Halloween Cheese Ball Food

HALLOWEEN CHEESE BALL

Steps:

• Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
• Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.

PUMPKIN CHEESE BALL

Steps:

• With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

WITCH'S HAT CHEESEBALL

Steps:

• In a large mixing bowl, beat together all of the ingredients until completely blended.
• Using plastic wrap, shape the cheese mixture into a cone, wide on the bottom and narrow on the top. Refrigerate until ready to serve.
• Remove the plastic wrap and roll the cheese ball in crushed tortilla chips.
• Transfer to a serving plate. Place the remaining whole tortilla chips around the cheeseball like the brim of the hat.
• Press strips of red bell pepper into the cheese ball where the cheese ball meets the chips.
• Serve with crackers or vegetable dippers.

RAT CHEESE BALL

Steps:

• Cheese ball: Place all ingredients in a food processor and pulse to combine.
• Divide in half then from one half take a 1/4 cup and add the mice fur ingredients mixes in well.
• With the other 3/4`s mold into a mice shape.
• With the 1/2 of cheese mold into a wedge. With your finger press to form hole as in a Swiss cheese. Fill holes with the dark cheese mix. Smooth it flush.
• With the rest of the dark cheese, spread it over the mouse/rat body saving a little for the tail. You may need to dampen your hand slightly for the tail. Then using a fork create the fur starting at the tail end going up toward the head. Fur strokes are to be flowing back away from the head. Place the dried mushrooms on the head for ears, red peppercorns for the eyes, bacon bits for the toes and nose, and dried rosemary for the whiskers.
• Serve with pepper crackers and or Veggie sticks.
• Walla cute platter for your Halloween guests.
• Optional bloody center:.
• When molding the cheese add some cold jelly to the center and wrap the cheese around it to encase the jelly.

CHEESE BALL - GREAT FOR HALLOWEEN

Steps:

• Mix cream cheese, cheese & dip/dressing mix thoroughly with hands and form into ball.
• Add bacon bits, scallions, etc, to suit your taste.
• Roll in cracked black pepper.
• Pipe cleaners can be used to create spider legs for Halloween.
• Serve with crackers, crudités, etc.
• BOO.

CHEESE BALL CAULDRON

Steps:

• Stir together 8 ounces cream cheese, cheddar cheese and bacon until well combined.
• Roll into a ball.
• Pour poppy seeds into a shallow bowl.
• Roll the cheese ball in the poppy seeds leaving about 1/3 of the ball on one end uncovered.
• Stir the remaining 3 ounces cream cheese until soft and creamy.
• Spoon into a disposable pastry bag.
• Snip off the tip of the bag and pipe a thick tube of cream cheese around edge of the uncovered area creating the rim of the cauldron.
• Sprinkle poppy seeds over the rim and top of the cauldron.
• Pipe a 1 1/2 inch round of cream cheese in the center of a plate.
• Break off 2 1/2 - 3 inch pieces from the ends of the pretzel rods.
• Arrange 10 pretzel rod pieces around the cream cheese on the plate so they look like logs on a fire.
• Enjoy the inner pretzel pieces as a snack.
• Set the cheese ball cauldron on top of the logs.
• Cut thin slices from the peppers then cut them into tear drop shaped flames.
• Attach them to the base of the cauldron using the remaining cream cheese.
• Spoon guacamole into a pastry bag.
• Cut off the tip and pipe guacamole into the top of the cauldron.
• Allow a bit to drip over the rim.
• Serve with your favorite crackers.
• Store in the refrigerator for up to 4 days.

THE PERFECT FALL CHEESE BALL

Steps:

• With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy.
• Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.
• When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. Serve with chips, vegetables or pretzels!

FLAYED MAN CHEESE BALL

Steps:

• Lightly coat plastic face mask with cooking spray (see Cook's Notes). Line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes.
• Reserve two or three slices of prosciutto and set aside. Tear the remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead.
• Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside.
• Combine the softened cream cheese, Cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined.
• Take a heaping spoonful of the cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press the cheese down as you work to fill in all of the crevices. When the mask is full, gently press in the cheese mixture all around the mask. Refrigerate for at least 30 minutes.
• Invert the mask onto a serving platter and gently remove the mask and the plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

CHEESE MUMMY: THE BEST HALLOWEEN POTLUCK RECIPE

Steps:

• Use a stand mixer to beat one cup of cream cheese and sour cream until fluffy.
• Add the swiss and cheddar cheeses, onion, roasted pepper, bacon, parsley, and nuts. Beat on medium speed until well mixed.
• Refrigerate the cheese mixture until firm (about 1 hour).
• Shape cheese ball into a body on a pan or cookie sheet.
• Mix the second cup of cream cheese and milk. Spoon into a pastry bag with a flat or basket weave tip and pipe bandages onto the mummy body.
• (OPTIONAL) If you would like to do the "dirty bandages", pull out a tablespoon of cream cheese "frosting" and dye it a light gray. Smear that in a line up your pastry bag before adding in the white cream cheese. Then pipe bandages onto your mummy.
• Use peppercorns and red pepper to make eyes and a mouth.
• Serve with crackers and pretzel sticks for scooping, or bread to spread it on. Baby carrots are great too!

CHEESE BALL RECIPE

Steps:

• To a large bowl, add the cream cheese, cheddar cheese, and taco seasoning. Use an electric handheld mixer and beat the ingredients together until they're well blended.
• Add the green onions and stir them into the cheese mixture using a spoon until they're well combined. Cover the bowl and chill in the fridge for several hours.
• Scoop 1/2 cup of the cheese mixture and shape into a ball for the spider's head. Place on your serving plate.
• Set 2 tablespoons of the cheese mixture aside. Then, shape the remaining cheese into a flatter, oval shape that will become the spider's body. Attach this to the spider's head on your serving plate.
• Sprinkle poppy seeds all over the spider cheese ball. Use a paper towel to brush off any excess seeds from your serving plate.
• Adorn spider's head with 2 eyeball sprinkles for the eyes. For the legs, break each pretzel rod in half, sticking half into the spider's body (3 legs per side). Spread some of the reserved cheese from earlier onto the remaining pretzel half and attach at a slanted angle to the pretzel half that's in the spider's body.
• Serve with crackers on the side.