Sensational Savories

Downloadable Recipe Cards

What You’ll Need

8 Servings
40 Minutes

  • 2 boxes neutral pie dough (4 rounds)
  • 1 medium onion, diced
  • 1 Tbsp cooking oil
  • 1 lb ground beef 80/20
  • 3 Tbsp Ketchup
  • 2 Tbsp Mayo
  • 1 Tbsp Mustard
  • 2 Tbsp Diced dill pickles
  • 1.5 cups fresh grated cheddar cheese
  • 1 raw egg - scrambled well
  • Salt and Pepper to taste

Instructions

  1. Sauté onion in oil, once cooked add ground beef and season with salt and pepper. Brown making sure to break up into small pieces.
  2. Remove from heat then add ketchup, mayo, mustard, chopped dill pickles and fresh grated cheddar. Combine and set aside
  3. Roll out a sheet of pie dough and use your favorite Halloween cookie cutter to punch out shapes (I used a ghost).
  4. Place your cheeseburger mixture on top leaving room around the edges.
  5. I used a straw to punch out the eyes and mouth which will also allow the steam to vent.
  6. Brush some water along the edges, lay on your top piece on then use a fork the crimp and seal the edges.
  7. Place on a parchment lined sheet pan, brush with egg wash then bake in a 425°F oven for 10 - 12 minutes or until golden.

What You’ll Need

12 Servings
1 hour 45 Minutes

Muffins:

  • 2 cups fresh blueberries
  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup granulated sugar
  • 2 1/2 tspns baking powder
  • 1/2 teaspoon apple pie spice
  • 2 teaspoons kosher salt
  • 1 1/4 cups buttermilk
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 tspn finely grated lemon zest and 2 tspns juice, from 1 lemon
  • 2 tspns vanilla extract
  • 1 large egg plus 3 large egg yolks, beaten to blend

Frosting:

  • 2 oz cream cheese, room temp
  • 4 tablespoons (1/2 stick) unsalted butter, at room temp
  • 2 cups confectioners' sugar

Eyes:

  • 24 blueberries& 24 candy eyes

Instructions

  1. For the muffins: Put a rack in center of the oven and preheat to 425 degrees F. Crush the blueberries in a medium bowl with a potato masher or fork until completely smashed. Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray.
  2. Whisk together the flour, whole-wheat flour, granulated sugar, baking powder, apple pie spice &salt in a large bowl.
  3. Add the buttermilk, butter, lemon zest, lemon juice, vanilla extract, egg and yolks to the mashed blueberries and stir until combined and creamy; gently fold into the flour mixture until just combined (it's ok if there are some lumps). Divide the batter evenly among the prepared muffin cups.
  4. Bake, rotating the pan halfway through, until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Remove the muffins and let cool on the rack.
  5. For the frosting: Meanwhile, beat the cream cheese & butter in a med. bowl using an electric mixer on high until light and creamy, ~ 5 minutes. With the mixer on low, gradually add in the confectioners' sugar. Once all the sugar has been added, increase speed to high and continue to beat until stiff/creamy, ~ 3 minutes. Transfer to pastry bag, with a 1/4-inch flat tip.
  6. Starting from the top of a cooled muffin, leaving a small space for the eyes, pipe frosting from left to right forming ribbons that mimic the wrapping of a mummy. Pipe a dot of frosting on the back of 2 blueberries and two candy eyes. Place the blueberries, frosting-side down, onto the unfrosted part of the muffin. Top each blueberry with eyes. Repeat for all muffins.

What You’ll Need

10-12 Servings
20 Minutes

  • 3 cups orange cheese puffs
  • 2 lbs cream cheese, at room temperature
  • 3 cups shredded cheddar
  • 1/4 cup chopped chives
  • Kosher salt and freshly ground black pepper
  • 1 bell pepper with a long stem
  • Crackers, for serving

Instructions

This adorable cheese ball gets its pumpkin-orange coloring from ground-up cheese puffs and the stem is cleverly stolen from a bell pepper.

  1. Put the cheese puffs in a food processor and process until finely ground. Transfer to a rimmed baking sheet.
  2. Combine the cream cheese, Cheddar, chives, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix to combine. Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin.
  3. Roll the cheese ball in the ground cheese puffs. Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper. Serve the cheeseball on a plate with crackers and slices of bell pepper.

What You’ll Need

8 Servings
55 Minutes

  • One 8-ounce tube crescent dough
  • 8 bun length hot dogs
  • White American Cheese
  • Ketchup and/or mustard

Instructions

  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips.
  3. Take 1 hot dog and 1 strip of the dough and wind the dough around the hot dog while pulling gently to stretch the dough. Crisscross the dough every so often so it looks like mummy wrappings. Near the end of the hot dog, leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with remaining dough and hot dogs. Bake until golden brown, about 15 minutes.
  4. While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies’ eyes.
  5. Remove the hot dogs from oven. Using a toothpick, smear some ketchup on one side of each cheese round and “glue” it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.

What You’ll Need

5 Minutes

  • Mandarin oranges or clementines / cuties
  • something green for the stem- examples: the tip of a matcha flavored Poky stick, a green Tic-Tac, or a green Mike & Ike candy.

Instructions

These oranges don’t even require a recipe card, they’re SO stinking easy! Just take a mandarin orange, peel it, and place the “stem” inside. And your ready for a festive but healthy quick snack!

The oranges are ok to leave at room temperature (or pack into a lunch) for 5-6 hours but after that they’ll start to dry out without their peel!

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