BLACK-WIDOW SPIDER BITES
Layering mashed avocado and black olives on top of a sweet potato chip creates a creepy, crawling snack. For the full Halloween experience, serve these horror d'oeuvres with a Bloody Fizz cocktail.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Yield Makes enough for about 15
Number Of Ingredients 5
Steps:
- Mash avocado; season with salt and lime juice. Mound dollops of avocado mixture on top of sweet-potato chips. Halve olives lengthwise; place 1 olive half, cut-side down, atop each chip. Thinly slice more olives lengthwise to create legs, and place 4 on each side of the olive halves.
BLACK WIDOW BITES
Our home economists add even more fun to Halloween with these candy spiders resting on a chocolate cookie web. Little goblins will be delighted with these sweet treats.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Cut licorice into 96 pieces, about 1/2 in. long. Using a toothpick, poke one licorice piece about 1/8 in. into a candy. Repeat seven times to make eight spider legs. Repeat with remaining licorice pieces and candy., Melt chips in a microwave or heavy saucepan; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe two small dots on one candy and immediately place one nonpareil on each dot to create eyes. Repeat with remaining candies., Pipe a web on each chocolate wafer. Pipe a dot of melted vanilla chips onto the bottom of the spider and attach to wafer.
Nutrition Facts :
BLACK WIDOW COOKIE POPS
Here is an easy dessert recipe to spook your Halloween guests - black widow spider cookies made with Betty Crocker® sugar cookie mix and decorated with dark cocoa icing.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball and flatten slightly. Wrap in plastic wrap; refrigerate 1 hour.
- Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 4-inch spider-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
- Bake 8 to 10 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
- In small bowl, mix powdered sugar and cocoa. Add milk, corn syrup and vanilla; mix with whisk until smooth. Pipe frosting onto cookies. Sprinkle with sanding sugar. Place 1 candy in center of each cookie.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg
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