Chicken Bog

• 1 (3-pound) chicken, quartered
• 1 pound smoked link sausage
• 1 cup chopped onion
• 1/2 cup (1 stick) butter
• 2 teaspoons Seasoned Salt (recommended: Lawry's)
• 2 teaspoons House Seasoning, recipe follows
• 1 teaspoon ground red pepper
• 1 teaspoon ground black pepper
• 3 bay leaves
• 8 cups water
• 3 cups raw white rice

Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.  Enjoy!!!

Mummy Bars

Hershey Bars
Roll of White Crepe Paper
Package of Googly Eyes
Elmer's Glue
Black Construction Paper
Roll of Tape

Place googly eyes on a strip of black construction paper cut to width of a hershey's bar.  Place googly eyes near the top of the bar.

Take white crepe paper and wrap hershey bar until it is covered.  Tape in the back.   Have Fun and Enjoy!!!

Test Tube Goodies

  

What an easy and inexpensive treat for kids...Get plastic test tubes and fill with jelly beans...use your imagination for names...print label off on your computer or use calligraphy to make them spooky...         Have Fun!!

Upside Down Witch

 

• Halloween-colored tights
• Fiberfill
• A pair of shoes
• Gold foil paper
• A garden planter or plastic cauldron

Make it

1. Fill tights with fiberfill.
2. Place shoes on feet.
3. Cut buckles from gold paper, attach to shoes.
4. Place legs upside down in planter or cauldron.    Boo!!

Mummy Spinach Dip

1 pkg.  (16 oz.) frozen pizza dough, thawed

1  egg, beaten

2 sticks  KRAFT or POLLY-O Mozzarella String Cheese

2  black olive slices

1 cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/4 cup  KRAFT Lite Ranch Dressing

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1 green onion, sliced

1/2 cup  finely chopped red peppers

1/4 cup  KRAFT Grated Parmesan Cheese

1/4 tsp.  ground black pepper

WHEAT THINS Original Snacks

PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
 
HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
 
MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.
 
USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS.    Enjoy!!

Monster Toes

1 cup  butter, softened

2 cups  flour

1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

18  berry-shaped gummy candies

HEAT oven to 350°F.
 
BEAT butter in large bowl with mixer until creamy. Add flour and dry gelatin mix; mix well.
 
ROLL dough into 18 toe-shaped pieces; place, 2 inches apart, on baking sheet. Flatten 1 end of each. Use sharp knife to make crosswise slits in each toe for the knuckles. Flatten gummy candies slightly with rolling pin. Place 1 on flattened on end of each toe for the toenail.
 
BAKE 10 to 14 min. or until edges are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely. Enjoy!!!

Monster Claws with Dipping Sauce

4 small  boneless skinless chicken breasts (1 lb.), cut lengthwise in half

1pkt.  SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1/4 red pepper, cut into 8 triangular pieces

1/2cup  KRAFT Original Barbecue Sauce

 

HEAT oven to 400ºF.

COAT chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
BAKE 13 to 15 min. or until chicken is done. 
 
MAKE 1/2-inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with barbecue sauce.  Enjoy!!!