Frankensteins Brain Recipes

FRANKENSTEIN'S BRAIN

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Stir in cold water. Gradually whisk in cream cheese until well blended.
• Refrigerate 30 min. or until slightly thickened. Stir in pineapple and pretzels. Pour into Brain Mold sprayed with cooking spray. Refrigerate 4 hours or until firm.
• Unmold gelatin onto plate just before serving.

FRANKENSHAKE AND BRIDE OF FRANKENSHAKE

Steps:

• For the Frankenshake: Melt the chocolate chips in a small bowl in the microwave for 30 seconds. Stir, then heat until fully melted, about another 30 seconds.
• Tip a pint glass or beer stein on its side. Using a toothpick, skewer or clean paintbrush, draw a mouth and eyes on the inside of the glass with the melted chocolate. (Add a few stitches to resemble a Frankenstein face.) Stand the glass upright and brush chocolate on the rim of the glass and about a quarter of the way down the outside of the glass in a zig-zag pattern to resemble the hairline. Press the crushed chocolate wafer cookies on the chocolate on the outside of the glass to coat. Put 2 dollops of chocolate on the sides of the glass where the bolts will be, then stick 2 of the chocolate-covered caramels on top and press to adhere. Place the glass in the freezer until the chocolate has hardened, about 10 minutes or up to overnight.
• For the Bride-of-Frankenshake: Melt the candy melts in a small bowl in the microwave for 30 seconds. Stir, then heat until fully melted, about another 30 seconds.
• Tip a pint glass or beer stein on its side. Using a toothpick, skewer or clean paintbrush, draw red lips. Draw eyes on the inside of the glass using the melted chocolate. Stand the glass upright and brush chocolate on the rim of the glass and about a quarter of the way down the outside of the glass to resemble the hairline. Press the crushed chocolate wafer cookies on the chocolate on the outside of the glass to coat. Put 2 dollops of chocolate on the sides of the glass where the bolts will be, then stick the remaining 2 chocolate-covered caramels on top and press to adhere. Place the glass in the freezer until the chocolate has hardened, about 10 minutes or up to overnight.
• Meanwhile, make the milkshakes. Blend the ice cream and milk in a blender until smooth. Pour half into the Bride-of-Frankenshake glass and chill in the freezer. Add the peppermint extract and green food coloring to the remaining milkshake in the blender and blend until just combined. Pour into the Frankenshake glass. Cover the top of each glass with the remaining crushed wafer cookies. Swirl the whipped cream on top of the Bride's glass. Serve immediately.

OOZING BRAIN

Steps:

• Add boiling water to peach gelatin mixes; stir 2 min. until completely dissolved. Stir in evaporated milk and 3/4 cup cold water; pour into JELL-O Halloween Brain Mold sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Mix strawberry gelatin mix and cornstarch in small microwaveable bowl. Stir in remaining cold water. Microwave on HIGH 3 min.; stir. Drizzle 1/2 cup strawberry gelatin between peach gelatin and edge of mold, gently pulling peach gelatin from side of mold as needed. Refrigerate 2 hours or until firm. Refrigerate remaining strawberry gelatin until ready to use.
• Unmold gelatin from brain mold onto plate just before serving. Microwave remaining strawberry gelatin 1 min. Spoon over the unmolded brain.

FRANKENSTEIN'S ARM CHARCUTERIE RECIPE BY TASTY

Steps:

• In a large bowl, combine the goat cheese, cream cheese, parsley, chives, and pepper. Mix with an electric hand mixer or a spatula until the herbs are evenly distributed. Cover and refrigerate until ready to use.
• Tape a piece of parchment paper to a cutting board and trace your hand and 3 inches down your wrist. Lay a sheet of plastic wrap over the parchment.
• Cut 1 string cheese in half crosswise; these pieces will be the thumb and pinky. Trim 2 of the string cheeses to be about 2 inches long; these will be the index and ring fingers. Keep the remaining string cheese whole. Wrap each piece of string cheese in prosciutto, making sure to cover the ends that will be the fingertips.
• Using a 1-ounce scoop, scoop 6 portions of the goat cheese mixture onto the wrist area of the traced arm. Add another 4 scoops to the back of the hand area. Use an offset spatula to smooth out the scoops to make a smooth surface. Use the tip of the spatula or the back of a spoon to create a ½-inch-deep divot down the center of the wrist and a well in the center of the hand. Spread some of the goat cheese mixture down each finger tracing. This will help secure the string cheese fingers and create a smoother look. Fill the divot and well with the pesto, being careful not to spill over the sides. If the cheese is becoming too warm at this point, lightly cover with plastic wrap and refrigerate for 30 minutes before proceeding.
• Place each prosciutto-wrapped string cheese on their respective finger tracing, pressing down onto the goat cheese to secure.
• Add 3 scoops of the goat cheese mixture to the wrist area in a single line and 3 more scoops to the back of the hand area. Smooth with the offset spatula to create the wrist and arm, covering the pesto. Make sure to spread the goat cheese mixture over where the string cheeses attach to the hand to create a smooth look, using your fingers as needed. You may have some excess cheese mixture leftover, depending on the size of your tracing. Fill in any patches with more of the goat cheese mixture and shape the cheese to create a realistic hand shape.
• Cover the entire hand and wrist with the remaining prosciutto. You may want to tear the prosciutto into smaller pieces for a more realistic effect.
• Cut the olives into quarters. Square off one end of each quarter and leave the other end pointy to resemble a fingernail. Trim each "fingernail" to fit the respective finger you will be placing it on (for example, make the thumbnail slightly larger than the index fingernail, and so on). You will only need 5 pieces total.
• Cut ½-inch divots into each fingertip. Add a tiny bit of the remaining goat cheese mixture to each divot, then press the olive fingernails into their respective fingers.
• Cover the arm with plastic wrap and refrigerate for at least 1 hour, or up to 5 days.
• Just before serving, remove the plastic wrap, then transfer the arm to a serving platter. Cut 2 slices off the back of the wrist. Serve with crudités and crackers.
• Enjoy!