Blog Archives - THE EDMONSON VOICE

Halloween Spinach Dip

10/25/2024

INGREDIENTS:

1 pkg (16 oz.) frozen pizza dough, thawed
1 egg, beaten
2 sticks Mozzarella String Cheese
2 black olive slices
1 cup light sour cream
1/4 cup KRAFT Lite Ranch Dressing
1 pkg (10 oz.) frozen chopped spinach, thawed, well drained
1 green onion, sliced
1/2 cup finely chopped red peppers
1/4 cup Grated Parmesan Cheese
1/4 tsp ground black pepper
thin wheat snack crackers

DIRECTIONS:

Pat dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
Heat oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
Meanwhile, mix sour cream and dressing in medium bowl until blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.
Use sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with crackers.

Ghosts in the Graveyard

10/18/2024

INGREDIENTS:

2 pkg (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
3 cups cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
15 vanilla creme-filled chocolate sandwich cookies, crushed (about 1-1/2 cups)
Assorted decorations: 3 oblong vanilla creme-filled sandwich cookies, decorating gel, 5 candy pumpkins, 10 candy corn pieces

DIRECTIONS:

Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13x9-inch dish; sprinkle with remaining crumbs.
Refrigerate 1 hour. Meanwhile, decorate sandwich cookies with decorating gel to resemble tombstones.
Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.

This recipe was used with permission from Kraft Foods.

Layered Halloween Taco Dip

10/11/2024

INGREDIENTS:

1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tbspTACO BELL® Taco Seasoning Mix
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 can (16 oz.) TACO BELL® Refried Beans
2 fully ripe avocados
1 tbsp fresh lime juice
1/2 cup sour cream
1 cup Shredded Mild Cheddar Cheese
1/2 cup halved grape tomatoes and chopped green onions
3 tbsp fresh cilantro leaves and sliced black olives

DIRECTIONS:

Mix cream cheese and taco seasoning mix until blended; spread onto large round platter. Top with layers of salsa and beans.
Mash avocados with lime juice until smooth; spread over beans.
Spoon sour cream into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle sour cream into spider web design on top of dip.
Place remaining ingredients around edge of platter.
Refrigerate 1 hour or until chilled.

This recipe was used with permission from Kraft Foods.

Jack-o'-Lantern Cheese Ball

10/5/2024

INGREDIENTS:

3 green onions, divided
2 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1/4 cup finely chopped red peppers
2 slices OSCAR MAYER Pepperoni
-round buttery crackers

DIRECTIONS:

Cut 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups cheddar with mixer until blended. Stir in sliced onions and peppers. Refrigerate 1 hour.
Shape into ball; roll in remaining cheddar. Cut pepperoni into shapes for the jack-o'-lantern's eyes, nose and mouth; press into cheese ball to make face. Insert green onion piece into top for stem.
Serve with crackers.

This recipe was used with permission from Kraft Foods.