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Easy Dirt and Worms Creepy Halloween Recipe

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Dirt and Worms Creepy Halloween Recipe

Grab the kids to help you make this Dirt and Worms Creepy Halloween Recipe!

I’m really in to coming up with fun, and gross out factor foods for Halloween this year, I’ve been browsing around online and watching youtube videos with my little girl (who loves to cook).

Over the weekend we came across a really neat recipe for Dirt & Worms using Hot Dogs and Black Beans. Together, those didn’t really sound too appetizing, so I tweeked the directions a bit, and decided on something I knew would taste pretty good ..a Beany Weenies (beans and wieners) type of dish.

Let me tell you, it tastes really good, and the creepy foods factor is strong with this one!

Check out the recipe below, and give it a try. It’s really easy, and cost just a few dollars to make!

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Dirt and Worms Creepy Halloween Recipe

  • Author: gimmie
  • Total Time: 15 minutes
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Description

If you’re looking for a perfectly creepy, easy and cheap Halloween party dish, then try this Dirt and Worms Creepy Halloween Recipe! Shock full of ickiness, but tastes great!

Ingredients

Scale
  • 1 package of Hot Dogs (you will need about 6)
  • 1 can of Pork & Beans (or Baked Beans)
  • BBQ Sauce of your choice (I LOVE Sweet Baby Rays)
  • 1/4 cup Brown Sugar (packed)
  • Lettuce or fresh leafy veggie for decoration

Instructions

  1. Cut your Hot Dogs length wise into fourths – 4 slices per Hot Dog
  2. Put on a small pot of water to boil
  3. While you wait drain your Beans of as much juice as possible, and place in a bowl with the Brown Sugar
  4. Mix well, and set aside
  5. Place Hot Dog slices into your boiling water a handful at a time, and remove when they have started to curl – this should take about a minute
  6. Once you have finished your Hot Dogs set aside to cool
  7. Place your leafy veggie decoratively around your dish leaving the center empty
  8. Scoop your Beans onto the center of your dish, then place your Worms all over on top
  9. Serve & enjoy!

Notes

Serve your Dirt & Worms with a large spoon, or with some toothpicks so your guests can snack as they wish.

  • Prep Time: 10
  • Cook Time: 5

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Cinnamon & Brown Sugar Roasted Pumpkin Seeds

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Cinnamon & Brown Sugar Roasted Pumpkin Seeds

We are all snackers in my house. Whether it be something sweet or savory, we all love to grab a handful of something at some point throughout the day. I like to keep different seeds, and nuts around, but it isn’t too often I purchase Pumpkin Seeds. There isn’t much variety in stores, and I just don’t like all of that salt they are usually packaged in.

That is why I LOVE when Pumpkin season comes along, we often buy several Pumpkins for decoration, and I always scrape out, and keep the seeds to make us a yummy snack!

Pumpkin Seeds can not only be made to taste really good, they are also really good for you! They pack a great deal of Protein, and are filled with different nutrients, and minerals our bodies need!

Give my Cinnamon & Brown Sugar Roasted Pumpkin Seeds recipe a try, they would be a great addition to your Halloween bash! Check out the recipe below.

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Cinnamon & Brown Sugar Roasted Pumpkin Seeds

  • Author: gimmie
  • Total Time: 45 minutes
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Description

Give my Cinnamon & Brown Sugar Roasted Pumpkin Seeds recipe a try, they would be a great addition to your Halloween bash! Or, it’s a healthyish snack full of protein and goodness!

Ingredients

Scale
  • Seeds from a Pumpkin
  • 1 teaspoon Ground Cinnamon
  • 2 tablespoons Brown Sugar
  • ½ Cup Butter or Margarine
  • ¼ teaspoon Salt

Instructions

  1. Preheat oven to 300*
  2. Wash seeds throughly, making sure to get all of the orange Pumpkin stuff off
  3. Boil your seeds in Water for about 5 minutes in a small pot on the stove, drain & set aside to cool a bit. (Boiling makes them more easy to digest, and helps them crisp better)
  4. Melt Butter for 10-15 seconds in the Microwave
  5. In a bowl mix Pumpkin seeds, melted Butter, Cinnamon, Brown Sugar, and Salt together
  6. Make sure all of your seeds are coated well
  7. Spread your seeds in a single layer on a Baking Sheet
  8. Bake for about 30 minutes or until they are golden brown & crispy
  9. Serve & ENJOY!

Notes

If you find your Pumpkin Seeds are not sweet enough or flavored quite enough to your liking after baking, simply toss them around in a bowl with more Brown Sugar & Cinnamon mix again before serving.

  • Prep Time: 10
  • Cook Time: 35

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Patti LaBelle Sweet Potato Pie Recipe

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Patti LaBelle Sweet Potato Pie Recipe

If you’ve noticed the trending topics on social media, you already know that Walmart Bakery has sold out of singer Patti LaBelle‘s infamous Sweet Potato Pie. If you don’t want to pay $60 for a pie on eBay, you can make your own!

It’s not hard, and so yummy! Who doesn’t love a good sweet potato pie?!

Plus, we include the SECRET to it’s amazing taste, which made fellow review blogger, James Wright, sing!

PHOTO: Patti LaBelle making sweet potato pie in 1999. Courtesy of Broadway Books, an imprint of Penguin Random House, LLC.

Ms. LaBelle got the recipe from her best friend and hairstylist Norma Gordon Harris. This pie has a thin layer of brown sugar on the bottom crust. This causes it to blacken and add flavor, as well as keeps the crust from getting soggy. This hearty pie tastes great, like sweet potatoes. It doesn’t have hints of other flavors like pineapple or raisins that sometimes get tossed into pies.

 

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Patti LaBelle Sweet Potato Pie Recipe

  • Author: Patti LaBelle
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Description

Make-at-home recipe for hot Patti LaBelle Sweet Potato Pie, sold out at Walmart! Don’t pay $60 on eBay, make it yourself. it’s easy and so yummy it made a review blogger sing!

Ingredients

Scale

PIE CRUST

  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup butter-flavored vegetable shortening*, chilled
  • 1/3 cup ice water

FILLING

  • 3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
  • 8 tablespoons (1 stick) butter, melted
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 1/4 cup half-and-half
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Whipped cream, for serving (optional)

Instructions

CRUST::

  1. Sift the flour and salt into a medium bowl. Add the shortening*. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
  2. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.

FILLING:

  1. Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
  2. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
  3. Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
  4. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
  5. Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
  • Category: Dessert
  • Cuisine: American

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Reprinted from “LaBelle Cuisine.” Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.

* Always use shortening! If you want a tender, flaky pie crust, you have to use shortening. Some cooks make their dough with butter because they like the flavor, but it bakes into a crumbly crust—and with most pie lovers, flaky is the name of the game. My solution is to use butter-flavored Crisco. Like biscuits, pie crust shouldn’t be overworked. Handle with care. The chilled shortening and ice water will also help pie crust stay nice and flaky. – Patti LaBelle

Cookie Recipes: Vanilla Crispies – Christmas & Valentines Cookie

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Vanilla Crispies Cookies Recipe

Whether it’s for Christmas, Valentines or Easter – these cookie recipes can’t be beat! Use vanilla cookies with different colored sprinkles or sugar to fit the occasion!

These Vanilla Crispies Cookies are simple, easy and delicious.  They melt in your mouth!  Also, they are tender and crispy and quite addicting!

Of course, we think they’re the perfect Christmas cookies! Santa will love these and your family will too. I can’t say for certain that Santa chooses houses with the best cookies first, but why risk it?

Tips & Ideas

These cookies are easy to make and include ingredients that you probably already have in stock, with the possible exception of colored sugar. The original recipe calls for plain white sugar, but adding red, green, gold, etc. makes them more festive for the holidays.

Forming the cookie

I like to use the base of a wine glass to press down and shape the cookies.  They are best when they are very thin, and the round base also serves as a way of making sure they are all the same size. You will need to get the base sticky by dipping the first time into the cookie dough in bowl, then set it into the sugar mixture (sugar mixture should stick to base of glass), and then press onto the cookie dough ball.  Lift slowly so as to not mess up the cookie.  If your cookie doesn’t have enough sugar on top, you can do it again as needed.

Don’t overdo it!

Watch the time very closely.  I always start with first pan on bottom rack of oven, timed for 4-5 minutes, then transfer to top shelf when second pan is ready/timer goes off.  I time/watch them very closely because they are best when they are not over baked.

Let cookies cool for a few minutes before removing from cookie sheet with a sharp (not blunt) spatula to remove the cookies.

I used two different kinds of cookie sheets, one was dark colored, non-stick surface and the other was silver/aluminum double-wall insulated. The aluminum pan really gave the best results but took a couple of minutes longer.  It’s worth the wait, I’d say. 🙂

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Cookie Recipes: Vanilla Crispies – Christmas & Valentines Cookie

  • Author: gimmie
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Description

Vanilla Crispies are light, crisp cookies full of flavor and sweetness! The thinner the better! They’re the perfect treat to leave out for Santa Claus!

Ingredients

Scale
  • 1 C sugar
  • 1 egg
  • 1 C butter, soft
  • 2 t. vanilla extract
  • 2 C flour
  • 1/2 t. baking soda
  • 1/2 t. cream of tartar

Instructions

  1. Preheat over to 350°F (177° Celsius).
  2. Cream sugar, egg, butter and vanilla extract.
  3. Mix in flour, baking soda, and cream of tartar.
  4. Cover and refrigerate for at least one hour.
  5. Shape into 1-inch balls, place 2-inches apart on cookie sheet. Flatten with a glass or jar which has been dipped in sugar.
  6. Bake for 8-10 minutes until light brown on edges. Do not overcook!

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EASY Sea-Salt Turtles Recipe (Pecans, Pretzels & Chocolate)

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EASY Sea-Salt Turtles Recipe (Pecans, Pretzels & Chocolate)

EASY Sea-Salt Turtles Recipe (Pecans, Pretzels & Chocolate)

If you love a sweet and salty snack, then don’t miss this EASY Sea-Salt Turtles Recipe. Because, it’s Sea Salt Caramel, Pecan & Chocolate Candy rolled into one. It’s sweet, it’s salty and, it’s to die for.

Christmas baking has been a tradition in my family since I was just a little girl. My mom would always have tons of treats to choose from, and every year would make a few new treats to try.  Last year, my mom made these Salted Turtles. They were so tasty and SO easy to do!  So, my son and I decided we were going to make Salty Turtles this year, and enjoy eating and sharing them.

Salted caramel has become quite a hit in desserts and coffee lately. So, salted caramel lovers everywhere will love these!

Quick and Easy EASY Sea-Salt Turtles Recipe

And, as an added treat, it’s EASY to make. Because, it doesn’t take long. Of course, the most time consuming part is unwrapping those tasty ROLO candy bars! So, I had my 6-year old do that for me! I told him when they were all unwrapped, that he could eat 2 pieces. Voila! They were unwrapped quickly, and I could work on other things while he had his task to do.

Salty and Sweet Goodness

Of course, these delectable morsels will satisfy the chocolate, sweet, chewy, salty and crunchy cravings in one little bite.

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Salty Turtles Recipe (Sea Salt Caramel, Pecan & Chocolate Candy)

  • Author: gimmie
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Description

Salty Turtles are quick and easy, and only 3 ingredients! This take on the classic Turtles candy is delicious and your whole family will love them!

Ingredients

Scale
  • 30 mini pretzels
  • 30 Rolos
  • 30 pecan halves
  • Sea salt (optional)

Instructions

  • Preheat oven to 200° F (93° Celcius).
  • Place the pretzels on a parchment-lined baking sheet.
  • Place an unwrapped Rolo candy on top of each pretzel.
  • Bake for 3-5 minutes (when Rolos are just starting to look like they’re going to melt, but are still the same shape).
  • Remove from the oven. Press a pecan half onto the Roll, smushing it slightly.
  • Optionally, sprinkle sea salt on top.
  • Allow to cool completely on a wire rack. Serve, or store in an airtight container.

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How to Brine Your Thanksgiving Turkey

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How to Brine Your Thanksgiving Turkey

It’s that time of year again, and I feel my mission in life is to spread the word about brining your turkey.  Do you brine? Are you asking yourself what in the world “brining a turkey” is anyway? Brining is simply soaking the turkey – marinating if you will – in a salty solution before you cook it.  It’s suggested that you soak the turkey in brine 12-24 hours, so you’ll need to plan ahead. Don’t worry, this won’t make it taste salty, and for goodness sakes, don’t TASTE the brine! It’s to soak the turkey in, not eat. 😉

Why brine?  Someone on my local Freecycle cafe told me about brining a few years ago. I decided to try it, and let me say this as eloquently as possible: “Once you Brine, you’ll NEVER go back!” The salt solution breaks down the turkey’s molecular structure, acting as an extreme meat tenderizer.  I’ve never had a more moist, tasty and tender turkey. It is really amazing!

While you’re in planning mode, check out Butterball’s conversion charts which include:

*** And don’t miss all our fantastic Thanksgiving (and other) recipes at GimmieRecipes.com

Gimmie’s Brine Recipe for Thanksgiving Turkey

What you’ll need:

  • A day. It’s suggested that you soak the turkey in brine 1 hour per pound* before cooking. You’ll want to brine a non-frozen turkey. If you can buy it that way, all the better since frozen turkeys are often treated with a salt solution.
  • Brining container.  They sell brining bags [amazon.com] [Bed Bath & Beyond] [Williams Sonoma]. Technically, you can use any large food-grade bag (they don’t recommend trash bags, especially those that are scented or treated with chemicals). Or, use a tub, a bucket, a large pot, even a cooler – something that will house your turkey and the liquid brine, AND fit inside your refrigerator. I got mine at my local crash n dent store for $1!
  • Room in the fridge. Refrigerator space is prime real estate the day before Thanksgiving, so plan ahead that you’ll need to soak your bird in a cool spot for a day ahead.  Some use a cooler and pack it with ice. If you’re in a cold weather state, you may be able to keep it outdoors as long as it’s contained inside something critters can’t get to it.

INGREDIENTS

  • 2 cups kosher salt
  • 2 cups sugar (white or brown)
  • 2 gallons water (orange juice or apple cider can be substituted for some of the water)
  • 3 bay leaves
  • 1/2 cup of dried herbs and spices (whatever you like: sage, oregano, thyme, basil, cloves, cinnamon, etc.)
  • Orange peels or slices (and/or lemon peels or slices)
  • 1 Tablespoon cracked black peppercorn
  • lemon or orange slices
  • crushed garlic cloves

DIRECTIONS

  1. In large stockpot over high heat, combine half the water, salt, sugar and optional herbs/spices. Stir until sugar and salt have dissolved but don’t let it boil. Remove from heat and let cool.
  2. Put turkey in brining bag or container of choice, breast side down, cover turkey with cooled brine and add the rest of the water/juice/cider and orange or lemon slices or peels. You can add ice to cool it down more. Then seal the bag, removing as much air as possible. Keep turkey at 40 degrees Farenheit with either ice or by refrigerating for one hour per pound.*  Don’t over brine or your turkey will be salty.
  3. Remove from brine, scoop out herbs, spices and peels and spread on skin. Brush turkey with oil or melted butter and cook as desired (roasted, smoked, baked, etc.) until internal temperature reaches 165 degrees Farenheit. Remaining brine can be discarded.
  4. Roast as you usually would

* Brine for one hour per pound.  e.g. a 15 pound bird will soak in brine for 15 hours before cooking.

TIPS: You can store a brined turkey for up to a day before cooking it. Don’t leave it in the brine longer than 1 hour per pound.

An alternative to making your own brine is using a prepackaged brine (which includes a brining bag!), such as Fire & Flavor, which I’m trying out for the first time this year. Check out their how-to video!

Mice Krispy Treats

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Mice Krispy Treats

My little girl, and I decided to come up with a fun post Halloween recipe to creep everyone out, We had a box of of Cocoa Pebbles we needed to get through, and just so happened to of had a bag of marshmallows hiding away in the back of one of my cabinets. So we knew we were making some cereal treats!

At first we were going to mold them into something to do with poo, but we had just put together a nice poo filled Kitty Litter Cake (see recipe) the week before. The brown color of the chocolate cereal reminded me of mice, and I realized how easily you could mold their shape. And so our Mice Krispy Treats were born!

We really enjoyed ourselves putting this one together! Adding all of the little features kind of gives each of them their own personality. These are a tasty addition to our recipe collection for sure! Check out the recipe below, and give it a try yourself!

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Mice Krispy Treats

  • Author: gimmie
  • Total Time: 25 minutes
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Description

For Halloween, or anytime, these Mice Krispy Treats are a fun twist on the classic Rice Krispie Treats that everyone loves!

Ingredients

Scale
  • 5 cups of Cocoa cereal
  • 1/2 stick butter
  • 1 bag of mini marshmallows
  • Bag of Tootsie Rolls
  • Handful of mini chocolate chips
  • Chocolate Icing
  • Marshmallow Cream
  • A handful of whole or pre-sliced almonds
  • Pan spray
  • Cake pan or container (9″X13″)

Instructions

  1. Spray the bottom, and sides of your Pan – set aside
  2. Melt Butter in a deep Pot
  3. Add in Marshmallows and stir around until they have melted completely
  4. Add in Cocoa Cereal, and mix until it is completely coated
  5. Quickly dump your Cereal mix into your pan, and spread out evenly
  6. Allow to cool for about 15 minutes then cut into squares about the size of how big you want your mice to be
  7. Spray hands lightly with cooking spray
  8. Remove a square, and roughly mold into the shape of a mouse using your hands
  9. When finished place on a tray, and repeat with the rest of the treat squares
  10. Remove Tootsie Rolls from wrapper, and roll in hands to make mice tails, and short whiskers
  11. Lift up the treats, and place the tails by pressing the candy into the treat
  12. Use small dollops of Marshmallow Cream for eyes, and add a mini chocolate chip to each
  13. Add a small amount of chocolate icing to the nose area, place on your whiskers, and add more icing on top to finish the nose.
  14. Slice your almonds, and stick just above the eyes to make the ears
  15. Place your mice on a decorative tray, and adjust the tail away from the mouse body for a nice effect
  16. Place in the refrigerator until serving

Notes

Idea: Instead of using tootsie rolls for the whiskers, cut black licorice whips – much easier!

  • Prep Time: 20
  • Cook Time: 5

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Watermelon Brain Recipe + Halloween Food Recipes Cookbook

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Watermelon Brain Recipe + Halloween Food Recipes Cookbook

Check out how to make this awesome watermelon brain! Impress your Halloween Party guests with this creepy food favorite. This is one of our most popular posts on Facebook and Pinterest. Be sure to follow us if you don’t already, and repin to save this awesome and easy Halloween party food! It’s really as easy as carving or sculpting the watermelon to look like a brain! Peel it, then cut out small ridges to expose the red inside. And, you have a gory, totally unique treat for your Halloween party!

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Free Book: Halloween Food (Instructables Halloween)

Like it? Get the free instructions from Instructables!  Trick out the treats for your next gathering of ghouls with these 20 Halloween food projects.

These desserts, snacks, and drinks will appeal to people who want something cute and seasonal. And it will also appeal to the folks who respect the culinary adventurousness of Hannibal Lecter and the Donner party, but aren’t willing to fully commit to the requisite lifestyle change to jump in whole hog (or long pig in this case.)

Read on to find the perfect treat for your Halloween gathering.

 

 

There are hundreds of free books on Amazon!! Check out the Kindle Store Bestsellers.

Find the Top 100 FREE Kindle eBooks (click here)

You can read Free Kindle eBooks on any device! Click link above to get your free book. And, you can read it anywhere.You don’t even need a Kindle!

Disgusting Kitty Litter Cake – Halloween Party Recipes

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Disgusting Kitty Litter Cake – Halloween Party Recipes

Looking for a total gross out dish to highlight your Halloween Party or get together? Try this yummy Kitty Litter Cake recipe! It’s actually super simple to throw everything together, and your guests are sure to get a kick out of it!

Pull the kids into the kitchen to assist  you whipping this one up. My little girl had a great time helping me. I only had yellow cake mix on hand, and she went a little crazy with the green food coloring, So our cake has a nice *toxic green* tint to it. The the kitty *turds* were her favorite! 😛

Check out the recipe below, and give it a try!

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Disgusting Kitty Litter Cake – Halloween Party Recipes

  • Author: gimmie
  • Total Time: 1 hour
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Description

There’s nothing poopy about this yummy treat! You may never know if you can’t get past the way it looks! Try this fun, Disgusting Kitty Litter Cake – Halloween Party Recipe!

Ingredients

Scale
  • 2 Boxes Cake Mix (and ingredients to prepare) – Spice Cake works best (I only had yellow on hand)
  • 1 Box of Instant Vanilla or Chocolate Pudding (and cold milk to prepare)
  • Graham Crackers, Vanilla Wafers, or Chips Ahoy Cookies crumbled (about 3 cups worth)
  • Green Food coloring
  • Bag of tootsie rolls
  • Whipped Cream
  • NEW/Cleaned Cat Litter type box
  • NEW/Cleaner Litter Scoop (for serving)
  • Plastic Wrap
  • Optional: Large Cat Figurine to place in box

Instructions

  1. Bake cakes according to directions on box and allow to cool completely
  2. Crumble cookies up fine to mimic the look of litter – Set aside all but ¼ cup
  3. Prepare pudding according to directions on package, and chill
  4. To the ¼ cup of crumbs – add a few drops of green food coloring and mix well
  5. Crumble cakes into a large bowl, and toss with half the uncolored cookie crumbs and most of the chilled pudding (you want the mix moist, but not soggy)
  6. Add mixture into litter box half lined with plastic wrap
  7. Add the remaining uncolored cookie crumbs on top
  8. Warm a handful of Tootsie Rolls in the microwaved (unwrapped) for about 35 seconds
  9. Mold into cat turds and place on top of cake/cookie mixture – make it nasty!
  10. Sprinkle on the colored cookie crumbs burying some of the turds
  11. Place in the litter scoop, and cat figure
  12. Serve cold with a big dollop of whipped cream on top!
  • Prep Time: 20
  • Cook Time: 40

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Halloween Finger Dogs

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Halloween Finger Dogs

Halloween is my favorite Holiday of the year. I love to serve up some fun and creepy Halloween treats, snacks and meals!

Nothing says Happy Halloween like a creepy, gross looking Halloween dinner to eat up before the trick or treating fun!

Try these Halloween Finger Dogs to serve up for your family on Halloween night! They are very easy to make and the family will either get a kick out of it or be totally grossed out! Either way this a very fun dinner idea! Serve with any side you wish! Mmmm fingers!

Check out the simple recipe below and let us know if you serve these delicious fingers to your family!

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Halloween Finger Dogs

  • Author: gimmie
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Description

Halloween party food: finger dogs! Just cook up some hot dogs as usual, and carve them into eerie dismembered fingers! They’re finger-licking good!

Ingredients

  • Hot dogs

Instructions

  1. Carve raw hotdogs into fingers.
  2. Add a package of hot dogs to a pan of water, boil for 2-3 minutes. Remove from heat and let cool slightly. Serve warm.

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