Crusty Booger Balls Recipes

Steps:

• In a large bowl, combine sweetened condensed milk, coconut, 1/3 cup of the unprepared gelatin, almonds, and almond extract.
• Mix well with a large mixing spoon or rubber spatula.
• Cover bowl with plastic wrap and chill for about an hour or until mixture is firm enough to mold in your hands.
• Scoop by ½ teaspoonfuls and shape into various-sized booger balls.
• Place them on a baking sheet, lined with a sheet of waxed paper.
• Make sure they are all slightly different, just as each and every booger is unique and special.
• Place a second sheet of waxed paper on your work surface and pour remaining unprepared lime gelatin on the center of the waxed paper.
• Roll each ball in gelatin to coat well and create a thin outer layer.
• Then place back on the baking sheet.
• Return boogers to the refrigerator for and hour before serving, and store any extras in the refrigerator.

Steps:

• Melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.
• Allow the cheese to cool slightly in the jar.
• Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.
• To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again.
• When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper.
• Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm.
• Gently pull boogers off waxed paper and arrange on a serving platter.
• Serves 5 to 6 booger buddies.
• Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain boogers into bloody ones.