Spookie Spider Rolls Food

SPIDER ROLLS

Steps:

• Bring rice and water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 15 minutes.
• Place rice in a large bowl, and gently stir in rice vinegar with a spoon until combined. Cover rice mixture, and let rest 30 minutes.
• Sprinkle crabs with salt and black pepper. Dredge crabs in flour, shaking off excess flour.
• Melt butter in a large nonstick skillet over medium-high heat. Add crabs, top sides down; cook 3 minutes, gently pressing body and legs against pan. Turn crabs over; cook 3 minutes. Cut each crab into quarters, leaving legs attached.
• Cut off top quarter of nori sheet along a short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with a short end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on short end of nori closest to you.
• Arrange 4 crab pieces and 4 avocado slices horizontally over rice, allowing crab legs to extend over long edges of nori. Sprinkle each sheet with 2 tablespoons green onions and 1 teaspoon sesame seeds.
• Lift short edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly. Continue rolling to top edge; press mat to seal sushi roll. Slice each roll into 8 pieces with a sharp knife.

SCARY HALLOWEEN PUDDING CUPS

Steps:

• MELT chocolate in microwave as directed on package.
• Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate.
• Refrigerate until ready to use.
• ADD milk and food coloring to dry pudding mix in medium bowl.
• Beat with wire whisk 2 minute or until well blended.
• Immediately pour into prepared cups.
• TOP with the cookie crumbs.
• Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.
• Variation - Jack-O'-Lantern Cups.
• Prepare as directed, except paint jack-o'-lantern faces inside the cups and substitute 2 drops red food coloring and 4 drops yellow food coloring for the green food coloring.
• Insert a pretzel log into top of each filled pudding cup for the pumpkin stem.

BLUE SLIME SIPPER (KID'S HALLOWEEN FAVORITE)

Steps:

• In a large mixing bowl combine the gelatin and two cups boiling water; stir until dissolved, then add/stir in 4 cups very cold water.
• Cover and chill at least 4 hours (gelatin will be partially set).
• To serve; stir gelatin with a large spoon or whisk until gelatin is broken into small pieces.
• Place 1/4 cup lemonade in a large clear glass or plastic tumbler; add 1/2 cup gelatin to the lemonade, then add 1/4 cup lemon-lime carbonated beverage.
• Stir slightly and your ready to slurp some slime!

SPOOKY SPIDER HALLOWEEN HOT DOGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll crescent dough. Pinch or press the perforation between the triangles to get 4 rectangular pieces. Cut rectangles in half lengthwise so you have 8 narrow strips.
• Make a 2-inch slice through the center of one end of a hot dog. Cut two more 2-inch slices on either side of that, so that the 'legs' are about the same thickness. Repeat on the other end. Cut 'legs' into the remaining hot dogs.
• Roll a crescent strip around the center of each dog. Place spider dogs on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into some ketchup and dot 'eyes' onto each spider. Serve with remaining ketchup.

SNICKERS CARAMEL APPLE SALAD

Steps:

• Mix cool whip and dry pudding mix together.
• Chop apples and chilled Snickers.
• Mix together.
• Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad.
• Drizzle caramel sauce over salad and sprinkle peanuts on top.
• Chill for at least an hour-- Voila!