Printable Recipe: Flayed Face Halloween Recipe

Flayed Face Halloween Recipe

To make this creepy Halloween recipe, you may need more than one batch of the Three Cheese CheeseBall (included below). It all depends on the size of your face mask or mold. So buy your mask first and scale the amount of cheese mixture you make accordingly.

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.

Three Cheese CheeseBall Recipe

No, this isn't one of the most strikingly original Halloween recipe ideas you'll ever come across. But this recipe is so easy and versatile, you can use it for anything. Cover with nuts and set it out as a regular ol' cheese ball. Or shape it into a pumpkin and make a cheese jack o' lantern for a fun and scary Halloween recipe. Or form it into the mummy or flayed face recipes here.

Were you to make regular cheeseballs, this recipe makes two baseball-sized balls, enough to feed 15-20 people. It's great made as written with cream cheese, but also wonderful with all or half goat cheese in its place. A very flexible cheese ball recipe.

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.

Note: For some Halloween recipe ideas, like 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. In fact, you can do this anyway, if you like.