It is time to turn to Part 2 of our Halloween ‘Sometimes Scary But Always Delicious’ treat ideas for your family, for a party or even for the little goblins and princesses with their fingers glued to your doorbell.
1 pkg wiener sausages
1 pkg refrigerated croissant roll mix
Preheat oven to 375.
Unwrap the roll mix and lay flat.
Cut each triangle into thin strips and wrap around a sausage, leaving space for the ‘eyes’.
Set on a baking paper-lined or greased cookie sheet.
Bake for 10-12 minutes or until nicely browned.
Allow to cool.
Using a toothpick, put two little dots of mustard for the eyes.
Makes 8 Mummies
1 pkg Milano cookies
1 cup confectioner’s sugar
Enough hot water to make a thick spreadable frosting
Black food coloring pen [available in most supermarkets or Michaels]
Set the cookies out on a cookie sheet.
Combine the confectioner’s sugar with the water.
Spread the frosting evenly over the cookies.
Allow to dry.
Paint eyes on each of the cookies with the pen.
TEXAS ‘LONGHORN’ BUGS
There are no specific quantities – it will depend on how many you want!
Caramels – or mini Tootsie Rolls
Licorice lace or stick
Set the pretzels out on a microwaveable plate or tray.
Unwrap the caramels or tootsie rolls and place half a caramel or one whole tootsie roll on each pretzel.
Microwave on high for about 10 seconds or until the caramels have softened.
Remove from microwave and gently press down the caramel.
Immediately set a chocolate chip on each ‘bug’ – it will melt.
Cut ‘horns’ from the licorice and place in the bug’s head.
Allow to set.
Variation: If you want to make TEXAS SHORT HORN BUGS, substitute pine nuts for the licorice.
SPIDER WEB CUPCAKE CAKE
Buy or bake seven muffins or cupcakes
1 container vanilla frosting
Orange food color
1 tube black or purple frosting
2 Licorice sticks – cut into 3 and 4 inch lengths
1 round cookie – such as gingersnap
2 mini marshmallows or jelly dots
Arrange cupcakes or muffin in a circle [one in the middle, six surrounding] on a serving plate.
Color the frosting orange and spread smoothly over the cupcakes.
Using the black frosting, pipe circles around the cake – starting in the middle.
Using a toothpick, draw lines from the outside in. Note: Wipe the toothpick between each swipe to keep the lines clean.
Arrange the licorice sticks around the middle.
Set the gingersnap on top [use some frosting to help it stick].
Using some of the frosting, affix two mini marshmallows or jelly snaps on the cookies and dab a little of the black frosting to make eyes.
1 pkg round cookies
1 pkg marshmallows
1 bar chocolate
1 pkg gummi worms
Set six cookies on microwaveable plate.
Set marshmallows on top. Set a small square of chocolate on top of the marshmallow.
Microwave for 25 seconds or until the marshmallow start to puff.
Arrange two gummi worms on top of the melted chocolate.
Set another cookie on top and gently press down.
Melt a couple of squares of chocolate and use that to ‘glue’ a gummi worm on top.
1 cup peanut butter
Cut the apples down each side [leaving the core behind] and cut the slices in half.
Then cut each quarter into two wedges – making four wedges for each apple.
Spread the peanut butter on each apple slice and top with a second slice.
Insert almond sliver ‘teeth’.
Note: to keep the apple ‘white’ sprinkle with lemon juice.
About the Author
McKinney resident Kyra Effren is a contributing writer for TownSquareBuzz.com’s “Food” section. She is a retired food stylist and contributing writer for the “Food” section of Dallas Morning News. In 1975, Effren opened Cours de Cuisine Cooking School in Dallas and in 1978, she was awarded The Commanderie des Cordon Bleu in France for her contributions to French cooking. She has edited multiple cookbooks and served as recipe tester for a number of cookbooks including both of the Mansion on Turtle Creek cookbooks by Dean Fearing and baking books by Nick Malgieri.
Kyra welcomes any and all reader comments and suggestions. What would you like to have for dinner?