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Tuesday, November 4, 2008

Halloween cookies and Snake Bites

About 3 years ago, I saw Paula Deen make the cutest snake sandwich, out of crescent rolls and deli meat. I planned on making it for a Halloween party that Mr.B and I were invited to. It was so easy to make, and turned out so great, that I've been making it for dinner, on Halloween, ever since.

This year Mr.B was more aware about Halloween. A few weeks ago, while we were all grocery shopping, Mr.B asked if we could buy some of the slice and bake Halloween cookies. Hubby, forgetting what an amazing memory Mr.B has, suggested we wait until Halloween to make some. The night before Halloween, while putting Mr.B to bed, he reminded me, that we were suppose to make Halloween cookies the next day. So I jumped on line, to my trusted CFYF board on Baby Center, and found a simple Sugar Cookie recipe. The next morning, we rolled out the dough and cut out pumpkins, witches hats and circles. Mr.B enjoyed frosting his cookie, as did I, LOL. They were very delicious and I managed to take a picture of our creations, before they were all gone.


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Photo Courtesy of Food Network


Snake Bites
courtesy of Paula Deen

1 can crescent rolls
Flour, for dusting
4 tablespoons spicy mustard
10 ounces thinly sliced ham
10 ounces thinly sliced salami
10 ounces bologna 12 ounces
Monterey Jack, grated
Liquid food coloring
3 egg yolks
2 whole cloves
Toothpicks
2 small pimiento-stuffed olives
1 (1-inch) strips jarred roasted red peppers

Preheat the oven to 375 degrees F.
Line a cookie sheet with foil. Grease the foil and set aside.
Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.
Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.

Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.

Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls. Add some food coloring to each bowl — whatever colors you like! Using a clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture.
Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through

Cindy's Notes: I use a combination of ham, turkey and provolone cheese. I have never "painted" the snake with food coloring, and it looks great regardless.




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Rolled Sugar Cookies
~ Pillsbury

1 Cup sugar
1 Cup margarine or butter 3
TBS milk
1 tsp vanilla
1 egg
3 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt

Heat oven to 400°F. In a large bowl, combine sugar, margarine, milk, vanilla and egg; mix well. Stir in flour, baking powder and salt; mix well.
On lightly floured surface, roll out 1/3 of dough at a time to 1/8 in. thickness. Cut with cookie cutters. Place one inch apart on ungreased cookies sheet.
Bake 5-9 minutes or until edges are light brown. Immediately remove from cookie sheets.
Cindy's notes: I simply used good old canned frosting to decorate the cookies.

This post linked to

All Halloween Bash

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