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Fun creepy spiders for a family activity!

Creepy Reese’s Pumpkin Spiders

Supplies needed:

*Reese’s Pumpkin, 1 per spider
*Stick Pretzels, 8 per spider
*Chocolate Almond Bark, melted for dipping and gluing
*Candy Eyes, 2 per spider
*Microwave Safe Cup
*Wax Paper

In a microwave safe cup melt one square of almond bark in 30 second intervals until melted, stirring as needed. Melt more squares as needed.

Dip each pretzel in melted chocolate and allow drying on wax paper or propped up on the side of a cup.

Break each chocolate dried pretzel stick in half, one of the halves being slightly longer.

Dip the shorter pretzel stick in melted chocolate to the broken uncovered end and use the chocolate as glue, glue together short and longer broken ends of pretzels together and allow to dry.

After chocolate pretzel legs have dried, dip uncovered end of pretzel in melted chocolate and place it on top of the Reese’s Pumpkin to set and adding each leg one at a time, holding each one place until stable and allow drying. Repeat for all eight legs. Repeat process for all spiders needed.

You can find a simpler version of this spider at the Hersheys Website.

Enjoy!

Lindy

Crusted Parmesan Chicken

*5 Chicken Breasts, pounded/tenderized or slice breasts in half-length wise making 10 chicken cutlets in all
*2 tablespoons Extra Light Olive, more if needed
*3/4 cup Italian Bread Crumbs
*1/4 cup grated Parmesan Cheese
*3/4 cup shredded Mozzarella Cheese
*1 cup of our Homemade Italian Tomato Sauce or Marinara Sauce
*Pam cooking spray, help hold on bread crumbs and for spraying baking sheet without Silpat

Pre-heat oven 450* F.

Combine the Italian bread crumbs and Parmesan cheese in a bowl or small baking pan for dredging olive oil brushed chicken breasts. Dredge each chicken breast individually and place on a cooking sprayed 1/2 baking sheet or use a Silpat lined 1/2 baking sheet. Lightly spray with Pam cooking spray on top of breaded chicken breast to help bread crumbs stay on chicken breasts.

Bake chicken breast 20 minutes on one side and then turn them over and bake another 20 minutes or until the internal temperature reaches 165 degrees with meat thermometer. (This will also depend on how thick your Chicken breasts are after tenderizing or slicing.)

Remove cooked chicken, scoop on each cooked chicken breast Homemade Italian Tomato Sauce or a Marinara Sauce and top with as much mozzarella as you would like. Place topped chicken breast back into oven for 2 minutes or until cheeses is bubbly.

Serve over cooked pasta or we really like served over Spaghetti Squash and add extra tomato/marinara sauce if desired.

Recipe adapted from Skinny Taste