Witch Finger in a Bandage
- 1 (12 oz.) package cocktail-size frankfurters
- 1 (8 oz.) sheet frozen puff pastry, thawed
- 1/4 cup ketchup
- Cut off 1/2 inch diagonally from one end of each hot dog, to create a “fingernail.”
- Cut puff pastry into 1/2 -inch-by-3-inch strips. Wrap each hot dog in a piece of pastry, overlapping edges slightly and leaving both ends visible. Place “fingers” seam side down on a baking sheet. Freeze for 15 minutes, or cover and freeze for up to 1 week.
- Preheat oven to 375°F. Bake until pastry is puffed and golden, 20 minutes. Spread ketchup onto each “fingernail” and serve hot.
- 1 (4 oz.) package cream cheese, softened
- 8 ounces soft, mild goat cheese, at room temperature
- 1/4 cup pesto
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons poppy seeds
- 8 pitted olives, sliced
- 32 peppercorns
- 32 triangular blue corn chips or free-form wing shapes made from leftover tortillas from Ghost Chips
- Mash together cream cheese, goat cheese and pesto. Chill for 40 minutes.
- Shape mixture into 16 2-inch balls, about 1 heaping tsp. each. Roll in black pepper and poppy seeds to cover. Press two olive slices into balls for eyes and place peppercorns in centers for pupils.
- Insert chip on either side of ball for wings; serve.
- 1 tablespoon olive oil
- 1 pound frozen pizza dough, thawed
- 3/4 cup jarred tomato sauce
- 8 ounces sliced low-moisture mozzarella cheese
- 1 tablespoon capers
- Preheat oven to 475ºF. Brush bottom of a 16-by-11-inch rimmed baking sheet with olive oil. Press and stretch dough evenly to cover bottom of sheet. (If dough resists at first, let it rest for a minute and then continue.)
- Spread sauce in an even layer over dough, leaving a 1-inch border around all sides. Bake until underside of dough is golden (lift up pizza with a spatula and take a peek), about 15 minutes. Use a ghost-shaped cookie cutter to cut ghosts from cheese. Place ghosts on top of hot pizza and bake for 5 minutes. Place two capers on each piece of cheese for eyes. Let stand 5 minutes on a wire rack before slicing and serving.
Devils on Horseback
- 24 pitted prunes
- 1/3 cup crumbled blue cheese
- 12 strips of bacon, cut in half crosswise
- Preheat broiler to high. Soak 24 toothpicks in a small bowl of water for 15 minutes. Mist a large, rimmed baking sheet with cooking spray and place a wire rack on top.
- Halve prunes lengthwise, taking care not to cut all the way through. Place a small amount of cheese in center of each prune, in cavity left by removed pit. Wrap each prune with bacon, securing with toothpick.
- Broil for 10 to 12 minutes, turning halfway through.
- 1/2 pint blueberries
- 1 qt. water
- Yellow food coloring, optional
- 1 1/4 cups fresh lemon juice
- 1/2 cup fine sugar
- 1 cup orange liqueur
- 1/4 cup raspberry liqueur
- 2 (750 ml) bottles dry Champagne, chilled
- 2 lemons, thinly sliced, for garnish
- Place 1 blueberry in each compartment of iceball tray. Mix 1 qt. water with few drops of food coloring. Fill tray; freeze.
- Combine lemon juice, sugar, and orange and raspberry liqueurs in a nonreactive pitcher; stir until sugar is dissolved. Chill, covered, for 1 hour.
- Pour lemon juice mixture into punch bowl. Add Champagne and stir to combine. Add lemon slices and frozen blueberry eyeballs to bowl. Serve in stemmed glasses.
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