Happy Halloweener Bites
Makes 24 mini corndogs
Ingredients:
1 package of cornbread mix (I used Marie Callender’s just-add-water mix)
Red and yellow food coloring
Olive oil spray
1 package of turkey hotdogs (I used Jenny-O)
Ketchup
Mustard
Plastic spiders (optional)
Toothpicks (optional)
1 package of cornbread mix (I used Marie Callender’s just-add-water mix)
Red and yellow food coloring
Olive oil spray
1 package of turkey hotdogs (I used Jenny-O)
Ketchup
Mustard
Plastic spiders (optional)
Toothpicks (optional)
Directions:
Preheat oven to temperature indicated on cornbread package. (Typically 400 degrees.)
Preheat oven to temperature indicated on cornbread package. (Typically 400 degrees.)
Prepare cornbread batter as directed. (I used a brand that
just called for water but some ask for eggs, oil, butter, etc.) Use red and
yellow food coloring to achieve the desired shade of orange. (This step is optional…you
can leave the batter alone and just have little mini-corndog muffins if you
prefer. The orange is just more festive.) Lightly spray the mini muffin tin with
olive oil spray (makes them SOOOOO much easier to remove!). Pour batter into
mini muffin pan filling each section almost to the top. Cut hotdogs into
one-inch pieces and insert one into each muffin. (Cutting the ends flat will
help them stand up in the middle of the muffin even though the batter is
runny.) Bake according to package directions. (I did 400 degrees for about 20
minutes.)
Remove from oven and allow them to cool a little before
handling. Place Happy Halloweener Bites on a platter, insert a toothpick through
the middle of each one for easy serving, sprinkle with plastic spiders (if
desired), and serve with ketchup and mustard.
“Candy Corn” Veggie
Platter
Ingredients:
1 small pumpkin
Hummus or ranch dip (I used Trader Joe’s Mediterranean hummus)
Cauliflower
Baby carrots
Yellow bell peppers
1 small pumpkin
Hummus or ranch dip (I used Trader Joe’s Mediterranean hummus)
Cauliflower
Baby carrots
Yellow bell peppers
Directions:
Slice the top off of the pumpkin. Scoop the goop and seeds out of the gourd and off the “lid” of the pumpkin. Pour hummus or ranch dip into the hollowed-out pumpkin and use as a serving dish. Chop vegetables into bite-sized pieces. If you have a triangular platter use it. If not, you can just arrange the veggies in a triangle shape. Cauliflower goes on top, carrots in the middle, and bell peppers at the bottom. Easy peasy and healthy to boot!
Slice the top off of the pumpkin. Scoop the goop and seeds out of the gourd and off the “lid” of the pumpkin. Pour hummus or ranch dip into the hollowed-out pumpkin and use as a serving dish. Chop vegetables into bite-sized pieces. If you have a triangular platter use it. If not, you can just arrange the veggies in a triangle shape. Cauliflower goes on top, carrots in the middle, and bell peppers at the bottom. Easy peasy and healthy to boot!
Results:
I made these appetizers for a Halloween/Fall Pinterest party hosted by my friend Lauren earlier this month. They were fun, festive, and I received compliments on taste and presentation. In addition, they are both really easy to make and totally kid-friendly.
I made these appetizers for a Halloween/Fall Pinterest party hosted by my friend Lauren earlier this month. They were fun, festive, and I received compliments on taste and presentation. In addition, they are both really easy to make and totally kid-friendly.
I’ll post another healthy dinner entrée later this week but
in the meantime, enjoy these fun little snacks and have a safe and happy
Halloween!
Until next time,
Ryann
Ryann
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