Recipe
Monster Toes and Smiles in Witches' Hats
For six children
Ingredients
- 18 mini cocktail sausages
- 8 tablespoon tomato ketchup, heated up
- 1 tablespoon apple juice
How to cook
Preheat the oven to 200C/430F/Gas mark 7. Spread your Smiles evenly on a baking tray, and place in the top half of the oven for 12-15 minutes turning occasionally until crisp and light golden. For further cooking instructions please see the back of the Smiles pack.
Put 18 mini cocktail sausages in a single layer on a second baking sheet. Mix together 1 tablespoon of tomato ketchup and the apple juice. Thinly glaze the sausages and cook in the bottom half of the oven for 12-15 minutes turning occasionally until sticky, golden and cooked through.
Spoon the remaining tomato ketchup into a microwaveable bowl and heat on medium for 5-10 seconds or until just warm. Cut six sheets of Halloween print paper into large 25cm squares. Fold in half diagonally and twist into cone shapes. Line each cone with a cone of greaseproof paper or aluminium foil.
Put 4 Smiles and 3 sausages into each 'witches hat' cone and serve the 'warm blood dip' separately.