FOX19 - Here are some Halloween recipes from Karri Perry and the Blue Ribbon Kitchen.
Mix together and bake for 30 minutes at 350-or until hot and bubbly. Serve with celery, carrots
8 oz. cream cheese softened
1/2 cup sour cream
¾ shredded fully cooked chicken (can purchase already shredded or Rotisserie cooked at grocery)
Buffalo hot sauce 1/4 cup
1 celery stalk chopped fine
1 tsp garlic powder
½ tsp onion powder
1 cup cheddar shredded
Mix together, bake at 350 for 30 minutes or until hot and bubbly, serve with batty tortillas and chips
1 lb Spicy sausage- cooked well and drained.
1 can Ro*Tel tomatoes drained
8 ounces Cream cheese softened
1 Tbs Worcestershire sauce
1 ½ cup Shredded cheddar cheese
Salt pepper 1/4 tsp each
Mix together, bake at 350 for 30 minutes or until hot and bubbly
6 crisp strips of bacon -fully cooked and crumbled.
8 ounces cream cheese softened
1 tsp Worcestershire sauce
1/2 cup or 1 small-medium red onion caramelized
To caramelize onion, peel and slice onion into thin rings, over low-medium heat melt 1-2 Tbs butter and add onions and a pinch of salt. Let onions slowly cook, stirring regularly. Remove from heat when onions are softened and browned. Let cool.
1 cup grated Gruyere cheese
1 tsp Fresh thyme
¼ tsp each of salt pepper
Mix together, top with panko/butter topping. Bake at 350 for 30 minutes or until hot and bubbly
4 Tbs jalapenos: 3 cleaned seeded and diced fresh jalapeños (OR use 1 small can of jalapeños drained) about 4 tablespoons
8 oz. softened cream cheese
¼ tsp cracked black pepper
¼ tsp salt
1 ½ Cup Monterey Jack Cheese
Topping: ½ cup Panko crumbs combined with 2 TBS butter, 1/4 tsp garlic powder
Using a bat cookie cutter, cut Halloween bats out of store-bought tortillas. Serve with your favorite dip.