.A Mwa-ha-ha-ha Sandwiches.

.Ingredients.
Sandwich
Red pepper



.Instructions.
1. Use a paring knife to cut a sandwich into a skull or bite-size fingers, as shown. For the latter, add red pepper nails.


(Source: Spoonful)


Enjoy!

.Slithering Snakewich.

Makes: 8 servings
Prep: 20 mins
Rise: 1 hr 30 mins
Cool: 2 hrs
Bake: 350°F 35 mins

.Ingredients.
1 16 ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 3 1/2 ounce package sliced pepperoni
1 8 ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives


.Instructions.
1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.

2. Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.

3. Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.


(Source: Better Homes and Gardens)


Enjoy!

.Great Pumpkin Sandwiches.

Yield: 12 servings.

.Ingredients.
3 cups (12 ounces) shredded cheddar cheese
3/4 cup butter, softened
3 eggs
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
18 flour tortillas (6 inches)
Paprika
6 celery sticks with leaves, optional


.Instructions.
1. In a food processor, blend cheese and butter. Add the eggs, garlic salt and onion salt; process for 1 minute or until creamy. Spread 1/4 cupful on each tortilla.

2. Stack three tortillas, cheese side up for each sandwich; sprinkle with paprika. Place on ungreased baking sheets.

3. Bake at 400° for 10-15 minutes or until golden and bubbly. If desired, add celery to resemble a pumpkin stem. Cut sandwiches into halves to serve.


(Source: Taste of Home)


Enjoy!

.Freaky Hand Sandwiches.

Yield: 6 sandwiches.

.Ingredients.
2 cups finely chopped cooked chicken
1 small cucumber, finely chopped
2 hard-cooked eggs, finely chopped
1 celery rib, finely chopped
1/3 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/8 teaspoon white pepper
24 slices thin sandwich bread, crusts removed
Sliced almonds
1 tablespoon spreadable cream cheese
Neon green food coloring, optional


.Instructions.
1. In a small bowl, combine the first eight ingredients. Spread 1/4 cup chicken salad onto 12 bread slices; top with remaining bread.

2. For fingers, cut each of six sandwiches into four 3/4-in. strips. With a small knife, trim one end of each strip, forming a point. For fingernails, attach an almond to each strip with a dab of cream cheese. With a clean paint brush, paint almond nails with green food coloring if desired.

3. From each of the remaining sandwiches, cut out one strip for the thumb and one 2-in. oval for the palm. Trim strips; attach almonds and paint the thumbnails. Arrange one palm, four fingers and a thumb on each plate.


(Source: Taste of Home)


Enjoy!

.Halloween Handwiches.

.Ingredients.
12 Dinner Rolls, thawed but still cold
1 egg, beaten
Sesame or caraway seeds
Assorted sandwich fillings



.Instructions.
1. Flatten one roll into a 4-in. x 5-in. rectangle. Make 4 equal cuts into one end for fingers, cutting the thumb strip three-fourths of the length of the dough and the finger strips one-half the length. Repeat steps for second hand making cuts opposite. Separate the fingers slightly.

2. Pull the thumb strip off to the side and cut in half. Tuck the cut off piece under the palm and press into the dough. Place hands on a baking sheet coated with cooking spray. Brush with egg and sprinkle with seeds if desired. Repeat with remaining rolls to make a total of 6 right hands and 6 left hands.

3. Cover with plastic wrap that has been coated with cooking spray. Let rise 45 minutes or until almost doubled. Remove wrap. Bake at 350° for 15-20 minutes or until lightly browned. Use a right and left hand to make a sandwich.


(Source: Taste of Home)


Enjoy!

.Halloween Tuna Cheese Melts.

Yield: 4 servings.

.Ingredients.
8 slices light rye bread
1/4 cup butter, softened
1 can (6 ounces) tuna, drained
1/2 cup sour cream
2 tablespoons mayonnaise
1/2 teaspoon garlic salt
4 slices process American cheese
1 thin slice green pepper


.Instructions.
1. With a 2-in. pumpkin-shaped cookie cutter, cut a pumpkin from the center of four slices of bread (discard cutouts or save for another use). Butter one side of bread; place buttered side up on a greased baking sheet. Bake at 425° for 5-8 minutes or until lightly browned.

2. Butter one side of remaining solid slices of bread. In a large bowl, combine the tuna, sour cream, mayonnaise and garlic salt. Spread over unbuttered side of solid bread; top with cheese. Place on baking sheet. 3. Place cutout bread slices over cheese; press down gently. Cut green pepper into small pieces; place on cheese for pumpkin stems. Bake 5-8 minutes longer or until golden brown.


(Source: Taste of Home)


Enjoy!

.Serpent Sandwich.

.Ingredients.
1 lb frozen or refrigerated bread dough, thawed if frozen
3/4 cup pimiento-stuffed olives
3 Tbsp olive oil
1 1/2 Tbsp red wine vinegar
1/2 tsp dried Italian seasoning
1 pkg (7 oz) sliced smoked turkey
2 oz sliced Genoa salami
4 oz sliced provolone
2 roasted red peppers (from a 12-oz jar), cut in strips
1/2 small red onion, thinly sliced
1 cup baby arugula


.Instructions.
1. Heat oven as dough package directs. Coat a large baking sheet with nonstick cooking spray. Roll dough 20 to 24 in. long. Place on baking sheet; form into an S shape. With scissors, snip at regular intervals along top to create scales. Bake dough as package directs; cool on wire rack.

2. Set aside one olive; chop remaining. Mix oil, vinegar and Italian seasoning in a small bowl. Cut bread in half lengthwise. Brush cut sides of bread with oil mixture; spoon olives over bottom half of bread.

3. Top with turkey, salami and provolone. Reserve one strip of red pepper. Put remaining pepper strips, red onion and arugula on top. Cover with top bread half. Cut reserved olive crosswise in half; place on top of bread for eyes. Add pepper strip for tongue.


(Source: Woman's Day)


Enjoy!