How to Make Halloween Treats
Sharing My Favorite Halloween Recipes !
Hello, Explorers!
Having grown up half of my life in Mexico, Dia De Los Muertos was a big part of the excitement during the Autumn season. The origins of Dia De Los Muertos dates back to Ancient Aztec traditions to honor the dearly departed in 1428. A tradition that remains very much alive through vigils, ceremonies, sugar skulls, face painting, and processions. My family and I always dressed up every year, and continue to do so.
For the latter part of my life in the U.S., I always looked forward to Halloween. As the Fall season kicks into full swing, I always look back at the history of All Hallows Eve, a classic American tradition that dates back to 1556. Through the years, it has evolved into festivities, trick-or-treating, parties, and costuming. Nowadays, I still enjoy dressing up and attending themed Halloween parties that my friends host.
I decided to share some of my favorite treats that I enjoy making during this time of the year. They are party hits with children and adults alike. For those of you with dietary restrictions, I will be including ingredient substitutions that you can use to replace meat, dairy, or gluten. As a person that enjoys keeping the spirit of this holiday alive, I find this recipe so delicious and easy to make. Let’s get started!
Mummy Dogs
Ingredients:
12 Hot Dogs (Veggie Dogs)
2 Packages of Crescent Roll Dough (Optional Gluten & Dairy Free Dough Recipe)
Instructions:
Preheat the oven to 375 degrees F.
Open your crescent roll package and unroll the dough. Press the perforations to seal them together.
Cut the dough into ¼ inch strips.
Wrap the pieces of dough around each hot dog creating bandages by stretching the dough slightly and letting it overlap and criss-cross. You don't completely cover the hot dog, leave visible gaps so it looks like a mummy peeking out from its bandages.
Place each wrapped hot dog on a baking sheet and then bake for 10-12 minutes or until the dough is golden brown.
Remove from the oven and place a small dot of ketchup or mustard on the back of your candy eyes and add 2 to each mummy dog. (You can also use black olives, black sesame seeds, or ketchup for eyes.
Jalapeño Mummies
Ingredients:
10 Jalapeño Peppers
8 oz Softened Cream Cheese (non-dairy cream cheese or plain Greek Yogurt)
8 oz Pepper Jack Cheese
1/2 teaspoon minced garlic
Pinch of Salt (optional)
Pinch of Pepper
1 Scallion
Candy Eyeballs (optional, black olives or black sesame seeds will do)
Pillsbury Crescent Rolls (Optional Gluten & Dairy Free Dough Recipe)
Instructions:
Preheat your oven to 400° in line a baking sheet with parchment paper.
Wash, then slice your jalapeño peppers in half lengthwise and scoop out the inner seeds with a spoon. (Avoid touching the pepper as much as possible)
In a large mixing bowl, use a cheese grater to shred your block of pepper jack cheese.
Chop a scallion into small slices or shreds.
Mix in your cream cheese, scallion pieces, garlic, pepper and salt to your shredded cheese.
Fill your jalapeño peppers with your cheese mixture.
Now unroll your crescent rolls into rectangles (leave two triangles together and pinch the middle perforations together).
Cut each crescent rectangle lengthwise into ¼ inch strips.
Wrap the strips around each pepper, leaving visible gaps and a small opening for the eyes.
Bake for 10-12 minutes.
Remove from the oven and place a small dot of ketchup or mustard on the back of your candy eyes and add 2 to each mummy dog. (You can also use black olives, black sesame seeds, or ketchup for eyes.
In the spirit of Halloween, I hope you enjoy making these fun Halloween recipes. Feel free to share them with family and friends. Stay safe and I hope you have a Happy Halloween!
Goodbye, Explorers!