Chives or green onion
CUT the cheese sticks in half on the width. Using a small knife, cut the bottom part of each half into strips. Insert a pretzel rod into the uncut end of the cheese stick. Wrap cheese with chive or thin strip of green onion and knot.
1 package hot dogs
1 container refrigerated crescent rolls
UNROLL crescent rolls and cut into narrow strips.
WRAP the hot dogs in the strips, leaving a section open with the hot dog showing.
BAKE according to package directions.
REMOVE from oven and carefully place two mustard dots side-by-side.
Nutter Butter Ghost Cookies
Nutter Butter Peanut Butter Cookies
White chocolate melts or almond bark
Mini chocolate chips
DIP cookies in melted white chocolate, or pour the chocolate over the cookies to coat.
ADD mini chocolate chip eyes.
THOROUGHLY dry before moving the cookies.
32 chocolate kiss candies, unwrapped
1 package fudge-striped shortbread cookies
1 tube (4.25 ounces) orange or red decorating icing
PLACE several drops of icing in the center of the chocolate underside of the cookie.
PLACE 1 chocolate candy on the icing drops.
PIPE decorating icing around base of milk chocolate candy and in the shape of a bow.
Candy Corn Crackers
Block of cheddar cheese
Block of Colby-Jack cheese
Block of provolone or mozzarella cheese
Triangle-shaped crackers, such as Triscuit Thin Crisps
Purchased dairy sour cream dip
CUT blocks of cheeses into 1/4-inch-thick slices. Cut the slices into triangles the size of the crackers. Cut each triangle of cheese into thirds. Spread dip on the top of the crackers. Arrange the cut cheese pieces on the crackers to resemble candy corn.
Orange Swirled Brownies
2 packages (3 oz each) cream cheese, softened
1/4 cup sugar
4 drops red food color
4 drops yellow food color
1/2 teaspoon vanilla
1 box Betty Crocker Ultimate Fudge Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
HEAT oven to 350 degrees. Grease or spray bottom only of 13x9-inch pan. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
STIR brownie ingredients in large bowl, until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
BAKE 35 to 40 minutes or until toothpick inserted in 2 inches from side of pan comes out clean. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled.