Boo Bites Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a large bowl, combine beans, taco seasoning and salsa. Stir in beef, cheddar cheese and 1/4 cup olives., On a lightly floured surface, unroll one pizza crust; cut into 25 circles with a 2-in. biscuit or round cookie cutter. Repeat with remaining pizza dough. Reroll scraps to form 50 balls., Place 1 heaping tablespoon beef mixture on the center of half of the circles. Top with remaining circles; pinch edges to seal. Place on parchment paper-lined baking sheets; gently shape into ghosts. Brush with egg whites; press two dough balls into sides to form arms. Sprinkle with Monterey Jack cheese; top each with sliced olives for the eyes and mouths., Bake 15-20 minutes or until golden brown and cheese is melted

Steps:

• 1. I found the easiest way was to measure out all the ingredients first before starting the melting process. I measured and put them in separate containers ready to go. Line a cookie sheet with wax paper.
• 2. Then i melted the butter in large sauce pan over low heat. Add marshmallows. Cook stirring constantly, until marshmallows are all melted. Add corn syrup, stir till well blended. Add peanut butter and chocolate chips, and stir until chips are melted and mixture is well blended.
• 3. Add cereal: stir until evenly coated. Cool slightly. With "wet" hands, I tried it dry and really messy, shap mixture into 1 1/2 inch balls. place balls on prepared cookie sheet. Cool completely. Store in tightly covered container in cool, dry place.. makes about 3 dozen, at least it does the way I see 1 1/2 inches.....and enjoy..:]

Steps:

• Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
• Pour enough water into the pork mixture to cover by 2-inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
• Transfer drained meat mixture to a cutting board and finely chop.
• Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Roll chilled meat mixture into 1-inch balls.
• Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
• Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls.
• Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.

Steps:

• 1. preheat the oven to 350. Add only one cup of flour and put all the other ingredients in the mixture.
• 2. stir the ingredients when your done the batter should be thick and be something in between goo and cookie batter so add flour and if you add to much just slash a small amount of water in the mixture till it reaches the desired texture.
• 3. put a dollop onto a greased cookie sheet and cook for about eight minutes check occasionally. when the treats are done i cut them into three pieces for my three dogs you can cut them or leave them whole.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8- or 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for 8- or 9-inch square pan. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.
• Heat frosting in microwavable bowl uncovered on High 20 to 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and fluid. If frosting becomes too firm while decorating, microwave 5 seconds; stir.
• Top each brownie with 1 large marshmallow. Spoon 1 tablespoon frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes. Use black gel to make eyes and mouths.