.Cheesy Jack-o'-Lantern.

.Ingredients.
3 green onions, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1/4 cup finely chopped red peppers
2 slices OSCAR MAYER Pepperoni
RITZ Crackers


.Instructions.
1. CUT 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups Cheddar with mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour.

2. SHAPE into ball; roll in remaining Cheddar. Cut pepperoni into shapes for the jack-o'-lantern's eyes, nose and mouth; press into cheese ball to make face. Insert green onion piece into top for stem.

3. SERVE with crackers.


(Source: Kraft)


Enjoy!

.Oozing Brie.

Makes: 20 servings
Prep: 20 mins
Chill: 30 mins to 5 hrs
Bake: 350°F 12 mins to 15 mins

.Ingredients.
3/4 7 - 8 ounce jar oil-packed dried tomatoes
1/2 medium onion, sliced and separated into rings
4 teaspoons finely chopped garlic
1/4 cup slivered fresh basil leaves
1/8 teaspoon ground black pepper
2 15 ounce rounds of Brie, with rind
1 tablespoon finely snipped fresh parsley or dried parsley, crushed
French bread slices cut 1/2-inch thick


.Instructions.
1. Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.

2. In a large skillet, cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute. Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.

3. Line a baking sheet with foil; place Brie on foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.

4. Preheat oven to 350 degrees F. Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices. Makes 20 servings.


(Source: Better Homes and Gardens)


Enjoy!

.Cheesy Goblin Head.

Makes: 20 servings
Prep: 40 mins
Chill: 4 hrs to 24 hrs
Stand: 30 mins

.Ingredients.
2 8 ounce package cream cheese
1 8 ounce package shredded taco-flavored cheese
1/4 cup margarine or butter
2 tablespoons milk
2 8 ounce package cream cheese, softened
Tortilla chips
Pickled pepper
Pimiento-stuffed olives
Red pepper-stuffed olives
Shredded beets
Carrot sticks
Assorted crackers
Green sweet pepper


.Instructions.
1. Place 2 packages of cream cheese, taco-flavored cheese, and margarine in a mixing bowl. Let stand at room temperature for 30 minutes. Add milk to the cheese mixture in the mixing bowl. Beat with an electric mixer on medium speed until combined, stopping the mixer occasionally to scrape the bowl with a rubber spatula. Cover bowl and chill 4 to 24 hours.

2. Form cheese mixture into a head shape and place on a serving plate. In a bowl, stir the remaining cream cheese until smooth. Spread head with softened cream cheese. Press in tortilla chips for ears. Using wooden toothpicks, attach a pickled whole pepper for nose, pimiento-stuffed olives for eyes, and pepper-stuffed olives for toes. Cut zigzag pieces of sweet pepper for eyebrows. Use shredded beets for hair and press in carrot sticks for teeth. Serve with assorted crackers.


(Source: Better Homes and Gardens)


Enjoy!

.Moldy Cheese Balls.

.Ingredients.
1 8 ounce package cream cheese 1 cup finely shredded Gouda cheese (4 ounces)
1/4 cup butter
1 tablespoon milk
1/2 teaspoon Worcestershire sauce for chicken
2 tablespoons thinly sliced green onion (1)
2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
1/2 cup chopped toasted almonds
Assorted crackers and/or flatbread


.Instructions.
1. In a large bowl let cream cheese, Gouda, and butter stand at room temperature for 30 minutes. Add milk and Worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and dill. Cover and chill for 4 to 24 hours.

2. Before serving, shape cheese mixture into a ball. Roll ball in nuts and let stand 15 minutes. Serve with crackers or flatbread. Makes about 30 (1-tablespoon) servings.


.Tips.
Prepare as above in Step 1. Shape cheese mixture into a ball; wrap in plastic wrap. Freeze for up to 1 month. To serve, thaw the cheese ball in the refrigerator overnight. Unwrap and roll in nuts. Let the cheese ball stand at room temperature for 15 minutes before serving.

Variation Prosciutto-Basil Cheese Ball:Prepare as above, except substitute finely shredded fontina cheese for the Gouda cheese; stir in 2 ounces chopped prosciutto and 2 tablespoons snipped fresh basil with the green onion and omit the dill. Substitute chopped toasted pine nuts for the almonds. If desired, serve with apples, crackers, or flatbread.

Variation Spicy Taco Cheese Ball:Prepare as above in Step 1, except substitute finely shredded taco cheese for the Gouda cheese, stir in 2 tablespoons bottled chopped jalapeno chile peppers with the green onion, and omit the dill. Substitute 1/2 cup crushed corn chips for the almonds.

Variation To make logs:Divide recipe into 4 portions and shape accordingly.


(Source: Better Homes and Gardens)


Enjoy!

.Spider Cheeseball.

.Ingredients.
Cheese­ball:
2 (8 oz) pack­ages of cream cheese, softened
1 1/2 C shred­ded cheese blend (I used a mix of sharp, colby jack, and mon­terey cheddar)
3/4 C fresh shred­ded parme­san cheese
1/2 C mayonnaise
2 T gar­lic & onion chives, chopped (you could do green onions instead, but we had chives in the garden)
2 tsp red pep­per flakes
1 tsp gar­lic powder

Spi­der:
3–5 cans black olives (depend­ing on cheese­ball size & olive size)
wooden skew­ers (I used 4, each cut into smaller pieces)
pimento (for eyes)


.Instructions.
1. Blend together all the cheeses using a hand or stand mixer. Then, add in chives (or onions), sea­son­ings, and mayo.

2. Once creamed together, shape into a spi­der (head & abdomen) onto a plat­ter (I didn’t use all of it, because there was some­thing else I wanted to try too).

3. Halve olives and begin cov­er­ing the spi­der. Then begin con­struc­tion on the legs.

4. For the legs, cut seg­ments off a skewer (size deter­mined by the size of your spi­der). Stick the cut skewer into the cheese­ball (where the head and abdomen meet). Then, lace the olives onto the skewer (through their holes), leav­ing a lit­tle bit of the end of the skewer open. For the bot­tom part of the leg, lace the olives onto the skewer leav­ing the top part of the skewer open. To attach the two skew­ers, place one olive such that both skew­ers will stick into it (and con­nect). Repeat the process until the entire spi­der is com­plete.

5. For the eyes, slice an olive so that you have open rings. Inside each open­ing, place a pimento for some creepy red eyes!


(Source: Mom Endeavors)


Enjoy!

.The Great White Pumpkin Cheese Ball.

.Ingredients.
2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded*
1 8-oz.) package cream cheese, softened
2 (4-oz.) goat cheese logs, softened
1/2 teaspoon pepper
Braided pretzel, muscadine vine and leaf
Crackers and assorted vegetables


.Instructions.
1. Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.


.Tips.
Extra-sharp Cheddar cheese may be substituted.

To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.


(Source: My Recipes .Com)


Enjoy!

.Cheesy Jack-o'-Lantern.

This makes 3 cups cheese spread or 24 servings, 2 Tbsp per person.


.Ingredients.
3 green onions, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1/4 cup finely chopped red peppers
2 slices pepperoni


.Instructions.
1. CUT 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups Cheddar with mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour.

2. SHAPE into ball; roll in remaining Cheddar. Cut pepperoni into shapes for the jack-o'-lantern's eyes, nose and mouth; press into cheese ball to make face. Insert green onion piece into top for stem.

3. SERVE with RITZ Crackers.


(Source: Kraft Foods)


Enjoy!

.Eyeball Cheese Spread.

.Ingredients.
.Filling.
3 pkg (8 oz each) cream cheese, softened
4 large eggs
2 1/2 cups shredded cheddar cheese
1/4 cup chopped green chilies, well drained
2 tsp garlic powder
1 tsp chili powder

.Decoration.
About 6 scallions or green onions
1/4 cup guacamole
1 black olive, cut in half
1/4 cup ketchup
2 tsp chili powder

.You Will Need.
Wilton Sports Ball Pan Set


.Instructions.
1. Heat oven to 325°F. Cover both halves of pan set with foil and coat with nonstick cooking spray or use nonstick foil.

2. To make Filling: Beat cream cheese in large bowl with electric mixer until smooth and creamy. Add eggs, one at a time; beat well. Stir in cheese, chiles, garlic powder and chili powder; blend well. Divide mixture between the two pans. Place pans on baking sheets and bake 40 to 45 minutes or until centers slightly shake when pans are jiggled.

3. Remove pans to wire rack to cool 1 hour. Cover and refrigerate at least 4 hours or until firm.

4. To Decorate: For eyelashes, cut roots from scallions and cut 3-in. length from bottom. Cut in half lengthwise and peel off layers. Cut each layer into fringe, leaving the bottom 1/4 in. uncut. Place in ice water to curl, about 5 minutes. Meanwhile, invert pans with cheesecakes onto serving platter; peel off foil. Attach eyelashes with some of the guacamole.

5. Spread remaining guacamole in center of eyeballs and insert an olive half in center of guacamole. Mix ketchup and chili powder in a small bowl. Transfer to ziptop bag and snip off a small piece from one corner. Pipe veins on eyeballs.


(Source: Woman's Day)


Enjoy!

.Screaming Cheese Man.

This recipe makes a medium-sized Screamin' Cheese Man, enough to feed about 15 people.


.Ingredients.
3 (8 oz.) packages soft goat cheese or cream cheese; or
1 recipe Three Cheese Cheeseball; plus
1/3 C. chopped parsley or chives
1/3 C. finely chopped nuts
2 tbsp. poppy seeds (optional)
2 small button mushrooms
3-4 broccoli florets
1 slice from a narrow red bell pepper


.Instructions.
1. On your serving platter, form your cheese into a man shape, like that pictured. If the legs and arms are at odd angles, it's gives the impression that he's writhing in pain.

2. Gently press chopped parsley or chives into cheese from the "waist" down to make pants. Make poppy seed "shoes" if desired.

3. Press the finely chopped nuts from the waist to neckline, to make a nut shirt. Leave "hands" bare.

4. Chill until firm, 2-3 hours at least.

5. Decorate the head with button mushrooms for eyes, broccoli hair, and a screaming red pepper mouth.

6. Allow to soften slightly before serving. Surround with your preferred combination of cheese, meats, veggies, and crackers.


.Tips.
* You can put him together out of whatever ingredients you like. Soft goat cheese, plain cream cheese, or the Three Cheese Cheeseball recipe below.
* This is one of the most easily adjustable easy Halloween recipes you can make. Want to make a smaller Screamin' Man for a small dinner party? Use less cheese. Want a larger one? Simply buy more cheese. Since the rest is just decorating, it's easy to adjust your ingredients.



.Three Cheese CheeseBall.

.Ingredients.
2 C. finely shredded swiss cheese, room temperature
2 C. finely shredded sharp cheddar cheese, room temperature
1 (8 oz.) pkg. cream cheese, softened
1/2 C. sour cream
1/4 C. dry white wine (optional)
1/2 C. minced sweet onion
1/4 C. roasted red pepper, finely chopped
10 slices bacon, cooked crisp and crumbled
1/4 C. chopped fresh Italian parsley
1/2 C. finely chopped pecans or walnuts
salt and pepper, to taste


.Instructions.
1. In a large mixing bowl, beat the cream cheese, sour cream, and wine until fluffy.

2. Add the swiss and cheddar cheeses, onion, roasted pepper, half the bacon, half of the nuts, salt, pepper, bacon, nuts and chopped parsley. Beat between each addition.

3. Wrap tightly and chill until firm and flavors have mixed, at least four hours. Overnight is better.

4. Let soften slightly before serving.



(Source: Divine Dinner Party)


Enjoy!

.Cute Cheese o' Lantern.

Makes 1 large pumpkin cheeseball to serve about 25


.Ingredients.
3 8 oz. packages cream cheese, softened
1 cup grated cheddar jack cheese
1/4 cup dehydrated onion flakes
2 tablespoons granular beef bouillon
1/4 cup bacon, crumbled
orange paste food coloring
green bell pepper
yellow bell pepper


.Instructions.
1. Whip the cream cheese and cheddar jack cheese until fluffy.

2. Add the onion flakes, beef bouillon, and bacon and whip until the bouillon is dissolved and the ingredients are well-mixed.

3. Add enough orange food coloring to make the mixture pumpkin colored.

4. Line a 1-quart bowl with plastic wrap.

5. Scoop the cheese mixture into the bowl and fold the plastic wrap over.

6. Refrigerate until firm.

7. Remove the cheeseball from the plastic wrap and transfer it to a serving tray.

8. Using the plastic wrap, reshape the ball, then using a skewer, make small indentations starting at the tip to the bottom to resemble a pumpkin.

9. Cut the green bell pepper into a stem and leaves for the top of the pumpkin; cut three triangles from the yellow pepper and a jack-o-lantern mouth.

10. Push the pepper pieces onto the pumpkin.

11. Cover and refrigerate until serving time.



.Tips.
* Use whatever colored bell pepper you prefer, any color looks great yellow, orange, red or green!
* You can even use the pepper's stem for the pumpkin stem.
* Serve on a tray with crackers of your choice.




.Variation.



Makes 16 to 18 servings


.Ingredients.
1/2 (8-ounce) package cream cheese, softened
1/4 cup solid-pack pumpkin
1/4 cup pineapple preserves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 pretzel rod, broken in half
Dark rye bread, red bell pepper, black olive slices and fresh parsley
Assorted crackers


.Instructions.
1. Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape.

2. Shape mixture into round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem.

3. Cut bread into triangles for eyes. Decorate pumpkin, using bread, pepper, olives and parsley.

4. Cover loosely; refrigerate until serving time. Serve with crackers.


(Source: Bella Online & Divine Dinner Party & How Stuff Works)


Enjoy!

.Flayed Face.

This is a super simple and you can vary it to fix you or your guests easily.


.Ingredients.
1 art shop mask or simple Halloween mask
1 lb. lunch meat, your choice
2 hard boiled egg yolks
2 slices pimento-stuffed green olive
1 recipe prepared "Triple Cheese CheeseBall" (below), unshaped


.Instructions.
1. In the bottom of either a face mold from an art store or a plain plastic face mask from a Halloween costume, place a layer of plastic wrap. This creates a protective layer between the meat and what may not be a food-safe product.

2. Into the plastic-covered interior of the mold, layer your lunch-meat. Be sure to use quite small pieces, as your guests will need to get through the meat layer in order to get to the cheese underneath.

3. Press your prepared, unshaped cheese ball mix into the mold. Press firmly to maintain a "face" shape.

4. Cover and refrigerate until firm, at least 6 hours.

5. Un-mold onto a serving platter. Depending on the size/shape of your face (and its eye sockets), you may be able to add egg yolk eyes with olive irises, half-egg yolks, or any other combination of ingredients. Play with it until you get a look that you like.

6. Surround face on place with veggies and/or crackers.


.Tips.
* Feel free to use whatever cheese ball recipe you prefer. This is so flexible, any one would work!
* Be sure to have your mask first and make enough cheeseball mixture accordingly.
* Buy meat as thinly sliced as possible and you can use whatever lunch meat you like-- turkey, ham, corned beef, chicken, prosciutto, salami - the possibilities are endless! Its a basic recipe that you can suit to your needs effortlessly.



.Three Cheese CheeseBall.

This recipe makes two baseball-sized balls, enough to feed 15-20 people.


.Ingredients.
2 C. finely shredded swiss cheese, room temperature
2 C. finely shredded sharp cheddar cheese, room temperature
1 (8 oz.) pkg. cream cheese, softened
1/2 C. sour cream
1/4 C. dry white wine (optional)
1/2 C. minced sweet onion
1/4 C. roasted red pepper, finely chopped
10 slices bacon, cooked crisp and crumbled
1/4 C. chopped fresh Italian parsley
1/2 C. finely chopped pecans or walnuts
salt and pepper, to taste

.Instructions.
1. In a large mixing bowl, beat the cream cheese, sour cream, and wine until fluffy.

2. Add the swiss and cheddar cheeses, onion, roasted pepper, half the bacon, half of the nuts, and salt and pepper to taste. Beat between each addition.

3. Refrigerate until firm.

4. Shape into two balls (or whatever shape you've chosen for your recipe).

5. In a small mixing bowl, mix the rest of the bacon and nuts, along with the chopped parsley.

6. Roll balls in nut mixture.

7. Wrap tightly and chill until firm and flavors have mixed, at least four hours. Overnight is better.

8. Let soften slightly before serving.


.Tips.
* For the "flayed face" recipe above, you'll want to mix all of the nuts, bacon, and parsley in with the cheese, leaving nothing to roll the cheese ball in.


(Source: Myself, Divine Dinner Party)


Enjoy!