Fun Foods

[mtblujeans]

Along with the theme from this thread, please share fun food recipes and pictures, if you can post them.

Monster Burgers

8 ground beef patties (4 oz each)
8 burger buns, split
8 slices (3/4 oz each) American cheese
8 thin slices cooked ham
16 slices dill pickle
Ketchup

Set oven control to broil. Place ground beef patties on broiler pan. Broil with tops 3 to 4 inches from heat 10 to 12 minutes or until thoroughly cooked, turning once.

Place bottom halves of buns on serving platter. For each monster burger, place 1 cooked patty on bottom half of bun. Cut cheese slice in half in zigzag pattern to look like teeth. Place half of cheese slice on burger, with "teeth" hanging off 1 side of patty.

Loosely fold ham into tongue shape; place on top of "teeth." Place remaining cheese "teeth" on top of "tongue." Top with top half of bun. Place 2 pickle slices on top for eyes. Dot "eyes" with ketchup for pupils.

Pillsbury Grands Big Smile Chalupa

1 lb lean (at least 80%) ground beef
1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 can (16.3 oz) Pillsbury® Grands!® Homestyle southern style biscuits
1/2 cup ranch dressing
1/4 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded lettuce
1/4 cup chopped onion
1 cup shredded cheese (8 oz), if desired
8 pimiento-stuffed olives, cut in half
8 grape tomatoes, quartered

Heat oven to 350°F. Cook beef, taco seasoning and water as directed on taco seasoning packet.

Meanwhile, separate dough into 8 biscuits; press each into a 6-inch round. Place on ungreased cookie sheets.

Bake 8 to 10 minutes or until golden brown, rotating pans halfway through bake time. In small bowl, mix ranch dressing and salsa.

To assemble each chalupa, layer lettuce, onion and cheese on warm biscuit round. Fold in half to form chalupa. Use toothpicks to secure filled chalupa, and attach olive halves on top to look like eyes. Use quartered tomatoes for teeth. Drizzle with ranch sauce mixture.

 

[Disneymaniacs]

Those are so cute!

 

[mtblujeans]

Eyeball Cupcakes

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
24 ring-shaped chewy fruit snacks
24 miniature candy-coated chocolate pieces
1 tube (19.28 g) red decorating gel

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.

BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.

PLACE 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.

 

[mtblujeans]

Apple Bites

Sliced apples
Slivered almonds

Quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.

Tip: If you're not going to serve them right away, baste the apples with orange juice to keep them from browning.

 

[mtblujeans]

Edible Eyeballs

Carrots
Cream cheese
Pitted black olives

Slice carrots into 1-inch-thick chunks, top each with a blob of cream cheese and one half of a pitted black olive, and serve.

 

[MazdaUK]

These are great! I love the monster burgers

 

[mtblujeans]

Spooky Brownies

1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for in brownie mix directions

1 container Betty Crocker® Rich & Creamy creamy white frosting
Neon green, pink and blue food colors

24 large marshmallows

Miniature candy-coated chocolate baking bits

Black decorating gel

1 roll Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety)
Gummy worms candies

Heat oven to 350°F. Bake and cool brownies as directed. Cut into 24 brownies, 6 rows by 4 rows.

Remove lid and foil cover from container of frosting. Microwave frosting uncovered on High about 20 seconds or until frosting can be stirred smooth. Divide warm frosting among 3 small bowls, 1 for each color. Decorate as directed below, using 8 brownies for each.

Franken-Brownies: Add 5 drops green food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair.

Boo-Brownies: Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths.

Spider Brownies: Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.

 

[mtblujeans]

Bugs In A Blanket

Prep Time: 30 min ; Start to Finish: 45 min
Makes: 24 snacks

Little hands can help transform sausages and breadstick dough into bugs almost too cute to eat!

1 can (11 oz) Pillsbury® refrigerated breadsticks
24 cocktail-size smoked link sausages (from 14-oz package)
3/4 cup shoestring potatoes (from 1 3/4-oz can)
Ketchup, barbecue sauce or mustard

1 . Heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.

2 . Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.

3 . Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.

4 . Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate "bugs" with dots or stripes of ketchup.

 

[lewdyan1]

These are so cute! I also love that some of them are healthy treats! Thanks for sharing!

 

[mtblujeans]

Cauldron Of Chili With Spider Breads

Prep Time: 40 min ; Start to Finish: 55 min
Makes: 8 servings (1 cup chili and 1 spider bread each)

Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.

1 lb lean (at least 80%) ground beef
3/4 cup chopped onions
2 cans (14.5 oz each) Mexican-style stewed tomatoes, undrained
1 can (15 oz) Green Giant® spicy chili beans, undrained
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 can (11 oz) Pillsbury® refrigerated breadsticks (12 breadsticks)
1 egg white, beaten
3 to 4 small pimiento-stuffed olives, sliced
1/2 cup finely shredded Cheddar cheese (2 oz)

1 . In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes, chili beans and corn. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes, stirring occasionally.

2 . Meanwhile, heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. Cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils.

3 . Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips. Cut each in half crosswise, making 48 short strips. Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to look like spider legs, or place crumpled small piece of foil (about 3x1/2 inch) under 3 "legs" to make them stand up in center. Brush breads with beaten egg white. Place 2 olive slices on each to look like eyes.

4 . Bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown. Top individual servings of chili with cheese; serve with warm spider breads.

 

[mtblujeans]

Hoot Owl Salads

Prep Time: 25 min ; Start to Finish: 25 min Makes: 4 servings

You'll be very wise, indeed, when you try a silly salad packed with veggies.

4 slices (3/4 oz each) American cheese
1/2 lb lean (at least 80%) ground beef
3 tablespoons Old El Paso® taco seasoning mix (from 1.25-oz package)
2/3 cup water
2 cups frozen O'Brien potatoes with peppers and onions (from 28-oz bag)
2 or 3 pitted small ripe olives, sliced
12 ready-to-eat baby-cut carrots
1/2 cup chopped leaf lettuce

1 . From each cheese slice, cut 2 (1 1/2-inch) rounds; reserve cheese scraps.

2 . In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in taco seasoning mix, water and potatoes. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in reserved cheese scraps until melted.

3 . Spoon beef mixture evenly into 4 (10-oz) ungreased custard cups. Top each with 2 cheese rounds to look like eyes of owl. Place olive slice on each cheese round to look like pupils of eyes. Add carrots to look like beak and ears; sprinkle lettuce to look like feathers on face.

 

[mtblujeans]

Crescent Mummy Dogs

Prep Time: 30 min ; Start to Finish: 50 min Makes: 10 sandwiches

Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

1 . Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face".

 

[mtblujeans]

This seems to be a particularly fun time of year to find special food recipes....I hope it continues through other times of the year!

 

[mtblujeans]

Cheese Finger Food

Mozzarella string cheese
Green bell pepper
Cream cheese

Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.

Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.

For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

 

[Meriweather]

I don't have a picture, but these were very cute.


* Exported from MasterCook *

Kid's Sushi

Recipe By :Cooking With Mickey
Serving Size : 32 Preparation Time :0:00
Categories : Cookies Formed
No Bake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 favorite flavor roll-up friut snacks
3 tablespoons butter
3 cups miniature marshmallows
3 cups Rice Krispies
16 gummy worms

On a work surface, unroll fruit snacks and lay them flat with plastic sheet down.
In a 3 quart saucepan, melt the butter over low heat.
With a wooden spoon, stir in marshmallows and continue cooking and stirring until marshmallows are melted.
Stir Rice Krispies into melted marshmallow mixture.
Working quickly, with damp hands, spread about 1/2 cup Rice Krispies mixture over each fruit snack all the way to the bottom and sides, leaving a 1" space along the top.
Arrange 2 gummy worms side by side at the bottom edge of the rice Krispies mixture.
Roll up tightly, jelly-roll fashion, peeling off plastic sheet as you roll.
Seal the roll with the 1" border at the top.
Cut each roll into 4 even pieces.

 

[mtblujeans]

Pizza Mummies

English muffins
Pizza sauce
Black olives
Scallions
Red or green pepper
Cheese sticks or slices

Heat the oven to 350° F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).

Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.

Lay strips of cheese (you can use a pulled-apart cheese stick) across the muffin for the mummy's wrappings.

Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

 

[mtblujeans]

Apple Spice Cupcakes

1 package (18-1/4 ounces) spice cake mix
1-1/4 cups water
3 eggs
1/3 cup applesauce

FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
Red paste or liquid food coloring
24 pieces black licorice (3/4 inch)
12 green spice gumdrops

In a large mixing bowl, beat the cake mix, water, eggs and applesauce on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into 24 red paper-lined muffin cups. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

In a small mixing bowl, beat the cream cheese, butter and vanilla. Gradually add sugar, beating until smooth. Stir in food coloring. Frost tops of cupcakes. Insert licorice into centers for apple stems. Cut gumdrops in half; flatten and pinch to form leaves. Place one leaf next to each stem. Yield: 2 dozen.

 

[Katy Belle]

Crescent Mummy Dogs

Prep Time: 30 min ; Start to Finish: 50 min Makes: 10 sandwiches

Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

1 . Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face".

Thanks for this idea!! I made 16 Mummies and took them to a Halloween party! They were having a contest for Halloween food, but everyone ate them before they started the judging!!! Oh well, we will just call them winners. Today people were still talking about how yummy they were!

The most creative thing there was a skull shaped out of cream cheese and floating in raspberry/chipolte sauce. She decorated the skull with slices of black olives, for teeth, etc. It was really great and I didn't take a photo!!


Thanks!
Katy

 

[mtblujeans]

Caramel Apple Cake

3 1/2 cups all-purpose flour
2 tsps cinnamon
1 tsp ground cloves
1/2 tsp allspice
2 tsps baking soda
1 tsp salt
2 eggs
1 1/2 cups brown sugar
2 cups unsweetened applesauce
1 cup vegetable oil
2 tsps vanilla extract
60 caramel candies
3/4 cup walnuts, toasted and finely chopped
wax paper
1 large craft stick

1. Heat the oven to 350 degrees.

2. Grease and flour two 1 1/2-quart oven-safe bowls.

3. Combine 3 1/3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon allspice, 2 teaspoons baking soda and 1 teaspoon salt.

4. In a separate bowl, beat together 2 eggs, 1 1/2 cups brown sugar, 2 cups unsweetened applesauce, 1 cup vegetable oil and 2 teaspoons vanilla extract. Add this mixture to the dry ingredients and beat until well mixed.

5. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean.

6. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once the cakes have cooled, turn them over and use a long knife to even out their flat tops.

7. Topping: Place 60 caramel candies and 2 tablespoons of water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30 to 45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon.

8. Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place.

9. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it's still warm.

10. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake.

11. Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake.

 

[mtblujeans]

Thanks for this idea!! I made 16 Mummies and took them to a Halloween party! They were having a contest for Halloween food, but everyone ate them before they started the judging!!! Oh well, we will just call them winners. Today people were still talking about how yummy they were!

The most creative thing there was a skull shaped out of cream cheese and floating in raspberry/chipolte sauce. She decorated the skull with slices of black olives, for teeth, etc. It was really great and I didn't take a photo!!


Thanks!
Katy

What fun! I am glad this recipe was useful to you!