Crunchy Mummies |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 20 | 45 minutes | 45 minutes | 60 | 5gm | 160mg | ||||||
| INGREDIENTS: | ||
| 1-1/3 cups garden vegetable cream cheese spread, softened | 20 pieces (3-1/2 inches each) celery | 3 slices (1 oz each) deli sliced cooked ham |
| 10 sweetened dried cranberries | ||
| 1 | Place cream cheese in resealable food-storage plastic bag. Cut 1/2 inch off 1 corner. Pipe about 1 tablespoon into each celery piece. |
| 2 | Cut ham slices lengthwise into 16 pieces. Cut pieces crosswise into 1 inch pieces. Place about 12 ham pieces over cream cheese to look like "bandages;" use tip of knife to tuck in ends of ham along celery edge. |
| 3 | Cut cranberries into 40 pieces. Place pieces between "bandages" for mummies' eyes. |