Witches' Brooms and Sauce

Ingredients:
1 can (8 oz) Pillsbury refrigerated garlic breadsticks
1 tbsp plus 1 tsp olive oil
1/2 cup grated Parmesan cheese
2 cups marinara sauce

Directions:
1. Heat oven to 350.  Spray 2 cookie sheets with cooking spray.
2.  Unroll breadstick dough on work surface.  Cut dough in half crosswise, and separate to make 16 strips; cut each of the strips in half lengthwise to make 32 thin strips.  Place strips on cookie sheets, 1 inch apart.  Using a small paring knife or kitchen scissors, make 4 thin cuts (2 inches long) on 1 end of each strip.  Spread out cut ends to make bristles of each broom.  Twist handle of each broom.  Brush dough with oil, sprinkle with Parmesan cheese.
3.  Bake 10-12 minutes or until golden brown.  Serve with marinara sauce.

Mongolian Beef

Ingredients:
1 tbsp cornstarch
1 can chicken broth
4 tbsp soy sauce
2 tbsp hoisin sauce (found in the oriental section)
4 tbsp sesame oil
1 lb boneless beef top sirloin
1 tbsp olive oil
5 green onions
Rice
I also added:
Bag of frozen peas
finely chopped carrots and green peppers
*I wanted to add some color and a little more flavor*


Directions:
1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.

2. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.

3. In the same skillet, stir-fry the onions in remaining olive oil for 2-3 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

4. Reduce heat; add beef and heat through. Serve over rice.

Good with a side of egg rolls and fortune cookies

Ghosts In The Graveyard

• Ingredients:
• 2 pkg. JELL-O Chocolate Instant Pudding
• 3 cups milk
• 1 tub COOL WHIP Whipped Topping
• 15 OREO Cookies
• CAMEO Creme Sandwich Cookies
• 
  
• Directions:
• 1.Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13x9-inch dish; sprinkle with remaining crumbs.

2.Refrigerate 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones.

3.Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.

Rice Krispie Monster Treats

• Ingredients:
• 3 TBSP butter or margarine
• 1 pack (10 oz., about 40) regular marshmallows
• 4 cups miniature marshmallows
• 6 cups Rice Krispies®
• 6 cup Ready-To-Eat Cereal Cocoa Krispies™
• Canned frosting or decorating gel
• Assorted candies
• 
  
• Directions:
• 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 8 rectangles.

4. Decorate with frosting and/or candies to make monster faces. (Best if served the same day.)

Ghostly Pretzel Sticks

• Ingredients:
• 15 pretzel rods, 7-inches long
• 1 cup white chocolate chips or candy melting chocolate
• 40 mini chocolate chips

Directions:
1.  Melt white chocolate in a microwave-safe glass measuring cup, stirring until smooth. Dip pretzel rod into chocolate, about 3 inches. Place on a waxed-paper-lined baking sheet. While the white chocolate is still wet, arrange 3 mini chocolate chips to create eyes and a mouth. Let dry until firm, about 30 minutes.

Worms for Brains

Ingredients:

8 to 10 medium sweet orange peppers

1 pkg (16 oz) spaghetti 

1 pound ground beef

1 jar (26 oz) spaghetti sauce

Directions:

1. Cut tops off peppers and set aside; remove seeds and membranes.  Cut a jock-o'-lantern face on one side of each pepper; set aside.

2.  Cook spaghetti according to package directions.   Meanwhile cook beef over medium heat until no longer pink; drain.

3. Drain spaghetti; add to beef.  Stir in spaghetti sauce; heat through.  Spoon into peppers; replace tops.

Yeild: 8-10 servings

Chocolate-Dipped Rats

• Ingredients:
• 20 large strawberries
• 40 sliced almonds
• 2 3.5-ounce bittersweet or semisweet chocolate bars, corsely chopped and melted
• 40 slivered almonds
• 20 2-inch pieces of black licorice laces

Directions:

1. Line a baking sheet with waxed or parchment paper. Trim a small piece from one side of each strawberry so they can rest flat on waxed paper. Insert 2 sliced almonds about 1 inch from pointed end of strawberry to make the ears on the rat. Repeat with remaining strawberies.

2. Insert a fork into the wide end of a strawberry. Holding the strawberry on fork, spoon the melted chocolate over the fruit to coat, allowing any excess chocolate to drip off. Place on baking sheet. While chocolate is still wet, arrange 2 slivered almonds to create eyes, then place licorice pieces at the bottom of the wide end of the strawberry to form a tail. Repeat with remaining strawberries, chocolate, almonds, and licorice. Chill until firm.