Snake Red Pepper Cheese Breadsticks

Snake Red Pepper Cheese Breadsticks

*
Makes 9 snake breadsticks

*
Preheat oven 350*F.

*

Dry Ingredients:

*
*1 cup All-purpose Flour

*2 Tablespoons White Sesame Seeds

*1/2 teaspoon Baking Powder

*1/4 heaping teaspoon Sea Salt

*1 teaspoon Sugar

*1/2 teaspoon crushed Red Pepper Flakes

*

Wet Ingredients:

*
*2 tablespoon Butter, room temperature

*1/4 cup plus 1 tablespoon Ice Cold Water

*1/4 cup grated Cheddar Cheese

*
Eyes:

*
**Chocolate Covered Sunflower Seeds or Black Sesame Seeds, for Eyes

*
In a small mixing bowl whisk together the dry ingredients. Add the wet ingredients, mixing in with your hand until dough forms a smooth dough.

*
Roll out the dough by using your hands into a 18 inch long snake rope. Note: if the dough breaks keep pinching it back together, this will take a little time to evenly roll snake rope. Then cut snake rope into 9 (2 inch pieces) rolling each piece into snake shape, making one end fat for the head and the other end pointed. Shape into snake rope then into coiled snake. See pictures.

*
Place coiled snakes onto a Silpat or parchment covered 1/2 baking sheet. Adjust snake shape as needed. Add the eyes. If using sesame seeds make sure the seeds are pressed firmly into snakes head.

*
Bake in a 350*F. oven for 30-35 minutes or until golden light golden brown.

Recipe adapted from Kitchenathopkins

See our Halloween Bone Dinner Party food

See our Homemade Chili

See Chili with Cheese

See our White Chicken Chili Recipe

Enjoy!

Lindy

Mushroom Skulls

Mushroom Skulls

*
*White Button Mushrooms, we used 37 mushrooms

*Melon Baller

*Paring Knife

*1/2 cup Balsamic Vinegar *Balsamic Reduction, cook in a small sauce pan on low until reduced at least by half (1/4 cup)
Wash/rinse the mushrooms and wipe dry. Carve mushrooms by using melon baller to scoop out the eye sockets or cut out with paring knife.  Then with a paring knife, cut out the triangle nose and cut 3 straight notches in the mushroom stem for teeth.

*
Cook the mushrooms cap side down, on a Silpat 1/2 baking sheet in the oven on 350*F. For 15 minutes or until sized desired. Allow the cooked mushroom skulls to cool on paper towels for the water that will be released from the mushrooms.

*
Place shrunken mushroom skulls in bowl and drizzle with the balsamic reduction and serve.

Recipe Adapted from Food Network

Balsamic Reduction Sauce

Enjoy!

Lindy