Play Mad Scientist In The Kitchen For Halloween



Treat your fright night guests to this quick trick -- hot and hearty party pleasers so frightfully easy it's almost scary. Simply start with frozen bread or roll dough from the grocery store, and you can shape and bake bone-rattling breadsticks, slithering snakes and yummy mummies in minutes.

Pile a platter with bone-chillin' breadsticks and cheesy queso dip with a kick. Savory and saucy, it's sure to make spooks smile, ghouls drool, and goblins gobble them up until the dipping bowl is bone dry.

And, for fun kid-fare, bake a snake around a frank, or shape a jack-o-lantern sure to light up their little faces. Then wrap up the menu with pizza fixings stuffed into creepy creatures from the crypt.

The aroma of these home-baked breads will haunt the Halloween halls and leave them howling for more. They're Hallowinners!

Bone Chillin' Breadsticks

6 frozen dinner rolls, thawed but still cold

1/4 cup butter, melted

Parmesan cheese

poppy seeds

Using the flat of your hand, roll the center part of a roll into a 5-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large baking pan sprayed with non-stick cooking spray. They will look like bones. Brush with melted butter and sprinkle with Parmesan cheese and poppy seeds. Cover with plastic wrap and let rise about 20 to 30 minutes. Remove wrap and bake at 350 degrees for about 15 to 20 minutes. Remove from pan and serve with sauce.

Halloween Dip

1 pound lean ground beef

16-ounce box Mexican Velveeta

1 can Ro-Tel diced tomatoes with green chiles

1 can diced green chiles

In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut Velveeta into 1-inch cubes and place in microwave-safe bowl. Microwave until melted. Add tomatoes and green chiles (do not drain) and mix well. Combine cooked ground beef with this mixture and serve warm.

Smilin' Jack Sandwich

3 or 4 frozen dinner rolls, thawed but still cold

1 egg, beaten

suggested sandwich fillings: BBQ beef and cheese

Press rolls together to form a flat, oval shape. With a knife, cut out a wide "V" shape in side of oval. Rotate "V" about a quarter turn and tuck the point under the oval to form a stem. Trim, if necessary. Place on baking sheet sprayed with non-stick cooking spray. Cut out three large triangles for eyes and a nose, and a large crescent shape for a mouth. Leave some teeth in, if desired. Cut three curved lines from top to bottom, almost all the way through the dough. Brush with egg. Let rise 30 minutes. Bake at 350 degrees for 20 minutes or until golden brown. Let cool on rack and then slice horizontally. Fill with piping-hot barbeque beef and cheese, or your favorite sandwich-makings.


8 frozen dinner rolls, thawed but still cold

3-inch square aluminum foil

4 franks

8 currants or small raisins

1 egg, beaten

1 red licorice lace

Combine 2 rolls and roll into a 15-inch snake, leaving one end a little thicker for the head. Using knife and toothpick, cut slashes and poke holes to decorate snake. Poke holes for nose and slice 1 1/2-inch mouth opening. Crinkle aluminum foil and place in mouth to keep it open while baking. Cut slashes across tail to resemble a rattle. Wrap snake around a frank and place on baking sheet sprayed with non-stick cooking spray. Poke deep eye holes and press currants into them. Brush well with egg and let rise 15 minutes. Bake at 350 degrees for 15 to 20 minutes. Cool on rack and remove foil. Poke a 3-inch licorice piece into throat. Clip end to make a forked tongue.

Yummy Mummy

1 loaf frozen bread dough, thawed but still cold

grated cheese

pizza sauce and toppings

1 egg, beaten

olive slices (optional)

Roll out dough into a tall, rounded pyramid shape. Cut slits all around the outside. Layer the cheese, sauce and toppings in the middle. At the wide end of the pyramid, lift up the large triangle and tuck the edges behind, before rounding them to form the head. Press in two olive slices for the eyes, if desired. Weave the cut strips over the toppings, one at a time, covering the ends with the last strip. This will hold them in place. Fold the two slits on the narrow bottom into the middle and roll the whole piece up, tucking it under the last woven strip. Press it down firmly to keep it from coming unrolled. Clip it in half and pull it slightly apart to form the feet. Brush the mummy with egg and let it rise for 15 minutes. Bake in a preheated 350 degree oven for about 20 to 25 minutes.

Recipes from Rhodes Bake-N-Serve

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