Tuesday, October 28, 2008

Yummy Mummy Cheese "Ball"

My experience with cheeseballs has been that, at most parties, they sort of just...sit there, ignored in favor of something fancier or more scrumptious. Whenever I've taken a cheeseball to a party or family gathering in the past, there's always at least half of it left over. That is, until I took this particular cheeseball to a Halloween potluck at work two years ago. This one definitely got eaten, and it won me first prize (a cheap little witch flashlight that cackled) in our Most Festive Dish contest to boot.

I was inspired by this recipe from Taste of Home, but I decided to swap out the port wine cheese logs in favor of my go-to cheeseball recipe (the ingredients of which looked more like the mummy's guts, muahahaha). This is delicious, and so much fun to eat at Halloween!

Yummy Mummy Cheese "Ball"
Source: inspired by Taste of Home, cheese ball recipe by Cassie

3 8-ounce packages cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup green onions, chopped fine
1 small jar pimientos, drained and chopped (reserve 1 pimiento strip)
3/4 cup sliced corned beef (Buddig brand works best)
Dash hot sauce
1 tablespoon milk
2 peppercorns

1. In a large bowl, combine 2 packages of the cream cheese with the cheddar cheese. Stir in onions, pimientos, corned beef and hot sauce. Wearing disposable, latex-free gloves, shape the cheese mixture into pieces for the head, body, arms and legs of the mummy and arrange on a serving plate.

2. Combine the third package of cream cheese with the milk. Place in a plastic storage bag and nip the tip to create a make-shift pastry bag. Pipe rows of cream cheese across the mummy, creating bandages. Add peppercorns for eyes and the pimiento strip for mouth. Chill until serving.

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