Bloody Fingers Food

BLOODY FINGERS

Steps:

• Mix peanut butter, powdered milk, and honey together in a bowl until mixture resembles a soft dough. This will be the 'flesh' of the fingers.
• Mold enough dough around each pretzel rod, making sure to cover the ends. The pretzels will be the 'bones' of the fingers.
• Use the tip of a teaspoon the make marks on the 'flesh' similar to knuckles.
• Push 1 sliced almond onto 1 end of each 'finger' to resemble a finger nail.
• Place jam in a microwave-safe bowl and heat in microwave until softened, 20 to 30 seconds. Dip the end opposite the 'finger nail' into the jam for the 'blood'.

SUNNY'S BLOODY BEEF FINGERS

Steps:

• For the fingers: Break up the beef with your fingers in a large bowl, then scatter the Italian seasoning, garlic powder, onion powder, salt and a few grinds of pepper over the top. Gently mix with your hands and divide in half. Make 6 to 7 fingers from each half. Mold a finger of beef on a skewer, making sure to mold it right over the skewer tip. Repeat with the remaining fingers. Push a slice of garlic into the tip of each finger for a fingernail.
• Grill and dip. Heat a griddle on the grill or stovetop to 375 degrees F.
• Cook the skewers over direct heat, turning occasionally, until cooked through, 8 to 10 minutes total.
• For the blood sauce: Stir together the ketchup, honey and vinegar in a bowl. Serve with the fingers as a bloody dip.