Skeleton Cheese Ball Food

CLASSIC CHEESEBALL

Steps:

• Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine.
• Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.
• Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
• Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!

PAULA'S CHEESE BALL (BY PAULA DEEN)

Steps:

• Place the cream cheese and milk in a bowl; beat until well combined.
• Add in shredded cheese, onions, pimento and HALF of each, crumbled bacon and chopped pecans; mix to combine.
• Season with salt and black pepper.
• Transfer the mixture to a large piece of plastic wrap, then form into a ball; cover tightly and chill a minimum of 2 hours.
• In a pie plate mix together the remaining chopped pecans and bacon, then mix in the parsley and poppy seeds.
• Unwrap the cheese ball then gently roll into the nut mixture.
• Wrap again in a clean piece of plastic wrap and chill up to 24 hours.

CHIPPED BEEF CHEESE BALL

Steps:

• Place beef in a food processor; pulse until finely chopped. In a large bowl, beat cream cheese until smooth. Stir in 2/3 cup beef and the onion and Worcestershire sauce. Refrigerate, covered, at least 1 hour., Place remaining beef in a small shallow bowl. Shape cheese mixture into a ball; roll in beef to coat evenly. Wrap; refrigerate at least 1 hour. Serve with crackers and vegetables.

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.

BACON-COVERED CHEESY FOOTBALL

Steps:

• Beat first 4 ingredients with mixer until blended.
• Add onions and pepper; mix well. Refrigerate several hours.
• Form into football shape on serving plate; coat with bacon bits. Add pimento strips for the lacing. Serve with crackers.