Bread bones dunked into a cauldron of bubbling cheese fondue, that is…they’ve become out Halloween night dinner tradition. We have either crisp fresh vegetables and dip or vegetable soup with them, depending on whether it’s warm or freezing out.
To make the bread bones, start with a package of frozen roll dough. I used plain old white rolls here, but we prefer the multigrain ones. They didn’t have those at my local grocery store, but if you can find them, use them instead.
Let the rolls thaw according to package directions (3 to 5 hours on the countertop), then roll them into long “snakes.”
Using sharp kitchen scissors, snip each end, a little less than an inch into the roll. Then place them on a baking sheet, turning the ends out, and bake them according to package directions. I think these were at 375 degrees for 12 minutes or so.
I’m sure you’ve made this “Cheesy Cauldron Dip” before. Chop up a two-pound block of American cheese (Kraft, Pace, Velveeta) and combine it in a small slow cooker with a cup and a half or so of salsa. Sometimes, I also add soy ground beef crumbles, just to up the protein.
We trick-or-treat around 5:30 here, so we eat dinner really early on Halloween. This isn’t too heavy, but it keeps them full and not whining for candy the whole time we’re out…for the most part.
Speaking of whining for candy, my sister-in-law gave me a great idea long before I even had kids. On Halloween night, my kids can eat as many pieces of candy as they are old before bed. At bedtime, they put their loot outside their bedroom door and the Great Pumpkin comes and takes it in the night. He leaves a small toy (such as Hot Wheels or a small doll figure) behind as a trade, and usually drops three or four pieces of candy. They’re happy to have the toy, since they know good and well they’d never be allowed to eat all that candy!