Ghoul And Ghost Dippers Recipe By Tasty

FRENCH TOAST DIPPERS

Steps:

• Flatten each piece of white bread using a rolling pin.
• Whisk 1/4 cup butter, sugar, and cinnamon together in a bowl. Whisk eggs, milk, and nutmeg together in a separate bowl.
• Spread cinnamon butter mixture onto 1 side of each piece bread. Roll bread around the cinnamon butter. Dip rolled bread into the egg mixture.
• Melt 2 tablespoons butter in a skillet over medium heat; cook the dipped bread rolls until golden, about 2 minutes per side.

THE GHOUL'S GREEN DRINK

Steps:

• Place ice in a large punch bowl. Pour in the citrus-flavored soda and lime juice. Stir in the lime sherbet.

BANANA GHOSTS AND BERRY GHOULS

Steps:

• In a microwave, melt white chips and shortening; stir until smooth. Peel bananas; cut in half widthwise. Insert sticks into bananas. Dip into melted chips, coating fruit completely; allow excess to drip off. Insert stick into a styrofoam block to stand., Insert a stick into each strawberry. Dip into green coating; allow excess to drip off. Insert into styrofoam block. Let stand until set. Using melted chocolate, pipe faces onto ghosts and ghouls., Place on a waxed paper-lined baking sheet. Freeze for at least 20 minutes. Remove from freezer 10 minutes before serving.

GHOUL AND GHOST DIPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 475°F (275°C).
• Roll out the pizza dough until very thin. Using cookie cutters or a paring knife, cut out spooky shapes.
• Transfer the shapes to a baking sheet and sprinkle with salt. Bake for 11-14 minutes, until golden brown.
• Serve with marinara sauce for dipping.
• Enjoy!

GHOST GOO (DIP)

Steps:

• Beat cream cheese and marshmallow creme with whisk until blended.
• Cover.
• Refrigerate 2 hours or until thickened.
• Mound into ghost shape (or desired shape) on serving plate.
• Add cinnamon candies for the"ghost's eyes".
• Yields (12) 2 Tbsp servings.
• For a variation prepare as directed, stirring in 2 squares melted and cooled unsweetened baking chocolate.

MINI TACO DIPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the refried beans, green chiles, chicken, shredded cheese, lime juice, and salt.
• Place tortillas on a plate, cover with a wet paper towel, and microwave on high power for 20 seconds, or until the tortillas are warm and pliable. If the tortillas cool while assembling the tacos, rewarm in the microwave.
• Using a 4-inch round cookie cutter, cut out the centers of the tortillas.
• Scoop 1½-2 tablespoons of the chicken filling into the center of each mini tortilla and gently fold in half, pressing very lightly until the tortilla holds the folded position.
• Place the mini tacos on the prepared baking sheet, then bake for 10-15 minutes, or until the filling is hot and the shells are golden brown.
• Sprinkle the mini tacos with cilantro and serve with Heluva Good!® Nacho Queso Supreme Dip.
• Enjoy!

GHOUL PUNCH

Steps:

• Fill glove with water; tie or seal and freeze for at least 4 hours. In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately.