Courtesy of Taste of Home
From Backyard Living »
Yield: 12 servings. Prep: 35 min. Bake: 10 min./batch
Cut tortillas with a 3-in. ghost-shaped cookie cutter. Place on baking sheets coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with taco seasoning. Bake at 350° for 8-10 minutes or until edges just begin to brown. Remove to wire racks to cool.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute onion and peppers until tender. Add garlic; saute 1 minute longer.
Add one can of beans and mash. Add the picante sauce, lime juice, chipotle peppers, cumin, salt and remaining beans; heat through. Stir in bacon and cilantro. Serve with ghost chips.
Nutrition Facts: 1 serving (1/4 cup) equals 190 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 509 mg sodium, 26 g carbohydrate, 2 g fiber, 6 g protein.
From Taste of Home's Holiday & Celebrations Cookbook »
Yield: 12 servings. Prep/Total time: 30 min.
Cut tortillas into bat shapes with a 3-3/4-in. cookie cutter. Place tortillas on baking sheets coated with cooking spray. Spritz tortillas with cooking spray. Combine the garlic salt, coriander, paprika and pepper; sprinkle over tortillas. Bake at 350° for 5-8 minutes or until edges just begin to brown.
In a small bowl, combine cream cheese and salsa. Spread into a 9-in. pie plate. Carefully spread guacamole to within 1 in. of edges.
Place sour cream in a small resealable plastic bag; cut a small hole in a corner of bag. Pipe thin concentric circles an inch apart over guacamole. Beginning with the center circle, gently pull a knife through circles toward center edge. Wipe knife clean. Repeat to complete spiderweb pattern. Serve with tortilla bats.
Nutrition Facts: 1 serving (2 tablespoons) equals 338 calories, 14 g fat (5 g saturated fat), 22 mg cholesterol, 704 mg sodium, 44 g carbohydrate, 1 g fiber, 9 g protein.
From Simple & Delicious »
Yield: 6 servings. Prep: 45 min + cooling. Cook: 10 min.
In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use).
In a large skillet, saute peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to a serving bowl.
Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Nutrition Facts: 1 serving equals 314 calories, 9 g fat (2 g saturated fat), 47 mg cholesterol, 613 mg sodium, 49 g carbohydrate, 8 g fiber, 12 g protein.
Yield: 24 servings. Prep: 25 min. Bake: 20 min. + cooling
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Set aside 2 tablespoons chocolate frosting. Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing.
Nutrition Facts: 1 cupcake equals 284 calories, 14 g fat (5 g saturated fat), 27 mg cholesterol, 249 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.
Yield: 12 servings. Prep: 30 min. Cook: 10 min.
In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-in. x 9-in. dish; cool. Cut into 12 squares and set aside.
Cut a 1/2-in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write "RIP" on each cookie, using white decorating gel.
Position cereal squares on a large serving tray. With 2 tablespoons frosting, form a circle on each cereal square; top each with a decorated cookie. Sprinkle reserved crumbs around tombstones; add Halloween sprinkles.
Nutrition Facts: 1 piece equals 404 calories, 17 g fat (7 g saturated fat), 10 mg cholesterol, 345 mg sodium, 60 g carbohydrate, 1 g fiber, 2 g protein.
Yield: 32 servings. Prep: 10 min. + freezing
Pour water into an ice cube tray; add a gummy spider to each of 12 compartments. Freeze for at least 4 hours. Fill glove with water; tie or seal and freeze for at least 4 hours.
In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately.
Nutrition Facts: 3/4 cup equals 133 calories, trace fat (trace saturated fat), 0 cholesterol, 32 mg sodium, 33 g carbohydrate, 1 g fiber, trace protein.
Yield: 16 servings. Prep: 10 min. + freezing
Pour 1 qt. black cherry soda into ice cube trays; freeze for at least 4 hours.
Place 1/4 in. of water in a small bowl; place colored sugar in another small bowl. Dip rims of cocktail glasses in water, then in colored sugar; set aside.
Just before serving, combine the orange soda, lemon-lime soda and remaining black cherry soda in a punch bowl or large pitcher. Add black cherry ice cubes. Serve in prepared glasses.
Nutrition Facts: 3/4 cup equals 127 calories, 0 fat (0 saturated fat), 0 cholesterol, 29 mg sodium, 32 g carbohydrate, 0 fiber, 0 protein.
No one’s said anything yet! Log in or
create an account to be the first.
© 2012 Reiman Media Group, LLC.