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| Easy Halloween Spider Pizza Via Nerdy Mamma |
Easy Halloween Spider Pizza
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8
Author: NerdyMamma.com
Ingredients:
2 1/2 tspn rapid rise yeast
1 cup water
2 1/2 cups flour best if you have bread flour, but all-purpose will work
2 tblspn olive oil
Pinch sugar
1 cup pizza sauce – I just use canned spaghetti sauce sometimes or you can make it from scratch with this amazing recipe
2 cups mozzarella cheese
5 slices of pepperoni
10 black olives
10 green olives
4 cherry tomatoes
Instructions:
Preheat oven to 450 degrees.
Mix yeast, flour and sugar in a medium mixing bowl.
Add water and olive oil. Mix thoroughly until dough is smooth.
Cover with a damp paper towel and let stand for 5-10 minutes, depending on how thick you like your pizza.
While that’s sitting, slice the cherry tomatoes into 40 (YES, 40!) very thin little slices.
Slice 5 of the green olives and 5 of the black olives into thin little slices. Yes, 40, each, please. Those spiders need to have 8 legs each!
Turn the dough out onto a lightly-floured sheet of wax paper.
Pat or roll into a round-ish shape (I am intrinsically unable to do this in a round way–its always a crazy amoeba). If you like a thick crust, be sure to leave the dough thick around the edge.
Cover the center with pizza sauce, except for the edge, of course.
Place a liberal layer of mozzarella cheese over the pizza sauce.
Strategically place your 5 whole black and green olives and your 5 pepperoni slices over the pizza.
Lay the 8 slices of green olive next to the green olives like legs.
Repeat for the black olives.
Place slices of tomato next to the pepperonis, too.
Place in the oven and bake for 15-20 minutes or until the cheese is completely melted and browned the way you like it.
Remove from heat and allow to cool for approximately 5 minutes.
Slice and feed to your tiny monsters!
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| Halloween Eyeball Sub Via Kitchen Sanctuary |
Halloween Eyeball Sub
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4 subs
Author: Nicky @ Kitchensanctuary.com
Ingredients:
Meatballs:
500 g lean minced beef
4 pork sausages taken out of their skins
50 g grated parmesan cheese
1 small onion finely chopped
5 tbsp fresh breadcrumbs
1 egg
1 tbsp Worcestershire sauce
2 tbsp olive oil
pinch of salt and pepper
Spaghetti Sauce:
1 tbsp olive oil
1 large onion finely chopped
1 sticks celery finely chopped
3 cloves of garlic crushed
2 x 400g (14oz) tins of chopped tomatoes
pinch of salt and pepper
Also:
1 tsp green food colouring I use food colouring gel, as the colour is more vivid
cooked spaghetti you only need about 100g/3.5oz cooked spaghetti (approx 50g/1.75oz dry weight for the subs, but you may want to cook more to go with the meatballs)
3 green olives sliced
1 tbsp tomato puree/paste
3 radishes sliced
4 sub bread rolls sliced in half, lengthways.
Instructions:
Preheat the over to 200C/400F.
Mix all of the meatball ingredients in a bowl with your hands. Squash it all together but don’t overmix as this will make the meatballs tough. Shape the meatballs into 12 balls – the size of a golfball – and place them on a baking tray. Bake in the oven for about 20 mins. Keep an eye on them toward the end of the cooking time and turn the oven down a little if they start going too dark.
Whilst the meatballs are cooking, make the sauce. Fry the onions and celery in the olive oil on a low heat for about 5 mins. Add the garlic and cook for a further minute.
Add the tinned tomatoes, tomato puree and let it bubble for 10 minutes until thickened.
Next colour the spaghetti. Take a small bowl or jug and add 120ml/1/2 cup of warm or cold water. Add the food colouring and stir. Add the spaghetti and stir until the spaghetti turns green. Carefully remove the spaghetti from the dye and give it a quick rinse under the tap to remove excess dye. Place in a bowl until ready to assemble the subs.
Now make the eyes. Place the olive slices on a chopping board and use the tip of a teaspoon to spread a tiny blob of tomato puree into the centre of each of the olive slices. Place one olive slice on top of each slice of radish. Repeat to make as many eyes as you like.
Place the subs on 4 plates. Spoon 2-3 tablespoons of the tomato sauce onto the base of each sub. Place 3 meatballs in each sub, and top with a few strands of spaghetti and another spoonful of the tomato sauce. Add one or two eyeballs to each meatball and serve!
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| Halloween Spider Cookies Via Princess Pinky Girl |
Halloween Spider Cookies
Prep Time 30 minutes
Cook Time 8 minutes
Let cookies cool 30 minutes
Total Time 38 minutes
Servings 16 cookies
Author Jennifer Fishkind
Ingredients:
16 Sugar Cookies Make your own, use refrigerated cookie dough or use my 3 ingredient cake mix cookies
16 Reese's Peanut Butter Cup Minis
36 Candy Eyes
1 bag Chocolate Candy Melts
Instructions
Bake cookies as directed
As soon as you pull them from the oven, use the bottom of a teaspoon measurer and gently press a divot into the cookie
Let the cookies cool completely
Melt the candy melts and place either in a pastry bag or use a zip lock baggie and cut of the corner.
Take a Reese’s and place some melted chocolate along the bottom and press the Reese’s onto the divot in the cookie
Let the Reese's set and dry
Take your candy eyes and place a dab of melted chocolate on the back and place on the side of the Reese’s
Use the melted chocolate to pipe "spider legs" on the cookie
Let all of the chocolate dry
Serve and enjoy
Recipe Notes:
Bake your cookies, as directed As soon as you pull them from the oven, use the bottom of a teaspoon measurer and gently press a divot into the cookie Let the cookies cool completely Prepare your drizzle chocolate according to the directions provided Take a Reese's and place some chocolate along the bottom and press the Reese's onto the divot in the cookie Let Reese's set Take your candy eyes and place a dab of melted chocolate on the back and place on the side of the Reese's Let eyes set Use your chocolate drizzle to make spiders legs on the cookie Let dry.
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