They're such a fun Halloween food idea and would be great as a Halloween dinner!
Ingredients 2 flour tortillas shredded marble cheese OR CHEDDAR Instructions Preheat the oven to 400F. Stack 2 flour tortillas on top of each other. Use a kitchen knife to cut out a pumpkin "stem" from them. Set one of the flour tortillas aside. Cut a face out from the middle of one of the tortillas. You can plan your face by scratching out the shapes with a toothpick before you cut, if you like. Set the tortilla without a face on a baking sheet. Cover it with cheese. Add the other flour tortilla on top of the cheese, making sure the stems line up. Bake in the oven at 400F for about 10 minutes, or until the cheese is melted and the edges start to turn golden. Serve with sour cream and salsa.
INSTRUCTIONS Preheat the oven to 375 degrees F. Open your crescent roll package and unroll the dough. Press on the perforations to seal them together. Cut the dough into 1/4 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 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 and hot dogs are warmed through. 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. NOTES Note: If you don’t have candy eyes handy you can draw eyes on by adding a a couple of dots of ketchup or mustard to the mummy dogs where the eyes would go.
Ingredients biscotti white chocolate, chopped dark chocolate, chopped
In medium bowl, microwave white chocolate until melted, stirring in 30-second intervals. Dip biscotti into melted chocolate, then place on parchment-lined baking sheet. Refrigerate until chocolate is set, about 15 minutes. In small bowl, microwave dark chocolate until melted, stirring in 30-second intervals. Dip toothpick into dark chocolate and use to draw "faces" on biscotti. Let set.
Coconut Ghosties (gluten free)
1 - 14 oz can sweetened condensed milk 1 pound finely grated unsweetened coconut 1 teaspoon vanilla extract 1/4 cup mini chocolate chips
1. Preheat oven to 325 F (165 C) 2. In a mixing bowl, stir together condensed milk, coconut, and vanilla until well combined. The mixture should be dense enough to hold a ball when you roll one in your hands. 3. Use a melon baller or small ice cream scoop, scoop up and roll into 24 (2 in) or 48 (1 in) balls. Insert 2 mini chips for eyes. Bake until light golden brown, 7 minutes. Cool on wire rack.
Bake cupcakes as directed and let cool. Prepare buttercream and tint desired colors. Frost the cupcakes. To form the witch hats: Fold one cupcake liner in half, then fold in half again. Tape the two flaps together to form a solid wedge shape. Fold the wedge in half again and tape again to form a cone. Insert a toothpick into the frosted cupcake and place the cone on top of the toothpick. This is the top of the hat. Cut a hole in the middle of the mini cupcake liner. This is the base of the hat. Slide the cut-out mini cupcake liner onto the cone to create the hat. Repeat for remaining cupcakes.
About the Symposium
The SFJ Symposium on Conscious Law Enforcement and Inclusive Practices (SCLE & IP) are designed to bring law enforcement, academia, trauma experts, and social justice advocates together..