.Cornbread Ghosts.

.Ingredients.
2 cups all-purpose flour
2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, melted
1 1/3 cups sugar
4 large eggs
2 cups buttermilk


.Instructions.
1. Preheat oven to 375ºF. Mist a large, rimmed baking sheet with cooking spray.

2. In a medium bowl, combine flour, cornmeal, baking soda and salt. In a large bowl, whisk melted butter and sugar. Whisk in eggs until well combined. Whisk in buttermilk.

3. Add dry ingredients to buttermilk mixture and stir with a wooden spoon until just combined, leaving a few lumps. Do not overmix. Pour onto baking sheet, spreading evenly, and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Place pan on a wire rack to cool.

4. Use a 3- to 4-inch ghost-shaped cookie cutter to form cornbread ghosts.


(Source: My Recipes .Com)


Enjoy!

.Witch Brooms.

.Ingredients.
1 can (8oz) Pillsbury refrigerated garlic breadsticks
1 tablespoon plus 1 teaspoon of olive oil
1/2 cup grated Parmesan cheese
2 cups marinara sauce


.Instructions.
1. Heat oven to 350°F. 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 to 12 minutes or until golden brown. Serve with marinara sauce.


(Source: Family Oven)


Enjoy!

.Spooky Breadstick Fingers.

This makes 12 servings, 1 breadstick per person - increase recipe as needed.


.Ingredients.
3 Tbsp. butter or margarine, melted
1/2 cup KRAFT Grated Parmesan Cheese
1 can (11 oz.) refrigerated soft breadsticks
24 small red pepper triangles (about 3 Tbsp.)


.Instructions.
1. HEAT oven to 350°F.

2. POUR butter and cheese into separate shallow dishes. Separate breadsticks; cut each lengthwise in half. Dip, 1 at a time, in butter then in cheese, turning to evenly coat each piece. Place, 2 inches apart, on baking sheet.

3. PRESS 1 pepper triangle into end of each breadstick to resemble a fingernail. Score breadsticks in center using sharp knife to resemble knuckles.

4. BAKE 13 to 15 min. or until golden brown.


.Tips.
* Serve these festive fingers with your favorite creamy spinach dip.
* Substitution: Cut-up pepperoni slices or PLANTERS Slivered Almonds for the pepper triangles.


(Source: Kraft Foods)


Enjoy!

.Creepy Crow Claws.

.Ingredients.
1 8 oz. Pillsbury Place 'n Bake crescent rounds
1 tablespoon Old EI Paso taco seasoning mix
32 whole cashews
1 egg


.Instructions.
1. Heat oven to 375°F. In small bowl, mix egg, and taco seasoning mix with fork until well blended; set aside.

2. Spray large cookie sheet with cooking spray. Separate crescent dough into 8 rounds; unroll into strips. Fold each strip in half; starting at folded end, twist 2 to 3 times, leaving 1 inch untwisted on other end. Place on cookie sheet.

3. Using a paring knife or kitchen scissors, cut each untwisted end to make 4 claws. Cut a small slit in each claw. Place 1 cashew in each slit; press to seal cashew in place to make nail. Brush entire claw with egg mixture. Repeat with remaining ingredients.

4. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet.


(Source: Family Oven)


Enjoy!

.Ghost Toasts.

.Ingredients.
1 pkg (12 oz) pita bread
Salt (optional)
Favorite herbs and spices, fresh or dried (optional)



.Instructions.
1. Heat oven to 375°F.

2. Split pita breads in half through pocket. Cut into ghost shapes with 3-in. ghost-shaped cookie cutter, three cutouts per half. Arrange on baking sheet(s). Coat with nonstick spray. Sprinkle with salt, herbs and spices, if desired.

3. Bake 5 to 8 minutes or until lightly browned and crisp. Let cool slightly on wire rack.


(Source: Woman's Day)


Enjoy!