White Meringue Ghosts
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon almond extract
1 tablespoon semisweet chocolate mini morsels
String licorice (optional)
Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add extract; beat until blended.
Spoon mixture into a zip-top plastic bag; snip a small hole in 1 corner, and pipe mixture into ghostly shapes on parchment paper-lined baking sheets. Add mini morsels for eyes. If desired, cut licorice into 2-inch pieces. Firmly pinch ends together. Insert 1 in top of each ghost for a hanger.
Bake at 200° for 2 hours. Turn oven off, and let meringues stand in closed oven with light on 8 hours.
Yield: 16 meringues
Jack-O'-Lantern Cheeseburger Pie
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, pressed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 (15-ounce) package refrigerated piecrusts
1 tablespoon prepared mustard
3 cups (12 ounces) shredded Monterey Jack cheese, divided
2 tablespoons water
1 large egg
Red and yellow liquid food coloring
Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.
Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.
Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.
Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.
Bake at 425° for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
Yield: 6 to 8 servings
Prep: 15 min., Bake: 15 min., Stand: 5 min.
1 (11-oz.) can refrigerated breadstick dough
12 bun-length hot dogs
Wooden picks (optional)
Vegetable cooking spray
1. Preheat oven to 400°. Unroll breadstick dough, and separate into 12 strips at perforations. Gently stretch each strip to a length of 8 inches.
2. Wrap 1 dough strip lengthwise around each hot dog. Secure with wooden picks, if necessary. Coat lightly with cooking spray. Place on a lightly greased baking sheet.
3. Bake at 400° for 15 minutes or until golden brown. Let stand 5 minutes. (If using wooden picks, remove before serving.)
Garlic Mummy Dogs: Substitute 1 (11-oz.) can refrigerated garlic breadstick dough. Proceed with recipe as directed.
Parmesan-Garlic Mummy Dogs: Substitute 1 (11-oz.) can refrigerated Parmesan-garlic breadstick dough. Proceed with recipe as directed.
Garlic-Herb Mummy Dogs: Substitute 1 (11-oz.) can refrigerated garlic-herb breadstick dough. Proceed with recipe as directed.
Yield: Makes 12 servings