One of the great things about having five Hens contribute to this website is that you are treated to a wonderful range of experiences, opinions and styles.  We’ll offer you everything from the gourmet to the cheesy, and since I grew up in Wisconsin, I proudly fall into the “cheesy” category!  Oh, I do try the simple gourmet (see Chocolate Memories) but I’m much happier when I can sit back and savor the wonderfully elegant creations of fellow Hens and Roosters!

So what cooking style do I enjoy most?  Fast, easy and especially at this time of year – FUN!  Halloween and Christmas are my favorite holidays, so these are the times I jump in with some festive snacks that are simple to prepare and will make the kids smile!  Two favorites that my youngsters always ask for at Halloween are Mummy Dogs and Bug-Eyed Blobs.  I have made these creepy treats “healthier” by using veggie hot dogs and a reduced sugar cake mix, but we also love making them the traditional way too.  These recipes have been around for a while and they are still a hit at our house!

Mummy Dogs

Ingredients
1 can (8 oz) refrigerated crescent rolls
2½ slices American cheese, quartered
10 large hot dogs
Mustard or ketchup, if desired

1. Heat oven to 375.
2. Unroll dough; separate at perforations, creating 4 rectangles.  Press perforations to seal.
3. Using a pizza cutter, slice each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
4. Cut cheese slices into quarters, making a total of 10 pieces of cheese.
5. Place one cheese piece on each hot dog.
6. Wrap hot dog with 4 pieces of dough to look like “bandages”, stretching dough slightly to completely cover hot dog.  About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.”  (Optional:  Using a sharp knife, cut small holes for “eyes”)  Place wrapped hot dogs (cheese side down) on ungreased cookie sheet.
7. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.  (Optional:  With mustard, draw features on “face”)

Source:  www.pillsbury.com

Bug-Eyed Blobs Cupcakes

Ingredients
2 cans (16 oz) vanilla frosting
Neon-green food coloring
24 cupcakes
1 bag (16 oz) large marshmallows
Candy eyes (available online if you can’t find in your local store)
Wax paper

1. In large glass bowl, tint frosting bright green using food coloring.
2. Spread a thin layer of frosting on tops of cupcakes.
3. For each cupcake, cut 2 marshmallows in half and place randomly on frosting.
4. Place cupcakes on a wire rack over a sheet of wax paper.  (Optional:  Tape a strip of wax paper around base of cupcake to protect from frosting “runoff”)
5. Microwave frosting 10 to 20 seconds or until frosting is the consistency of whipped cream.
6. Slowly spoon over marshmallows to cover completely.
7. Add candy eyes to cupcakes before frosting hardens.

Source:  Parents October 2005