Goblin Bites Recipes

GOBLIN BITES

Steps:

• Press wonton wrappers into muffin cups. Bake at 350° for 5 minutes or until lightly browned., Meanwhile, in a large skillet, cook sausage and beef over medium heat until no longer pink; drain. In a large bowl, combine the cheese, mayonnaise, sour cream, milk, salad dressing mix and meat mixture. Spoon 2 tablespoonfuls into each wonton cup., Bake at 350° for 5-7 minutes or until heated through. Add faces with olives, radish slices, onions and pieces of cucumber peel. Serve warm.

GOBBLER COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and line a sheet pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate and set aside, reserving drippings in the skillet.
• Melt sausage drippings and 3 tablespoons butter together in the skillet over medium heat. Add onion and mushrooms; cook until soft, stirring occasionally, 4 to 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes; mixture will thicken as flour cooks. Stir in chicken broth and continue to cook and stir until flour lumps dissolve and mixture begins to bubble, about 1 minute. Remove from heat and add sage. Season with salt and pepper.
• Stir heavy cream into the mixture and add reserved sausage, turkey, and mixed vegetables. Adjust seasoning if necessary and pour into the prepared baking dish.
• Combine flour, baking powder, and salt in a large bowl for topping. Stir in 1 cup heavy cream at first; gradually add remaining cream to form a wet, sticky dough.
• Drop large tablespoon-sized dough balls on top of the meat and vegetable mixture, evenly spacing 15 to 16 balls in total.
• Combine melted butter, parsley, chives, and garlic powder in a small bowl. Brush mixture lightly over each dough ball. Place the baking dish onto the prepared sheet pan.
• Bake in the preheated oven until bubbly and topping is browned, about 45 minutes.
• Remove from the oven and let cool on a wire rack for about 30 minutes before serving.

BLT BITES

Steps:

• Place the bacon in a small skillet; heat over medium heat until beginning to sizzle. Reduce the heat to medium low; cook until crisp and golden brown, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
• Add the breadcrumbs to the hot bacon fat; cook, stirring often, until lightly toasted and crunchy, about 3 minutes. Remove the breadcrumbs to a separate paper towel-lined plate, spread evenly, and then sprinkle with the Parmesan to melt slightly.
• With a rubber spatula, mix together the mayonnaise, lemon juice and salt in a bowl. Add the shredded romaine; toss well to coat.
• Cut a small amount off the bottom of each tomato to create a flat surface to sit on. Then cut off the tops as well. Run a small knife around the inside of the tomatoes to loosen the flesh. Using a 1/2-teaspoon measuring spoon, scoop out and discard the insides of each tomato.
• Divide the bacon among the tomatoes, pushing it down slightly. Top with some of the romaine, followed by the bacon-parmesan breadcrumbs. Serve at room temperature.

GOBLIN FEET

Steps:

• 1. Follow instructions on candy wafers pkg. to melt wafters in a wide bowl.
• 2. For each Goblin foot hold edge of cookie and dip into melted candy. Place on wax paper. Use a spoon to smooth over spot where fingers were.
• 3. Let cookie stand for 1 min. and add 3 cashew halves on the cookie for claws. Let cookies set to room temp.

HALLOWEEN GOBLIN CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs. Line cookie sheet with waxed paper. Crumble 6 cupcakes into large bowl; stir in 1/4 cup of the frosting. Shape into 18 (1-inch) balls; place on cookie sheet. Freeze 15 minutes or until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Using fork, dip cake balls in melted candy; tap off excess. Return to cookie sheet; refrigerate.
• Line second cookie sheet with waxed paper. Spoon remaining melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe 18 "horns" and 36 "wings" onto cookie sheet. Let stand until set.
• In small bowl, mix remaining 2 3/4 cups frosting and the food color. Pipe frosting onto cupcakes. Top each with cake ball. Use melted candy to attach horns and candy eyes to cake balls. Insert wings into frosting.