Dem Bones Halloween Treats Recipe 455 Recipes

DEM BONES

Steps:

• Place ham in bowl of food processor or blender; process until ground.
• Combine ham, cheese, mayonnaise, relish, mustard and pepper in small bowl until well blended.
• Cut out 12 bone shapes from bread using 3-1/2-inch bone-shaped cookie cutter or sharp knife.
• Spread half of "bones" with 2 tablespoons ham mixture; top with remaining "bones.".

'DEM BONES (HALLOWEEN TREATS) RECIPE - (4.5/5)

Steps:

• Line a large cookie sheet with waxed paper. Set aside. For sticks: Stick the end of each pretzel stick into the rounded side of a mini marshmallow. (Make sure the end of the pretzel doesn't go all the way through the marshmallow.) Lightly squeeze the ends of the marshmallows so it resembles a bone. Repeat step for desired number of "bones". Melt the almond bark per package directions. Stir in peanut butter, if desired. (I used the microwave, stirring every 15-20 seconds until about three-fourths melted, then removed and continued stirring until completely melted). For rods: Coat both ends of a pretzel rod with the melted bark then lay it on the waxed paper; immediately place two mini marshmallows at both ends of the rod (side-by-side, standing on flat ends), pushing them into the melted bark to adhere to the rod. Set aside to dry before dipping the whole rod in the bark. Place one pretzel "bone" at a time in the melted almond bark, spooning it over and around to completely cover. Use a fork to lift the bone out (letting the excess drip off) onto the waxed paper. Refrigerate for 20-30 minutes to harden. (To speed the process, I set the tray of bones in front on a standing fan for 5-10 minutes).

HALLOWEEN BONES

Steps:

• Preheat oven to 250 degrees F.
• Beat the egg whites until stiff, starting on a low speed and gradually on a higher speed.
• Then start adding the sugar, a tablespoon at the time, keep beating until you have a thick and glossy meringue.
• Line baking trays with paper.
• Using a piping bag with a plain nozzle, pipe a straight meringue bone/line of approx 4 inch long, pipe 2 meringue balls at each end of the bone/line.
• Take of any pointy bits meringue on the balls with a small knife or use scissors.
• Bake the bones for 1 ¼ to 1-½ hours until they have dried out, let them cool on the paper.
• If you like the bones to look more brittle, then mix in some chopped nuts.
• The yield will depend on how large you make the bones and on the size of the nozzle.