These spooky mummy pizzas are super easy to make, even the kids can do it! Kids will have fun pulling apart the string cheese to make the mummies faces. These are fun to do for dinner before going trick-o-treating or can be a different way to keep your little ghouls occupied during a Halloween party.
Ingredients:
- English muffins
- Pizza sauce
- Sliced black and/or green olives
- String cheese
Steps:
- Open the English muffins- separating them into two half pieces.
- Spread pizza sauce on the muffins.
- Place 2 olive slices on each muffin for the mummy’s eyes.
- Pull apart the string cheese and lay the stings across the muffin to make the mummy’s wrappings.
- Bake the pizzas in the oven at 425 degrees F for 8 to 10 minutes (or until the muffins are toasty and the string cheese melts).
- Enjoy your spooky mummy pizzas!
Smoky Cranberry Chicken Wings
These wings are a new, festive twist on the old classic style. They pair perfectly with the Fall season! The sweet cranberry and hint of smoky goodness creates a savory combo on these wings.
Impress your family and friends with this appetizer during football time, Thanksgiving and even Christmas.
Ingredients:
2 lbs chicken wings
1 can (16oz) jellied cranberry sauce
½ cup hickory smoke barbecue sauce
½ cup chopped onion
Instructions:
1. In a large bowl, mix cranberry sauce, BBQ sauce and onion. Add the chicken wings and stir to coat well. Cover and refrigerate 2 to 3 hour, stirring occasionally.
2. Heat oven to 375F. Line a baking sheet with foil or parchment paper; lightly spray foil or paper with non-stick cooking spray. Remove chicken wings from marinade; reserve marinade. Place wings on the pan.
3. Bake chicken wings for 50 to 60 minutes or until well browned and no longer pink in the center. Meanwhile, in a 1-quart saucepan, heat marinade to boiling over medium-high heat. Reduce heat to medium; cook 3 to 4 minutes longer, stirring occasionally, until slightly thickened. Brush wings with sauce halfway through baking. Sauce can also be reserved on the side for dipping.
