10-21 Recipes
Bone Chillin’ Breadsticks and Halloween Dip
Stephanie Kinnett
12 Rhodes Dinner Rolls, thawed but still cold
¼ cup butter, melted
Parmesan cheese
Poppy seeds
Halloween Dip:
1 pound lean ground beef
1 pound processed cheese, Mexican style
10 oz can diced tomatoes w/ green chilies, undrained
4 oz can diced green chilies, undrained
Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 ½ inches into the center of each end. Separate and lay the cut sides flat on a sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds. Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350 degrees 15-20 minutes. Serve with Halloween Dip, if desired.
Halloween Dip: In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut cheese into 1 inch cubes and place in microwave safe bowl. Microwave until melted. Add tomatoes and green chilies and mix well. Combine cooked ground beef with cheese mixture and serve warm.
Yummy Mummy Dogs
Stephanie Kinnett
Rhodes Dinner Rolls, thawed but still cold
Bun length hot dogs
Mustard
For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24 inch rope. Wrap one rope around hot dog from bottom up 4 ½ inches. Cut a 1 ½ inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 ½ inches going the opposite way. Wrap the 1 ½ inch piece around the top of the hot dog. Place Mummy Dogs on a sprayed baking sheet and bake at 350 degree 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.