Halloween Cheese Ball Recipes

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.

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.

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.

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.

Steps:

• Heat oven to 350ºF.
• Mix all ingredients except olives; shape into 50 (1-inch) balls.
• Press 1 olive slice into top of each ball, leaving just top of olive exposed, to resemble eyeball. Place, olive sides up, on baking sheet sprayed with cooking spray.
• Bake 20 min. or until lightly browned.

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.