Halloween Recipes from Festival Foods

• 1 (6 oz.) pkg. blackberries, plus additional for garnish
• 2 tsp. fresh rosemary, plus additional sprigs for garnish
• 1 lemon, juiced
• 2 Tbsp. honey
• 4 oz. tequila
• 2 dashes Angostura bitters
• Blackberry flavored sparkling water

1. Add blackberries, rosemary, lemon juice and honey to a cocktail shaker. Muddle until well combined. Add tequila and bitters. Shake until well combined.
2. Strain drinks into two ice-filled glasses. Top with sparkling water, garnish with a sprig of rosemary and enjoy!

• Cooking spray
• 1 (8 oz.) can refrigerated crescent dough sheet
• 20 frozen cooked meatballs, thawed
• Mustard

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray and set aside.
2. Unroll dough and cut into 4 equal rectangles. Cut each rectangle lengthwise into 10 thin pieces, for a total of 40 strips of dough.
3. Wrap each meatball with 2 strips of dough to resemble bandages. Stretch the dough slightly as you are wrapping to completely cover the meatball. Separate some of the bandages at the top to create a hole for the “face” of the mummy.
4. Place mummies onto baking sheet and spray lightly with cooking spray. Bake for 15 minutes, or until dough is a light golden brown.
5. Dot mustard “eyes” on to the face of the mummy. Enjoy with marinara sauce, if desired.

• 3 cups Chobani Vanilla Zero Sugar Yogurt
  Chobani Yogurt, Greek, Nonfat, Zero Sugar, Vanilla 32 oz

  See Price
• 1 (15 oz.) can pumpkin puree
• ¼ cup molasses, divided
• 2 tsp. ground cinnamon
• Pinch of nutmeg
• ¼ cup chocolate chips
• ¼ cup pepitas, lightly toasted

1. Place yogurt, pumpkin puree, 2 Tbsp. molasses, cinnamon and nutmeg into a large mixing bowl. Whisk together until smooth and well combined.
2. Transfer yogurt mixture to 4 small serving glasses or jars; refrigerate for at least 30 minutes to allow flavors to come together.
3. When ready to serve, top each glass with a drizzle of molasses, 1 Tbsp. chocolate chips and 1 Tbsp. pepitas.

Substitute regular vanilla Greek yogurt or yogurt of choice in this recipe.

Nutrition info here.

• Cooking spray
• 1 (8 oz.) can refrigerated crescent dough sheet
• 10 Festival Hot Dogs
• Mustard

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray and set aside.
2. Unroll dough and cut into 4 equal rectangles. Cut each rectangle lengthwise into 10 thin pieces, for a total of 40 strips of dough.
3. Wrap each hot dog with 4 strips of dough to resemble bandages. Stretch the dough slightly as you are wrapping to completely cover the hot dog. Separate some of the bandages at the top to create a hole for the “face” of the mummy.
4. Place mummies onto baking sheet and spray lightly with cooking spray. Bake for 15 minutes, or until dough is a light golden brown.
5. Dot mustard “eyes” on to the face of the mummy dog. Enjoy!

• Green apple
• Peanut butter
• Mini marshmallows

1. Using an apple slicer, slice an apple and remove the core.
2. Spread peanut butter onto one side of each apple slice.
3. Top half of the apple slices with three mini marshmallows.
4. Complete each smile, by topping the marshmallow with a second apple slice spread with nut butter. Enjoy!

Use your favorite nut or seed butter in place of peanut butter.