Spooky Cheese Ball

 

If you are looking for something simple, but effective, for your Halloween party, look no further. This delicious cheese spread can be used at any time of the year, served in a crock as is, rolled in chopped nuts and molded into a cheese ball, or formed into a skull to use as a clever hors d'oeuvre at your Halloween or Day of the Dead party. The beauty of this is that the cheese mixture can be made up to two days ahead of time, even molded into shape and placed on the serving plate, for you to remove, garnish, and serve. Nothing could be easier or more delicious. Spooky Cheese Ball

 1 8-oz. pkg. cream cheese, room temperature

1 2-oz. pkg. dried beef*, finely chopped

6 small pimiento-stuffed olives, finely chopped

2 scallions, finely chopped

1 t. Worcestershire sauce

¼ t. garlic powder

¼ t. onion powder

2 whole olives (for garnish)

2 sliced almonds (for garnish)

8 whole almonds, tip cut off (for garnish)

 Place all ingredients (except those used for garnish) into a medium bowl. Beat with a hand mixture until smooth and creamy. Scoop out of bowl onto square of plastic wrap, cover, flatten slightly, and chill at least 30 minutes, or up to 24 hours.

 Remove from plastic wrap, place onto serving dish, mold into a skull shape with your clean hands, and press olives into the skull for eyes, slivered almonds for the nose, and whole almonds for the teeth. Surround with crackers, and serve.

 *I used Buddig brand.

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Slider Cupcakes

The apple didn’t fall far from the tree when it comes to my cousin, Emma. This nine-year-old soccer player is following in the footsteps of her mom, and generations of women before her, developing her talents as a baker. When her mom sent me this darling picture of the burger cupcakes that she had made for a soccer barbecue get together, I knew that I wanted to have her as a guest blogger in the hopes of encouraging other young people to join in on the baking fun.

Emma says that she got the recipe last year at Living World Church Cooking Camp. Ever since first trying them, she has been keenly interested in making them at home. “We made them first at my grandma's house just for fun, then I made them for my soccer team's swim party and BBQ,” she said, “My friends said they were the best burgers ever! At first, the grown ups didn't even realize they weren't real sliders.”

The results, as you can see, are wonderful.

Slider Cupcakes
Recipe from Living World Church Cooking Camp

1 box white or yellow cake mix
1 box brownie mix
2 cans vanilla frosting*
Red, green, and yellow liquid food coloring
Sesame seeds

Prepare cupcakes according to directions on cake mix package. When cool, slice them in half horizontally with a serrated knife to create the “bun.”

 Prepare brownies according to package directions. When cool, cut them with a 1-1/2-inch circle cookie-cutter to create the “meat.”
Use ample amounts of food coloring to mix a batch of red icing (ketchup), green icing (lettuce), and another batch of yellow icing (mustard).

Lightly dampen burger “lids” with water, and sprinkle with sesame seeds so they stick.

To create burger layers, put red icing on the bottom bun, then add the “meat,” then add the yellow and green icings, and top with the lid. Finish by using a cocktail toothpick to keep it all together.

* An equal amount of homemade frosting would work here too.

Many thanks to Emma for this wonderful post, and her mom for the lovely photos.

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This post is linked to:

Cooking & Crafting with J&J

Amaze Me Monday

Over the Moon

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

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