Frankencake

Picture 0425 1 box of yellow cake

1 can of vanilla frosting

green and black food coloring

ziploc bag

 

Directions:  Bake cake as directed by box…let cool.  Take cake out of pan and cut shapes for head, nose, and ears and place them accordingly.  Take some of the frosting and mix with green food dye in a bowl.  In a separate bowl mix frosting with black food dye.  Cover the cake with green icing and black icing as desired.  For the stitches use the ziploc bag and cut a hole in the bottom of one bag to use to squeeze out the icing in the desired shape.

This was a difficult cake to make because of all the pieces.  However, the end product turned out really cute and tasty.

Spiderweb Pizza

Picture 0424Pillsbury pizza dough roll

mozarella cheese

8 ounces of alfredo sauce

8 ounces of pizza sauce

toppings(we used chicken, spiced with garlic, chili pepper and crushed red pepper.  Also a few jalapenos)

plastic spider

ziploc bag

Directions:  Preheat oven as directed. Grease cookie sheet.  Unroll pizza dough onto cookie sheet. Cook toppings if needed.  Place into oven for 4-5 minutes.  Take out and add toppings, then mozzarella cheese.  Pour the pizza sauce over top.  Place alfredo sauce in the ziploc bag.  Cut a small hole on one of the corners.  Squeeze alfredo sauce out until you get your desired look.  Finish baking until crust is golden brown.

This was one of my favorite halloween dishes we have made so far.  It tasted really yummy and looked cool too.

Monster Muffins

Picture 0420 English Muffins

4 oz. pizza sauce

1 chicken breast chopped

oregano

garlic

basil

jalepenos

cheddar and mozarella cheese(as much as you’d like)

gooey eyeballs

 

Directions:  Chop chicken into small pieces (spice chicken with oregano, garlic and basil) and cook in skillet until no longer pink.  Spread pizza sauce on each half of the english muffin and then add chicken cheese and sliced jalepenos and place in oven at 350 degrees until cheese is melted.  Place gooey  eyeballs on top.

Mummy Dogs

package of hot dogs

tube of crescent rolls

mustard

Dip:

Dijon Mustard

Mayonaise

Oregano

Directions:  Break hot dogs in half.  Flatten out crescent rolls into square and cut thin strips.  Take the strips and wrap around hot dogs as desired.  Grease cookie sheet and place in oven according to crescent roll directions.  While that is cooking mix the ingredients of the dip together.  When mummy dogs are done.  Take a ziploc bag and put a little bit of mustard in it and cut a small slit at the end of the bag to help put eyes on the mummies.  Simple and yummy!

Beau didn’t listen when I told him to wait before I came up with the ziploc bag idea and his eyes came out a little off but still look cool.  They were really yummy and the dip was surprisingly tasty also.  However, I think there is such a thing as too many hot dogs in ones tummy at a time.  I got so full!

Bone Appetit

2 diced chicken breast

1 1/2 teaspoon chili powder

4 ounces cream cheese

1/2 teaspoon garlic

1 teaspoon crushed red pepper

1/2 teaspoon cajun seasoning

taco or cheddar cheese(as much as you’d like)

1 tube of crescent rolls

1/2 loaf of french bread

Directions

Dice chicken and cook till no longer pink.  Preheat oven to 350 degrees.  Mix cream cheese, chili powder, crushed red pepper, cajun seasoning and garlic in a bowl. Spread out crescent roll dough into two squares on a greased cookie sheet. Take the mixture and spread it onto the french bread and on only one crescent roll square(the other will be used to cover it).  Place chicken on top.  Sprinkle cheese on top. Then place the other crescent roll square on top and seal edges.  Put in oven until brown.  (Note: The french bread will be done much sooner than the crescent rolls.  Also, make sure to slice the crescent rolls in order to make them look like ribs!)