Halloween Sweet & Savory Treats

Halloween is just a few days away, and we want to share some of our quick, and spooky treats that are perfect for any classroom halloween party.  As always, Crest Foods is your one stop shop for all of your party dish ingredients.  Have a happy and safe Halloween!

Chocolate Covered Cherry Mice
6 ounces of chocolate almond bark
24 maraschino cherries with the stem
24 Hershey's Kisses Brand milk chocolates, unwrapped
48 sliced almonds
White and red decorating gel

1. In a small microwavable bowl melt the almond bark for 1 minute until softened, and stir until sooth.  For each mouse, hold one cherry by the stem and dip into melted almond bark.  Set on waxed paper; press 1 hershey kiss onto the opposite side of the cherry from the stem.
2. For ears, insert 2 almonds between cherry and chocolate candy.  For eyes, pipe 2 white dots and red decorating gel in centers.  Store covered in refrigerator.

Witches Hats
32 Keebler Brand Fudge Stripe Cookies
32 Hershey's Brand Kisses, unwrapped
1 tube orange decorating icing

1. Attach a hershey's kiss to the bottom of each cookie using the orange icing.  
2. Pipe an orange ring around the base of each kiss, and voila you have a witches hat.

Apple Monster Mouths
Apples
Slivered almonds
Orange juice, or orange juice concentrate

1. Quarter and core each apple.  Then cut a wedge from the skin side of each quarter.
2. Using a pastry brush, spread orange juice over skinless portions of the apple to avoid oxidation (browning).
3. Press slivered almonds in place for teeth. *NOTE:  It may be helpful to use the tip of a paring knife to cut a slit for each almond.

Brain Teasing Deviled Eggs
2 teaspoons of black gel or paste food coloring
12 eggs
6 tablespoons mayonnaise
2 tablespoons finely chopped celery
1 tablespoon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sweet pickle relish, or dill pickle relish
Sliced black olives

1. In a 5 quart Dutch oven, mix 8 cups of water and food coloring.  Place eggs in a single layer.  Cover; heat to boiling.  Immediately remove from heat.  Let stand 15 minutes.  Using a slotted spoon transfer eggs one at a time to a paper towel.  Using the handle of the spoon, tap each egg gently and crack in several places.  Transfer eggs into a large bowl; and pour in remaining black cooking water that has cooled.  Cover and refrigerate for 2 hours.
2. Peel eggs; cut lengthwise in half.  Slip out yolks into a medium bowl; set egg whites aside.  Mash yolks with a fork until smooth.  Stir in mayonnaise, relish, celery, mustard, salt, and pepper until blended.
3. Mound or pipe egg yolk mixture into egg white halves.  Garnish with sliced black olives.  Serve, or cover and refrigerate.