Nutella Swirls

My kids enjoyed them, they are so easy to make.


Makes about 18 to 20 


1 Refrigerated crescent rolls
1 Jar Nutella


Preheat oven at 400 degrees F.


Unroll crescent dough and seal the seams. Spread a generous amount of nutella on the unrolled crescent dough, 


Roll tightly and seal. Cut into 1/2 to 3/4 inch slices.
Line them on a greased baking sheet.


Bake for about 10 minutes or until lightly browned.

Easy Ham and Cheese Pinwheels

These appetizers are easy to make when you are too busy in the kitchen especially for the Holidays.


Makes about 18 to 20 

1 Refrigerated crescent rolls
4 to 6 thin slices of ham
2 1/2 teaspoons of mustard of your choice
Shredded cheddar cheese or mozzarella


Preheat oven at 400 degrees F.


Unroll crescent dough and seal the seams. Place ham slices on unrolled crescent dough spread mustard and add the cheddar or mozzarella cheese, ( I made them with mozzarella cheese).
Roll tightly and seal. Cut into 1/2 to 3/4 inch slices or you can bake it without cutting it. I made them both ways as you can see on the picture. Place them on a greased baking sheet. Bake for about 10 minutes or until lightly browned.

Fried Stuffed Rice Balls Video Recipe

They Look Delicious!!!

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Recipe Text

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Halloween Mummy

Here's the original recipe

http://www.cookingandcooking.com/Recipes/Halloween_Mummy.htm

Ingredients   9 hot dogs (wiener)   70 gr fettuccine pasta   9 bamboo skewers (6-inch)   200 gr cream cheese   5-6 garlic cloves, chopped   black olives   black pepper to taste   1 teaspoon dried oregano leaves or dried thyme leaves Preparation Cook pasta in a pot of boiling salted water  until just tender but still firm to bite. When pasta is ready, drain and set pasta aside. Bring a pot of water to a boil. Reduce heat to medium,  place hot dogs in water, and cook for 10 minutes or until done. Remove hot dogs and drain. Meanwhile, blend cream cheese, garlic cloves,  dried oregano leaves and black pepper in a food processor until smooth  (I use electric beaters). Then thread hot dogs onto the skewers. Spread some of the mixture over the hot dog skewer  (spread with additional cream cheesemixture for mummy's head).  Place small piece of black olive (using as eye)  and wrap with the cooked pasta. Makes 9 mummies.

Freaky Hand in Dip

Here's the original recipe

http://www.cookingandcooking.com/Recipes/Freaky_Hand_Dip.htm

Halloween is the ideal time to have some fun with the food you serve. Ingredients   1 cup sour cream   3 long carrots, washed and unpeeled   1 1/2 teaspoons garlic powder   1 tablespoon dried dill   1 tablespoon mayonnaise   garlic cloves or almonds (using as fingernails)   salt & black pepper to taste Preparation Combine sour cream, mayonnaise, garlic powder,  dried dill salt and pepper in a bowl. Mix well and set the dip aside. Cut carrots into 3 inches and 5 inches height (using as fingers). Carefully trim a flat area at the "fingertip" of each carrot. Slice garlic cloves or almonds into the shape of fingernails. Use a small amount of dip to stick the sliced garlic cloves  or almonds to the tips of the carrots. Place carrots in dip, fingernails up, in the shape of a hand. Serve with veggies or cracker. Makes 1 hand.

Halloween Eye

Here is the original  recipe link

http://www.cookingandcooking.com/Recipes/Halloween_Eye.htm

Directions

3 hard-boiled eggs

2 tablespoons mayonnaise

1/2 teaspoon garlic powder

2 tablespoons dried mint

black olives

salt & black pepper to taste

mustard sauce

Preparation

Peel the hard boiled eggs and cut in half. Carefully scoop the yolks out and place them into a small bowl.

Mash the yolks with a fork. Add mayonnaise, garlic powder, dried mint, salt and black pepper; mix well.

Spoon the yolk mixture into the cavity in each white half.

On top of each yolk filling, place a slice of black olive. Add a drop of mustard sauce (using as pupil).

Cut the olives into the shape of eyelashes and insert them into the yolk mixture.

Chill until time to serve.

Serve with cracker.

Makes 6 eyes.

Witches Fingers (diti di strega)

Here is the original  recipe link

http://lasvegasfoodadventures.wordpress.com/2009/10/15/witches-fingers-diti-di-strega/

3 cups blanched almonds, divided

4 oz.  cream cheese, softened

1/2 cup (1 stick) butter, softened

3/4 cup  powdered sugar

1 tsp. almond extract

1/4 tsp.  salt

1-1/2 cups flour

red food coloring or red cake decorating gel

Preheat oven to 325ºF.

Reserve 60 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)

Roll dough into 60  three inch fingers, using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. With a cotton swab dab a thin layer of red coloring on the tip of each finger. Press 1 of the reserved nuts into red dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.

Bake 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely.

Deviled Egg Eyeballs by Top Chef

Here is the original  recipe link
 http://cookingandblogging.com/halloween-recipes/halloween-recipe-deviled-egg-eyeballs/

In a large saucepan or stockpot, boil enough eggs to make the desired amount of deviled eggs.  Adding some salt to the boiling water will make it easier to remove the shells later.  You can make your deviled egg filling from any recipe, but here’s the recipe I use:

• A dozen hard-boiled eggs, peeled
• 1 can deviled ham (4.5 ounces)
• 1/4 cup sweet relish
• 1/3 cup mayonnaise
• 4 tsp. mustard
• 12 green olives (stuffed with pimientos)
• Ketchup

Cut boiled and peel eggs in half lengthwise, remove yolks, and set aside whites.  Place egg yolks in a small mixing bowl and mash with a fork.  Add ham, mayo, relish, and mustard.  Mix well, and season with salt and pepper to taste.

Fill egg whites with filling.  Top with olive halves to create the eyeball look.  If you want to make bloodshot eyeballs, use ketchup to create blood vessels.  This is easily done by placing the desired amount of ketchup in a disposable plastic bag.  Make a small hole in the bag and use it like an icing bag.  You can also poke a hole in a fast food ketchup packet. If you’re taking these to a Halloween party, I  recommend using a deviled egg carrier, as they like to slide around.

The photo above shows sliced black olives with a dot of ketchup in the center rather than stuffed green olives, and they’ve colored their egg filling green.  Anything goes here!

Linkev's Pizza Frittata

This pizza frittata can be for any meal, you can substitute any toppings for the pizza frittata, like pepperoni, mushrooms, black olives,peppers, hamburg, chicken, and so on. I personally like the ricotta cheese with the spinach and tomatoes combination.
Make sure if it's hamburg or chicken you cook them before you add them to the eggs or if it's onions, peppers, mushrooms you saute' them.

Ingredients for frittata

12 eggs
2 tablespoons water or milk
salt and black pepper to taste
1/4 cup of ricotta cheese 
6-8 slices of fresh mozzarella or
1 cup of shredded mozzarella cheese
1/2 cup of chopped fresh baby spinach
1 tomato thinly sliced
2 teaspoons plus one tablespoon olive oil
1 medium onion thinly sliced

Ingredients for sauce
1 14.5 oz can of diced tomatoes drained
2 teaspoons olive oil
3 garlic cloves thinly sliced
6 to 8 large basil leaves chopped
1/4 teaspoon salt
1 teaspoon sugar

Preheat oven at 350°


In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil). heat 2 teaspoons olive oil over medium heat and saute' onions remove and set aside. In a large enough bowl beat the eggs add water or milk, salt and pepper to taste. add one tablespoon of olive oil to the same skillet and heat over medium heat add the eggs, reduce heat to low, cook for about 3 minutes then add the ricotta in teaspoonfuls all around the eggs, add the chopped spinach and tomatoes, once you see that the eggs are set around the edges,(make sure you are not burning the bottom) then tranfer in the oven and bake for about 12 minutes or until eggs are cooked.

Meanwhile in another nonstick skillet heat the olive oil saute' garlic
until soft add the can of tomatoes, basil, salt and sugar, simmer for about 5 minutes, break up tomatoes with a fork.
Spoon sauce over the frittata and top with mozzarella cheese, return to oven and cook until mozzarella cheese is melted.

Linkev's spinach ricotta frittata

This is one of my egg  frittata it has almost the same ingredients has the pizza frittata 
minus the sauce the good thing about the pizza frittata is that you can add  any kind of topping
like in a pizza, my kids and family love both of them.

Ingredients:

12 eggs
2 tablespoons water or milk
salt and black pepper to taste
1/2 cup of ricotta cheese 
6 to 8 slices of fresh mozzarella cheese or 
you can use 1 cup of shredded mozzarella cheese
1/2 cup of chopped fresh baby spinach
1 cup tomatoes chopped small
2 teaspoons plus one tablespoon olive oil
1 medium onion thinly sliced

Directions:
Preheat oven at 350°

In a large enough bowl beat the eggs add water or milk, salt and pepper to taste.
In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil). heat 2 teaspoons olive oil over medium heat and saute' onions remove and set aside add one tablespoon of olive oil to the same skillet and heat over medium heat add the eggs, reduce heat to low cook for about 3 minutes then add the ricotta in teaspoonfuls all around the skillet, add the chopped spinach, onions and tomatoes, once you see that the eggs are set around the edges,(make sure you are not burning the bottom) then top with mozzarella cheese and tranfer in the oven and bake for about 12 minutes or until the eggs are cooked and mozzarella cheese is melted.

LinKev's Stuffed Zucchini with ricotta

  

Something that I put together one day and it was a hit.. a good appetizer for parties.

2 large zucchini
1 cup chopped spinach 
1 cup ricotta (whole or lowfat)
1/2 teaspoon garlic powder
1/4 cup of parmesan grated cheese (reg. or lowfat)
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon olive oil


Preheat oven at 350 degrees F


Cut the ends of the zucchini then cut them in four 
they should be about 1 1/2 inches wide
scoop up the inside half way
Combine all ingredients together
stuff the zucchini you can over stuff them if you want the ricotta will  fall over the zucchini when it bakes and becomes nice and crispy.

Bake for 30 minutes

Serve as single side dish appetizer, you can even serve it with a little bit of sauce on bottom of plate.(optional)

If you have a party you can cut them about 1/2 inch thick spoon the ricotta on top and bake. Great appetizers for a party.

Serves 8 for single appetizers.
Makes about 20 to 24 for party appetizers