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RECIPES:
Bones and Blood
Ingredients:
1 tube (11 ounces) refrigerated breadstick dough
2 to 3 tablespoons melted butter
2 tablespoons grated Parmesan cheese
2 teaspoons dried Italian seasoning or oregano
1 to 2 teaspoons garlic salt
Warm pizza or marinara sauce
Preparation:
Preheat oven to 375F degrees.
Unroll dough and separate into the 12 breadsticks.
Lay on the cookie sheet.
Cut a 1-inch slit in each end of the dough.
Starting with the inside edge of each strip, fold on a diagonal over itself.
Fold under breadstick to make it looks like bones.
Brush each with a little butter.
Sprinkle with cheese and seasonings.
Bake 10 to 20 minutes or until golden.
Serve warm with pizza or marinara sauce for dipping.
Pumpkin Dip
Ingredients:
1 can (15 ounces) solid packed pumpkin
1 box (3.5 ounces) instant vanilla pudding
1 container (8 ounces) of Cool Whip, thawed
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon, plus extra for the top
Preparation:
Mix pumpkin, dry pudding mix and spices together well.
Fold in whipped topping.
Cover and refrigerate for a few hours.
Sprinkle a little cinnamon on top before serving.
Great served with fresh apples slices, ginger snaps, and/or cinnamon graham crackers for dipping.
Ghost Cups
Ingredients:
1 package Oreo Cookies
2 boxes (3.4 ounces each) instant chocolate pudding mix
3 cups cold milk
1 container (16 ounces) whipped topping, divided
1/2 cup chocolate chips
12 to 16 small clear plastic cups (I used 9 ounce)
1 piping bag or large Ziploc bag
Preparation:
Place Oreos in a food processor and pulse until crushed.
You can use a rolling pin to crush them if you don't have a food processor.
In a large bowl, combine cold milk and pudding mixes.
Whisk until well blended. Let sit until it starts to thicken.
Fold about one-third of the whipped topping into the pudding.
Stir until well mixed.
Place a layer of cookie crumbles on bottom of each plastic cup.
Then add a thick layer of pudding mixture on top.
Next, top with a thick layer of the cookie crumbs.
Put the remaining whipped topping in a piping bag or ziplock bag.
Cut end off piping bag or small corner off ziplock bag.
Create ghosts on top of each cup by swirling on whipped topping into a cone shape.
Add 2 chocolate chips to each ghost to make the eyes.
Makes about 12 to 16 ghost cups, depending on the size cup.
Notes:
If making ahead, you can layer cups and cover with plastic wrap up to a day ahead. Then pipe on the ghosts and put on chocolate chips right before serving. These are super cute for Halloween parties or classroom treats!