Daybreak recipes: Halloween snacks and Amy's Texas Chili




Posted on October 29, 2011 at 8:25 AM

Updated Saturday, Oct 29 at 9:37 AM

Amy Kushnir of My Texas Today prepared these Halloween-themed snacks on News 8 Daybreak Saturday, October 29.

Halloweenies with Mustard Sauce


  • 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
  • 44 cocktail-size smoked link sausages (from a 1 lb. package)
  • ½ cup creamy Dijon mustard
  • 1 Tbs. dried oregano leaves – crushed


  1. Heat oven to 375 F degrees
  2. On a clean, work surface, roll dough sheet onto 14x11 inch rectangle.
  3. Cut dough into 7x1/2 inch strips (making about 44 strips).
  4. Pat sausages dry with a paper towel.
  5. Wrap 1 strip of dough around each sausage to look like a mummy; press firmly at each end to secure.
  6. Place on baking sheet 2 inches apart.
  7. Bake 10-15 min. or until golden brown.
  8. Meanwhile, in a small bowl, mix mustard and oregano.
  9. Once Halloweenies are cooked, dot the "eyes" with a toothpick and regular mustard.
  10. Serve warm with mustard sauce or with ketchup and regular mustard.

Recipe from Pillsbury

Amy’s Texas Chili


  • 1 lb. lean Ground Beef
  • 2 cans Hunt’s Tomato Sauce – 29 oz.
  • 1 can Red Kidney Beans – 15 oz.
  • 4 - 5 Garlic cloves - pressed
  • 1 cup chopped Onion
  • 1 tsp. ground Cumin
  • 2 Tbs. Gebhardt Chili Powder – can substitute with any other brand of Chili seasoning.


  • Grated Cheddar Cheese
  • Sour Cream
  • Fritos Corn Chips


  1. In a large skillet, brown ground beef with onion and garlic.
  2. Add remaining ingredients and simmer on low, stirring occasionally.
  3. Serve with grated cheese, dollop of sour cream and a handful of Fritos corn chips on top.

For something different... serve in individual Fritos bags cut open sideways. Makes cleanup easy!