-1 package (8 count) refrigerated crescent rolls (low fat is fine) -8 reduced-fat kosher hot dogs (or hot dogs with no nitrates) -mustard
Preheat oven to 375 degrees F. Unwrap refrigerated crescent rolls. Divide crescent rolls into eight triangles. Pulling the dough taut, wrap it around a hot dog, making it look like the bandages on a mummy. Repeat with remaining hot dogs and crescent rolls. Place on a baking sheet, and bake in the preheated oven for 18 to 20 minutes or until the dough is golden brown and the hot dogs are cooked through.
Remove from oven and place two mustard dots at the end of each hot dog mummy for eyes. Serve immediately.
Rich Gruyere and Spice Fondue Served in a Roasted Pumpkin
You can make the fondue up a bit in advance and keep it warm under a very low fire. But it's best to bake up your pumpkin right before serving, or to at least reheat it before serving. The hot pumpkin helps to keep the fondue fluid and hot. Either way, serve this up and let your guests know to start chowing down right away so it doesn't get cold and lose its perfect texture.
The perfect Halloween party appetizer for a dinner party or even a Thanksgiving dinner. Serves about 10-12, depending on how hungry your guests are.
Fondue: 1 1/2 tbsp. extra virgin olive oil 3 shallots, minced 4 cloves garlic, minced 8 oz. emmenthaler cheese, shredded 8 oz. gruyere cheese, shredded 1 tbsp. cornstarch 2 tbsp. cold water 1 1/2 C. dry white wine (good quality) Salt, to taste Freshly ground black pepper, to taste Freshly grated nutmeg, to taste Pinch ground cinnamon Punch ground smoked paprika
Instructions: 1. Preheat the oven to 350 degrees F. 2. Prepare the pumpkin. To do this, combine the butter, cinnamon and nutmeg in a little bowl. Rub this mixture all over the inside of your cleaned pumpkin. 3. Return top to pumpkin, place on a baking sheet, and bake about 30 minutes, until softened. 4. Meanwhile, make the fondue. In a large saucepan, cook the shallots and garlic in oil about two minutes over medium-high heat. In a small bowl, stir together the water and cornstarch until smooth. 5. Stir the wine into you garlic-shallot mixture, followed by your cornstarch mixture. Bring to a simmer. 6. Add the cheese to the mixture bit by bit, stirring constantly. Stir with a zig-zag motion rather than a circular one. This will help to keep the cheese from clumping together into a ball. 7. Heat and stir until all of the cheese is incorporated. 9. Season as desired with salt, pepper, nutmeg, and cinnamon. 10. Pour fondue into your roasted pumpkin and sprinkle paprika over. 11. Serve with hunks of crusty bread, sliced apples, crudites, even roasted chunks of sweet potato.
2 pounds ground beef 1/2 onion, chopped 1 egg, beaten 1 cup dry bread crumbs 1 (1.25 ounce) packet meatloaf seasoning mix 1 cup cubed Cheddar cheese (I RECOMMEND SHREDDED CHEESE MAYBE?) 3 (10 ounce) cans tomato sauce 1 cup white sugar (MAYBE USE KETCHUP INSTEAD OF SUGAR AND TOMATO SAUCE?) 1 tablespoon Worcestershire sauce 1 ounce uncooked spaghetti, broken into fourths 1/2 carrot, cut into 1/8-inch thick slices 1 tablespoon frozen green peas
Directions
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails. In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil. Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats. While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds. Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.
Ashley Hoderland
ReplyDeleteMummy Dogs Recipe:
-1 package (8 count) refrigerated crescent rolls (low fat is fine)
-8 reduced-fat kosher hot dogs (or hot dogs with no nitrates)
-mustard
Preheat oven to 375 degrees F. Unwrap refrigerated crescent rolls. Divide crescent rolls into eight triangles. Pulling the dough taut, wrap it around a hot dog, making it look like the bandages on a mummy. Repeat with remaining hot dogs and crescent rolls. Place on a baking sheet, and bake in the preheated oven for 18 to 20 minutes or until the dough is golden brown and the hot dogs are cooked through.
Remove from oven and place two mustard dots at the end of each hot dog mummy for eyes. Serve immediately.
Rich Gruyere and Spice Fondue Served in a Roasted Pumpkin
ReplyDeleteYou can make the fondue up a bit in advance and keep it warm under a very low fire. But it's best to bake up your pumpkin right before serving, or to at least reheat it before serving. The hot pumpkin helps to keep the fondue fluid and hot. Either way, serve this up and let your guests know to start chowing down right away so it doesn't get cold and lose its perfect texture.
The perfect Halloween party appetizer for a dinner party or even a Thanksgiving dinner. Serves about 10-12, depending on how hungry your guests are.
Ingredients:
Pumpkin:
1 small pumpkin, opened, cleaned, and seeded
2 tbsp. butter, softened
1 pinch ground nutmeg
1 pinch ground cinnamon
Fondue:
1 1/2 tbsp. extra virgin olive oil
3 shallots, minced
4 cloves garlic, minced
8 oz. emmenthaler cheese, shredded
8 oz. gruyere cheese, shredded
1 tbsp. cornstarch
2 tbsp. cold water
1 1/2 C. dry white wine (good quality)
Salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
Pinch ground cinnamon
Punch ground smoked paprika
Instructions:
1. Preheat the oven to 350 degrees F.
2. Prepare the pumpkin. To do this, combine the butter, cinnamon and nutmeg in a little bowl. Rub this mixture all over the inside of your cleaned pumpkin.
3. Return top to pumpkin, place on a baking sheet, and bake about 30 minutes, until softened.
4. Meanwhile, make the fondue. In a large saucepan, cook the shallots and garlic in oil about two minutes over medium-high heat. In a small bowl, stir together the water and cornstarch until smooth.
5. Stir the wine into you garlic-shallot mixture, followed by your cornstarch mixture. Bring to a simmer.
6. Add the cheese to the mixture bit by bit, stirring constantly. Stir with a zig-zag motion rather than a circular one. This will help to keep the cheese from clumping together into a ball.
7. Heat and stir until all of the cheese is incorporated.
9. Season as desired with salt, pepper, nutmeg, and cinnamon.
10. Pour fondue into your roasted pumpkin and sprinkle paprika over.
11. Serve with hunks of crusty bread, sliced apples, crudites, even roasted chunks of sweet potato.
Website: http://www.grouprecipes.com/104253/rich-gruyere-and-spice-fondue-served-in-a-roasted-pumpkin.html
HALLOWEEN BLOODY BAKED RATS
ReplyDeleteIngredients
2 pounds ground beef
1/2 onion, chopped
1 egg, beaten
1 cup dry bread crumbs
1 (1.25 ounce) packet meatloaf seasoning mix
1 cup cubed Cheddar cheese (I RECOMMEND SHREDDED CHEESE MAYBE?)
3 (10 ounce) cans tomato sauce
1 cup white sugar (MAYBE USE KETCHUP INSTEAD OF SUGAR AND TOMATO SAUCE?)
1 tablespoon Worcestershire sauce
1 ounce uncooked spaghetti, broken into fourths
1/2 carrot, cut into 1/8-inch thick slices
1 tablespoon frozen green peas
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.