Spider S'mores

Ghosts and goblins of all ages will love making (and eating) these delightful Spider S'mores. Delicious.


Ingredients
6 Rhodes Warm-N-Serv™ Soft Dinner Rolls
3 tablespoons butter or margarine
marshmallows
1/2 cup coarsely crushed graham crackers
chocolate frosting
chocolate sprinkles
M &M’s
licorice laces cut into 4-inch lengths


Instructions


Bake rolls following instructions on package.
Place on rack to cool.
When cool, slice off tops and hollow out to make a small bowl.
Place butter in a saucepan and melt.
Add 40 marshmallows and continue cooking on low until completely melted*.
Add graham crackers and combine well.
Quickly fill each hollowed out roll with the marshmallow filling while it is warm (over fill just a little).
Replace the roll tops.
Frost each one with chocolate frosting and cover with chocolate sprinkles.
To make the eyes, cut slices off of a marshmallow, using a hot, wet, sharp knife.
Add M&M’s to each eye and one for a nose.
Make holes with a wooden skewer where legs attach and poke in the licorice pieces.
*Can be melted in the microwave using a large microwave safe bowl.
Use 20 second intervals until completely melted and then add your graham cracker crumbs.

(from Rhodes website)

Ghostly Three Cheese Pizza

Ingredients
12 Rhodes™ Dinner Rolls, thawed to room temperature
½ cup pizza sauce
¾ cup grated provolone cheese
¾ cup grated mozzarella cheese
¾ cup grated white cheddar cheese
deli pepperoni slices
purple onion rings
salami slices
olive slices
green pepper


Instructions


Spray counter lightly with non-stick cooking spray.
Combine rolls and shape into a large teardrop shape.
On rounded end cut down sides 3-4 inches to form arms.
Pull arms out and tuck pointed ends under.
Place on a large sprayed baking sheet.
Pull bottom of ghost to one side.
Poke with a fork several times to prevent bubbles from forming.
Pre-bake at 350°F 10-15 minutes.
Remove from oven and cool slightly.
Spread pizza sauce evenly over crust.
Sprinkle evenly with cheeses.
Using remaining ingredients, decorate face as desired.
Bake an additional 10-15 minutes or until cheese is nicely melted.

(from Rhodes website)

Edible Eyeballs

Spooky eyeballs looking at you. Fun to eat and easy to do!


Ingredients
6 Dinner Rolls, thawed but still cold
1 cup pizza sauce
12 pepperoni slices
mozzarella cheese, cut into 1/2-inch cubes
green olives, with pimento
1 beaten egg


Instructions


Spray counter lightly with non-stick cooking spray.
Flatten each roll into a 4-inch circle.
Top each one with 1 pepperoni, a spoonful of pizza sauce, 3 cubes cheese and 1 more pepperoni.
Pull sides of the roll up over the fillings and pinch together securely to seal.
Place in a sprayed muffin tin, seam side down.
Brush each one with egg.
Bake at 350°F 15-20 minutes or until nicely browned.
Remove from pan and cool slightly.
With a knife, pierce the top of the eyeball slightly and twist the knife to make a small hole.
Place the green olive with pimento into the hole to make an eyeball.
Place some pizza sauce in a small squeeze bottle to draw bloodshot veins on each eye.
Serve with more pizza sauce for dipping, if desired.

(from Rhodes website)

Witches Brew

This recipe comes from the Red Brick Tavern in Lafayette, Ohio where the ghost of a scorned young woman is said to roam the bar.

Here we go –

2 oz of mixed Cranberry and Pineapple juices

2 oz 7-Up soda

1 ½ oz Malibu, coconut Rum



Mix the 7-up and juices in a double old-fashioned glass with ice. Pour the rum down the inside of the glass right before serving.

Pumpkin Crunch Cake

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

3 eggs

1 1/2 cups sugar

1 1/2 tsp cinnamon

1/2 tsp salt

1 box yellow cake mix

1 cup pecans, chopped (roasted, candied optional)

1 cup butter/margarine, melted



Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Pumpkin Cake Doughnuts

With their brilliant orange color, pleasingly moist texture, and delightful pumpkin flavor, these baked (not fried) doughnuts are the perfect on-the-go breakfast for a crisp autumn day.

Doughnuts
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar*
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons All-Purpose Flour**
*See "tips," below, for a lower-sugar option.
**See tips, below, to substitute Self-Rising Flour.

Coating
3 tablespoons cinnamon-sugar

Directions
1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3) Add the flour, stirring just until smooth.
4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.
6) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
7) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.
8) Cool completely, and store (not wrapped tight) at room temperature for several days.
Yield: 12 doughnuts or 15 muffins.

Tips from our bakers
We've baked these doughnuts cutting the sugar back to just 1 cup; and while they were slightly less tender, we found them just as delicious. 

Want to make these doughnuts with Self-Rising Flour? Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour. Bake the doughnuts for about 18 minutes. 

Don't wrap leftover doughnuts tightly in plastic; they'll become soggy. If you're not going to consume all of the doughnuts at one sitting, add the final coating of cinnamon-sugar only to those you'll eat; store the rest, without their sugar, on a plate covered with a cake cover; or in a plastic bag that's not fastened shut. Add cinnamon-sugar coating just before serving.

Dirty Bathwater Punch

INGREDIENTS

1(12 ounce) can frozen lemonade
1(12 ounce) canfrozen pink lemonade
1(12 ounce) can frozen limeade concentrate
1(1 1/2 gallon) container rainbow sherbet


DIRECTIONS


About 45 minutes before serving time, set cans of lemonade and limeade and container of sherbet out to thaw.
After 15 minutes, scoop out half of the sherbet container's contents.
Mix it into a brownish color.
Return this mixture to the empty half of the sherbet container and to the freezer.
Prepare lemonades and limeade according to the can directions.
Pour into punch bowl.
Float scoops of the brownish sherbet on top of the lemonade mixture spreading it around to look like dirty brown suds.
Do not stir.