WITCHES' NIGHT OUT RECIPES

Everyone loved our ghoulishly delicious appetizers we served at our recent Witches' Night Out and we are happy to share the recipes:

SWAMP GOO DIP (Charleston Cheese Dip) 1/2 C. Mayo, 8oz. Cream Cheese softened, 1C. Grated Sharp Cheddar Cheese, 1/2 C. Grated Monterey Jack Cheese, 2 Green Onions Finely Chopped, Dash of Cayenne Pepper, 8 Ritz Crackers Crushed, 1 Package Bacon Bits. Preheat oven to 350. In a medium bowl, mix the mayo, cream cheese, cheddar cheese, monterey jack cheese, green onions, and cayenne pepper, and bacon bits. Transfer to a shallow baking dish. Top with cracker crumbs and bake for 15 minutes or until heated through. Serve with your favorite crackers.

WITCH EYE BITES (Water Chestnuts Wrapped in Bacon) 2- 8oz. Cans Whole Water Chestnuts, Drained, 10oz Soy Sauce, 1 lb. Bacon Cut Into Thirds. In a medium bowl, marinate the whole water chestnuts in the soy sauce 6 hours to overnight. Preheat oven to 350. Wrap each water chestnut in 1/3 bacon slice and secure with skewer and arrance on a large baking sheet. Bake for 12 to 17 minutes, or until the bacon is lightly crisp and evenly browned. Serves 8

TOAD HAIR CAKES (Coconut Mini Cup Cakes With Cream Cheese Frosting) 1 Package Coconut Cake Mix, 1/2 Cup of Butter, 8oz. Cream Cheese, 16oz. Powder Sugar, 1tsp. Vanilla, Sweet Coconut Flakes. Prepare cake mix according to package directions. Fill mini cupcake liners with prepared cake batter. Bake according to package directions. Let cool. To prepare the cream cheese frosting, beat together softened butter, softened cream cheese, and vanilla. Slowly add powder sugar. Frost mini cup cakes and sprinkle with flaked coconut.

CREEPY CRAWLING CRUSTACEANS (Marinated Shrimp) This recipe has been previously posted. Click on Recipes below to locate this one. It is from Holiday Evening of Design, September 2011. Enjoy!!