HALLOWEEN CARROT FINGERS
Healthy and spooky at the same time! Put the cream cheese dip into a black bowl . Serve with baby carrots and crackers. I'll have to post a picture soon.Creep out the kids!
Provided by littlemafia
Categories Halloween
Time 15m
Yield 5 fingers, 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Fill a serving bowl with the cream cheese dip.
- Wash and peel 4 long carrots for fingers and 1 medium carrot for a thumb.
- With a paring knife (a parent's job), cut a flat, shallow notch in the tip of each carrot.
- Then use a dab of dip or softened cream cheese to glue a sliced-almond fingernail atop each notch.
- Stick the fingers in the dip and serve with baby carrotsor crackers for dipping.
Nutrition Facts : Calories 33, Fat 0.3, Sodium 52.6, Carbohydrate 7.4, Fiber 2.2, Sugar 3.5, Protein 0.8
CARROT FINGERS AND RANCH DRESSING
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot "finger". Repeat until all carrots are finished.
- Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.
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
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
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