Foodie Friday: Halloween Recipes
|Slithering Snakewich |
It's time for Halloween! This holiday adds some spice to everything. It gives us a reason to dress-up not only ourselves, but our homes and our menus! Whether you are hosting a big monster bash or just want to add some fun food to your day, we've got you covered. Check out these Halloween-style recipes:
1 - 16 ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 - 3 1/2 ounce package sliced pepperoni
1 - 8 ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives
Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased or parchment-lined baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.
Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased or parchment-lined baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.
Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.
Via Life in the Lofthouse
Prep Time: 10 min
1/2 (10 oz) package pretzels
2 1/2 cups Honey Nut Cheerios
2 1/2 cups Corn Chex
1 cup peanuts (optional. I didn't use any)
1 (12 oz) package candy corn M&M’s
2 cups candy corn
1 (12 oz) package white chocolate chips
1 1/2 Tablespoons vegetable oil
Halloween sprinkles, optional
In a large bowl combine the pretzels, Cheerios, Corn Chex, peanuts (if using), M&M's and candy corn. Stir to combine then set aside.
In a microwave-safe bowl, heat white chips and oil on high for 60 seconds. Stir and microwave another 30 seconds and stir until completely melted and smooth.
Pour melted chocolate over cereal mixture and stir until it's all coated evenly in chocolate. Sprinkle the top with Halloween sprinkles (if desired.)
Serve in baggies or handfuls after chocolate has set.
Store leftovers in an airtight container for up to 3 days.
Adapted from Six Sisters Stuff
|Shredded Chicken and Rice Stuffed Peppers|
Via Everyday Jenny
Shredded Chicken and Rice Stuffed Peppers
Slow Cooker Shredded Taco Chicken
2 chicken breasts
1 teaspoon cumin
1 tsp garlic salt
1 tsp chili powder
1/2 tsp black pepper
1 can diced tomatoes with green chilies
Add chicken to the bottom of the slow cooker, sprinkle seasonings on top and then cover with diced tomatoes. Cook on low for 6-8 hours or high for 4-6 hours. Shred chicken and allow it to remain in sauce.
4 bell peppers your choice of color
2 cups Mexican rice (CLICK FOR RECIPE)
1 shredded chicken breast from the above recipe
1 cup shredded cheddar cheese
1 can black beans rinsed and drained
Bring a large pot of water to boil. While you are waiting for the water to boil, rinse peppers, slice off the tops and hollow out the insides, be sure to remove any seeds and the white part inside. If desired, use a small paring knife to cut out a jack-o-lantern face. When water is boiling, put the peppers and tops in and allow to cook for about 5 minutes until peppers are tender. Remove from water and set aside to cool. Mix the cooked rice, shredded chicken, cheddar cheese, and black beans together in a large bowl. Fill each pepper with the chicken and rice mixture and top with extra cheese, if desired. Replace pepper top back on top. Bake at 350 for 30 minutes until cheese is melted and pepper is done to desired tenderness. Alternately, once peppers are stuffed, wrap in plastic wrap and refrigerate, when ready to cook, preheat oven to 350, remove plastic wrap and bake for 1 hour.
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