SCARY BARBECUE SNACK MIX
Provided by Gina Marie Miraglia Eriquez
Categories Bake Kid-Friendly Halloween Party Paprika Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 300°F with rack in middle. Grease rimmed baking sheet with oil.
- Combine popcorn, tortilla chips, cheese crackers, and corn nuts in a large bowl.
- Melt butter in a small saucepan over medium heat. Remove pan from heat and whisk in barbecue sauce, Worcestershire sauce, sugar, paprika, chili and garlic powders, and Tabasco, if using.
- Drizzle barbecue sauce mixture over snack mix and stir until combined well.
- Evenly spread mixture in baking sheet and bake, stirring and turning mixture over every 10 minutes, for a total of 40 minutes. Cool in pan on a wire rack (it will crisp as it cools), then break into pieces.
CHOCOLATE-COVERED PUMPKIN CHEESECAKE POPS
Provided by Gina Marie Miraglia Eriquez
Categories Cake Chocolate Dessert Freeze/Chill Kid-Friendly Halloween Frozen Dessert Cream Cheese Pumpkin Fall Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 pops
Number Of Ingredients 10
Steps:
- Heat oven to 350°F with rack in middle. Oil pie plate.
- Beat cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy and smooth, then beat in egg until combined. Add pumpkin, vanilla, and pumpkin pie spice and mix on low speed until smooth.
- Pour batter into pie plate and bake until edges are set and center is still a little wobbly, 25 to 30 minutes. Transfer to a rack to let cool completely. (Cheesecake will set completely as it cools.)
- Cover cheesecake with a round of wax paper or parchment then wrap in plastic and chill until cold, at least 3 hours.
- Scoop out pumpkin cheesecake, packing cheesecake in ice cream scoop each time and leveling it off, then releasing it, flat side down, onto 2 small, wax paper-lined rimmed baking sheets. Freeze until frozen solid, at least 1 hour.
- Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.
- Working with one pan of cheesecake balls at a time (and keeping the other pan frozen), rest a cheesecake scoop on a fork and lower it into chocolate, then spoon chocolate over it to coat it completely. Let excess chocolate drip off, then scrape bottom of fork against edge of bowl and return coated ball, flat-side down, to wax paper-lined pan. Sprinkle with graham cracker crumbs and push a lollipop stick 3/4 inch through ball. Repeat with remaining balls on first baking sheet. (If cheesecake begins to soften, return to freezer to harden.) Refrigerate finished pops.
- Melt remaining chocolate in another small deep bowl in same manner and coat remaining cheesecake balls.
- Keep pops refrigerated or frozen until serving.
MOZZARELLA AND ROASTED RED PEPPER TOASTS
I have been serving this appetizer to friends and family for years. These are all my favorite flavors wrapped up in one. I hope you enjoy them as much as I do!
Provided by Slatts
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place the bread slices on a baking sheet. Drizzle lightly with half the olive oil.
- Place a small amount of peppers on each slice of bread.
- Top each slice with a fresh mozzarella.
- Salt and pepper the breads to taste and drizzle with the remaining olive oil.
- Cook for 10 - 15 minutes or until cheese begins to brown slightly.
- Serve immeadiately.
Nutrition Facts : Calories 307.7, Fat 14.9, SaturatedFat 5, Cholesterol 22.4, Sodium 1105.4, Carbohydrate 31.7, Fiber 2.2, Sugar 0.4, Protein 11.6
MOZZARELLA AND ROASTED RED PEPPER BOO-SCHETTA
Provided by Gina Marie Miraglia Eriquez
Categories Cheese Olive Appetizer Bake Kid-Friendly Halloween Mozzarella Bell Pepper Party Gourmet Sugar Conscious Vegetarian Peanut Free Soy Free Kosher
Yield Makes about 20 toasts, or 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F with rack in middle.
- Arrange bread slices on a baking sheet and bake until pale golden, 6 to 12 minutes. Rub tops of slices with cut sides of garlic, then brush each bread slice with oil. Season toasts with salt and pepper and transfer to a wire rack to let cool completely.
- Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.
- Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.
- Dollop 1/2 teaspoon pesto mixture in center of each mozzarella-covered toast, then top each dollop with an olive slice to form the "irises" of the "eyeballs." Add 6 to 8 pepper slices for "veins," trimming to fit.
- Serve within 1 hour of making.
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