Zomberries! (Zombie Strawberries)

These zombie strawberries are frighteningly delicious and spooky! They’re also very easy and quick to make and are kid friendly. This would be a great recipe for the family to make together!

Ingredients

• 8oz fresh strawberries
• 1/2 bag of Wilton green candy melts
• Black edible food pen (found in the cake decorating isle at Wal-mart)
• 1 package of Wilton small candy eyeballs
• Wax paper
• Small glass microwave-safe bowl

Step 1: Gently wash and pat dry the strawberries. Set aside.

Step 2: Pour about 1 cup of the candy melts into the small glass micro-wave safe bowl. Microwave for 30 seconds (no more!), and stir. Microwave in 10 second intervals, stirring in between, until all of the candies have melted. Be careful when removing the bowl from the microwave, it might be hot.

Step 3: Cut a sheet of wax paper about 9″ x 13″ and place on a flat surface. Grab a strawberry near the stem (or gently press a fork into the top of the strawberry) and dip the strawberry into the melted candy. Gently twist and swirl the strawberry in the candy to cover as much of the strawberry as you can (tilting the bowl to one side also helps), then pull the strawberry out of the candy. Wait for the excess candy to drip off of the bottom of the strawberry, then set the strawberry down on the wax paper. After you have finished the first strawberry, move onto Step 4 before coating the rest of the strawberries.

Step 4: While the candy coating is still wet, gently press 2 of the candy eyeballs into the coating to set the eyeballs. If you wait for the coating to dry, the eyeballs will not stick. Once you’ve added the eyes to the first strawberry, go back to Step 3 and repeat steps 3 and 4 for each remaining strawberry. If you run low on melted candy, repeat Step 2 with 1/2 cup of candy melts.

Step 5: By the time you add the eyeballs to the last strawberry, the candy coating on most of the other strawberries will have dried. Now you can draw on the scary faces! Gently pick up one of the strawberries and use the edible black food pen to draw on a zombie mouth. I tried several different kinds of faces. Play around with it and see what you can come up with!

Note: If you make these the night before and keep them in the fridge overnight, the moisture from the refrigeration will cause the black pupils of the eyeballs to bleed out and have this awesome zombie eye effect (see the below photo). So if you do not want the black pupils to bleed out, serve the zomberries fresh!

Enjoy!

Based off of the recipe found on Parenting Chaos.

 

Lil’ Smokies Wreath

These guys went like hot cakes at work! They were all gone in less than 30 minutes. Coworkers swarmed to the break room to get a piece before it was gone. (They were so happy to see something festive that wasn’t sweet!) It’s a guaranteed success!

Ingredients

• 1 can of crescent rolls*
• Hillshire Farms Turkey Lit’l Smokies
• 1 tbsp butter
• 1 red bell pepper

* Note: 1 can of crescent rolls makes 24 little pigs-in-a-blanket. If you want to make 2 wreaths or use the entire package of lit’l smokies, you’ll need 2 cans of crescent rolls.

1. Preheat oven to the temperature specified on the crescent roll can. Line a cookie sheet with parchment paper.
2. Unroll the crescent dough and separate into 4 rectangles. Pinch the seams together. Cut each rectangle into 6 strips.
3. Wrap 1 strip of dough around a lit’l smokie. Repeat with the remaining 23 strips of dough. Place seam side down on the parchment paper, slightly touching, in a circle.
4. Bake for 7-10 minutes or until golden brown.
5. Melt the butter in a microwaveable bowl. Brush the butter onto the tops of the rolls.
6. Cut the top and bottom off of the red bell pepper. Cut along the bell pepper indentations. Using the flattest piece, trace the shape of a bow with the tip of a knife on the inside of the bell pepper. Cut away the excess pieces. Use two 1/2 inch wide strips for the tails of the bow.

Serve hot and enjoy!

Recipe found on Free Christmas Fun

 

Thanksgiving Chocolate Turkeys

These Reese’s and candy corn turkeys are the most adorable turkeys I have ever seen. I applaud whoever originally came of with this. It’s just… so adorable! I don’t eat candy, but my coworkers swear these are as tasty as they are cute. They’re easy to assemble, but they take a little bit of time because of the prep.

Supplies

• Mini Reese’s Peanut Butter Cups
• Regular sized Reese’s Peanut Butter Cups
• Chocolate frosting or melted chocolate
• Candy corn
• Candy eyeballs (cake decorating isle at most grocery stores)

1. Remove the wrappers from the peanut butter cups. Cup about 1/4 inch of the tip off of each candy corn keep the orange tips for the beaks.

2. Place a regular sized candy corn on a flat surface. Spread a small amount of chocolate frosting/melted chocolate on the bottom of the mini peanut butter cup and gently press onto the regular sized peanut butter cup, close to the rim.

3. Add a small amount of chocolate to the back of two candy eyeballs and place in the middle of the mini peanut butter cup. Add a small amount of chocolate to the rough edge of one of the orange candy corn tips (from step 1) and gently press between the eyeballs.

4. Add a small amount of chocolate to the back of a candy corn and press into the regular sized peanut butter cup just above the mini peanut butter cup. Repeat with 2 more candy corns on each side. I alternated between the regular candy corn and the Indian candy corn.

Repeat with remaining ingredients.

Found on Inside Bru Crew Life

 

Simple Chocolate Acorns

These little chocolate acorns are super quick and easy to make. They’re as delicious as they are adorable.
I took them to work yesterday and they were all gone by lunch!

Ingredients

• Hershey’s Kisses
• Mini vanilla wafer cookies
• Chocolate frosting or melted chocolate chips
• Peanut butter baking chips

1. Unwrap the Hershey’s Kisses.

2. Dab a small amount of chocolate frosting/melted chocolate on the underside a mini vanilla wafer. Gently press the bottom of a Hershey’s Kiss onto the chocolate.

3. Dab a small amount of chocolate on the bottom of a peanut butter baking chip and press onto the middle of the top of the vanilla wafer. Repeat with remaining ingredients.

Voila! Adorable, edible chocolate acorns!

Based off of the recipe from Hershey’s.

 

Pumpkin Shaped Cheese Ball

This deliciously easy cheese ball is a crowd pleaser. It’s simple and quick to make. I usually serve the cheese ball with pretzel bread or Triscuits, but it’s delicious on any bread or cracker. And be careful, it’s addictive!

Ingredients

• 8 oz cream cheese, room temperature
• 1 tbsp fresh Rosemary, finely chopped
• 1 tbsp fresh Thyme leaves, finely chopped
• 2 green onions, finely chopped
• 1 tbsp Worcestershire sauce
• 1 c cheddar cheese, finely chopped
• Jalapeno stem

1. In a medium bowl, combine the cream cheese, rosemary, thyme, green onions, and Worcestershire sauce. Stir until the herbs and Worcestershire sauce are mixed throughout.

2. Sprinkle the cheddar cheese on a dinner plate or cutting board. Using your hands, shape the cream cheese mixture into ball. Place the cheese ball on top of the cheddar cheese and then wash your hands (it’s easier to roll the ball if your hands are not sticky). Gently roll the ball around until it’s evenly coated in cheddar cheese.

3. Gently press the jalapeno stem into the top of the cheese ball. Smooth some of the cheese over the bottom of the stem to cover it.

If you want the make the cheese ball even more pumpkin looking, you can use the blunt edge of a dinner knife to make lines in the cheese ball, resembling the lines on pumpkins.

Voila! A pumpkin shaped (delicious!) cheese ball!

 

 

Pumpkin Treat Bags

These adorable little guys are perfect for Halloween or Thanksgiving parties. I took a batch of these to work and they were a hit!

Supplies

• Orange tissue paper (you need 2 sheets to make 5 bags)
• Green painters tape or washi tape
• Scissors
• 9 inch cake pan*
• Pencil
• 4-5 bags of candy**

* You can use anything that is at least 9 inches in diameter, like a dinner plate or bowl.** Makes about 40 treat bags depending on the size of the candy. I used mini Reeses’ peanut butter cups, mini Hershey’s bars, Starbursts, Rolos, and mini round pumpkins and eyeballs (for Halloween). You could also use candy corn or pumpkins, Hershey’s Kisses, or any small candy.

Step 1: Lay 2 sheets of tissue paper on a flat surface. Use the pencil to trace around the 9 inch cake pan. I was able to fit 5 circles at a time. Use the scissors to cut out the circles. Repeat until you have the desired number of circles. Remember, you need 2 circles to create 1 pumpkin.

Step 2: Pile 4-5 pieces of candy in the middle of the circle. Bring the 4 edges of the pumpkin together, like you would a square. Gather the remaining edges. Cut a 4 inch long piece of green tape, then cut the tape in half length-wise. Use the tape to create the stem of the pumpkin. I started at the base of the stem then wound the tape around the stem until it reached the top.

Based on the craft from One Little Project

 

Zombie Meatloaf!

I had a blast putting together the Zombie Meatloaf. It’s spooky and delicious! The best of both worlds. Use your creativity when assembling these guys. Instead of onions, you could use olives for eyes. Instead of bacon, you could use string cheese and create a mummy instead of a zombie. You could even make small, individual meatloafs. The possibilities are endless!

Ingredients

• 1 pound of raw meatloaf per zombie head. You can use your favorite meatloaf recipe or try my Medifast Meatloaf recipe.
• 4 slices of raw bacon (not turkey bacon) per zombie head.
• 1 small onion
• 1/4 cup tomato sauce per zombie head.

Step 1: If you’re using my Medifast Meatloaf recipe, preheat oven to 350 degree, or whatever temperature is required by your meatloaf recipe. Lightly PAM a 9 x 13 glass casserole dish.

Step 2: Using your hands, shape 1 pound of meatloaf into a 1 inch think oval and place into the glass casserole dish. Gently indent the bottom of the oval to resemble a chin.

Step 3: Remove the outside layer of the onion. Cut off the ends of the onion. Stand the onion on one of the ends and cut the onion in half. Peel off the top layer, cut the layer in half and taper the ends to resemble an eyeball. Pick up the onion eyeball, gently squeeze the ends, and press into the meatloaf. Squeezing the ends helps the onion stay in place — just pressing the onion into the meatloaf isn’t as secure.

Step 4: Remove another layer of the onion. Cut the onion in half length-wise, then cut it half length-wise again. Slice the strips into 1/4 inch wide slices to resemble teeth. Gently press the onion teeth into two rows in the meatloaf.

Step 5:  Cut the bacon in half. Arrange the bacon slices around the zombie head to resemble flesh. Try not to cover up the eyes and teeth. It’s okay to overlap the bacon slices.

Step 6: Spoon the tomato sauce over the bacon slices.

Step 7: If using my Medifast Meatloaf recipe, cook for 45 minutes, or whatever your meatloaf recipe calls for.

Inspired by FabulesslyFrugal.

 

Spooky Deviled Spider Eggs

These deviled eggs are so adorable I could almost squeal. I LOVE these little guys. They’re easy, festive, and (best of all) tasty! They’re perfect for an elegant dinner party or rowdy house party, adults or children. Everyone will love them. Give them a try!

Ingredients

• 4 eggs, boiled and peeled *
• 1 heaping tbsp onions, finely chopped
• 1 heaping tbsp pickles, finely chopped
• 1/4 c light miracle whip
• pinch of salt
• 1/4 tsp paprika **
• 1 can of black olives (you need about 2 olives per spider)

* To easily peel boiled eggs, firmly tap the top and bottom of the egg on a hard surface then roll the egg to crack the rest of the shell. Cracking the top and bottom of the egg first breaks the seal of the egg and helps the shell more easily release from the egg.

** As an added bonus, paprika turns the egg mixture orange (perfect for Halloween!). Adjust the amount of paprika for your desired level of orange-ness.

Step 1. Slice the boiled eggs in half lengthwise. Remove the yolks to a small mixing bowl. Use a fork to mash the yolks. Set aside the egg white halves.

Step 2. To the small mixing bowl, add the onions, pickles, miracle whip, salt, and paprika. Stir until combined. Set aside.

Step 3. Open and drain the can of olives. Cut 16 olives in half. Set aside 8 olive halves — these will be the spider bodies. Cut the remaining 24 halves into 1/8 inch wide slivers — these will be the spider legs. For easy decorating, arrange the spider legs around the spider legs (see photo to the right).

Step 4. Scoop one heaping tablespoon of the filling into each egg half. Use the back of the spoon to spread the filling towards the edges of the egg but make sure to leave about 1/4 – 1/8 inch rim.

Step 5. Gently press the olive halves (the ones you set aside in Step 3) into the center of each egg half. Carefully pick up the spider legs and gently press one end into the deviled egg filling. Place 4 legs on each side of the spider body.

Serve immediately or store in the refrigerator until ready to serve.

Aren’t these the cutest little things??

Recipe inspired by Sunset

 

Mini Santa Hats for Chocolates

These take a little white to assemble, but the adorable outcome is well worth it. These little guys are perfect gifts for co-workers, teachers, or friends. This craft can also be adapted to other types of candy, such as Hersey’s Kisses or Reese’s Peanut Butter cups, which would be perfect for children.

Supplies

• Red, white, and black scrapbook paper
• White craft puff balls
• Ferrero Rocher chocolates
• Hot glue gun
• Glue stick
• Scissors
• Santa Hat Template

Step 1: Print the Santa Hat Template and cut out the pieces. The Santa hat will be red, the rim for the hat will be white, and the boots will be black. Trace the pieces onto the correct color of scrapbook paper. Repeat to create as many sets as you need. I used 2 12-packs of Ferrero Rocher, so I cut out 24 of everything.

Step 2: Gently bend the Santa hat into a cone shape. The edges do not have to touch at the top, but they need to overlap 1/4 inch at the bottom. Apply hot glue to the part of the cone that is overlapped and gently press the overlapping part onto the hot glue. Hold for 5 seconds.

Step 3: Apply a small pea-sized amount of glue onto the white craft puff ball and gently press onto the back side of the top of the red cone.

Step 4: Use the glue stick (not hot glue gun) to apply glue to the back of the white rim for the Santa hat. Starting in the front of the hat, press the middle of the rim onto the hat. Try to leave a 1/4 inch overlap so the rim hangs off of the red part of the hat. Gently press the rim onto the rest of the hat and hold for 5 seconds.

Step 5: Use the glue stick to apply glue to the bottom 1/4 inch of the boots. Gently press the glued part of the boots onto the bottom edge of the chocolates. Hold for 5 seconds.

Step 6: Apply a small amount of glue to the inside of the back of the Santa hat, place the hat onto the chocolates, and gently press the hot glue to the chocolates. Hold for 5 seconds.

Recipe create by Me! : D

 

Candy Cane Cream Cheese and Cherry Danish

I’ve been told by several people that this is the best danish they have ever had. You be the judge.

It’s very simple to put together and looks impressive. Would be a great recipe to make Christmas morning with the family.

Ingredients

• 2 cans of crescent rolls (I used reduced fat)
• 8 oz cream cheese, room temperature
• 1 can cherry pie filling
• 1 tsp vanilla extract, divided
• 1+ cup powdered sugar
• 1+ tbsp milk

Step 1: Preheat the oven to 350. Line a cookie sheet with parchment paper.

Step 2: Separate the crescent rolls into 8 rectangles by pressing two triangular sections together. Set aside two of the rectangles for later. Arrange the remaining rectangles into a rough candy cane shape. I only used 5 rectangles, so I had 1 rectangle left over. I used it to make a small cherry popover.

Step 3: Using a paring knife, trace a rounded candy cane shape. When you’re happy with the design, use the knife to cut off the remaining dough. Some of the pieces may overlap quite a bit. If this happens, cut off some of the overlap. You only need 1/4 inch overlap. Pinch the pieces together.

Step 4: Combine the cream cheese and 1/2 tsp vanilla extract. Spread the cream cheese ontop of the crescent dough, leaving a 1/4 inch boarder around the edge.

Step 5: Open the can of cherry pie filling. Starting in the middle, carefully spoon the pie filing onto the cream cheese. I say be careful because the juice in the pie filling will spill over the edge if you’re not careful.

Step 6: Using a paring knife, cut the two rectangles you set aside in step 2 into 6 strips each.

Gently stretch these strips and lay them across the candy cane to make the stripes. Gently press the stripes into the edge of the danish to secure the stripes.

Step 7: Bake for 10-12 minutes or until the dough is golden brown.

Step 8: While the danish is cooling, make the glaze. Combine 1 cup powdered sugar, 1 tbsp milk, and the remaining 1/2 tsp vanilla extract. Stir well. If the glaze is too runny, add more powedered sugar. If the glaze is too thick, add more milk. Once you’ve reached the right consistency, drizzle the glaze over the danish.

This recipe is great severed hot out of the oven or room temperature. Enjoy!

Based off of the recipe found on Made to be a Momma