Happy Halloween – celebrate safely!
BATS AND PUMPKIN DIP
1/2 cup sugar
1 to 2 teaspoons ground cinnamon
1 pie crust
1 package (8-ounces) cream cheese, softened
2 cups confectioners’ sugar
1 can (15-ounces) canned pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
In a small bowl, combine sugar and cinnamon. Set aside. Cut pie crust with a bat shaped cookie cutter, place on baking sheets coated with cooking spray. Spritz bats with cooking spray, sprinkle with cinnamon sugar. Bake at 350F for 12 minutes or until edges are lightly browned. Remove to wire racks.
In a small bowl, beat cream cheese and confectioners’ sugar until fluffy. Gradually add the pumpkin, pie spice, vanilla and ginger, beat until blended. Serve with bats.
Recipe adapted from Taste of Home Halloween, 2015
STUFFED MUSHROOM EYEBALLS
1 package (16-ounces) white mushrooms
1/2 cup ricotta cheese
1/4 cup shredded parmesan cheese
2 cloves garlic, minced
salt and freshly ground black pepper
1/4 cup marinara sauce
black olive slices
Heat oven to 400F. Remove and discard stems from mushrooms. Place caps in medium baking dish.
Combine ricotta cheese, parmesan cheese, garlic, salt and pepper in a small resealable food storage bag. Spoon 1/2 teaspoon marinara sauce into each mushroom. Cut off small corner of bag with cheese mixture, pipe about 1/2 teaspoon over marinara sauce. Top with olives.
Bake for 20 minutes or until mushrooms are softened.
Recipe adapted from Halloween Food Fun and Crafts 2015