SNAKE SLITHERING RECIPES

Steps:

• Preheat oven to 350°. Cut one small strip of red pepper and reserve; chop remaining pepper. In a large skillet over medium heat, cook chorizo, beef, pepper, onion and garlic, crumbling meat, until no longer pink; drain., Roll dough into a 14x12-in. rectangle. Spread beef mixture lengthwise in middle of dough; sprinkle with cheese. Wrap dough around beef-cheese mixture. Pinch seam to seal; tuck ends under. Place seam side down on a parchment-lined 15x10x1-in. baking sheet, and form into a snake shape. Whisk egg and, if desired, food coloring. Paint snake with egg wash; sprinkle with sesame seeds. Decorate with two ripe olive slices for eyes and reserved red pepper strip for a tongue., Bake until edges are golden brown, 30-35 minutes. Cool 10 minutes before slicing.

Steps:

• Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
• Combine flour, baking powder and cinnamon in bowl; set aside.
• Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add eggs and vanilla; continue beating until well mixed. Add half & half alternately with flour mixture, beating well after each addition, until well mixed. Stir in chopped peanuts.
• Spoon batter evenly into prepared muffin pan cups. (Cups will be full.) Bake 22-26 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely.
• Combine all frosting ingredients except half & half in bowl; beat at low speed until combined. Increase speed to medium; beat, adding enough half & half for desired spreading consistency.
• Arrange cupcakes in snake form on large rectangular (at least 18x14 inches) platter so they are touching. Frost over all cupcakes. If desired, squeeze front cupcake to create head shape.
• Place candy corn and marshmallows in a zigzag pattern on back to create a stripe. Cut red fruit leather or licorice twist to make forked tongue. Use candy-coated pieces for eyes.