Halloween Treats

Bones of the Dead Cookies

In a large bowl combine the flour, egg whites, sugar, and lemon juice.

Work in the nuts, leaving them whole, and continue kneading until you have a fairly firm dough.

Roll the ball of dough out with your hands on your work surface so as to obtain a snake; cut the snake into half-inch thick slices and shape the bit into bones with your hands.

Preheat your oven to 360 F (180 C).

Butter your cookie sheet, dust it with flour, lay the bones on it, and bake them for about 20 minutes.

Let cool before serving.

Creepy Crawly Spider Cookies

Place 1 cup of chocolate chips in a 2 to 4 cup glass measure.

Heat on high in the microwave for 1 minute.
Remove, stir, and heat on high for 1 minute.

Let set for 1 minute and stir until chips are melted.

Or melt chocolate chips in a heavy saucepan over low heat until melted.

Mix in the cereal and the coconut.

Drop by teaspoonfuls onto waxed paper for the spider bodies.

Melt the second cup of chocolate chips.

Gently stir in chow mein noodles (being careful not to break noodles up).

Pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider).

Add dots of frosting for eyes.

Caribbean Coconut Chicken Bites With Mango Cream

Caribbean Coconut Chicken Bites With Mango Cream
The Mango cream is key to these, so don't forget to dunk them! Be careful not to cut the pieces to large, it is raw chicken and must be cooked through, so if you cut them to large the coating will burn.

Chicken
1 1/2-2 lbs boneless skinless chicken, cut into bite size pieces
2 1/4 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups milk (may need more if the batter is to thick)
1 tablespoon rum extract
1 tablespoon coconut extract
4-5 slices white bread
3/4 cup flaked coconut
oil (for frying)

Mango Cream for dipping
1 large ripe mango, pealed and pitted
1 cup sour cream
1 tablespoon coconut extract
1/3 cup sugar

4-6 servings  35 minutes 30 mins prep

Mango cream:
Place the mango in a mini food processor and pulse till it is a pulp.Place the mango in a mini food processor and pulse till it is a pulp.

Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside.

Do not refrigerate this, it is best served at room temperature.

For Chicken:
In a bowl place - 1 cup plus 2 Tablespoons flour and set aside.

In another bowl place the remaining flour (1 cup plus 2 Tablespoons), sugar, and salt.

Stir milk and extracts into this.

The mixture should resemble a thin pancake batter (you may have to add a little more milk). Set this aside.

Place the bread slices in a food proccesor and pulse till you have fine crumbs, measure out approx 1-1/2cup.

Place these on a pie pan and place in a 350 degree oven till lightly toasted and dried out.

Mix toasted bread crumbs in a third bowl with the coconut.

Preheat a deep fryer with oil according to the directions of the fryer.

Place a cooling rack on a large cookie sheet and cover the rack with paper towels.

Now one at a time drag each chicken bite through the pan with just flour, then
using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it.

Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut.

Cover evenly with the coconut mixture and set on a second cookie sheet.

After all the chicken pieces are ready begin to cook them in the hot oil.

Just do a few at a time to keep your oil from cooling to much and becoming gummy.

The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them.

Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly.

Cook Time is for approx 5 minutes and the batter should turn a nice golden brown.

Remove from oil and drain on the cookie sheet that has been prepared with
paper towels.

Serve with mango cream.