Layered Spider Dip

We absolutely love layered dips with chips! This is a cute way to make the dip into a 'spooky' snack!

Large can Refried Beans
1 packet Taco seasoning
16 oz Sour cream
Guacamole dip
small can Diced Green Chilies
Shredded Mexican cheese
Large can Diced Tomatoes (drained)
Sliced olives
Chips

Start your layers with spreading refried beans on bottom of a 9x13 dish. In a bowl, mix 8 ounces Sour cream with Taco seasoning; spread over layer of refried beans. Spread guacamole, then diced green chilies, then a nice layer of shredded cheese. Drain tomatoes and spread evenly on top. Place remaining 8 ounces of plain sour cream into a sandwich bag and snip a small amount off one bottom corner of the bag to create a piping bag. Use the bag to pipe sour cream into the shape of a spider web on the top of the dip. Use sliced olives to shape together a 'spider' somewhere on the web. Serve with chips.

Bones & Blood

Simple breadsticks shaped as 'bones' with pizza sauce to act as the 'dipping blood'.

Refrigerated Bread Stick Dough
melted Butter
Garlic Salt
Pizza Sauce

Cut dough into sections, shape into 'bones' by curling down the edges toward the middle. Brush with melted butter and season with garlic salt. Cook according to dough package. Serve with Pizza sauce as 'blood' for dipping.

Chocolate Cherry Mice

These little 'mice' are fun to make and fun to eat! My kids and husband love them!

Semi-sweet Chocolate Baking Chips (some melted, some whole)
1 jar Cherries with stems
Sliced Almonds


Drain and rinse Cherries. Lay out and pat try with paper towel. Make sure your cherries are completely dry before preparing chocolate to dip them.

In a microwave safe bowl, melt about 2 cups of baking chips until smooth.

Hold cherries from the tip of the stem, dip them generously into the melted chocolate. Place the chocolate covered cherries on parchment paper. Take unmelted chocolate chips and add as a nose to front of 'mouse'. Add two pieces of sliced almonds  behind the chocolate chip for 'ears'. Allow to cool and harden completely before serving.

'Love Potion'

I am a huge fan of punch and this is a great one!

12 oz Frozen Pink Lemonade Concentrate
Raspberry Sherbet
Lemon-Lime Soda
Whipped cream


In pitcher, mix Pink Lemonade according to package directions.

In a separate pitcher, add 2 cups prepared Pink Lemonade and 2 cups Sherbet. Stir. Add 24oz of lemon-lime soda.

To serve, pour into cups and top with whipped cream.

Mummy Pizzas

Your kids can help make them and they will surely love these cute little "spooky" snacks!

1 can refrigerated roll out Pizza dough
Pizza Sauce
String Cheese
Sliced Black Olives

Roll out dough and cut into circles (I used the top of a drinking glass) and place on greased baking sheet. Add pizza sauce and two sliced olives for 'eyes'. Add slivers of string cheese on above and below the olives. Cook according to the directions on the pizza dough package.

Witch Hats

Your kids can help you very easily make these yummy treats.

1 package Fudge Striped Cookies
Hershey's Chocolate Kisses
1 tube orange decorating icing

Turn cookies where the solid chocolate bottom is facing up. Draw a circle around the hole in the center using your icing, then push chocolate kiss down on top.

Mini Smoked Mummies

One of my favorite snacks for Halloween. SUPER simple.. everyone seems to love them.. and SUPER cute!

1 package Mini Smoked Sausages
1-2 pack(s) Crescent Rolls
Mustard

Cut crescent roll dough thin strips. Roll each sausage from top to bottom, leaving space toward the middle to add the 'eyes'. Cook in oven according to the directions on the crescent roll package. Once cooked, use a toothpick to dab 'eyes' onto your mummies. ENJOY!

Italian Sausage, Spinach, and Garlic Alfredo Pasta

This is a family favorite and will STAY in steady rotation in this house. My son who turns his nose up at the sight of spinach absolutely LOVES this meal. He clears his plate and asks for seconds.

I like to buy big family sized bags of frozen spinach and use that one bag to make MANY meals. You can really stretch a buck doing this with lots of frozen veggies.

This recipe uses a base Alfredo sauce like in my Chicken Alfredo Recipe. The trick is to throw in the garlic and only wait a few seconds before adding the cream so the garlic keeps a rich flavor and does not burn and become bitter.

I am going to go ahead and post my recipe DOUBLED.. because it really is that good! You can always half it if you chose.

2 lbs Bow Tie Pasta
1 1/2 cups frozen Spinach
2 lbs ground Sweet Italian Sausage
1 1/2 sticks butter
4-5 cloves Garlic, Chopped
2 cups Heavy Cream
2-3 cups grated Parmesan Cheese (taste your sauce and add to your liking)
Salt, pepper

Prepare pasta as directed on package, adding frozen spinach in the last 5 minutes of cooking.

In large skillet, brown sausage until cooked through.

In medium sauce pan, melt butter, bring to a slow bubble. Add chopped garlic, wait only a few seconds until the garlic is fragrant and add cream. Turn down heat and stir until the sauce thickens. Add in Parmesan cheese and stir until melted. Salt and pepper to taste.

Drain pasta and spinach. Return to pot and stir in the cooked meat and garlic Alfredo sauce. ENJOY!

Crock Pot Beef Burgundy

Another extremely easy, throw-together-and-forget-about-it meal with lots of flavor! I put this recipe together, tried it out, and it is a definite keeper!

1 1/2-2 lb Beef Tips or Stew Meat

Salt, Pepper

Garlic Powder

2 cans Cream of Mushroom soup

1/3 cup Red Cooking Wine

1 envelope Dry Onion Soup Mix

8 oz fresh sliced Mushrooms (optional)

1 package Egg Noodles (for serving) 

Place meat into Crock Pot. Season with salt, pepper and garlic powder. Add soup, wine, dry soup mix, and mushrooms. Cook on HIGH for 4-5 hours or LOW for 6-8 hours. Serve over egg noodles and ENJOY!