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Spooky eats are great eats.

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Here's a video that shows you how to make all of them:

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Finger Hot Dogs

Serves 8

INGREDIENTS

8 hot dogs

8 hot dog buns

ketchup

PREPARATION

In a skillet, cook hot dogs until golden brown.

With a knife, carefully make 3 slits in the middle of the hot dog, 3 towards the end of the hot dog, and cut the casing off of the tip of the hot dog to make it look like a finger.

Spread ketchup in the hot dog buns, and place the hot dogs.

Enjoy!

Pumpkin Deviled Eggs

Serves 6

INGREDIENTS

6 hard-boiled eggs

3 tablespoons dijon mustard

¼ cup mayonnaise

1 teaspoon paprika plus additional for garnish

Salt, to taste

Pepper, to taste

Chives for garnish, finely chopped

PREPARATION

Peel and slice hard boiled eggs lengthwise. Separate yolks into a separate bowl.

Add mustard, mayonnaise, paprika, salt, and pepper to the yolks, and mix thoroughly.

Fill a piping bag with the yolk mixture, and pipe into the empty egg whites.

Sprinkle with paprika, and place a piece of chive to make it look like a pumpkin.

Enjoy!

Inspired by: The Chew

Buffalo Chicken Skillet Dip

Serves 12

INGREDIENTS

2 cups chicken, cooked and shredded

8 ounces cream cheese, softened

½ cup monterey jack cheese

⅔ cup cheddar cheese

½ cup buffalo sauce

½ cup ranch dressing

2 tubes refrigerated pizza dough

4 ounce block cheddar cheese, cubed

2 tablespoons melted butter

PREPARATION

Preheat oven to 400°F/200°C.

In a bowl, combine chicken, cream cheese, monterey jack, cheddar, buffalo sauce, and ranch.

On a lightly floured surface, roll out one can of pizza dough. Cut out triangles for eyes, and a mouth.

Bake for 12 minutes, or until the pieces are golden brown, slightly risen and cooked through.

Cut the remaining dough into 16 squares, place a cube of cheese on each one, and roll into balls. Place in a ring around the edges of a greased oven-safe skillet or dish.

Fill the middle of the dish with the dip filling. Bake for 35 minutes.

Place the dough face pieces on the dip.

Enjoy!

Inspired by: Hungry Happenings

Layered Dip

Serves 6

INGREDIENTS

1 16-ounce can refried beans

½ cup salsa

½ cup sour cream

1 cup guacamole

Garnish

Lettuce

Tomato

Black olives

PREPARATION

In a bowl, mix the beans and salsa. Spread onto a plate.

Spread guacamole over the beans.

Put the sour cream in a plastic bag. Cut off the end of one corner of the bag, and pipe out a bullseye pattern of sour cream over the guacamole.

Run a toothpick through the sour cream from the center outward, until it looks like a spiderweb.

Garnish with lettuce, chopped tomatoes, and black olives. Serve with tortilla chips.

Inspired by: Six Sister Stuff

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