Halloween candy is an inevitable part of a child’s holiday experience.
But there are plenty of Halloween-themed recipes for those who want to give feed their children something of sustenance in between servings of the sugary stuff.
FoodNetwork.com has a lot of great options. Here are a couple to keep the spirit of Halloween without the sugar overload.
One 16-ounce package bun-size hot dogs (8 hot dogs), each halved crosswise
2 ounces Cheddar, cut into 16 thin slices
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
8 sheets phyllo dough
4 ounces (1 stick) unsalted butter, melted
Ketchup, yellow mustard, barbecue sauce or your favorite dipping sauce, for serving and decorating
Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
Cut a slit in each hot dog piece and stuff with a slice of cheese. Set aside.
Combine the salt, garlic powder and pepper in a small bowl.
Work with one sheet of phyllo at a time and keep the rest covered under a damp towel or paper towels, lay a phyllo sheet on a large cutting board or counter and lightly brush with melted butter.
Lightly sprinkle some of the spice mix and fold in half lengthwise.
Brush the top with more melted butter and cut into ½-inch-thick strips.
Using two pieces of stuffed hot dogs per phyllo sheet, wrap half of the strips around each piece of hot dog to create a mummy look.
Leave a small section of hot dog exposed towards the top so it looks like the top part of the face peeking out from the phyllo wrappings.
Place on the prepared baking sheet and repeat. Remelt the butter if necessary.
Bake about 25 minutes or until the phyllo is crisp and golden brown.
6 strips bacon, chopped
One 14-ounce package foot-long hotdogs (8 hotdogs), each cut into 6 strips lengthwise
3 medium red and/or yellow bell peppers, cut into 1/4-inch-wide slices (about 3 cups)
1 large red onion, halved and cut into 1/4-inch-wide slices (about 3 cups)
2 cloves garlic, chopped
1/2 cup barbecue sauce
1/4 cup chicken broth
1/4 cup packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon hot pepper sauce
6 hoagie rolls, split
12 slices provolone (about 6 ounces)
Cook the bacon for about 6 minutes in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until crisp Transfer to a paper-towel-lined plate to drain.
Cook the hot dogs in the same skillet in 2 batches over medium-high heat, stirring frequently, for about 3 minutes or until curled and golden. Transfer to a paper-towel-lined plate to drain. Preheat the oven broiler.
Cook the peppers and onions in the same skillet, stirring frequently, for about 8 minutes or until soft. Add the garlic and cook, stirring, for about 30 seconds until fragrant.
Stir in the barbecue sauce, chicken broth, brown sugar, mustard and hot pepper sauce. Bring to a boil and reduce the heat to medium. Cook about 1 minute, stirring frequently, until the sauce begins to thicken. Add the hot dogs and continue to cook about 1 minute, stirring, until coated. Remove from the heat.
Toast the hoagie rolls in the broiler if desired. Arrange the provolone slices in the rolls and broil 30 seconds to melt. Top with the hot dog mixture and sprinkle with bacon.
Visit FoodNetwork.com/Halloween for more great Halloween recipes.