Snakebite Bread
Ingredients:
1 Package Fleishmann’s® Simply Homemade® Country White Bread Mix
1 cup 115° – 120° water
1 egg, beaten
1 teaspoon water
2 to 3 drops liquid green food coloring
2 tablespoons grated Parmesan Cheese
1 small pimento-stuffed green olive
2 whole cloves
1 (1-inch long) strip roasted red bell pepper
Directions:
Preheat oven to 400°F. Lightly spray a cooking pan with pan spray.
Prepare bread according to package directions. Let bread rise, covered, 45 minutes or
longer, in a warm place.
Place dough onto a lightly floured surface. Shape bread into a 16-18 inch log. Pinch
one end of the log to form a tail shape. Form the other end into a head shape. Transfer
the log onto prepared baking sheet. Cure the log into an S-shape.
Whisk together the beaten egg and 1 tablespoon water in a small bowl to make an egg
wash. Add 2-3 drops of green food coloring to egg wash. Brush the surface of the
dough with the green egg wash. Sprinkle the Parmesan cheese evenly over the dough.
Bake 20-25 minutes, or until the cheese has turned golden brown. Transfer the baked
bread onto a wire rack to cool.
Cut the olives in half widthwise to form two eyes. Attach the eyes to the head of the
snake with toothpicks. Use the whole cloves to make the snake’s nostrils. Cut the strip
of pepper into a forked tongue. Place the snake on a serving platter or large cutting
board. Position the tongue just under the head.
Use a serrated knife to cut the snake into slices; serve warm or at room temperature.
Spider Web Guacamole Dip
Ingredients:
3 fresh avocado, halved, seeded and peeled
juice of 1 lime
salt and pepper, to taste
1 tablespoons Mazola® Corn Oil
½ onion, finely chopped
1 clove garlic, minced
2 tablespoon fresh cilantro, chopped
1 jalapeño, finely diced
3 roma tomatoes, seeded and diced, divided
1-2cups shredded lettuce
¼ cup chopped black olives
½ cup shredded Mexican cheese blend
½ cup sour cream
1 bag tortilla chips
Directions:
In a medium mixing bowl, place the scooped avocado pulp and lime juice, toss
to coat. Add the salt, pepper, and oil and using a potato masher, mash. Then,
fold in the onions, garlic, 1 chopped tomatoes, cilantro, and jalapeños. If not
using right away, add the seed of the avocado to help prevent browning of the
guacamole.
In a large serving tray spread the edges with shredded lettuce, black olives,
remaining 2 tomatoes, and Mexican cheese blend. Place guacamole in center of
tray.
Place sour cream in a quart size ziplock bag. Cut the corner off. Squeeze sour
cream on top of guacamole in several concentric circles. You can either use
ziplock bag to pipe on the rest of the sour cream to form web or you can use a
knife and run lines lightly through the sour cream circles to make the web
shape. Place a creep spider on the web. Serve with tortilla chips for dipping.
Green Ghoul Punch
Ingredients:
½ (12-ounce) can frozen limeade concentrate, thawed
1 liter ginger ale
1 pint lime sherbet
gummy worms or gummy spiders, frozen
dry ice cubes, about 2 pounds
Directions:
Pour the limeade concentrate and gingerly in a large, clear glass, punch bowl. Stir it
gently to combine. Add lime sherbet, gummy worms and dry ice. Replace dry ice as
smoke disappears.
Bloody Glasses
Ingredients:
¼ cup KARO® Corn Syrup
3-4 drops red food coloring
Directions:
Combine above ingredients. Dip rim of cup into syrup, dripping syrup will resemble
blood.
Strawberry Ghosts
Ingredients:
1 (16-ounce) package fresh strawberries
6 ounces vanilla bark coating
¼ cup miniature semisweet chocolate chips
Directions:
To melt chocolate bark, chop chocolate into small pieces. Place in a small glass or stainless steel bowl. Place
bowl in a saucepan with 2 inches of water in it. Over medium high heat, stir chocolate
until melted. Remove pan from stove.
Working rapidly, dip strawberries into chocolate covering ½ of the berries surface.
Place on a waxed paper-lined baking sheet. Immediately press chocolate chips into
coating for eyes. Freeze 5-10 minutes.
In a small microwavable bowl, add remaining chocolate chips. Heat chips in microwave
until melted and smooth, about 10-15 seconds. Dip a toothpick into melted chocolate
and draw a mouth on each ghost.
Pumpkin Dinner Rolls
Ingredients:
1 Package Fleishmann’s® Simply Homemade® Country White Bread Mix
½ cup canned pumpkin puree
2 tablespoons butter, melted
½ cup water, 115-120°F
1 egg
Honey Glaze:
2 tablespoons butter, melted
1 tablespoon honey
Directions:
Preheat the oven to 375°F. Line a baking pan with parchment paper or spray with
cooking spray.
In a medium bowl combine bread mix, yeast (included with the mix), pumpkin, and
butter. Add water, mix until well combined. Flatten and fold (according to bread
package directions) 10-15 times. Cover bowl with a kitchen towel, place in a warm spot
for 45 minutes (dough will not double in size).
Divide dough into 12 equal pieces. Roll each piece into a ball. Using a scissors, give 6
cuts on the edge to mimic flower pedals but leave the center uncut. Poke the center
with your finger to give a deep indentation, and repeat the same procedure to the 11
remaining pieces.
Place prepared mini pumpkins on a baking pan lined with parchment paper or spray
with pan spray. Let the rolls rise another 10 minutes.
Mix egg with 1 teaspoon of water and brush over rolls. Bake for 10-15 minutes, or until
rolls are golden brown.
Remove rolls from pan and place on a wire rack to cool. Brush rolls with honey butter
Insert pecan slice on top to mimic pumpkin stem.
For more great recipes, tips and tricks from Gail, visit her website.
