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Where Are the Witches Contest Continues…

 
   
 

We are officially on the second and final week of our Annual Halloween Contest! Just in case you need another reminder on how to participate…
  Scattered throughout this issue you will find several adorable (and not so adorable) little Witches. All you need to do is count them…easy peasy.
  Better shake, rattlesnake – I’ll wait while you count…
  Done? Are you sure? Did you remember to count twice?
  Ok, now add that number to the number you got by counting the little spellcasters last week. Got your grand total? Cool, now send it to me!
  You can email the answer to contest@webbweekly.com, or you can drop a post card in the snail mail at Webb Weekly, 280 Kane St., Suite 2, South Williamsport, PA 17702. Entries must be submitted by Oct. 21st and only one entry per person.
  I will then take everyone who answered correctly and pick 10 random winners. Winners will receive a bucket full of goodies big enough to make several local dentists very, very happy! Winners will be listed in the Oct. 26th edition.
  Every year we donate $1.00 for each entry to either the SPCA or LAPS. Since we did the SPCA last year, it means that it is LAPS’ turn this year. Be sure to stay tuned to Webb Weekly Live, because I believe Juliana will be visiting LAPS soon!
  So look carefully and count them up! I get a little sneaky when I place them, so make sure you check every page closely!
  Now, I know what you are going to say, “Buuuut Steph! I forgot to count last week and now I don’t have the paper around anymore!” Ok first of all, stop throwing away my hard work so quickly. Also, if you go to webbweekly.com you can flip through last week’s issue and count them there! This is why I love technology people!

Halloween Ready…
  So are you ready for Halloween yet? I am going to start making Erik’s costume this week! I am going to a friends Halloween and I always hate to show up to a party empty handed. So this is what I am making to take!

Cheesy Eyeball Bites
Ingredients:
• 1 can Pillsbury™ refrigerated crusty French loaf, baked as directed on can
• 2 tablespoons butter, melted
• 1 cup black olive tapenade
• 3 oz fresh mozzarella cheese, cut into 1/4-inch slices
• 6 pimiento-stuffed green olives
• Sriracha sauce
Directions:
  Cut baked loaf into 22 (1/2-inch) slices. Set oven control to broil. Brush slices with 1 tablespoon of the butter. Place buttered-sides-up on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown. Turn; brush with remaining 1 tablespoon butter; broil 1 to 2 minutes longer or until crisp and golden brown. Cool 5 minutes.
  Top each slice with a heaping teaspoon of the tapenade. Use 1-inch biscuit cutter to cut 22 circles from mozzarella slices. Place 1 circle on top of each tapenade-topped bread slice.
  Cut each olive into four slices. Place 1 slice on top of each mozzarella circle. Use Sriracha sauce to decorate mozzarella to look like eyeball.