Jalaweeno Mummy Poppers

 Weigel Production Corp.

Ingredients

8 oz cream cheese softened

8 oz Monterey jack cheese shredded

3 sliced scallions

5 slices cooked bacon, crumbled

½ tsp garlic powder

½ tsp onion powder

¼ tsp salt

¼ tsp black pepper

10 jalapenos sliced in half lengthwise, seeds removed

12 oz pizza dough

1 egg lightly beaten with 1 tbsp of water (for egg wash)

40 small candy eyeballs or sliced olives

Pizza dough- recipe below

Instructions

1.Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.

2.Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.

3.Add the cream cheese, Monterey Jack cheese, scallions, bacon, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.

4.Spoon the cheese mixture into the jalapeno halves.

5.Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.

6.Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.

7.Bake until they’re golden, about 12 minutes.

8.As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.

9.Cool slightly and serve warm.

Mummy Pizza Dough

 Weigel Production Corp.

Active time: 20 minutes

Start to finish: 2 hours

Ingredients

1 cup lukewarm water (110º to 115º)

1 tablespoon active dry yeast

1 tablespoon extra virgin olive oil

2 3/4 cups hard-wheat (“00”) flour (see note, below)

1 teaspoon fine sea salt

Instructions

1.Sprinkle the yeast on top of water in a large mixing bowl and stir gently until dissolved. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes.

2.Add oil, most of the flour and salt, and mix until incorporated.

3.Work in most of the remaining flour. Turn out mixture, which may be slightly sticky, onto a floured surface.

4.Knead several turns by hand until smooth and elastic, about 10 minutes. Adjust consistency, if necessary, with a small amount of flour. Dough should be barely moist and no longer sticky.

5.Shape dough into a ball, place it in a bowl and cover with plastic wrap.

6.Let the dough rise at room temperature until doubled, 60 to 75 minutes, or in the refrigerator overnight.

7.Punch down the dough; roll out a ¼” thick even rectangle. Cut 1/8” wide strips with a pizza roller or knife to create the mummy wraps.

8.Wrap the dough haphazardly around the jalapeno to create the mummy effect.

Deviled Egg Eyeballs

 Weigel Production Corp.

Ingredients

6 large eggs

12 drops gel red food coloring

¼ cup mayonnaise

2 teaspoons Dijon mustard

½ teaspoon white wine vinegar

⅛ teaspoon salt

12 slices black olives

12 pieces diced pimentos

Instructions

1.Bring a 4-quart pot of water to a rolling boil over high heat.

2.Carefully add the eggs and cook uncovered for 14 minutes.

3.While the eggs are cooking fill a large bowl with ice and water to make an ice bath.

4.Once the eggs are done cooking, carefully remove them from the pot and place into the ice bath.

5.Leave them in the ice bath for 15 minutes.

6.Mix 12 drops of red food coloring with 4 cups cold water in another large bowl.

7.Gently crack the shell of each using the back of a spoon, ensuring the shell stays on the egg.

8.Place the eggs in the food-colored water for at least 2 hours (up to three days). The longer the more pronounced the color will be.

9.When ready to assemble the deviled eggs, carefully peel the eggs under slowly running water. This will help the shell come off easily.

10.Cut the eggs in half lengthwise.

11.Scoop out the yolks and place in a medium bowl.

12.Thoroughly smash them with a fork, and mix with mayo, Dijon, white wine vinegar, salt, and pepper.

13.Fill the egg whites with the yolk mixture.

14.Top with an olive slice and place a pimento into the center of the olive

Pumpkin Cheese Ball

 Weigel Production Corp.

Ingredients

24oz. cream cheese, softened

6 oz. goat cheese

1 ½ cup finely shredded sharp cheddar cheese

3 Tbsp parsley, chopped

3 Tbsp Ranch seasoning

1 bell pepper, any color, finely minced- save the stem!

Exterior seasoning mix:

1 tbsp poppy seeds

1 1/2 tsp white sesame seeds

1 1/2 tsp black sesame seeds

2 tsp dried minced garlic

2 tsp dried minced onion

1 tsp sea salt or coarse salt

Instructions

1.In a mixing bowl or on a large work surface, mix the cream cheese, 1 cup cheddar, parsley and ranch seasoning until fully combined. Form into a wide circle and wrap loosely with cling wrap.

2.Cut four 16-18″ strings of kitchen twine and cross in the center, making 8 equal sections.

3.Place the wrapped cheese ball in the center and tie the strings in knots, pulling in tight to create pumpkin ridges.

4.Continue with the remaining strings, smoothing any hard edges with your fingers, and chill at least 30 minutes – 1 hour.

5.In a small bowl, combine the poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion and salt.

6.Cut the strings on the cheeseball, remove the wrap, and gently indent the center of the top of the pumpkin, creating a slope.

7.Coat the entire cheeseball in the remaining cheddar cheese and sprinkle the seasoning mix on to taste – there may be some left over.

8.Press the bell pepper stem into the top of the cheeseball and let sit 15 minutes before serving with crackers or bagel crisps.

Witch Finger Cookies

 Weigel Production Corp.

Ingredients

1 cup butter, softened

1 cup confectioners' sugar

1 large egg

1 teaspoon almond extract

1 teaspoon vanilla extract

2 ⅔ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

¾ cup whole almonds

Seedless strawberry jam or red decorating gel, as needed

Instructions

Place softened butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl; beat together with an electric mixer until smooth. Gradually add flour, baking powder, and salt, continually beating until combined; refrigerate dough for 20 to 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.

Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Remove the almond from the end of each cookie; squeeze a small amount of jam or red decorating gel into the cavity; replace the almond to cause the jam to ooze out around the tip of the cookie.

Wormy Jello Brain

 Weigel Production Corp.

Ingredients

1 box red flavored gelatin mix

1 pack fruit gummy worms

Instructions:

1.Spray Halloween brain mold with cooking spray; set aside.

2.Add boiling water to gelatin mix in medium bowl; stir 2 min, until completely dissolved. Stir in cold water; pour into mold. Drape some fruit snack worms over edge of mold.

3.Refrigerate 3 hours or until firm.

4.Unmold gelatin onto plate just before serving. Poke holes in gelatin with straw; insert remaining fruit snacks in holes.

Eerie Elixir

 Weigel Production Corp.

Ingredients

3/4 cup orange juice (no pulp)

3/4 cup tangerine juice

1 packet orange Flavor-Aid

1 packet tangerine Flavor-Aid

1 spoonful Country Time powdered lemonade mix

1 3/4 cup sugar

Blue and green food coloring

Instructions

1.Stir all ingredients in a gallon jug. Add water to fill the jug. Add food coloring until it’s just the right shade of green.