"Monster Eye Balls"
Matlaw's Stuffed Clams – New England Style/Traditional flavor
Black and green olives
Xanthun gum for thickening agent for hot sauce
Squeeze bottle for hot sauce
Squeeze bottle for ketchup
Cooking instructions: Remove clams from tray and place on baking sheet into a preheated 450°F oven; cook for 30 minutes.
Place one green or black olive in center of Stuffed Clam (keep stuffing in its shell)
Place hot sauce in a squeeze bottle and add a little xanthun gum to thicken it and drizzle zig zags of hot sauce or ketchup (xanthun gum not needed for ketchup) away from the olive eye with a squeeze bottle for the "bloodshot eyes"
"Skinny French Onion Fingernail Dip"
1 tablespoon extra-virgin olive oil
2 large sweet onions, sliced thinly
2 cloves garlic, finely chopped
1 teaspoons sugar
3/4 teaspoon salt
1 1/2 cups Cottage Cheese
1/4 cup Light Sour Cream
2 teaspoons Worcestershire sauce
1/8 teaspoon ground cayenne pepper
Chopped fresh chives, if desired
5 long carrots (not baby kind) for the "fingers"
Extra carrots, veggies of choice, and whole grain crackers on a plate next to this dip for guests to dip
Prep time: 15 minutes
Total time: 45 minutes
Serves: 10 (4 tablespoons dip per serving)
Heat the oil over medium heat; cook and stir the onions for 15 minutes or until tender. Reduce the heat to low. Stir in the garlic, sugar and salt.
Remove from the heat and cool slightly. Place the cottage cheese, sour cream, Worcestershire sauce and cayenne pepper in the bowl of a food processor. Blend until almost smooth. Add the onion mixture; pulse several times until the onions are chopped and distributed. Transfer the mixture into a bowl that will fit inside your scooped out pumpkin (to keep dip clean) or line inside of pumpkin with foil and cover and refrigerate for at least 30 minutes.
Place bowl inside pumpkin. Just before serving, sprinkle with chopped chives.
Slice a little indent/groove at end of carrot for cream cheese to stick and stick a sliced almond on cream cheese dab for finger nails.
Place the five carrots (arrange by size for length of fingers) into dip.
Serve with fresh vegetables or whole grain crackers.