Halloween Jalapeno Mummies

Transcription

1 Shelby Britten Party Foods Armstrong Halloween Jalapeno Mummies Ingredients: 10 jalapeno peppers 8 oz. softened cream cheese 8 oz. pepper jack cheese /'2 teaspoon minced garlic pinch of salt pinch of pepper 1 green onion candy eyeballs Pillsbury crescent rolls Directions: 1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. 2. Wash and slice your jalapeno peppers in half lengthwise and scoop out the inside. (Remember to wear gloves!) 3. In a large mixing bowl, use a cheese grater to shred your block of pepper jack cheese. 4. Chop a green onion into tiny pieces. 5. Mix in your cream cheese, green onion, garlic, pepper and salt to your shredded cheese. 6. Fill your jalapeno peppers with your cheese mixture. 7. Now unroll your crescent rolls into rectangles (leave two triangles together and pinch the middle together). 8. Use a pizza cutter to cut each crescent rectangle lengthwise into four even pieces. 9. Wrap one or two pieces around each pepper, leaving a small opening for the eyes. 10. Bake for 10~12 minutes. 11. Right when you take your mummies out of the oven, add two candy eyes in each top opening.

2 Kaylynn Davis Party Foods Briscoe Chicken Avocado Salad Roll Ups Ingredients 2 cups shredded chicken 1 ripe avocado - mashed 2-4 tablespoons plain Greek yogurt 1 1 1/2-2 tablespoons lime juice 2 tablespoons finely diced red onion 2 green onions -sliced Freshly ground black pepper- to taste 1/4 teaspoon of salt 1/2 teaspoon garlic powder 1 1/2 tablespoons fresh cilantro or parsley - chopped 1/2 cup shredded cheddar cheese 5-6 Tortillas Directions 1. In a large mixing bowl, combine stir all ingredients until evenly blended. 2. Assemble: Spread mixture over tortilla, then roll up tightly. repeat with remaining salad. 3. Slice with serrated knife into 1/2 inch slices.

3 Rachel Whatley Party Food Carson County Patriotic Strawberries Ingredients: 1 pint of strawberries Wilton Chocolate Disk Melts in white and blue Blue sugar crystals, edible glitter, red white and blue sprinkles Recipe: 1. Wash strawberries and pat dry. 2. Place white disk melts in microwave for 30 seconds at a time, until completely melted. 3. Dip strawberries to half way 4. Place on parchment lined baking sheet to dry for 5-10 minutes. 5. Melt blue disk melts using same procedure as white melts. 6. Dip strawberries Y.. of they way up in blue chocolate. 7. Add sprinkles and or glitter. 8. Let dry fully on parchment paper. 9. Refrigerate uncovered until time to serve.

4 Nate Ponder Party Foods Collingsworth Fresh Tomato Salsa 3 tomatoes 1/4 white onion 1 medium clove garlic 2 teaspoons vinegar 1 teaspoon olive oil 1/2 bunch cilantro 1 serrano chile 1 teaspoon salt 1/4 teaspoon pepper Cut the vegetables into large chunks and mix all ingredients in a food processor. The texture can be left chunky or pureed. Chill. Serve with chips, tacos, beans, or eggs.

5 Avery Dance Party Foods Deaf Smith IE] \E] Sheet Pan Fruit Pizza Ingredients: 2 packages sugar cookie dough 12 ounces cream cheese, softened % cup butter, softened 1 tsp vanilla 2 cups powdered sugar Fruit: strawberries, blueberries, raspberries, mandarin oranges, kiwi Directions: 1. Press cookie dough into a sheet pan and use a rolling pin to roll flat. Use clean hands to press into corners. Bake at 350 degrees for minutes until lightly brown. Let cool. 2. Mix cream cheese, butter, vanilla, and powdered sugar in mixer until well combined and smooth. Spread on cooled cookie crust. 3. Wash and slice fruits and place in a row on top of cream cheese layer. 4. Cut into squares when ready to serve. 5. Cover and refrigerate leftovers. Serves 24

6 Name: Tandie Cummins Party Foods Donley Name of Recipe Vanilla Cake Pops Ingredients: 1 Y2 cups all-purpose flour 1 teaspoon baking powder ~ teaspoon salt Y2 cup butter, softened 1 cup sugar 2 eggs 2 teaspoons vanilla Y2 cup milk Glaze or coating of choice Directions: 1. Combine flour, baking powder and salt. Set aside. 2. In a separate bowl, beat together butter and sugar until light and creamy. Beat in eggs and vanilla. 3. Alternately blend in flour mixture and milk into butter mixture, beginning and ending with the flour mixture. 4. Fill each cooking reservoir with about 1 tablespoon of batter. 5. Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean. 6. Allow to cool and glaze or coat, as desired. Makes about 4 dozen cake pops Candy Coating : 2 bags Candy melt (color of choice) Directions 1. Microwave candy melt in 30 seconds intervals, stirring between each until smooth. 2. Let cool to close to room temperature 3. Dip stick in candy melt and insert into each cake pop and let set up. 4. Dip cake balls into candy melt mixture 1 at a time, letting excess drip off. 5. Allow coating to hardened

7 Clara Robison Party Foods Gray Halloween Sausage Balls 11b. Sausage, uncooked 1 (8oz) block cream cheese, softened 2 cups Bisquick baking mix 1 cup shredded cheese Toothpicks (optional) Preheat oven to 350 degrees. Place all ingredients in two large mixing bowl. Mix until combined. Form into 1-inch balls and place on baking sheet. Bake for about 25 minutes. Let cool. Cut green straws into small pumpkin stems. When cool garnish the sausage balls with the straws to look like little pumpkins. Makes appropriately 50 balls.

8 Chloe O'Neal Party Foods Hall Sausage Balls with a Kick Ingredients: 1 pound of sausage 2 cups biscuit baking mix 1 pound of shredded cheddar cheese 2 ounces of chopped green chilies 1 baking sheet Instructions: Preheat oven to n a large bowl mix sausage and biscuit mix 2. Then add cheese and green chilies and mix well 3.then form into walnut size balls 4. Place on baking sheet and bake or until golden brown and sausage is cooked through

9 T exie Ralston Party Foods FIRST PLACE Hansford Baked Cauli-Tots w/avocado Dill Dip Cauli-Tots 1. 3 cups (about half of a head) 2. shredded cauliflower 3. 4 oz. (appr. 1 cup) shredded sharp cheddar cheese 4. 1 egg 5. 1/4 c. cornmeal (bread crumbs or ground oats) 6.1 ~p. kosher sa~ 7. three grinds of black pepper 8. 1/2 tsp. ground mustard Instructions: Preheat oven to 400 degrees. Spray a mini muffin tin with cooking oil or cooking spray. Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture. Combine all of the ingredients in a large bowl and mix thoroughly. A fork works well for this. Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups. Bake at 400 degrees F for minutes or until golden brown. Allow to cool slightly before running a knife around the edge to pop the tots out of the muffin tin. Cool slightly. Serve warm. Avocado Dill Dip 1. 1 large avocado 2. 1 c. plain greek yogurt 3. 1/2 tbsp dill 4. 1/2 tsp celery salt Blend avocado with yogurt until completely smooth. Mix in dill and celery salt. Serve with Caulit-tots or fresh vegetables.

10 Name Colt Pittman Party Foods Hemphill Pumpkin Pie Dip 1 15 oz can of pumpkin 1 16 oz container of whipped topping 1 5 oz box of instant vanilla pudding % T. pumpkin pie spice % T. Cinnamon Mix pumpkin, dry pudding mix, cool whip, and spices and mix by hand in a large bowl. Chill and serve with apple slices and graham crackers.

11 Madyson Nunn Party Foods SECOND PLACE Potter Six Layer Halloween Dip Type recipe here: 1/2 lb. ground elk meat 1 cup refried beans 1 cup plain Greek yogurt 1 packet of gluten-free taco seasoning, divided 1/2 tsp. fajita seasoning 3 avocados 1/2 cup salsa oz can sliced olives 3 green onions, coursely chopped 1 large orange bell pepper (optional) 3 or 4 whole black olives (optional) Blue corn tortilla chips. In a small sauce pan, brown the ground elk over medium heat. Set aside. In a 8"x8" baking dish, spread the beans evenly across the bottom. Mix 1/2 packet of taco seasoning in with the browned elk meat and spread evenly over beans. Spread the salsa evenly over the meat. Drain the can of olives and spread evenly over salsa. Mash the avocados in a bowl and add fajita seasoning. Spread the mixture evenly over the olives. Mix Greek yogurt with remaining taco seasoning and spread over avocado mixture. Spread the coursely chopped green onions over the top. For garnish: cut off the bottom of an orange bell pepper and place on top so that it resembles a pumpkin. Slice the whole olives into sections and piece together on the yogurt so that they resemble a spooky spider or bat! Scoop with blue corn tortilla chips and enjoy! Can also be enjoyed with crackers or Fritos Scoops.

12 THIRD PLACE Honey BBQ Wings Samuel Montandon Party Foods Randall EJ E1 G Ingredients: 24 chicken wing halves 2 cups ketchup 1/2 cup dark brown sugar 3 tablespoons creamed honey 2 tablespoons yellow mustard 2 cloves minced garlic 4 teaspoons turmeric 1/2 teaspoon chili powder 1/4 teaspoon salt Directions: Load a 6-quart saucepan with a steamer basket and 1 inch of water. Cover and bring to a boil over high heat. Place wings in steamer basket, cover, reduce heat to medium, and steam for 10 minutes. Remove wings from basket, lay out on cooling rack, and pat dry. Set cooling rack in a half sheet pan lined with paper towels. Refrigerate 1 hour. Heat oven to 425 degrees Fahrenheit. Replace the paper towels with parchment paper under cooling rack. Roast wings on middle rack of the oven for 20 minutes. Turn wings over and roast another 20 minutes until golden brown. While the chicken is roasting, combine the rest of the ingredients in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, while stirring frequently. Remove from heat. Pour into a bowl large enough to hold all the chicken wings. Remove wings from the oven and add to bowl. Carefully toss the wings and sauce to cover each wing completely. Serve warm. Store leftovers in an air-tight container in the refrigerator for up to 3 days. Serving size is 3 wings as an appetizer. Recipe yields 8 servings.

13 Braxton Scott Party Foods Wheeler Acorn Doughnut Holes 1 1/2 cups confectioners' sugar 3 1/2 tablespoons whole milk 2 teaspoon vanilla extract 5 cups vegetable oil 1 cup milk 1 large egg 2 cups all-purpose flour 2 tablespoons sugar 4 1/2 teaspoons baking powder 1 /2 teaspoon salt 1/4 cup unsalted butter, melted Chocolate hazelnut spread chocolate sprinkles pretzel rods Swift the confectioners sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. cover the glaze with plastic wrap and set it aside. Add the vegetable oil to a large, heavy-bottomed pot. Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350 degree F. Line a baking sheet with paper towels. In a small bowl, whisk together the milk and the egg. In a separate medium bowl, whisk together the flour, sugar, baking powdered and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms. Once the oil has reached 350 degree F, use a small ice scoop to drop about 1 tablespoon of dough into the oil. Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet. Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Once doughnut holes have cooled take the chocolate hazelnut spread and spread it on the top half of the doughnut hole, then dip it into the sprinkles. Insert a pretzel rod into the center of the chocolate hazelnut spread side of the doughnut hole.