Wicked treats!

{our sidewalk, Halloween 2009}

For some reason our street is a mecca of Halloween goodness (that is me being positive). It is actually completely insane. People come from all over town en masse. Hundreds and hundreds of children (and some who are clearly not still children, but that is another post entirely). They literally line the street forming a constant stream up to our door. We certainly don't go inside and wait for the bell to ring. We simply sit on the front stoop and pass out the treats. All. Night. Long. Even when we turn off the lights and shut the front gate (clearly the universal sign that we are done), we have people knock at the door. Numerous times. This year I am making a sign that reads as follows: "I spent $200 on Halloween candy. I'm so sorry you were not one of the first 5,000 people to trick or treat this evening. Next year stop by before 10pm!" (I'm not still sounding positive, am I?!)

{my little guy and little miss thang, 2009}

If I had to sit outside alone I would have a hard time thinking it was at all enjoyable. So instead, we have a party! Every Halloween a few of our favorite families join us for the madness. The dads take the kids trick or treating and the moms generally hang back and manage the crowds. Cocktail in hand, of course! When the kids return from their outing with the dads we take shifts on the front stoop and have an quick and easy dinner together. We generally don't serve sweets for obvious reasons, but these savory items caught my eye.

Now this is positive -- something darling for me to create to serve the little people for whom I endure this madness at all!  

Ghostly Pretzel Sticks
Dip pretzel sticks in melted white chocolate about three inches.  While pretzels are still wet, arrange mini chocolate chips to create eyes and a mouth.  Let dry until firm, about 30 minutes.



Mummy Dogs
2 8-oz cans of crescent rolls
14  5 to 6 inch hotdogs
mustard
Heat oven at 375.
Unroll each can of crescent rolls, then separate at perforations, creating 4 rectangles from each can. With scissors, cut each rectangle into 7 long strips, making a total of 28 strips from each can of dinner rolls (56 strips total).
Wrap 4 strips of dough around each hot dog to look like bandages, stretching dough slightly to completely cover hot dog. About 1/2-inch from one end of each hot dog, separate the bandages so hot dog shows through for the “face.” Place wrapped hot dogs on two baking sheets and bake until until golden brown, about 15 minutes. Using mustard, draw features on face.


{photos and recipes via Kitchen Daily}