Crusty Booger Balls Recipes

CRUSTY BOOGER BALLS

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.

HUNKY DORY'S BOOGER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Ina large bowl, cream 1/3 cup powdered sugar, 1 cup of butter, 1 teaspoon of vanilla, and the almond extract, pudding mix, and egg in your cauldron until well blended.
• Lightly spoon flour into the measuring cup.
• By hand, bit by bit, stir in the flour and 1/2 cup of chocolate chips until well blended.
• Chant your favorite spell while you stir; it makes the time pass more quickly.
• Shape into 1-inch balls, and roll in the eye of newt (pecans or walnuts also work nicely, if you like them).
• Place 2 inches apart on lightly greased cookie sheet.
• With thumb or wand, make imprint in center of each cookie.
• Bake for 10 to 14 minutes until edges are light brown.
• Let cool completely.
• In a smaller cauldron, combine all filling ingredients until smooth, and place a very scant teaspoon of this filling onto the center of each cookie. Top with a witch's hat.

BOOGERS ON A STICK

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.

CRUSTY HARD ROLLS

Steps:

• The Starter:
• Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
• Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
• Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
• Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
• Yield: 12 rolls.