Quick and Easy Last Minute Halloween Food Ideas

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If you are like me you always have the best intentions, but some how life gets in the way.  For example, I am having people over this weekend and yikes….have no clue what I am feeding them.  Now if you are entertaining some Halloween guests, whether they be little or big, there are a couple of great places to go for easy, breezy ideas.

Busy Cooks at About.com has some tasty and easy Halloween ideas…it is for the “busy cook”.  Kraft Kitchens has a lot of ideas that will appeal to the young and young at heart.  I think I am going to try this Graveyard Crunch and a recipe that I am sure you have seen around, Pillsbury’s Crescent Mummy Dogs.

Graveyard Crunch

Prep Time:
5 min

Total Time:
35 min

Makes:
18 servings, 1/2 cup each

What You Need

1/4 cup maple-flavored or pancake syrup

2 Tbsp.  butter or margarine

1/4 tsp. ground cinnamon

4 cups  cocoa or fruit-flavored sweetened rice cereal

1 cup PLANTERS Dry Roasted Peanuts

2 cups  JET-PUFFED Miniature Marshmallows

1 cup candy corn

1 cup  candy-coated chocolate pieces

Make It

PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15×10x1-inch baking pan.

BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl.

ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

Substitute

Substitute 1 pkg. (7 oz.) chocolate

Crescent Mummy Dogs

Prep:  30 minutes

Total:  50 minutes

Makes 10 Sandwiches

INGREDIENTS

1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2	slices American cheese, quartered (2.5 oz)
10	large hot dogs
	Cooking spray
	Mustard or ketchup, if desired

DIRECTIONS

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3.	With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4.	Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5.	Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”