Mummy Mix Recipes

MUMMY BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely in pan, about 1 hour.
• Using foil to lift, remove brownies from pan. Use sharp knife to cut brownies into 6 rows by 4 rows, making 24 brownies.
• Spoon frosting into large resealable freezer plastic bag; seal bag. Cut very small tip from one corner of bag. Squeeze bag to pipe frosting over brownies in zigzag motion for mummy wrapping. Attach 2 eyeballs to each brownie.

MUMMY BROWNIES

Steps:

• Preheat oven to 350°. Line two 8-in. square baking pans with foil, letting ends extend up sides; grease foil. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. In another bowl, mix flour and salt; gradually add to chocolate mixture, mixing well. If desired, stir in pecans., Spread into prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Lifting with foil, remove brownies from pans. Cut into bars. Using a No. 46 pastry tip, pipe frosting over brownies. Decorate with candy eyes.

MUMMY MIX

Steps:

• Wrap a large container or several individual sized containers with guaze.
• Tuck and glue two black buttons onto the guaze for eyes.
• Mix all ingredients together.
• Pour Mummy Mix into the container(s) and serve.
• For added fun, list the ingredients (skeleton bones, bat brains, nightcrawlers -- ) and attach to the container(s).

MUMMY CHEX MIX RECIPE

Steps:

• In a large bowl mix together rice Chex cereal and melted almond bark gently.
• Once Chex cereal is completely covered in almond bark then add to a large Ziplock bag and add powdered sugar. Seal bag and shake coating all cereal.
• In a large bowl add coated cereal and the remaining ingredients and toss together.
• Serve and enjoy!

YUMMY MUMMY

Steps:

• Preheat oven to 400 degrees F.
• Place parchment paper on baking sheet.
• Mix together cheeses, parsley, egg yolk, garlic, pepper and Essence.
• Lay out the prosciutto on a flat surface so it overlaps slightly. It should create a surface that is about 12 to 13 inches long.
• Place the cheese mixture in the center of the prosciutto and roughly shape into a mummy form.
• Wrap the prosciutto around the cheese mixture sealing it in completely and reshape the mixture to look like a mummy with a rounded head and the body tapering at the bottom.
• Place a sheet of phyllo on a work surface, brush with melted butter, repeat with 2 more sheets, placing them on top of one another. Do not brush top sheet with butter.
• Lay the prosciutto wrapped cheese in the center of the phyllo and wrap the phyllo around the "mummy".
• Butter the outside of the phyllo and then reshape into the mummy shape.
• Place 1 of the remaining sheets of phyllo on the parchment lined baking sheet, brush with melted butter, repeat with the remaining 2 sheets, placing them on top of one another.
• Carefully slice the phyllo into 1/2-inch wide strips horizontally. Lay the wrapped mummy in the center of the sliced strips and wrap the sliced pieces around the mummy so it looks like bandages. Gently brush the top with butter.
• Bake for 20 minutes, or until golden brown on the outside.
• When the mummy is just a few minutes from coming out of the oven, place drained roasted red peppers, basil leaves, and garlic in the food processor and pulse grind into a pepper puree. Transfer to a small serving bowl.
• Decorate the mummy with black olives and pepper shapes and transfer him to his "coffin" with 2 wide, long, offset spatulas.
• Serve with red pepper puree.
• Combine all ingredients thoroughly and store in an airtight jar or container.

MUMMY JALAPENO POPPERS

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
• Place the bacon in a medium skillet and set over medium heat. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Mix the cooked bacon with the 6 ounces cream cheese, the Cheddar Jack, scallions, garlic and 1/4 teaspoon salt in a medium bowl until well combined.
• Fill each jalapeño half with the cream cheese mixture, leveling the surface with the back of a spoon or a small offset spatula so it's flush with the edges of the jalapeño.
• Unroll the crescent rolls onto a cutting board. Separate into 4 rectangles at the perforations. Pinch together the diagonal perforations on each rectangle to seal the holes. Cut each rectangle lengthwise into 10 strips. Wrap each jalapeño half with 2 of the strips to resemble mummy bandages.
• Arrange the wrapped jalapeños on the prepared baking sheet. Brush the tops of the strips with the beaten egg. Bake until golden brown and the filling is hot, 13 to 18 minutes.
• Meanwhile, transfer the remaining heaping tablespoon cream cheese to a small resealable plastic bag and snip one of the corners. Slice off thin cheeks from all around the outside of each olive and lay the pieces flat. Punch out 40 tiny rounds using a small round piping tip (about 3/16 inch) - these will be the pupils of the eyes.
• Let the mummy poppers cool slightly for a few minutes. Pipe 2 small mounds of cream cheese on the head (wider end) of each mummy and press an olive "pupil" onto each mound. Serve right away.

MUMMY COOKIES RECIPE BY TASTY

Steps:

• Make the cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a large bowl, cream the butter and sugar with an electric mixer on medium speed until fluffy, 2-3 minutes. Add the eggs and vanilla and beat until creamy and fully combined, 1-2 minutes more.
• In a medium bowl, combine the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed just until incorporated, 2-3 minutes. Refrigerate the dough for about 20 minutes, or until firm enough to handle.
• For a mummy body, roll 1-1½ tablespoons of cookie dough into a 3-inch-long carrot shape. For a head, roll some of the dough into a ½-inch-wide ball. Stick the head onto the wider end of the body. Repeat with the remaining dough; you should have about 24 mummies total. Arrange the cookies on the prepared baking sheets, spacing evenly, then chill in the freezer for 5-10 minutes, until firm.
• Bake the cookies for 8-9 minutes, or until set and golden brown. Remove from the oven and let cool completely, about 20 minutes.
• Decorate the cookies: In a medium microwave-safe bowl, combine 16 ounces of white chocolate chips and 1½ tablespoons of coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
• Using a fork, dip each cookie in the melted white chocolate to coat completely. Remove any excess chocolate by scraping the bottom of the cookie and fork against the rim of the bowl. Return the cookies to the baking sheet. Chill in the refrigerator for 20-30 minutes, or until the chocolate has hardened.
• In a small microwave-safe bowl, combine the remaining 4 ounces of white chocolate and the remaining ½ tablespoon coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth. Transfer to a piping bag and cut a small hole at the tip.
• Pipe the melted white chocolate in zigzags over the dipped cookies, starting at the top and working downward. Finish with a long X-shaped drizzle over the zig zags. Add 2 candy eyeballs to the top of each cookie. Chill in the refrigerator for 20-30 minutes, or until the chocolate has hardened.
• Enjoy!