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Posted October 9, 2012

To recipes in PDF format

To more Halloween Recipes from Rhodes Bread

The Mid-South Tribune ONLINE and the Black Information Highway  present...


It’s scary how fast Halloween is creeping up on us! This year why not throw a spectacularly spooky bash with these Hallow-winning recipes? Your costumed creatures will howl with fright-night delight to the very last bite.

Be sure to invite this creepy 8-legged friend to the party. Our Spider Dip Bowl is the perfect addition to your menu. The kids can pull off his legs for dipping and you can bake up a platter full of extra legs.

Pizza is always a hit and this Spider Web Pepperoni one will entice even the fiercest little ghoul. Make several because once they start gobblin’ them down they will disappear fast.

Any little tummy will love these Yummy Mummy Dogs. Simply roll thawed dough into a rope, wind it around a hot dog and bake them in your oven. In just minutes you’ll have a memorable meal all wrapped up!

Wholesome frozen dough is the trick to putting together lots of people-pleasing recipes for the most frightfully fun festivities on the block.

Spider Dip Bowl


20 Rhodes™ Dinner Rolls or 12 Rhodes Texas™ Rolls, thawed but still cold

1/4 cup butter, melted

1/2 cup grated parmesan cheese

garlic salt

marinara sauce

small tube black gel frosting

Combine 101/2 dinner rolls or 7 Texas rolls into a ball for the body and place on sprayed baking sheet. Shape 11/2 dinner rolls combined or 1 Texas roll into an oval and place next to the body for head. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 20-25 minutes. Remove from oven and place on cooling rack. While body is baking, roll 8 dinner rolls or 4 Texas rolls cut in half into eight, 10-inch ropes for legs. Dip legs in melted butter and then in parmesan cheese. Place on a sprayed baking sheet in a tall, curved shape to resemble spider legs. Sprinkle with garlic salt. Cover with plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Remove from oven and place on cooling rack. Cut an X with a knife in 4 places along both sides of the cooled body on the top edge. Push one end of a cooled, curved leg into each of the X's. Cut a circle out of the top of the body and pull out the bread, leaving bread around the inserted legs to stabilize them. Line the dip bowl with plastic wrap if desired. Fill the dip bowl with marinara sauce for dipping. Use black frosting gel to squeeze two beady eyes onto cooled spider head. Use more rolls to make extra legs for dipping, if desired.



Bone Chillin' Breadsticks and Halloween Dip


12 Rhodes™ Dinner Rolls, thawed but still cold

1/4 cup butter, melted

Parmesan cheese

poppy seeds


Halloween Dip


1 pound lean ground beef

1 pound processed cheese, Mexican style

10 ounce can diced tomatoes with green chilies, undrained

4 ounce can diced green chilies, undrained


Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds.

Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350°F 15-20 minutes. Serve with Halloween Dip, if desired.

Halloween Dip: In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut cheese into 1-inch cubes and place in microwave safe bowl. Microwave until melted. Add tomatoes and green chilies and mix well. Combine cooked ground beef with cheese mixture and serve warm.




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