Friday, October 24, 2014

Chili Cornbread Graveyard & Frankenstein Fingers

This was a first time I made this for Halloween & the kids loved it!  It turned out super cute too.

Chili Cornbread Graveyards:

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/2 teaspoon salt

2 cans of your favorite chili
diced tomatoes
chopped green onions
shredded cheese

club crackers & black frosting

Preheat oven to 375 degrees.  Mix butter & sugar.  Add eggs & mix well.  Add buttermilk & mix.  Mix dry ingredients in a separate bowl.  Add dry ingredients to wet ingredients.  Mix well.  Bake in a 9x13 pan for 20-25 minutes.  Top with 2 cans of chili, diced tomatoes, chopped green onions, & shredded cheese.  Bake an additional 8 minutes.  On club crackers pipe the chocolate frosting into gravestone shapes (RIP, skulls, lines & dots, etc.).  Cut pieces of the cornbread & place on a plate.  Add tombstones to each serving for some scary good fun.

Frankenstein Fingers:
peanut butter

Cut celery into finger-length stalks.  Spread peanut butter into celery grooves.  Add raisins as fingernails.  Yummy & healthy.

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