Zombie Brain Cheese Ball Recipes

ZOMBIE BRAIN CHEESE BALL

Steps:

• In a food processor, blend 1 pkg. of cream cheese and the feta cheese until smooth, scraping down the sides as necessary. Spoon into a plastic baggie and refrigerate.
• Add the remaining 1 pkg. of cream cheese, Parmesan cheese, and pesto sauce to the food processor and process until well blended. Add the toasted pine nuts and pulse several times to mix. Place mixture into a plastic wrap-lined bowl. Cover and refrigerate for 1 hour.
• Add the sun-dried tomatoes, garlic, water, olive oil and balsamic vinegar to the food processor and process until smooth. Set aside.
• Unwrap the pesto ball and turn onto a plate. Gently shape into an oval. Cut the tip off of one corner of the feta mixture baggie and pipe onto the pesto ball in a twisting brain-like pattern. Spoon the sun-dried tomato sauce around the cheese ball and serve with crackers.

CHEESE ZOMBIES

Steps:

• Line two baking sheets with parchment paper. Set aside.
• In a large bowl, combine water, yeast, and 1 teaspoon sugar. Stir to dissolve and set aside until foamy, 5-10 minutes.
• Add milk, softened butter, salt, remaining 1/3 cup sugar, egg, and 2 cups of the flour. Mix until well combined, and then add remaining flour, 1/2 cup at a time, until dough just starts to clear the sides of the bowl (you may not need it all.)
• Transfer to a lightly floured surface and knead until a soft, elastic dough forms.
• Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for about 15 minutes.
• Turn the dough out into a rectangle and divide into 16 equal pieces. Shape pieces into rounds, then flatten slightly. Tuck a cube of cheese into the center of each round and pinch the dough around the cheese, tightly together at the bottom, working to shape each one into a round, tight ball.
• Place rolls, pinched-side down on the prepared baking sheets, spacing them about 2 inches apart. Cover with plastic wrap and let rise again in a warm place for about 30 minutes.
• Preheat oven to 375° F.
• Brush the tops of the rolls with melted butter. Bake for 15 minutes, switching baking sheets halfway through baking time. Brush the tops with remaining butter and bake for 5 more minutes or until golden brown.
• Remove from the oven and cool slightly before serving, but still hot enough that you get that awesome gooey cheese when you break them open!
• NOTE: Do not substitute the Velveeta for real cheddar cheese. It won't melt properly and will make them greasy. For helpful tips refer to the full article and be sure to watch the video for visual help.