To assemble, fill tacos with desired fillings so that meat is on the top. Placing each taco on its side on serving plate, insert 1 tomato slice into meat filling to look like tongue. Place 1 cheese slice with zigzag edge toward meat along top side of taco between the shell and the filling. Place 2 olives, flat sides down, to look like eyes on top of shell.
This recipe is from www.bettycrocker.com.
Creepy Crawly Cake Truffles
Makes 4 dozen or 24 (2 cake pop) servings)
1 package white cake mix
1 teaspoon McCormick Pure Orange Extract
½ teaspoon McCormick Yellow Food Color
¼ teaspoon McCormick Red Food Color
1 cup marshmallow creme
White confectionery coating wafers, such as Wilton White Candy Melts
Black confectionery coating wafers
Semi-sweet baking chocolate
Assorted candies for decorating
Prepare cake mix as directed on package, adding orange extract and food colors. Bake as directed on package for 13-by-9-inch baking pan. Cool completely on wire rack. Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls. Refrigerate 2 hours.
Melt coating wafers or chocolate as directed on package. Using a fork, dip 1 cake ball at a time into the confectionery coating or melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess to drip off. Place cake balls on wax paper-lined tray. Decorate as desired. See Page D-2 for decorating suggestions.
Spider: Coat in black coating or melted chocolate. Add black string licorice for legs and red candy-coated pieces for eyes.
Ghosts: Coat in white coating to resemble ghosts. Add cut black jelly beans for eyes and mouth.
Vampire bats: Coat in black coating or melted chocolate. Use red candy-coated pieces for eyes, white tips of candy corns for fangs and cut up licorice wheels for wings and ears.
This recipe is from McCormick.
Makes 4 dozen cookies
1 pouch Betty Crocker sugar cookie mix
1/3 cup butter, softened
2 tablespoons all-purpose flour
24 pretzel rods, broken in half
3 cups white vanilla baking chips (18 ounces)
Heat oven to 350 degrees. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms. Place dough in refrigerator to chill slightly, about 30 minutes.
Roll dough into 96 half-tablespoon-size balls. Press and roll 1 dough ball around both ends of each pretzel to form bone shape; repeat with remaining dough and pretzels. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges of cookie are light golden brown. Cool completely on cooling racks, about 15 minutes.
In small microwavable bowl, microwave baking chips uncovered on high in 30-second increments until melted when stirred. Dip each cookie into coating. Place on cooling racks until set, about 15 minutes.
Vanilla-flavored candy coating (almond bark) can be used instead of white vanilla baking chips.
This recipe is from "Betty Crocker: The Big Book of Cookies" (Wiley, $19.99).