Bugles Witches Fingers Food

BUGLES™ WITCHES FINGERS

Steps:

• Line large cookie sheet with cooking parchment paper.
• In small bowl, microwave frosting uncovered on High 10 to 15 seconds or until melted and smooth. Stir in food color until frosting is evenly colored.
• One at a time, using fork, dip snacks into frosting to coat completely; allow excess frosting to drip off. Place dipped snacks on cookie sheet in single layer. If necessary, reheat frosting 5 seconds at a time as needed for dipping consistency.
• Cut gumdrops into quarters into 36 fingernail shapes. Place one on tapered edge of each dipped snack, cut side down. Let stand at room temperature about 4 hours or until frosting is set.

DEVILISHLY SPICY CHEX MIX

Steps:

• Gather the ingredients. Preheat the oven to 250 F.
• In a large bowl, gently stir together the Chex cereal, Bugles, oyster crackers, peanuts, and pretzels.
• Add the butter to a measuring cup or another microwave-safe dish that is easy to pour from, and microwave until melted.
• Whisk the seasoned salt, garlic powder, onion powder, hot sauce, and cayenne pepper into the butter until it is completely combined.
• Gradually pour the butter mixture over the cereal mixture, stirring as you pour so that all of the cereal is completely coated.
• Spread the cereal onto a large ungreased rimmed baking sheet. Make sure it is spread out in one even layer. Place the baking sheet in the oven, and bake for 1 hour, stirring every 15 minutes to ensure all pieces get crispy.
• Allow the mixture to cool and then add the Flamin' Hot Cheetos. (Do not add at the beginning. They do not stay crispy when mixed with the butter mixture.)
• Serve right away or store in an airtight container. The mix will stay fresh for about a week.

WITCHES FINGERS

Steps:

• Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Put the water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melts. Remove pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
• Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes. Add the cayenne, and whole eggs, 1 at a time, incorporating each 1 thoroughly before adding the next. Mix in the mustard and cheese.
• Put 1/4-inch plain tip in a pastry bag, and spoon the dough into the bag. Pipe 3 1/2-inch long thin finger-like shapes onto prepared pans. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each witches' finger with it. Lay an almond on the end of each witches finger so that it looks like a nail, sprinkle fingers with kosher salt.
• Bake for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking until the fingers are golden brown and slightly crisp, about 5 minutes more. Cool on a rack.