Hannaford dietician Mary Lavanway talks about healthy halloween snacks.
Yields: 2 banana pops
1 Dole® banana, halved
1 cup orange juice
1/2 cup shredded coconut
2 tablespoons raisins or chocolate chips
2 wooden popsicle sticks
1. Insert half of popsicle stick into banana half to create a handle.
2. Dip banana half into orange juice; then roll banana in shredded coconut until coated to resemble a white ghost.
3. Add raisins or chocolate chips for eyes and mouth. Serve at room temperature or frozen.
Halloween Ghoulish Glop
Yields: 10 balls
1/4 cup Kashi® Heart to Heart® cereal (crushed or not)
1/4 cup Kashi® GOLEAN Crunch!® cereal (crushed or not)
1/2 cup SunButter® Natural Sunflower Seed Spread
1/4 cup Sun-Maid® apricots, cut into pieces
1/4 cup Hannaford seedless raisins
1 tablespoon honey
1. Mix all ingredients together and roll into small balls. Serve.
Halloween Cornmeal Cheddar “Bones”
Serve these easy-to-make bone-shaped breaksticks on
Halloween with a bowl of Ragú® tomato sauce “blood” for
dipping or to accompany a cauldron of chili.
Yields: 24 breadsticks
2cups King Arthur Flour® Unbleached All-Purpose Flour
1cup white cornmeal, preferably stone-ground
1 (1/4 oz.) package quick-rising yeast
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 cup olive oil
1cup very warm water
6ounces Cabot® Extra Sharp or Sharp Cheddar, grated (about 1 1/2 cups)
1. In food processor* fitted with dough blade, combine flour, cornmeal, yeast, salt and sugar;
pulse to combine. Add oil and pulse again.
2. While processor is running, slowly add warm water: mixture should form ball of soft and
barely sticky dough. Add a little more water if mixture is too dry or more flour if too wet.
Process dough for 1 minute to knead.
3. Add cheddar and pulse just until cheese is blended into dough. Leave dough covered in
processor until doubled in size, about 30 minutes.
4. Place oven rack in upper third of oven; preheat oven to 325°F. Lightly oil two baking sheets or
coat with cooking spray.
5. Remove dough from processor and shape into ball. Divide ball into quarters. Cut each quarter
into 6 pieces, for a total of 24.
6. With palms facing down, roll each piece into 10-inch-long rope. Tuck under 1 inch at each end,
pressing to flatten and enlarge slightly. With scissors or paring knife, cut 1/2-inch slit in
center of each end, spreading to look like end of bone.
7. Arrange breadsticks on prepared baking sheets. Bake for 20 to 30 minutes or until golden.
*Alternatively, mix dough in bowl by hand and knead until smooth and elastic.
Source: Recipe from Cabot Creamery (cabotcheese.coop)