Around the Cauldron
Favorite EHAG Recipes
Candy Corn
Rice Crispy Treats
INGREDIENTS:
* 1/2 c Butter
* 10 c Crispy rice cereal
* 9 c Miniature marshmallows
* 2 c Mixture of candy corn
* 1 c Miniature chocolate chips
PREPARATION:
Melt butter & marshmallows, stir until smooth. In a large bowl, mix rice
cereal, candy corn & miniature chocolate chips together. Add marshmallow
mixture
to cereal mixture, stir quickly to combine. Spread on a large buttered pan,
press with buttered hands. While warm, press on top extra candy corns.
Refrigerate & cut into squares.
Spicy Bat Wings
INGREDIENTS:
* 1 pkg. Frozen chicken wings
* 1 bottle of your favorite hot or barbecue sauce
PREPARATION:
Mix thawed chicken wings with sauce. Place them on a baking dish in a single
layer. Cook according to frozen chicken package directions.
Garlic Breadstick Bones
INGREDIENTS:
* Breadstick dough (refrigerated or frozen)
* 1/4 cup melted butter
* Garlic salt
PREPARATION:
Stretch & knot both ends of each breadstick & place it on a cookie
sheet.
Brush with melted butter & sprinkle with garlic salt. Bake according to
package
directions. Serve with spicy tomato sauce (blood).
This month's recipes were contributed by Lyndy Ward, an artist/author/musician
and avid Halloween collector residing in Granada Hills, California. Her work
will soon be seen at "http://www.todaysgold.com"
& "http://www.todaysgoldpublications.com"
which are both currently under construction
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