CREEPY CRAWLERS SUBS
Prep time: 15 minutes
1 loaf (16 oz) HEB FROZEN ARTISAN FRENCH LOAF
1 bag (16 oz) HEB FROZEN ARTISAN DEMI BAGUETTES
1/2 cup HEB TOMATO BRUSCHETTA
1 cup HEB ITALIAN BLEND SHREDDED CHEESE
1 bag (12 oz) HEB FULLY COOKED LEAN MEAT BALLS
2 medium TOMATOES, thin sliced
4 to 6 HEB READY FRESH GO ROMAINE LETTUCE LEAVES
Garnishes:
6 HEB HARVEST MOON STUFFED SPANISH OLIVES
1 Tablespoon CENTRAL MARKET ORGANIC CRUSHED OREGANO
1 HEB HARVEST MOON ROASTED RED PEPPER
1. Bake the bread according to the package directions. Allow bread to cool 5 minutes and slice lengthwise into halves. Place the bread on a cutting surface, cut side up. Brush each Ciabatta loaf half with the Tomato Brushetta.
2. While bread is baking, heat the meatballs according to the package directions. Allow the meatballs to cool 5 minutes and slice each in half and arrange on the bottom half to the French loaf and the two Demi-Baguettes.
3. Sprinkle the meatballs with the shredded cheese and top with tomato slices and lettuce leaves. Top the Creepy Crawler Subs with the top half of the French loaf and two Demi-Baguettes secure with 8 long toothpicks along each side of the sandwich.
4. Garnishes: Place toothpicks in olives and place on the ends of each sandwich for eyes. Lightly sprinkle the tops of the loaves with oregano. Cut snake tongues for each from the roasted red pepper and insert under the eyes. Arrange the Creepy Crawler Subs on a large platter or wooden cutting board. Cut the large French loaf into 8 sandwiches and the Demi baguettes in half and serve.
Makes: 12 servings
SALTY BONES SALAD
Prep time: 15 minutes
1 JICAMA, peeled and cut into matchstick slices
1 bag (10 oz) MATCHSTICX CARROTS
1 cup shredded CABBAGE
Juice of 1 LIME
SALT & PEPPER to taste
Combine the jicama, carrots, cabbage and lime juice in a large salad bowl. Season the salad with salt
and pepper to taste and toss to combine.
Makes: 8 servings
GHOSTLY PEARS
Prep time: 15 minutes
Cook Time: 5 minutes
9 squares (2 oz each) ALMOND BARK
2 jars (12 oz) HEB HARVEST MOON PEAR HALVES, drained & patted dry
¼ cup HILL COUNTRY FARE CHOCOLATE CHIPS, for eyes
1. Melt the almond bark according to package directions and set aside.
2. Place the drained pears cut side down on a wire rack. Spoon the melted almond bark over each pear to coat. Press two chocolate chips on the tapered end of each pear for eyes. Allow the almond bark to harden.
3. Arrange the Ghostly Pears on a Halloween platter and refrigerate until the party.
Makes: 12 servings
MONSTER’S ICY PUNCH
Prep time: 15 minutes
Chill Time: 1 hour
Freeze Time: 4 hours
Monster’s Icy Hands
6 new LATEX GLOVES
1 bottle (each 20 oz) HEB QUENCH MIXED BERRY, PUNCH & LEMON LIME SPORTS DRINK
Monster’s Punch
1 quart CENTRAL MARKET ORGANIC APPLE CIDER
1/4 cup HILL COUNTRY FARE HONEY
1 teaspoon CENTRAL MARKET ORGANIC GROUND CINNAMON
½ teaspoon CENTRAL MARKET ORGANIC GROUND NUTMEG
1 pint HEB CREAMY CREATIONS, regular, fat free yogurt or no added sugar
1. Wash each glove inside and out with soap and rinse with water. Fill 2 gloves with each flavor of our HEB Sports Drinks and secure the end with a twisty tie or rubber band. Place the filled gloves in the freezer on a tray for 4 hours or overnight to freeze.
2. Combine the apple cider, honey, cinnamon and nutmeg in a large glass punch bowl. Stir the punch to dissolve the ingredients. Cover the punch and chill for 1 hour in refrigerator or 30 minutes in freezer.
3. Remove the Monster’s icy hands from the freezer and run under warm water for 10 seconds. Remove the gloves and place the frozen hands in the chilled punch.
4. Serve each cup of punch with a scoop of ice cream.
Makes: 12 servings
SPICY CINNAMON PUMPKIN MUFFINS
Prep time: 15 minutes
Bake Time: 20 minutes
1 can (15 oz) HILL COUNTRY FARE SOLID PUMPKIN
1 box (18 oz) HILL COUNTRY FARE WHITE CAKE MIX
1 teaspoon HILL COUNTRY FARE GROUND CINNAMON
1 teaspoon ground GINGER
½ teaspoon ground CAYENNE PEPPER (optional)
2 Tablespoons H-E-B POWDERED SUGAR
2 H-E-B KITCHEN & TABLE MINI MUFFIN PANS
1. Heat the oven to 350°F. Spray 2 Mini Muffin Tins with no stick spray and set aside.
2. Combine the solid pumpkin, cake mix, cinnamon, ginger and cayenne pepper if desired in a mixer bowl and beat with an electric mixer on medium speed for 2 minutes.
3. Spoon 1 ½ Tablespoons muffin batter in each muffin cup. Bake the muffins on the center oven rack for 15 minutes. Dust with powdered sugar if desired.
Makes: 48 servings
Nutrition Facts: 1 mini Muffin
Calories 60, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 90 mg, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 5 g, Protein 1 g.
