Friday, October 29, 2010

Ham and Cheese Spiders

1 tube (12 ounces) refrigerated flaky buttermilk biscuits, separated into 10 biscuits
1 tube (11 ounces) refrigerated breadsticks, separated into 12 breadsticks
1 cup chopped fully cooked ham
2 tablespoons finely chopped onion
2 tablespoons butter, softened
1-1/2 teaspoons prepared mustard
1 tsp mayo
5 slices process American cheese
1 egg yolk
1 teaspoon water
2 tablespoons sliced ripe olives
1 teaspoon poppy seeds

1.On  greased baking sheet, pat  biscuits into 3-1/2-in. circles.

2.Cut one breadstick in half lengthwise, then in half widthwise, creating four strips. Repeat nine times (save remaining breadsticks for another use). Position eight strips of dough around each biscuit to resemble spider legs; twist and press lightly onto baking sheet. Tuck a 1/2-in. foil ball under each dough strip so it stands up in the center.

3.Combine the ham, onion, butter mayo and mustard; spoon 2 tablespoons onto each biscuit circle.

4.Fold cheese slices into quarters and place over ham mixture.

5.Pat remaining biscuits into 4-in. circles; place over filling. Pinch edges to seal.

6.In a small bowl, beat egg yolk and water. Brush over tops of biscuits and breadsticks.

7.On each spider, position two olive slices for eyes.
8.Sprinkle with poppy seeds.

9.Bake at 375° for 20-25 minutes or until browned. 

Spooky Calzone Snake

1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
3 cups all-purpose flour, divided

1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese, or to taste
1 (4 ounce) package sliced pepperoni
1/2 lb cooked sausage
1 tablespoon chopped fresh parsley
1/2 teaspoon Italian seasoning
1/2 cup sliced black olives (save two for the snake eyes)

1 egg
1 tablespoon water

If you would like to add color to the snake combine an egg yolk with food coloring (I made several colors with several yolks) and painted to make a Halloween striped snake. Serve with pizza sauce for dipping.

1.Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook.

2.Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

3.Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.

4.Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees until doubled in volume, about 1-2 hours.

5.Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni,sausage, parsley, Italian seasoning, olives in a large bowl, and set aside.

6.Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

7.Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long.

8.Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing.

9.Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal.

10.Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone. Or mix the yolk with the food coloring and paint on. Add the 2 olive eyes

11.Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Wednesday, October 27, 2010


Hot dogs
Rhodes Rolls

1.Let dough soften on the counter a few hours until it is soft to work with but still cold.

2.For the mummys cut one roll in half and roll out into 2 strips. Cutting about 1 inch off of one of the strips.

3. Wrap the roll dough around the hot dog leaving a space where the "face" goes. And wrap the 1 inch strip around the top for the hat.

4. Place on greased cookie sheet.

1.For the snakes use the Texas size rhodes rolls or 2 regular size and roll out into a strip leaving one side bigger for the head.
2. Wrap around the hot dog.

3. Cut the mouths into the dough on the heads.

4. You need to place a small ball of foil into the snakes mouth so that it doesn't bake together.

5. Use raisin pieces and insert them for eyes.

* Use the beaten egg and brush over the dough

* Bake at 350 for 12-15 min or until golden and done.

* Use a piece of red candy for the snake mouth.

Halloween Jigglers

4 packages (3 ounces each) orange gelatin
5 cups boiling water, divided
4 packages (3 ounces each) grape gelatin
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix

1.In a large bowl, dissolve orange gelatin in 2-1/2 cups boiling water. In another bowl, dissolve grape gelatin in remaining boiling water; set both aside for 30 minutes.

2.In a large bowl, whisk milk and pudding mixes until smooth, about 1 minute.

3.Quickly pour half of the pudding into each bowl of gelatin; whisk until well blended.

4.Pour into two 13-in. x 9-in. dishes coated with cooking spray.

5.Chill for 3 hours or until set.

6.Cut with 2-in. Halloween cookie cutters.
 Yield: 4 dozen.

Deviled Eyes

1 dozen eggs
salt, pepper and paprika

1.Boil the eggs . 
2.Peel and cut in half. 

3. Remove the yolks and place in a bowl. 

4.Mix in mayo, mustard and salt pepper and paprika little at a time to taste. 

5. Add 2-3 drops of blue food coloring to the yolks to make them green
6. Fill eggs with the green filling

7.Add 1 olive to each eye for the pupil

8. Use decorating gel for the lines and sprinkle with more paprika