SAVORY SEVERED MONSTER FINGERS
A Halloween twist on pigs in a blanket, with creepy black nails. Quick, easy and fun!! By Halloween Alliance.
Provided by sydsmama
Categories Lunch/Snacks
Time 25m
Yield 16 fingers, 16 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Open a can of crescent rolls, and unroll the dough.
- Place one triangular piece of crescent roll dough on the cookie sheet.
- Put a cocktail smokie in the wide end of the dough triangle.
- Roll the dough around the sausage. You should have one layer of dough covering it completely-no edges peeking out! This is the base of the finger, and you should still have some crescent roll dough left over.
- Roll the remaining dough to form the rest of the finger, tapering it at the end and rounding it off so it looks realistic.
- Put 1/2 of an olive on the end of the finger. Tuck the edges into the dough so that it looks like a fingernail. Use a knife to score "wrinkles" into the knuckles.
- Put the fingers in the oven and bake for 15-20 minutes, until they are golden brown.
Nutrition Facts : Calories 194.6, Fat 10.1, SaturatedFat 3.8, Cholesterol 35.2, Sodium 486.2, Carbohydrate 18.9, Fiber 1.4, Sugar 1.9, Protein 6.8
SEVERED FINGERS HALLOWEEN COOKIES RECIPE - (4.6/5)
Provided by Cupcake
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside. Place food coloring in a shallow bowl. crack each whole almond into halves. and toss them into the bowl with the food coloring and stir them until the color is evenly distributed. leave them in the bowl and stir them every so often until the color is as dark as you like. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners'sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach. Bake until lightly browned, about 12 minutes. Cool completely. Note: To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough.
MONSTER FINGERS RECIPE
Give ordinary chicken fingers a spooky makeover with our tasty Monster Fingers Recipe. Crispy chicken is topped with red pepper and served with a BBQ sauce dip in this fun, scrumptious Monster Fingers Recipe.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
- Bake 13 to 15 min. or until chicken is done.
- Make 1/2-inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with barbecue sauce.
Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 0.631 g, Sugar 0 g, Protein 20 g
SEVERED FINGERS HALLOWEEN COOKIES
This recipe is from Martha Stewart, so not only do they look cool but they also have fantastic flavor--not too dry or hard. Even though they are soft inside, they aren't too, too fragile.
Provided by Queenkungfu
Categories Dessert
Time 1h12m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
- Place food coloring in a shallow bowl. crack each whole almond into halves. and toss them into the bowl with the food coloring and stir them until the color is evenly distributed. leave them in the bowl and stir them every so often until the color is as dark as you like.
- Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
- Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
- When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
- Bake until lightly browned, about 12 minutes. Cool completely.
- note: To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough.
Nutrition Facts : Calories 160.5, Fat 8.2, SaturatedFat 4.2, Cholesterol 41.1, Sodium 74.7, Carbohydrate 19.3, Fiber 0.6, Sugar 8.3, Protein 2.9
SPOOKY WITCHES' FINGERS
This is a traditional Christmas cookie recipe that we have had in our family for years. All I did was change the shape to make them look like fingers for our annual Halloween party. The cookies make a great conversation piece. My guests loved them!
Provided by Sandra
Time 1h15m
Yield 60
Number Of Ingredients 10
Steps:
- Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
- Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
- Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
- Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 6.9 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 75.7 mg, Sugar 2.4 g
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