Monster Toes Breakfastbrunch Version Recipes

FRANKENSTEIN'S MONSTER'S TOES

Steps:

• In large bowl, stir cookie mix, flour, melted butter, egg, almond extract and green food color until soft dough forms. Cover; refrigerate 1 hour.
• Meanwhile, place almonds and red food color in resealable food-storage plastic bag; shake bag until almonds are evenly coated with food color. Place on paper plate or waxed paper to dry. Set aside.
• Heat oven to 375°F. For each cookie, roll heaping teaspoonful of dough into 2 1/2-inch finger shape. On ungreased cookie sheets, place shapes 2 inches apart.
• Press almond, colored side up, into one end of each "toe" to look like toenail. About 1 inch from each end of each "toe," squeeze dough slightly; with knife, gently make lines in dough to look like knuckles.
• Bake 6 to 8 minutes or until set. (Cookies should not brown along edges.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

MONSTER TOES RECIPE

Steps:

• Heat oven to 350°F.
• Beat butter in large bowl with mixer until creamy. Add flour and dry gelatin mix; mix well.
• Roll dough into 18 toe-shaped pieces; place, 2 inches apart, on baking sheet. Flatten 1 end of each. Use sharp knife to make crosswise slits in each toe for the knuckles. Flatten gummy candies slightly with rolling pin. Place 1 on flattened on end of each toe for the toenail.
• Bake 10 to 14 min. or until edges are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.

MONSTER TOES (BREAKFAST/BRUNCH VERSION)

Steps:

• Preheat oven to 350°F.
• Prepare the sausage according to package directions.
• Meanwhile, cut each flour tortilla into 10 thin strips.
• Halve the sausage links when they are done cooking.
• Leaving the rounded edge of the sausage link visible, begin wrapping about 1/3 of the way down from this edge with a tortilla strip. Wrap "messily," not all on top of itself, so that it looks like a mummy bandage.
• Pin the tortilla strip in place using a toothpick through the tortilla and sausage.
• Bake about 5 minutes.
• Remove "toes" from oven and immediately stick an almond into the top of the rounded edge of the sausage link, as though it was a creepy, broken toenail.
• Enjoy! They are good plain or with some maple syrup for dipping!

MONSTER TOES (FOR HALLOWEEN)

Steps:

• Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a flat toenail.
• Cut the tortillas into strips about 4 inches long and 1/2 inch wide. Discard the ends.
• Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
• Roll each wiener in a tortilla strip around one end and secure with a toothpick.
• Place on a cookie sheet.
• Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.

GOBLIN TOES (COCKTAIL FRANKS, CREAM CHEESE & PIMENTOS)

Steps:

• Heat the cocktail franks according to package directions to ensure food safety. Let cool.
• Cut a 1/4" square notch on the side near the end of each cocktail frank (see the picture). This will be the "toenail bed.".
• Spread a little bit of cream cheese on the "toenail bed" area.
• Place a pimento on top of the cream cheese to represent the "toenail.".
• Skewer each "toe" with a toothpick to keep it from rolling around.
• Make about an hour before you plan on serving them or the cream cheese gets crusty, which adds to the gross out factor but not the taste.

BIG OLE MONSTER TOES

Steps:

• Preheat oven to 350 degrees.
• Combine food coloring with 2/3 cups water.
• In a medium bowl combine baking mix with water to form soft dough. On a well-floured surface, roll out dough into a 12 inch square about 1/8 inch thick. Cut into 1 squares.
• Place 1 frank on each square. Wrap dough around each cocktail frank; pinch ends together to seal. Place seam-side down on an ungreased baking sheet.
• Trim 1 end of each olive to resemble a toenail; press into the end of the toe.
• Bake 20 minutes or until golden brown.

GRUESOME MONSTER TOES

Steps:

• In a microwave-safe bowl, melt candy coating; stir until smooth. Tint green.
• Dip one cookie into candy coating. Let excess drip off and place on waxed paper.
• Immediately place candy half, cut side down, on the cookie. Repeat. Let stand for 15 minutes or until set.