Monster Toes Breakfastbrunch Version Recipes

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.

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!

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.

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.

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.