Spaghetti Eyeballs

Spaghetti and Oozing Eyeballs

Prep Time: 20min. Total Time: 45min. Servings: 8 servings

What You Need:

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

2 eggs

1 jar (24 oz.) spaghetti sauce, divided

4 sticks KRAFT or POLLY-O Mozzarella String Cheese, cut into quarters

4 large pitted black olives, cut into 4 slices each

1 pkg. (1 lb.) spaghetti, uncooked

Make It:

Heat oven to 375ºF.

Mix meat, stuffing mix, water, eggs and 1/4 cup spaghetti sauce. Shape into 16 (2-inch) meatballs. Insert 1 cheese piece into top of each meatball, with end of cheese piece just showing at top. Place on baking sheet. Top each with olive slice to resemble eyeball.

Bake 20 to 25 min. or until meatballs are done (160ºF). Meanwhile, cook spaghetti as directed on package, omitting salt and heat remaining spaghetti sauce as directed on jar.

Drain spaghetti. Serve topped with meatballs and sauce.

 

Monster Claws

Monster Claws with Dipping Sauce

Prep Time: 15min. Total Time: 30 min. Servings: 4 servings

What You Need:

4 small boneless skinless chicken breasts (1 lb.), cut lengthwise in half
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1/4 red pepper, cut into 8 triangular pieces

1/4 cup KRAFT Original Barbecue Sauce

Making It:

Heat oven to 400ºF.

Coat chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.

Bake 13 to 15 min. or until chicken is done.

Make 1/2-inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with barbecue sauce.

 

Mummy Cupcakes

Mummy Cupcakes

Prep Time: 15min. Total Time: 1hr. 20min. Servings: 24 servings

What You Need:

1 pkg. (2-layer size) chocolate cake mix

14 OREO Cookies, coarsely chopped

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1/4 cup powdered sugar

2 cups thawed COOL WHIP Whipped Topping

48 semi-sweet chocolate chips (about 1/2 cup)

Making It:

Heat oven to 350°F.

Prepare cake batter as directed on package; stir in chopped cookies. Spoon into 24 paper-lined muffin cups. Bake 20- 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. remove to wire racks; cool completely.

Beat pudding mix, milk and sugar in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into pastry bag fitted with basket-weave tip. Pipe pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes.

Mummy Pizzas

Mummy-Face Pizzas

Prep Time: 5min Total Time: 15min Servings: 2 servings

What You Need:

1 plain bagel (3-1/2 inch), cut horizontally in half

2 Tbsp. pizza sauce

2 sticks KRAFT or POLLY-O Mozzarella String Cheese

4 slices black olives

Making It:

Heat oven to 400ºF.

Spread bagel halves with sauce. Pull cheese into thin strips; place in random criss-cross fashion on tops of bagels to resemble mummy bandages. Trim ends with kitchen shears. Add olives for the eyes.

Place on baking sheet.

Bake 10 min. or until bagels are crisp and cheese is melted.

 

Mummy Spinach Dip

Halloween Mummy Spinach Dip

Prep Time: 25min. Total Time: 2 hr, 35min. Servings:18 servings, 2 Tbsp. dip and 16 crackers

What You Need:

1 pkg. (16 oz.) frozen pizza dough, thawed

1 egg, beaten

2 sticks KRAFT or POLLY-O Mozzarella String Cheese

2 black olive slices

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup KRAFT Lite Ranch Dressing

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 green onion, sliced

1/2 cup finely chopped red peppers

1/4 cup KRAFT Grated Parmesan Cheese

1/4 tsp. ground black pepper

thin wheat snack crackers

Making It:

Pat dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.

Heat oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.

Meanwhile, mix sour cream and dressing in medium bowl until blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.

Use sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with crackers.

 

Chocolate Churros

Chocolate Churros

Total time: 30min.

Servings:

15 servings, 2 churros each

What You Need:

1/3 cup unsweetened cocoa powder, divided

2 Tbsp. powdered sugar

1 cup water

2 Tbsp. granulated sugar

1/2 tsp. salt

1/3 cup butter

3/4 cup flour

3 eggs

1/2 tsp. vanilla

2 cups oil

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

4 oz. (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)

Making It:

Mix 2 Tbsp. cocoa powder and powdered sugar in shallow bowl until blended.

Bring water, granulated sugar, salt and butter to boil in medium saucepan on medium-high heat. Add flour and remaining cocoa powder; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.

Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 4-inch strips into hot oil. Cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to powdered sugar mixture; toss to evenly coat.

Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Serve with warm churros.

 

Melon Cooler Pic

Chocolate Salted Caramel Cupcakes

Chocolate Salted Caramel Cupcakes

Need:

1 pkg. (2-layer size) chocolate cake mix

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided

1 jar (12.25 oz.) caramel ice cream topping

2 oz. BAKER'S Semi-Sweet Chocolate

1 cup milk

1/4 cup powdered sugar

1-1/2 cups thawed COOL WHIP Whipped Topping

2 tsp. sea salt

 

Making It:

Heat oven to 350°F.

Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.

Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.

Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.

 

Melon Cooler

Melon Cooler

Info:

¨   Serves 4

¨   10 min

¨   Dairy free

¨   Gluten free

¨   Low added sugar

¨   Vegan & vegetarian

 

What you need:

 Cutting board

 Knife

 Measuring cup

 Blender

 Cups

 2 cups chopped melon (cantaloupe, honeydew, or water melon)

 2 cups cold water

 

Directions:

Cut all ingredients seeds out

Place them in blender

Blend until smooth

Poor into glasses

Serve

(for a slushy cooler, simply blend in ice)

 

Chocolate Chip cookies

 

Chocolate Chip Cookies

Need:

·      2 1/4 cups all-purpose flour

·      1 teaspoon baking soda

·      1 teaspoon salt

·      1 cup (2 sticks) butter, softened

·      3/4 cup granulated sugar

·      3/4 cup packed brown sugar

·      1 teaspoon vanilla extract

·      2 large eggs

·      2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

·      1 cup chopped nuts

Making It:

1. Preheat oven to 375° F
2.Combine flour, baking soda and salt in small bowl

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy

4. Add eggs, one at a time, beating well after each addition         5. Gradually beat in flour mixture.

6. Stir in morsels and nuts.

7. Drop by rounded tablespoon onto ungreased baking sheets.
8. Bake for 9 to 11 minutes or until golden brown

9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.