Twice Baked Halloween Mummies Recipes

TWICE-BAKED HALLOWEEN MUMMIES

Steps:

• Heat oven to 375°F. Wrap each potato in foil. Bake about 1 hour or until fork-tender. Let stand 10 to 15 minutes or until easy to handle.
• Meanwhile, in medium saucepan, cook meatballs and pasta sauce over medium-high heat 5 to 7 minutes or until meatballs are hot, stirring frequently.
• Cut each potato in half lengthwise. With spoon, scoop out pulp from each potato, leaving 1/4-inch shell. Discard pulp or reserve for another use.
• Place 2 meatballs and about 2 tablespoons sauce in each potato half; place on ungreased 15x10x1-inch pan. Cut cheese into 1/4-inch wide slices. Arrange cheese slices over meatball filling crossing back and forth to completely cover and resemble "bandages;" tuck ends inside potatoes.
• Bake about 2 minutes or just until cheese softens; do not melt. Place 2 olives on end of each potato to resemble eyes; place 2 pickle pieces at opposite end to resemble feet.

HOT DOG MUMMIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain.
• Roll crescent dough onto a work surface; tear into 8 pieces. Roll 1 piece dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
• Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.

CRUNCHY HALLOWEEN MUMMIES

Steps:

• Place cream cheese in resealable food-storage plastic bag. Cut 1/2 inch off 1 corner. Pipe about 1 tablespoon into each celery piece.
• Cut ham slices lengthwise into 16 pieces. Cut pieces crosswise into 1 inch pieces. Place about 12 ham pieces over cream cheese to look like "bandages;" use tip of knife to tuck in ends of ham along celery edge.
• Cut cranberries into 40 pieces. Place pieces between "bandages" for mummies' eyes.

HALLOWEEN OREO® MUMMIES

Steps:

• Melt candy melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Scoop a heaping tablespoon into a resealable plastic bag and set aside.
• Working 1 at a time, use a butter knife to spread the candy melt over the top and around the sides of each cookie. Place on wax paper.
• Seal the resealable plastic bag and snip off 1 of the corners with scissors. Pipe stripes over the top of the cookies in a back-and-forth pattern. It's okay if the stripes are uneven or at different angles.
• Before the stripes dry, stick two candy eyeballs on the top of each cookie.
• Allow the candy coating to dry and harden before serving (you can expedite the hardening process by placing the wax paper and cookies into the refrigerator for a few minutes).