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Sophie Uliano's Healthy Halloween Alternatives

























Veggie Skeleton

I found this vegetable skeleton idea on the internet last year, but I'll be darned if I can find it now to give appropriate credit. But you can check out the Feeding Frenzy blog for more information: feedingfourlittlemonkeys.blogspot.com/2008/10/veggie-skeleton.html.


Ingredients:


Head
•  Lettuce leaves
•  Sliced olives
•  Veggie dip in a small bowl


Body
•  Celery
•  Baby carrots
•  Bell pepper
•  Mushrooms
•  Cherry or grape tomatoes
•  Cauliflower
•  Broccoli
•  Cucumbers


Directions:

  1. Arrange the veggies on a platter in the shape of a skeleton, top with an appropriate sized bowl of veggie dip for the head. (I'm sure your presentation will look better than mine. Note to self: skip the waxed paper next time. I'm not really sure WHY I used it in the first place.)

  2. Take a picture of your final Veggie Man, print it up, then let your kids recreate him with the left-over veggies the next day.

Frozen "Boo"-nana Pops

Servings: 4 • Size: 1 banana pop • Old Points: 2 pts • Points+: 3 pts
Calories: 98 • Fat: 4.5 g • Protein: 1.3 g • Carb: 14 g • Fiber: 0.7 g • Sugar: 10.7
Skinnytaste.com
Sodium: 13.8 mg



Ingredients:

•  1 medium banana
•  1 cup white chocolate
•  8 mini chocolate chips
•  4 popsicle sticks


Directions:

  1. Cut banana in half lengthwise, then in half to make four quarters.

  2. Insert popsicle sticks into bananas, and freeze bananas on a wax paper lined cookie sheet.

  3. When the bananas are frozen, fill a coffee mug with chocolate. Melt chocolate in the microwave 30 seconds at a time, stirring until the chocolate is melted and soft.

  4. Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper. Quickly add the chocolate chips for the eyes before the chocolate hardens (you have to work quickly here).

  5. Return to the freezer until frozen and ready to eat. Eat frozen.

Hot Dog Mummies

Feast your eyes, if you dare, on these Hot Dog Mummies. They're the perfect party food or to build energy before an evening of collecting candy. If you like these creepy snacks, explore our Spooky Halloween Treats Gallery.
by Gregory Lauzon


Courtesy of FamilyFun Magazine Spoonful.com.


Ingredients:

•  1 11-ounce can of refrigerator breadsticks
•  1 12-pack of hot dogs
•  Yellow mustard



Recipe:

  1. For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.

  2. Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.

  3. Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown.

  4. Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving.

Cheddar Witch's Fingers

Prep and Cook Time: 55 minutes.
Notes: Keep the dough cool as you work with it to prevent stickiness.
Yield: Makes about 30 crackers


Website: http://www.myrecipes.com/recipe/cheddar-witchs-fingers-10000001534866/


Ingredients:

•  5 tablespoons butter
•  1/4 pound (about 1 cup packed) shredded extra-sharp cheddar cheese
•  3/4 cup all-purpose flour
•  2 tablespoons cornmeal
•  1 large egg
•  Kosher salt
•  30 sliced almonds


Recipe:

  1. In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.

  2. Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.

  3. Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.

  4. Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow "knuckle" lines in each finger, then press an almond "nail" into the tip. If you like, bend each finger in places to make it look knobby.

  5. Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.

 

Spooky Spider Deviled Eggs

Submitted by: thesweetestpea (see all recipes)
Source: Combination recipe from Sunset Magazine and Betty Crocker (my artistic license)


Wesbsite: BetterRecipes.com.


Ingredients:

•  6 Hard-cooked Eggs, peeled
•  3 Tbsp Mayonnaise or Salad Dressing
•  ½ tsp Ground Mustard
•  ⅛ tsp Salt
•  ⅛ tsp Pepper
•  Whole Black Olives, to decorate eggs


Recipe:

  1. Cut eggs lengthwise in half. Slip out yolks and mash with fork.

  2. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.



For more from Sophie Uliano visit gorgeouslygreen.com.

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