Let's Get Spooky! Watch Sarah Make these halloween appetizers on Afternoon Live. https://katu.com/afternoon-live/cooking-recipes/halloween-appetizers Habanero Cheese Ball 1 eight-ounce packages cream cheese1/4 cup plain yogurt4 ounces sharp cheddar cheese, finely shredded1 teaspoon Marshall’s Habanero Carrot Curry sauceSalt and pepperStem from a bell pepper4 parsley leavesCrackers Into a medium-mixing bowl, place cream cheese, yogurt, cheddar cheese, habanero sauce, and salt and pepper. Using a spoon, mix ingredients until well combined. Shape the mixture into a ball. Spread out a 3 overlapping sheets of plastic wrap, to fully encase the cheese. Bring the sides of the plastic wrap together to tightly wrap the entire ball, secure top with a large rubber band. Use 3 additional rubber bands, loop the rubber bands around the cheese ball to form 6 distinct sections and flatten the ball slightly so it resembles a pumpkin. Create deeper grooves by pressing into the sides of the cheese wedges with your fingers. Refrigerate the cheese ball for 1-4 hours. Unwrap and top with bell pepper stem and parsley leaves. Serve with crackers. Bone Bread Sticks with Dipping Sauces 1 pound homemade or store bought pizza dough4 tablespoons unsalted butter, melted½ cup shredded Parmigiano Reggiano cheese1/3 cup Smoked Habanero Barbeque Sauce1/3 cup marinara sauce1/3 cup Marshall’s Cranberry Red Jalapeno sauce Preheat the oven to 375°F. Line a baking sheet with parchment paper.Sprinkle flour onto the counter. Divide the dough into 8 equal balls. Roll each ball into a 6-inch rope slightly larger on the ends. Arrange five breadsticks on each baking sheet, spacing them at leas 2 inches apart. Using scissors, cut a 1-inch slit on the ends of each breadstick, and gently stretch each of the cut pieces apart to form the ends of the bones. Brush the breadsticks with the melted butter then sprinkle with cheese. Bake the breadsticks for about 15-20 minutes, until golden. Remove the breadsticks from the oven and serve them warm with sauces for dipping. Graveyard Tofu Dip with Veggies 4 ten-inch flour tortillas1 pound package extra firm tofu2 medium ribs celery, about ½ cup chopped2 tablespoons finely chopped parsley¼ cup minced yellow onion, about ½ onion2 tablespoons yellow mustard2 tablespoons Marshall’s Bird’s Eye Basil Sauce1 tablespoon nutritional yeast1 teaspoon kosher salt1 teaspoon celery seedsAssorted raw vegetables for dipping Preheat the oven to 350 °F. Using a knife, cut tortillas into gravestones and a tree. Bake for 10 to 12 minutes or until firm and crisp. Cool on rack. Drain the tofu, and set on a clean dishtowel to release remaining water, gently press. Once drained, crumble the tofu by hand. Place all ingredients into a large mixing bowl, stir with a spoon, until well combined. Place ½ of the mixture into a food processor and blend until smooth. Add back into the mixing bowl and mix batches together. Place the dip in a serving bowl and decorate with gravestones and tree. Surround bowl with vegetables.
