Melted Witch Puddles Food
MELTED WITCH PUDDLES
In honor of the doomed wicked witch in "The Wizard of Oz," we had fun fashioning these simply delicious snacks using a variety of convenience foods. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 tablespoons shortening; stir until smooth., For witches' hats, place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch's hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies., For puddles, melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets., Immediately place a witch's hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container.
Nutrition Facts :
WHOLE ROASTED GARLIC WITH ASADERO OR BRIE CHEESE AND TOMATILLO-C
This simple yet sumptuous recipe is a United Nations plate. The whole roasted garlic is a staple Italian dish, the asadero is a contemporary melt-away white Mexican cheese, and the salsa is from Old Mexico. Or you can choose to put France on the plate by using Brie in place of the asadero. Set out oyster forks for the guests to use to lift the roasted garlic cloves whole from their skins. The cloves will spread like softened butter on a piece of French bread or warmed flour tortilla. Also, please note that Italian flat-leaf parsley may be substituted for the cilantro in the salsa.
Provided by Witch Doctor
Categories Spreads
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- To prepare the garlic bulbs for roasting, remove the excess papery skin but leave the bulbs whole. Cut off the top 1/2 inch of each bulb, exposing the tops of the individual garlic cloves. If some of the clove tops remain uncut, take a little slice off each with a Paring knife to expose the inside.
- Place the garlic bulbs, cut sides up, in a casserole or loaf pan and add water to reach halfway up the sides of the bulbs. Drizzle the olive oil evenly over the tops of the bulbs. Cover tightly with aluminum foil and place in the oven. Bake until the cloves feel soft when pressed, about 1 hour.
- Meanwhile, prepare the salsa. Place the tomatillos, onion, garlic, chili, and water in a blender or a food processor fitted with the metal blade. Add the cilantro or parsley and process until smooth. Do not add the cilantro or parsley until just before serving because it will lose its flavor and bright green color. You will have about 3/4 cup salsa.
- To serve, preheat a broiler. Place 1 piece of the cheese on each of 4 flameproof serving plates. Run the plates under the broiler until the cheese just begins to melt, 3 to 5 minutes. Be careful not to allow the cheese to melt into a puddle. Place a garlic bulb next to the cheese and flood the plate with the salsa. Accompany with French bread or tortillas.
Nutrition Facts : Calories 645.6, Fat 29.6, SaturatedFat 10.4, Cholesterol 45, Sodium 1270.3, Carbohydrate 73.6, Fiber 5, Sugar 3.8, Protein 22.2
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