Flying Bat Pizzas Recipes

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FLYING BAT PIZZAS



Flying Bat Pizzas image

My kids love to help add toppings and spooky decorations to these quick and tasty Mexican-style pizzas before they go into the oven. -Angela Hanks, St. Albans, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 pizzas (8 slices each).

Number Of Ingredients 13

1 package (16 ounces) frozen corn, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, finely chopped
1 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoons olive oil
1 teaspoon ground cumin
2 prebaked 12-inch pizza crusts
2 cups shredded cheddar cheese
2 spinach tortillas (10 inches)
1 can (4-1/4 ounces) chopped ripe olives
Sour cream, optional

Steps:

  • Preheat oven to 450°. In a large bowl, combine the first eight ingredients. Transfer half of the mixture to a food processor. Process until blended; spread over crusts. Top with remaining bean mixture; sprinkle with cheese., For bats, cut three 7-in. strips from edges of each tortilla. Using kitchen shears, cut scallops along the straight edge of each strip. From each center portion, cut three bat faces. Assemble three bats on each pizza. Arrange olive pieces on bats to make eyes and mouths. Sprinkle remaining olives over pizzas., Bake 10-15 minutes or until cheese is melted. If desired, serve with sour cream.

Nutrition Facts : Calories 357 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 682mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 4g fiber), Protein 16g protein.

HALLOWEEN BAT CUPCAKES



Halloween Bat Cupcakes image

These creepy creations, which start from Betty Crocker™ Super Moist™ dark chocolate cupcakes, are sure to fly off your Halloween party dessert table!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
1 1/4 cups buttermilk
1/2 cup vegetable oil
3 eggs
1 cup Oreo mini chocolate creme sandwich cookies, crushed
1 container Betty Crocker™ Rich & Creamy chocolate frosting
24 thin chocolate wafer cookies, broken in half
24 Oreo mini chocolate creme sandwich cookies
Betty Crocker™ Decorating Cookie Icing white icing (from 7-oz pouch)
48 candy eyes

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in crushed cookies. Divide batter evenly among muffin cups.
  • Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Stir food color into frosting; frost cupcakes. Insert 1 chocolate wafer cookie piece on each side of cupcake to look like bat wings. Place 1 miniature sandwich cookie between cookie pieces for bat body. Squeeze 2 small dots white icing onto each cookie; attach candy eyes.

Nutrition Facts : Calories 280, Carbohydrate 38 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg

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