What a fun treat to feed your trick-or-treaters before they head out for other not-so-healthy treats. Jonna from Get Off Your Butt and Bake! shows you how scarily easy these are to put ...
This month scares me already. The holidays are fast approaching and many of us, will find ourselves knee deep in our kitchens!
It sure is nice to know, that Rhodes has created a way to make it fast, easy and delicious. I've enjoyed guest blogging for such a great company.
In Idaho . . . an early snow, came with an evil bite.
It has crept up on us . . . mighty fast!
The cold gives us reason to . . . Get Off Our Butts and BAKE! Run into your kitchen and we'll make these together. Rhodes rolls makes it so darn simple.
For the sizzling snakes, you will need: Rhodes Texas rolls, 3 inch squares of aluminum foil, Beef or Turkey Franks, currants or small raisins, beaten egg and red, brown or black licorice.
Split one of the Texas Rolls in half and introduce it to it's partner.
Press 1 - 1/2 rolls together and form one large ball.
Roll that ball into a 15 - inch snake, leaving one end a little thicker for the head.
Meet Frank! Wrap the dough around Frank, leaving the tail end and head exposed.
Using a knife or a pair of scissors, cut slashes or snip the snake to decorate the body, and give it distinguished marks. Using a pair of scissors, cut about 1 - 1/2 inches into the head.
Take that 3x3 inch piece of foil and crinkle it up loosely. Place it carefully into the mouth of the snake. This will help wedge it open while it's baking. Don't forget to cut marks across the tail section to resemble the rattler. Using a toothpick, poke deep holes for eyes and press currants or raisins into the holes.
Place the snakes on a baking sheet sprayed with non-stick cooking spray, silpat or parchment paper. Take a fork and whisk the egg until frothy. Brush each snake with the egg wash.
Pre-heat your oven to 350 degrees. Cover the snakes with plastic wrap that has been sprayed with a bit of non-stick spray. Let rise for 15 minutes. Bake for 20 to 25 minutes, until nice and golden on the top & bottom.
While the snakes are baking, prepare the fangs! I didn't have red licorice, so I improvised. I used brown licorice as well as a one red Starburst candy that I divided into equal portions and rolled to create more fangs. Clip the ends to look like a forked tongue.
Let the snakes cool completely, before you remove the foil from the mouth of each snake.
Creepy good! These are the best smelling snakes, I've ever caught a whiff of! I brushed each snake lightly with melted butter and sprinkled Parmesan cheese over the tops.
Poke a 3-inch piece of licorice into the throat to create fangs!
This is the only snake I plan to catch . . . and actually EAT!
You can also create these friendly little guys with Rhodes Texas rolls. If you need some creepy crawly caterpillars for your little goblins, visit Get Off Your Butt and BAKE!
HallowienersServings: 6 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 15-20 min
Any little tummy will love these Hallowieners made with Rhodes frozen roll dough. Your costumed creatures will howl with fright-night delight to the very last bite.Hallowieners
6 Rhodes Texas Rolls, thawed but still cold
3-inch square aluminum foil
6 hot dogs
8 currants or small raisins
1 egg, beaten
1 red licorice lace
Roll each roll into a 15-inch snake, leaving one end a little thicker for the head. Using a knife and a toothpick, cut slashes and poke holes to decorate the body of the snake. On larger end of snake poke holes for the nose and slice a 1 1/2-inch opening for the mouth. Crinkle up the aluminum foil and place in mouth to wedge it open during baking. Cut slashes across the tail section to resemble a rattler.
Wrap snake around a frank and place on a large sprayed baking sheet. Poke deep holes for eyes and press currants into them.
Brush well with egg and let rise for 15 minutes. Bake at 350°F for 15 to 20 minutes or until golden brown. Place on a cooling rack and carefully remove foil.
Poke a 3-inch piece of licorice into the throat. Clip the end to make it look like a forked tongue.