Here are a couple of last minute tricks you can use to make some tummy-filling treats for your Halloween crew; whether it’s a block party filled with kids, or just adults at an office Halloween bash. Because there are going to be as many individual tastes as there are costumes, I created a menu that is universally loved – from the six-year-old dressed like Dracula, to the middle aged couple decked out like Anthony and Cleopatra.
Honestly, these buffet style recipes are good no matter what time of year it is. Pull out these easy party recipes again for an Easter or 4th of July gathering, and everyone will still want more!
Roll out a sheet of puff pastry. Cut it into 1-inch lengths. Wrap one strip of puff pastry around one hot dog. Continue with as many dogs as you like. Bake at 425° until the puff pastry is golden, about 20 minutes. Offer ketchup and mustard for dipping!
Roll out a sheet of puff pastry. Cover with shredded sharp cheddar cheese. Spread left-over chili (or chili-seasoned cooked ground beef) over the top. Douse with more cheese. Roll up the pastry over the filling, like you would a cinnamon roll. Cut into 1 ½-inch slices, and place cut-side up in a baking dish sprayed with vegetable oil spray. Place them a bit apart from each other to allow the puff pastry to cook all the way through. Bake at 425° until the pastry is golden, about 20 to 25 minutes.
Line a skillet with nacho chips. I used a large, cast iron skillet for this. Cover with shredded sharp cheddar cheese. Place re-fried beans (15-ounce) can into a pot over medium-low heat. Stir in a little chicken or beef broth. This will thin the beans enough to make them spoonable. Cover the cheese with half of the beans. Top the beans with chili-seasoned cooked ground beef. Repeat the process so that you have two layers of chips, cheese, beans and meat. Top the skillet with more cheese. Bake at 400° until the cheese is melted, about 20 to 30 minutes. You can place the skillet under the broiler to really toast the cheese; after it has melted if you like. Top the nachos with your favorite toppings, like sour cream, salsa, chopped avocado, green onions and cilantro.
Melt butter and stir in grated Parmesan cheese. Any amount works for this. The cheese is a salty component for the fingers. Mix panko bread crumbs with seasoned breadcrumbs. Season chicken fillets with salt and pepper. Dip the fillets into melted butter and then into breadcrumbs. Place each one onto a baking sheet that has been sprayed with vegetable oil spray. Bake at 425° until the crust is golden and the chicken is cooked through, about 20 minutes.
Happy Tricks for Treating!!!