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Mummy Dogs


Mummy Dogs Yields 8 hotdogs


✓ 8-ounce tube refrigerated crescent roll dough


✓ 8 hotdogs ✓ Mustard


Preheat the oven to 375°F. Open the crescent


roll dough and press


Monster Eyeball Cookies Yields 2 dozen cookies


✓ 1 Duncan Hines Autumn Velvets cake mix*


✓ 2 eggs ✓ ½ cup canola oil


✓ 1 cup Mini Reese’s Pieces or chocolate chips ✓ 1 package candy eyeballs (in baking aisle)


Preheat the oven to 350°F. Empty the or- ange and brown cake mixes into separate medium bowls. Stir 1 egg, ¼ cup of oil, and ½ cup of Reese’s Pieces or chocolate chips into each bowl. Mix until well combined; the dough will be stiff. Form dough into 1 ½-inch balls and arrange on an ungreased baking sheet. Bake for 10 to 12 minutes, or until cookies spring back when touched lightly in the middle. *Note: If the Autumn Velvets cake mix is unavailable, any 15- to 17-ounce cake mix can be used. Add 2 eggs and ½ cup of oil to the mix, along with food coloring to dye the batter the color(s) of your choice. For brownie-like cookies, use a chocolate cake mix.


the


seams together so it forms a large rect- angle. Use a pizza cutter or knife to cut thin strips of dough. Wrap 3 or 4 strips around each hotdog, leaving a space for the mummy’s face. Bake on an ungreased baking sheet for 15 to 20 minutes or until golden. Use a tooth- pick dipped in mustard to create eyes on the hotdog.


Worm Juice Serves 12


✓ 8-ounce package gummy worms ✓ ½ gallon Green Berry Hawaiian Punch ✓ 2 liters lemon-lime soda


Place 2 gummy worms into each cup of a 12-cup muffi n pan. Pour enough Ha- waiian Punch over the worms to cover them. Freeze the muffi n pan for 2 hours, or until the gummy worm cubes are solid. Just before serving, combine the remaining Hawaiian Punch and soda in a punch bowl. Remove the muffi n tray from the freezer and allow it to thaw un- til the gummy worm cubes pop out eas- ily. Place them into the punch bowl or into individual punch cups.


Spider Eggs Yields 1 dozen eggs


✓ 6 eggs ✓ ¼ cup mayonnaise ✓ 1 teaspoon tomato paste ✓ 1 teaspoon smoked paprika ✓ Pinch dry mustard ✓ Pinch salt ✓ 6-ounce can large black olives


Place the eggs in a pot and cover them with water. Bring the water to a boil, place a lid on the pot and remove it from the heat. Allow the eggs to stand for 15 minutes. Rinse the eggs under cold water. Remove the shells and cut each egg in half lengthwise. Scoop the yolks out of each egg and transfer to a medium bowl. Place the whites onto a serving plate. Mash the yolks together with the mayonnaise, tomato paste, pa- prika, mustard and salt. Spoon the yolk mixture onto the whites. Cut the olives in half and place half of an olive onto each egg. Cut additional olive halves into thin pieces to use as legs. Place 8 legs onto each egg white.


OCTOBER 2015 31


Worm Juice


Monster Eyeball Cookies


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