UNDER :Holiday , Treats

Chocolate Mice

Chocolate Mice

Ingredients

Original recipe makes 1 dozen

4 (1 ounce) squares semisweet chocolate
1/3 cup sour cream
1 cup chocolate cookie crumbs

1/3 cup chocolate cookie crumbs
1/3 cup confectioners’ sugar
24 silver dragees decorating candy
1/4 cup sliced almonds
12 (2 inch) pieces long red vine licorice

 

Directions

Melt the chocolate, and combine with sour cream.
Stir in 1 cup chocolate cookie crumbs.
Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls.
Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice),
and in chocolate cookie crumbs (for dark mice).
On each mouse, place dragees in appropriate spot for eyes,
almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours, until firm.

 

Thanks.   allrecipes.com

October 14, 2013Cat Lady No Comments »
FILED UNDER :Holiday , Treats

Spider Web Brownie

Spider Web Brownies

Ingredients:

Servings: 20

Brownie

1 1/4 lbs brownie mix
2 eggs
1/2 cup vegetable oil
2 tablespoons water

Frosting

12 ounces prepared can chocolate frosting
8 ounces prepared white frosting
Garnish
chocolate, spiders (or plastic)

Directions:
Preheat oven to 325.

Spray bottom of a round pan, I used a disposable foil pizza pan.

Mix all brownie ingredtions till well blended. pour into pan. Bake for 35-40 minutes. Cool for 1 hour at rooom temperature.

Frost cake with chocolate frosting.

Choose a center point for the web. It may not necessarily be the center of the cake.

Starting from this center point, draw lines to the edge of the cake all the way to the sides. Join these lines with scalloped lines and complete concentric circles all over the surface of the cake as shown in the picture.

Decorate the cake with a plastic spider. You can even add plastic bugs to the web.

Thanks.        food.com

October 14, 2013Cat Lady No Comments »
FILED UNDER :Holiday , Treats

Peanut Butter Pumpkins

Peanut Butter Pumpkins

Ingredients:

Yield: 15 pumpkins

1/2 cup butter
1 1/2 cups peanut butter
1 (16 ounce) package confectioners’ sugar, sifted
red food coloring
yellow food coloring
green decorators icing

Directions:
Melt butter in a large bowl,
add a few drops of yellow and red food coloring, until mixture has a nice orange color.

Add the peanut butter and confectioners sugar and mix together until a doughlike consistency is reached.
(This means that when the dough is nice and stiff and it gets hard to add any more sugar, to let it go at that).

Shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick.

Add a small amount of green decorators icing to the top of each pumpkin for a stem.

Refrigerate, if desired, to allow pumpkins to firm.

Serve on a plate lined with toasted coconut and Halloween decorated cookies, if desired;
these also look good on top of cupcakes.

Thanks,  food.com

October 14, 2013Cat Lady No Comments »
FILED UNDER :Holiday

Witch Fingers

Witch Fingers

Ingredients
Original recipe makes 60 cookies

1 cup butter, softened
1 cup confectioners’ sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel

Directions

Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl.
Beat together with an electric mixer; gradually add the flour, baking powder, and salt,
continually beating; refrigerate 20 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
Remove dough from refrigerator in small amounts.
Scoop 1 heaping teaspoon at a time onto a piece of waxed paper.
Use the waxed paper to roll the dough into a thin finger-shaped cookie.
Press one almond into one end of each cookie to give the appearance of a long fingernail.
Squeeze cookie near the tip and again near the center of each to give the impression of knuckles.
You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.
Arrange the shaped cookies on the baking sheets.
Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
Remove the almond from the end of each cookie;
squeeze a small amount of red decorating gel into the cavity;
replace the almond to cause the gel to ooze out around the tip of the cookie.

October 14, 2013Cat Lady No Comments »
FILED UNDER :Holiday , Treats

Ghost Cookies

Ghost Cookies

 

Ingredients:

Servings: 12

24 Nutter Butter sandwich cookies
(Peanut shaped, peanut butter cookies)
8 ounces white chocolate chips, melted
1/4 cup semisweet mini chocolate chips

 

 

Directions:
Dip cookies in white chocolate.

Place two mini chocolate chips for eyes.

Let cool.

These look like little ghosts!

Thanks to food.com

October 14, 2013Cat Lady No Comments »
FILED UNDER :Holiday , Treats