Cheese Ball Great For Halloween Recipes

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.

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!

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.

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.

THE BEST CHEESE BALL

Steps:

• Combine all ingredients except for almonds and mix well. You may need to use your hands to do this! You want to make sure all the flavors are well mixed.
• Cover with plastic wrap and store in refrigerator over night.
• After chilling, divide mixture into two cheese balls. At this point you can roll in chopped almonds and serve or wrap up again and keep in the refrigerator until ready to serve. Be sure it is airtight. Cover with almonds right before serving.

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.

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.