Tuesday, December 31, 2013

Happy New Year!

A new year is right around the corner and if you’re looking for any last minute appetizer ideas, we’ve got you covered. These simple bites are some of our favorites, an easy enough to make at the last minute.

Artichoke Spinach Stuffed Mushroom Caps




  • 1 .5-ounce packet Stonewall Kitchen Artichoke Spinach Dip Mix
  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 24-30 mushrooms, cleaned and stems removed
  • 1/4 cup Panko bread crumbs
  • 1 tablespoon butter, melted
  • 1 tablespoon Parmesan Cheese, grated
  • 1 teaspoon fresh parsley, chopped



  1. Preheat oven to 350 degrees F.
  2. Combine the Stonewall Kitchen Artichoke Spinach Dip Mix, cream cheese, and sour cream. Mix until uniform. Chill 20-30 minutes. Stuff each mushroom cap with mixture. Place on a greased baking sheet.
  3. Make seasoned crumb topping by combining the breadcrumbs, melted butter, Parmesan cheese, and parsley. Toss until uniformly mixed. Top each mushroom cap with crumb topping. Bake for 15-30 minutes until filling has melted, the crumb topping is golden brown and the mushrooms are soft. If mushrooms are done before the crumbs are golden, place mushrooms under the broiler until crumbs brown. Serve immediately. 

Mini Caprese Skewers 




  • 8 ounces 1/2 inch round Fresh Mozzarella Cheese
  • 1 pint grape or small cherry tomatoes, cut in half
  • Fresh basil leaves, 48 1/2-inch pieces
  • Salt and pepper to taste
  • Stonewall Kitchen Sweet Basil Oil
  • Balsamic Vinegar, optional


  1. Place a cheese ball, tomato, and piece of basil on a 3-inch skewer or toothpick, repeat. Continue this process for the remaining skewers.
  2. Place skewers on a serving dish and drizzle with the Stonewall Kitchen Sweet Basil Oil and sprinkle with salt and pepper. Drizzle with balsamic vinegar if desired.

Goat Cheese and Pesto Torta




  • 2 - 5.3 oz. Soft goats milk cheese
  • 1 - 8 oz. jar of Stonewall Kitchen Basil Pesto
  • 1/2 cup oil packed sun dried tomatoes, drained and chopped
  • 1/4 cup toasted pine nuts
  • 1/4 cup shredded or grated Parmesan cheese 



  1. Preheat oven to 350 degrees F.
  2. In a 24 ounce baking dish spread the goat cheese. Then layer the Stonewall Kitchen Basil Pesto, chopped sun dried tomatoes, pine nuts, ending with Parmesan cheese.
  3. Bake for approximately 20 minutes, until the dip bubbles.
  4. Serve with French bread toasts or crackers.

Appetizer Meatballs



  • 1 pound 1-inch Swedish meatballs (store bought or your favorite recipe cooked)
  • 1 jar Stonewall Kitchen Apple Jalapeno Jelly, Hot Pepper Jelly, Roasted Garlic Onion Jam or Red Pepper Jelly



  1. Thaw meatballs, if frozen. Place in a sauce pan.
  2. Add the Stonewall Kitchen Jelly/Jam of your choice.
  3. Heat. Serve immediately.

Monday, December 23, 2013

Snowman Day

These adorable, tasty, snowman-inspired recipes are sure to brighten any winter day. Try them and see for yourself! They are wonderful little gifts and a great baking activity for children to help decorate.

Mr. Snowman Cupcakes


1 box Stonewall Kitchen Vanilla Cupcake Mix 

For the cupcakes
  • 8 tablespoons unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup water, lukewarm
For the frosting
  • 1 tablespoon unsalted butter, softened
For Mr. Snowman
  • Black jelly beans
  • Orange gumdrops
  • Chocolate covered cookies
  • Chocolate covered candy


  1. Make cupcakes and frosting according to package directions.
  2. Frost cupcakes.
  3. Use black jelly beans cut in half for the eyes and mouth.
  4. Cut an orange gumdrop into the shape of a carrot for the nose.
  5. Cut a round chocolate cookie in half for the brim of the hat and use a small square chocolate candy for the top of the hat.

Frosty the Doughnuts



  1. Make and bake doughnuts according to package instructions.
  2. Make the mouth and eyes with mini chocolate morsels. (The chocolates stay on better if you make small holes in the doughnut first with a toothpick and then force the chocolates into the small holes)
  3. Roll out an orange gumdrop and cut into a carrot shape for the nose.

 Happy baking!

Thursday, December 19, 2013

Holiday Menu Recipes

With the holiday quickly approaching, it's time to finalize your Christmas Eve and Christmas Day menus! Serve up a feast for the eyes and palate this year. We've come up with a few menu ideas that are sure to delight family and friends, and make an extra-special holiday meal.

Turkey Roulade with Apple Cranberry Chutney Stuffing


Serves 6



For the stuffing -
  • 3 tablespoons pecans
  • 1/2 cup unsweetened cranberries
  • 2 tablespoons canola oil
  • 1 medium onion, diced (about 1/2 cup)
  • 1/4 cup celery, diced
  • 1/3 cup Stonewall Kitchen Apple Cranberry Chutney
  • 2 large garlic cloves, minced (about 2 teaspoons)
  • 1/4 cup bacon, cooked and crumbled
  • 3 cups Pepperidge Farm herb-seasoned stuffing mix
  • 1 1/2 teaspoons fresh sage (or 3/4 teaspoon dried crumbled), chopped
  • 1 1/2 cups low-sodium chicken stock
  • Salt and pepper to taste
  • 1 egg, slightly beaten

For the turkey -
  • One whole (2 halves) turkey breast, boned and butterflied
  • 2 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • Kitchen twine
  • 1 cup onion thinly sliced into half moons
  • 1/2 cup low-sodium chicken stock
  • 3 tablespoons unsalted butter, melted

For the gravy - 
  • 1 cup apple cider
  • 1/2 - 1 cup low-sodium chicken stock
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon fresh sage, minced
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water


  1. Preheat oven to 325 degrees F.
  2. Toast the pecans in a small skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes. Set aside.
  3. Place the cranberries in a small saucepan. Cover with water and bring to a boil, cook for one minute, then remove from the heat, drain and set aside.
  4. Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add the diced onion, celery and Apple Cranberry Chutney. Saute 5 minutes. Add the garlic and bacon, cook 2 minutes. Add the stuffing mix, 1 1/2 teaspoons of sage, 1 1/2 cups chicken stock, salt and pepper to taste, cranberries and egg. Mix and remove from heat.
  5. Place turkey breast skin side down on a cutting board. Sprinkle with salt and pepper.
  6. Spread the stuffing over one side of the turkey, leaving about 1 inch uncovered on all sides. Starting at one end, roll the turkey like a jellyroll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
  7. Place a rack in a roasting pan. Place the stuffed turkey breast seam side down on the rack. Add the half moon onions and stock to the pan. Brush turkey roulade with butter and sprinkle with salt and pepper.
  8. Roast the turkey for 1 1/2 to 2 hours, until a thermometer reads 150 degrees in the center. Remove the turkey from the oven and place on a cutting board. Tent with aluminum foil and let rest while you make the gravy. 
  9. Add the cider, 1/2 - 1 cup stock, the vinegar and 1/2 teaspoon of sage to the roasting pan, bring to a boil, and cook, stirring occasionally until the liquid is reduced by 1/3, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 more minutes. The gravy should not be thick.

For a simple side, we love our Sweetly Spiced Butternut Squash. It's temptingly sweet with a hint of pepper to give it a little kick. It's the perfect vegetable dish for anyone who thinks they don't love squash. For a decorative display, pipe the squash into decorative swirls and sprinkle with minced parsley.

Sweetly Spiced Butternut Squash



  • 2 pounds butternut squash, split, seeds removed and baked until tender
  • 2 large white potatoes, peeled and diced
  • 1 jar Stonewall Kitchen Red Pepper Jelly
  • Salt and white pepper to taste


  1. When squash is soft, peel and mash in a large bowl until smooth.
  2. Boil potato cubes in salted water until very soft when pierced with a knife.
  3. Drain potatoes and add to squash along with Red Pepper Jelly, salt and pepper.
  4. Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve.
  5. For a decorative presentation, use a pastry bag fitting with a fluted tip and pipe into swirled mounds or onto individual plates.

And for dessert, try this delicious Pot de Crème. It's the perfect way to end the meal.

Pot de Crème

Serves 8



Pot de crème - 
  • 10 ounces bittersweet chocolate, chopped fine
  • 5 large egg yolks
  • 5 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • 3/4 cup half and half
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons Crème de Cacao or Kahlua
Whipped cream -
  • 1/2 cup heavy cream
  • 2 teaspoons sugar
  • 1/2 teaspoon pure vanilla extract
Garnish -
  • Cocoa for dusting or chocolate shavings


  1. For the Pot de Crème, place the chocolate into a medium heatproof bowl. Have a strainer ready.
  2. In a separate medium bowl whisk together the egg yolks, sugar and salt until uniform. Whisk in the cream and half and half. Transfer this mixture to a saucepan and cook the mixture over medium low heat until thick and silky and a temperature of 175-180 degrees F. Do not let overcook or simmer. Add the Crème de Cacao or Kahlua.
  3. Pour custard through strainer into bowl of chocolate. Let mixture stand, chocolate should melt in about 5 minutes. Add vanilla. Place in 4-ounce ramekins. Cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours or up to 72 hours.
  4. For whipped cream, fit a mixer with a whisk attachment. Add the cold cream, sugar and vanilla and whip on high speed until soft peaks form. 
  5. Serve at room temperature topped with the whipped cream and garnished with cocoa or chocolate shavings.


Tuesday, December 10, 2013

Kasey's Paper Decorations

Rolled paper roses are such a unique and elegant decorating medium. From bouquets, to wreaths, to magnets and more, I’ve discovered that their uses are endless... Plus, they are sure to brighten up any room! Learn how to make them yourself, then make your own creation.




Steps are pictured below.

  1. Trace and cut circles of about 4-inches in diameter.
  2. Cut a spiral shape into each circle starting from the outside. Leave a circle at least a half-inch in diameter in the center of your spiral (this will eventually be the base of the flower).
  3. Roll-up your cut spiral starting from the outside, until you reach the center.
  4. Release the roll-up and glue the center of the spiral to the circular center to complete the rose.

- Kasey, Stonewall Kitchen Web Magician 

Thursday, December 5, 2013

Kim's Favorite Cookies

Stonewall Kitchen Sugar Cookie Mix is great to have on hand for last minute cookie baking. It's delicious and easy to make! Here are a few of my holiday cookie ideas for you to try...

Red & White Santa Hats



For Royal Icing:

  • 1/4 cup meringue powder
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 3-4 cups confectioner's sugar, sifted


  1. Find a cute Santa hat cookie cutter and bake cookies according to box instructions.
  2. Make royal icing*. Dye some of the icing red and keep the remaining icing white**. 
  3. Ice the hat red. Then, ice the pom pom as well as the head band white.
  4. Then, decorate! Here are some ideas:
    • Small white nonpareils, sanding sugar or shredded coconut for pom pom and head band
    • Large nonpareils as dots for the red hat
    • White dots of icing on the red hat. Drag a toothpick through the dots to form teardrop shapes.

*Royal Icing Directions:
  1. Combine meringue powder, salt and water in a bowl.
  2. Mix on low with a whisk attachment. Increase speed to high and beat until soft peaks form.
  3. Slowly add confectioner's sugar until desired consistency (if icing gets too thick add additional water to adjust).

*Tip: It's hard to achieve a nice, dark red when making colored icing. Use a good quality red food dye, preferably gel or powder. It's best to make it a day ahead - it'll darken over a 24 hour period. Another trick is to make the icing substituting maraschino cherry juice instead of water. The icing will be pink to start, so it'll turn a deep red color after adding the dye... and it'll taste delicious! Be sure to cover the icing with plastic wrap, placing the wrap right on top of the icing, so air doesn't come in contact with the icing (which causes it to harden).

Jam-Filled Cookies


Here are two fun ways to fill cookies with jam. Any flavor jam will do, but my holiday favorites are Stonewall Kitchen Seedless Raspberry, Mixed Berry and Raspberry Peach Champagne Jam.


Directions (for version number one):

  1. Make sugar cookie dough according to package instructions.
  2. Roll dough to 1/8 to 1/4 inch thickness.
  3. Cut into 1 1/2 - 2-inch rounds.
  4. Place 1/4 teaspoon jam down center of cookie.
  5. Bring sides of cookie dough towards center and pinch together.
  6. Bake according to package instructions or until light golden brown.
  7. Sprinkle with confectioner's sugar and serve.

Directions (for version number two):

  1. Make cookie dough according to packages instructions.
  2. Roll dough to 1/8 to 1/4 inch thickness.
  3. Cut into 2-inch squares.
  4. Place 1/4 teaspoon jam in the center of each square.
  5. Bring corners of the cookie dough towards the center. Pinch dough corners together as well as the seams.
  6. Bake according to package instructions or until light golden brown. Sprinkle with confectioner's sugar and serve.

Chocolate Sugar Cookie Delights




  1. Bake round or heart shaped cookies according to package instructions.
  2. Melt chocolate in the microwave or in a double boiler.
  3. Top or dip half of each cookie into the melted chocolate.
  4. Sprinkle chopped toasted pecans or crushed peppermint candy over chocolate. 

Wednesday, November 27, 2013

Holiday Appetizers: Pinecone Cheese Ball

We love entertaining, so we're always looking for new ways to impress our guests. One of our old favorites, the Old Farmhouse Chutney Cheese Ball, got a new look for the holidays. The unique blend of flavors will satisfy all your guests while it's delightful pinecone shape will add a festive element to your table.

Pinecone Cheese Ball

Old Farmhouse Chutney Cheese Ball



  • 16 oz. cream cheese, softened
  • 1/2 cup Stonewall Kitchen Old Farmhouse Chutney
  • 1/4 cup green onion - diced
  • 1 clove garlic - crushed
  • dash of salt
  • dash of pepper
  • 1/2 cup Colby cheese, shredded
  • 1/3 cup Monterey Jack cheese, shredded


  1. Mix together the cream cheese, Old Farmhouse Chutney, scallions, garlic, salt and pepper.
  2. Fold in the Colby and Monterey Jack cheeses.
  3. Form 

  • 1 1/2 cups sliced almonds
  • Fresh rosemary, for garnish
  • Crackers

Make one recipe of Stonewall Kitchen's Old Farmhouse Chutney Cheese Ball. Instead of forming a ball and coating it with chopped pecans, divide the cheese ball mixture in two and form into pinecone shapes. Starting at the tip of each "pinecone," insert sliced almonds in rows. Continue rows of almonds until you get to the bottom of the "pinecone." Transfer pinecones to a serving dish. Garnish with rosemary and serve with crackers.

Friday, November 22, 2013

Tips From the Kitchen: The Best Mashed Potatoes

There's nothing better than a bowl of creamy, silky mashed potatoes! Here are some tips on how to make the best mashed potatoes:


    • Best choices for potatoes are Russet (very starchy, creamy) or Yukon Gold (great buttery flavor). Red Bliss potatoes are too starchy and not recommended. Leave skin on and cook until a paring knife slips easily into the potato.
      • Science behind leaving the skins on - the starch is protected by the skin and potatoes will be less gummy.
    • Always salt your water that you cook your potatoes in. They will be more flavorful.
    • Once your potatoes are cooked, process them through a potato ricer for silky, creamy mashed potatoes. A potato masher can be used, but will yield slightly chunky potatoes.
    • Do not over mix your potatoes and never use a food processor or electric mixer. The starch becomes gummy and potatoes will not be fluffy and creamy.
    • Add melted, warm butter before adding warm dairy.
      • Science behind leaving the skins on - the fat encapsulates the starch and the potatoes will be silkier.
    • If you are going to hold your potatoes for an hour or two before serving, place mashed potatoes in a metal bowl over simmering water and cover (make sure the bowl does not touch the water). The potatoes will remain silky. You may have to add a little additional dairy just before serving.

    Favorite Mashed Potato Recipe:




    • 2 pounds russet potatoes, unpeeled
    • 8 tablespoons unsalted butter, melted
    • 1 cup warm half-and-half or whole milk
    • 2-4 cloves garlic, peeled
    • 1-1 1/2 teaspoon salt
    • Pepper


    1. Place potatoes in a large pot and cover with water. Add 2 teaspoons salt. Bring to a boil, reduce heat and simmer until potatoes are soft and a paring knife easily slides into each potato. Do not overcook. Drain and remove peels with a paring knife.
    2. Pass potatoes through a ricer or mash into a large metal bowl. Stir in butter.
    3. Heat half and half or whole milk and garlic 5-10 minutes in a small pot. Do not allow to boil. Remove garlic cloves and discard. Stir milk into potatoes. Add salt and pepper to taste. Serves 4.


    Wednesday, November 20, 2013

    The Perfect Roast Turkey

    With Thanksgiving right around the corner, it’s time to finalize your menus for the big day! If you’re looking for a way to dress up your traditional dinner, why not try this lacquered roast turkey? A glaze made with our Orange Cranberry Marmalade is applied during the cook time, leaving the skin shiny and crisp while the inside remains juicy and flavorful.

    Lacquered Roast Turkey


    • 1 (12 to 15-pound) turkey, rinsed under cool water and patted dry, excess fat removed
    • Salt and freshly ground black pepper to taste
    • 3 tablespoons minced fresh sage leaves
    • 1 medium onion, quartered
    • 4 tablespoons unsalted butter, softened
    • 1 cup of Stonewall Kitchen Orange Cranberry Marmalade
    • 1/3 cup hearty red wine
    • 3 tablespoons fresh lime or lemon juice
    • 3 tablespoons honey
    • 1 tablespoon Worcestershire sauce
    • 3 tablespoons unbleached all-purpose flour
    • 1-1/2 cups turkey or chicken stock


    1. Preheat oven to 425 degrees.
    2. Season turkey cavity with salt, pepper and 1 tablespoon of sage leaves. Place onion inside. Cream butter, remaining sage, 1 teaspoon of salt and several turns of pepper together until smooth. Starting at the neck, carefully work your hand under the turkey skin, separating it from the breast meat. Spread sage butter evenly under the skin, patting the skin outside to smooth it out. Truss turkey legs, fold wings underneath body and season with salt and pepper.
    3. Roast turkey breast on an upper rack in a roasting pan for 20 minutes. Turn heat down to 325 degrees and continue roasting until cooked, about 20 minutes per pound.
    4. While turkey is roasting, combine selected Stonewall Kitchen Orange Cranberry Marmalade, wine, lime juice, honey and Worcestershire sauce in a small saucepan. Bring to a boil over high heat and reduce by half. Strain and set aside.
    5. About 1/2 hour before turkey is done, when a meat thermometer reads about 160 degrees F, begin basting turkey with the glaze. Baste every 10 minuets until turkey thigh reaches an internal temperature of 175 degrees F. Reserve unused glaze for gravy.
    6. Remove turkey from oven and drain cavity and pan juices into a measuring cup. Transfer turkey to a platter and tent loosely with foil while preparing gravy. Turkey should stand for at least 20 minutes before slicing.
    7. Spoon 3 tablespoons of fat from the pan juices (or unsalted butter) into a saucepan. Skim off remaining fat and discard. Heat fat over medium-high heat. Stir in flour and cook until it is medium brown color. Whisk in stock and bring to a boil. When smooth, whisk in pan juice and remaining glaze and bring back to a boil. Season with salt and pepper and serve with sliced turkey.
     If you're looking for a way to use up the rest of your Orange Cranberry Marmalade, although it is delicious simply on toast and scones, try this side dish to accompany your roast turkey:

    Candied Baby Carrots


    • 1 pound of baby carrots, steamed or boiled until just tender, well drained
    • 1 tablespoon unsalted butter
    • 2 tablespoons Stonewall Kitchen Orange Cranberry Marmalade
    • Salt and white pepper to taste
    • 1 teaspoon flat-leaf parsley, optional


    1. Melt butter and Orange Cranberry Marmalade in a large skillet over medium-high heat until bubbly.
    2. Add carrots and stir to cover with glaze. Season with salt and pepper. Stir in parsley, if desired, and cook until carrots are hot.
    3. Serve at once or gently reheat over medium-low heat, adding a little water if necessary.
    For more festive recipes, check out our favorite Thanksgiving recipes on our website.

    Thursday, November 7, 2013

    Avocado Tips, Tricks and Recipes!

    Oh those delicious avocados!
    The avocado is the fruit of a tall evergreen tree (Persea americana).  More specifically the avocado is a single seeded berry that is also known as the "alligator pear" due to its shape and rough leather like texture of the skin.

    Why are avocados so healthy for you?
    Did you know that an avocado is a great source of fiber and has more potassium and magnesium than a banana?  These nutrients are known to reduce blood pressure.

    Although avocados are known to be high in fat (30%), it is a healthy fat.  Avocados are full of mono-unsaturated fat and vitamin E that can reduce bad cholesterol in your blood. Avocados can be used to replace fat in baked goods for a healthier snack. 

    Avocados also contain little to no sugar or starch.


    Speeding up the Ripening Process

    An avocado commercially ripens after harvesting.  Unfortunately, right when  you want to make guacamole, most of the avocados in the store are hard as rocks.  A way to speed up the ripening process is to place your avocados in a brown paper bag with ripe bananas or apples.
    The science behind this - Ripe fruit, such as bananas and apples, release a hormone ethylene.  This gas will speed up the ripening process of the avocados.  An avocado that is hard and not ripe placed in a brown paper bag will ripen in 3-6 days at room temperature while an avocado placed in a bag with an apple or bananas will ripen in 1-3 days.  Place ripe avocados in the refrigerator until ready to use.  Do not put an unripe avocado in the refrigerator as the cold damages the cell structure and it will never ripen.

    Cutting an Avocado

    To remove the flesh of the avocado;
    • Run a knife around the avocado lengthwise.
    • Twist the two halves and pull apart.
    • Force a knife into the seed, twist and remove from flesh.
    • Slice or dice the flesh with a dinner knife cutting down to the skin, but not through it.
    • Remove flesh with a spoon running it close to the skin and gently remove the flesh.
    If you are not comfortable with a knife, you can always pick up a gadget such as the Avocado Slicer that does the slicing and scooping for you!

    Preventing browning of  your avocado or guacamole


    When avocados are exposed to air they brown.  This starts to happen as soon as you cut into an avocado.  There are several things you can do to prevent browning.
    • Adding acid, such as lemon or lime juice, prevents oxidation and therefore prevents browning.
    • Cover guacamole with plastic wrap or spread a thin layer of mayonnaise over the top.  This eliminates the air.  When ready to serve, remove the plastic wrap or scrape off the layer of mayonnaise.
    • Immerse sliced avocado in cold water.  They will stay fresh for up to 4 hours
    The science behind this - Omega-3 fatty acids found in avocados are sensitive to light, air and heat and oxidize when exposed to them causing the avocados to brown and break down.

    Avocados are available all year round.  Enjoy this healthy fruit on sandwiches, salads, in soups or as guacamole!  Here are a few of our favorite uses for this tasty fruit.


    Friday, November 1, 2013

    Wednesday, October 16, 2013

    Spooky Halloween Recipes for your Halloween Party

    Get into the spirit this Halloween with some of these spooky recipes!  These fun recipes are great whether you are hosting a party for adults, gathering the kids before trick-or-treating or looking to pack something fun in your child's lunch box.  Enjoy!

    Mummy Pies
    Makes about 6 mini pies
    1. Preheat oven to 375 degrees F.
    2. Grease 6 wells of a 12-cup muffin tin.
    3. Roll pie dough to be 1/8 inch thick.  Cut six, 4.5-inch circles.  Press dough circles into prepared muffin tin wells allowing extra dough to hang over lip of muffin tin well.
    4. Fill each well with Apple Pie Filling.
    5. Roll remaining pie dough into a circle and cut into 1/4 inch strips.  Place strips randomly over the top of each mini pie, covering entire surface.  Trim edges and crimp top to bottom crust.  Place two raisins on each mini pie for eyes.
    6. Bake mini pies for 30 minutes or until crust is golden brown.  Cool about 5 minutes and then gently remove Mummy Pies from pan.  Serve warm or at room temperature.
    Spooky Sandwiches
    Makes 12 spooky sandwiches
    • 12 slices Dark Rye Bread (for cats or bats)
    • 12 slices thin white bread (for ghosts)
    For the sandwich spread
    • 8 ounces cream cheese, softened
    • 2 Tablespoons scallion, diced
    • 1/2 teaspoon garlic, crushed
    • Dash of salt and pepper
    • 1/4 cup Colby cheese, shredded
    • 1/4 cup Monterey Jack cheese, shredded
    1. Cut 24 spooky shapes from the bread with cookie cutters (the shapes are easier to cut if roll each slice gently with a rolling pin before cutting)
    2. Combine all spread ingredients and mix until uniform
    3. Evenly spread cream cheese mixture on 12 of the spooky bread shapes and top with remaining spooky bread shapes.  Garnish with sliced scallions to make eyes and mouths on sandwiches.