Yummy Mummy Cheese Spread Recipes

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YUMMY MUMMY CHEESE SPREAD (MUMMY SHAPE) HALLOWEEN



Yummy Mummy Cheese Spread (Mummy Shape) Halloween image

Originally from Taste of Home by Revecca Eremich of Bremerton, OH. I added more milk than the original recipe. This is the cutest mummy on the Halloween buffet, and kids and adults will get a kick out of stabbing the cheese knife into the poor mummy.

Provided by pamela t.

Categories     Kid Friendly

Time 10m

Yield 24 serving(s)

Number Of Ingredients 5

2 (12 ounce) logs port wine cheese
8 ounces cream cheese
2 tablespoons milk
2 peppercorns
1 slice pimiento, strip

Steps:

  • Cut the cheese logs into pieces for the mummy's head (make it a square shape) arms (smaller and thinner) and legs (longer than the arms).
  • Arrange on the platter.
  • Beat cream cheese ( softened at room temperature) and milk until smooth.
  • Use a pastry or plastic bag and cut a small slit for piping.
  • use a basket weave tip #47 and pipe mixture over the entire mummy ( I use a cookie decorating tool. It works almost like a caulking gun. I squeeze the trigger and the mixture pipes out).
  • Leave one or two longer like the mummy is coming undone.
  • Add two whole peppercorns for the eyes.
  • Add the pimento strip for the mouth.
  • Chill until ready to serve.
  • Serve with crackers.

Nutrition Facts : Calories 34.2, Fat 3.3, SaturatedFat 1.9, Cholesterol 10.6, Sodium 31.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 0.7

CHEESE MUMMY: THE BEST HALLOWEEN POTLUCK RECIPE



Cheese Mummy: The Best Halloween Potluck Recipe image

This cute cheese mummy is surprisingly easy to make and the perfect savory treat for your Halloween party. The light cream cheese is for texture, not cutting calories, but it will still work with regular sour cream.

Provided by Diana Johnson

Categories     Appetizers

Time 1h25m

Number Of Ingredients 14

2 cups Swiss or Monterey Jack cheese, finely shredded
2 cups sharp cheddar cheese, finely shredded
1 cup cream cheese or goat cheese, softened 8 ounces
1/2 cup light sour cream
1/2 yellow onion finely minced
1/4 cup chopped roasted red pepper
1/4 cup crumbled or chopped cooked bacon
1/4 cup chopped fresh Italian parsley
1/4 cup sliced almonds
1 cup cream cheese, softened (8ounces)
3 Tablespoons milk
Black food dye (optional)
2 peppercorns
sliver of roasted red pepper

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!

Nutrition Facts : Calories 275 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 23 grams fat, Fiber 0 grams fiber, Protein 13 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 2 Tablespoons, Sodium 330 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

YUMMY MUMMY



Yummy Mummy image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 25

Parchment paper
1 cup ricotta, drained
1 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella, small dice
A handful of chopped flat-leaf parsley, a couple of tablespoons
1 egg yolk, beaten
2 cloves garlic, finely chopped
Few grinds black pepper
1 teaspoon Essence, recipe follows
1/2 pound thinly sliced prosciutto, about 10 slices
6 sheets phyllo dough, from frozen foods aisle of your market
1/2 stick melted butter
Black olives, for eyes
Red and green bell peppers, to cut into Egyptian shapes to decorate the mummy
1 jar, 16 to 18 ounces, roasted red peppers, drained
6 basil leaves
1 small clove garlic
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat oven to 400 degrees F.
  • Place parchment paper on baking sheet.
  • Mix together cheeses, parsley, egg yolk, garlic, pepper and Essence.
  • Lay out the prosciutto on a flat surface so it overlaps slightly. It should create a surface that is about 12 to 13 inches long.
  • Place the cheese mixture in the center of the prosciutto and roughly shape into a mummy form.
  • Wrap the prosciutto around the cheese mixture sealing it in completely and reshape the mixture to look like a mummy with a rounded head and the body tapering at the bottom.
  • Place a sheet of phyllo on a work surface, brush with melted butter, repeat with 2 more sheets, placing them on top of one another. Do not brush top sheet with butter.
  • Lay the prosciutto wrapped cheese in the center of the phyllo and wrap the phyllo around the "mummy".
  • Butter the outside of the phyllo and then reshape into the mummy shape.
  • Place 1 of the remaining sheets of phyllo on the parchment lined baking sheet, brush with melted butter, repeat with the remaining 2 sheets, placing them on top of one another.
  • Carefully slice the phyllo into 1/2-inch wide strips horizontally. Lay the wrapped mummy in the center of the sliced strips and wrap the sliced pieces around the mummy so it looks like bandages. Gently brush the top with butter.
  • Bake for 20 minutes, or until golden brown on the outside.
  • When the mummy is just a few minutes from coming out of the oven, place drained roasted red peppers, basil leaves, and garlic in the food processor and pulse grind into a pepper puree. Transfer to a small serving bowl.
  • Decorate the mummy with black olives and pepper shapes and transfer him to his "coffin" with 2 wide, long, offset spatulas.
  • Serve with red pepper puree.
  • Combine all ingredients thoroughly and store in an airtight jar or container.

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