Yummy Mummy Cheese Spread Recipes

YUMMY MUMMY CHEESE SPREAD (MUMMY SHAPE) HALLOWEEN

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.

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!

YUMMY MUMMY

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.