1 (17.25 ounce) package frozen puff pastry sheets, thawed
2 tsp. Rustic Herb Seasoning
1 cup finely shredded Swiss cheese
60 medium-size pimento-stuffed green olives (two 7 oz. jars)
Preheat oven to 400°. Unfold both pastry sheets; lay flat on a work surface. Sprinkle half of Rustic Herb Seasoning and half of cheese over each sheet; cut each pastry sheet into strips about 6 inches long and 3/4 inch wide (about 30 strips per sheet). Roll each pasty strip around an olive with the pimento side up. Place on an ungreased baking sheet. Bake for 20 minutes, or until golden brown. If olives pop out of pastry, just press them back into warm googly eyes. Makes 60 eyes.
Perfect Pumpkin Dip
Cinnamon Roll Cheese Ball Mix
15 oz. can pumpkin puree
12 oz. whipped topping
1 tsp. pumpkin pie spice (optional)
1 small pie pumpkin (optional)
Combine all ingredients (including both packets from the Cinnamon Roll Cheese Ball Mix). Chill. Serve in a hollowed-out pie pumpkin or small squash. Serve with Twisty Grahams and apples for dipping.
1/2 cup (1 stick) very soft butter
3-4 drops green food coloring
Absolutely Almond Pound Cake Mix™
Combine first 3 ingredients; stir to blend. Add pound cake mix, stir until dough forms. (Squeeze with hands, if necessary to form dough). Roll dough into "fingers" approximately 3-inches long and 1/2-inch wide; press an almond on the end of each one to make a fingernail. Place 2 inches apart on a greased baking sheet. Score the middle of the fingers two or three times with a sharp knife to make knuckles. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely on baking sheet. Makes 32-34 fingers.