Monster Fingers Recipes

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.

Steps:

• Roll out sugar cookie dough into a thin line, dough will spread when baking. Cut into finger lengths. Score with a knife at knuckles and apply an almond shard at the tip. Bake as directed on package. Brush cooled cookies with a little cocoa-powder to add contrast.

Steps:

• Cut yellow pepper into 15 triangles; set aside. In a large resealable plastic bag, combine flour and 2 teaspoons Cajun seasoning. Place eggs in a shallow bowl. In another shallow bowl, combine the cornflake crumbs, green onion and remaining Cajun seasoning. , Place a few pieces of chicken in bag; seal and shake to coat. Dip in eggs, then in crumb mixture. Place on a greased baking sheet. Repeat. Bake at 350° for 15-20 minutes or until juices run clear. , Cut a small slit into one end of each chicken strip; insert a pepper triangle into each. Serve with barbecue sauce.

Steps:

• Place four 3/4 cup mounds of pimento cheese on a cutting board or serving platter. Stick five ladies' fingers or men's toes into each mound to create a paw. Top each paw with 1/2 cup alfalfa sprouts. Serve with remaining fingers and toes.

Steps:

• Spray an 8-inch square baking dish with cooking spray and line with parchment with an inch or so of overhang on all sides.
• Put the hash browns in a large bowl. Sprinkle with the cornstarch, salt and smoked paprika and toss well to coat the potatoes evenly. Add the egg and melted butter and toss well to coat. Fold in the Muenster and parsley. Press the mixture firmly into the lined baking dish and flatten the top and sides evenly. Freeze until firm, about 30 minutes.
• Pour about 1/2 inch of oil in a large nonstick skillet and heat over medium-high heat. Remove the hash browns from the baking dish and cut in half with a serrated knife, then cut each half into 5 "fingers."
• The oil is ready when a shred of potato sizzles vigorously on contact. Slide half of the fingers into the oil and fry until deep golden and set on the bottom (you will know it's time to flip when they are easy to turn), about 3 minutes. Flip and fry the second side in the same way, about 3 minutes more. Drain on a cooling rack set over a baking sheet to drain excess oil. Repeat with the remaining fingers. Season with salt and serve with ketchup on the side.

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.

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.