Spooky Halloween Recipes: Cheese Ball & Sticks

Cheese balls are so easy to make and when you get creative they can easily be turned into spooky Halloween recipes.

These cheese balls were made using the recipe found here:
Easy Cheese Ball Recipe

Don’t be afraid to get creative!

We added yellow cheddar cheese to the recipe then coated the spider with a blend of poppy, caraway and black sesame seeds. You could use any combination for the black coating.

Spooky halloween recipes

OK – so probably you can do better with the spider!! LOL

Spooky Halloween Recipes: Witches Fingers & Men’s Toes (Cheese Sticks)

This spooky Halloween recipe is amazingly simple and easy to make. Shape them into witches fingers or even toes…. Fun to serve!

8 oz. sharp white cheddar cheese
6 Tbs. unsalted butter – softened
1 tsp salt
½ tsp cayenne pepper
3/4 cup white flour
1/4 cup whole wheat flour
1 large egg yolk, mixed with 1 tablespoon of water
25-30 (about 1/3 cup) sliced almonds
red food color

  1. In a food processor, grate the cheddar cheese. Add the butter, salt, and cayenne, and process until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.
  2. Flatten and divide the dough into 25-30 strips and roll each piece into a 4-inch finger (or toe).
  3. Arrange the fingers on parchment paper–lined baking sheets and brush with the egg wash.
  4. Press an almond slice onto the end of each finger to resemble a fingernail.
  5. Refrigerate the cheese fingers until firm, about 15 minutes.
  6.  Bake the cheese fingers at 350 degrees on the top shelf for about 25 minutes, until puffed and golden.  Let the cheese fingers cool completely, then arrange on a platter and dribble with blood (red food color).

  spooky halloween recipes with picture

6 week diet

The Pumpkin Cheese Ball was made with the basic herbed cheese ball recipe then coated in crunched up nacho tortillas.

The stem is simply a pepper stem.

Send Us Your Cheese Creations!

We would love to see your spooky Halloween recipes. Send a picture to us and we will feature them on the site: Deb@DebBixler.com

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    One Pot Chicken Dish: Chicken Squash Medley

    This easy one-pot chicken dish could go into the 17 minute meals category except for the cooking time.

    It is a quick and easy chicken recipe that takes advantage of the fall harvest.

    You can use any variety of squash that you would like. I usually include at least one deep orange one. Pick a tart apple.

    One Pot Chicken Dish: Squash and Apple Recipe

    1 Quart Of 3 Varieties of Squash: Your choice – wash, peeled, cubed
    1 Red onion – sliced
    2 cups apples, peeled and cut into 3/4-inch dice
    1 tablespoon chopped sage One Pot Chicken Dish
    1/4 cup extra-virgin olive oil
    6 whole chicken legs
    Salt & pepper
    ¼ cup red wine

    1. Place cut squash, onion and apples into a large roasting pan or oven safe skillet.
    2. Add sage and olive oil and toss till coated.
    3. Set the chicken legs on top and season with salt and pepper
    4. Roast for about 40 minutes to 1 hour at 375 degrees or until the squash and apples are tender and the chicken is cooked through.
    5. Place the roasting pan over a burner and heat.
    6. Stir in wine and reduce for a minute or so.
    7. Take it straight to the dinner table!

    Chicken And Apples: Use Salmon Or Pork Chops Too

    6 week diet Chicken thighs are the ideal size for this one-pot chicken dish. When you use chicken breasts the vegetables tend to be a bit firm and when you use thighs the veggies are a bit overcooked when the chicken is done.

    This recipe also goes nicely with a salmon fillet or pork chops. Don’t get the extra thick pork chops and it will cook perfectly.

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      Roast Pepper Vinaigrette: Southwestern Salad

      This is a Southwestern salad recipe and yummy Vinaigrette that can be made with any roast pepper you want or even made with a few different types of roast peppers.  I once made it with a roast red pepper, a roast poblano pepper and a roast purple pepper.

      Southwestern Salad YUMMY!
      Be creative…

      Recipes are guidelines not rules!

      You can use any kind of vinegar, any kind of seasoning or herbs or make it with or without sugar or honey.

      Roast Poblano Vinaigrette Dressing

      [pinit count="horizontal"]
      2 whole poblano peppers – roasted
      1/2-cup cider vinegar
      4 Tbs. water
      4 Tbs. Oil (Olive oil, grape seed oil, or any oil you want)
      2 Tbs. honey
      2 garlic cloves
      1/4 tsp. salt
      Pinch coriander
      1 Tbs. cilantro leaves

      1. Roast your pepper and peel.
      2. Combine all of the ingredients in a food processor.
      3. Store in a squirt bottle under refrigeration for up to a month or serve in a pitcher.

      Read a previous article to learn how to roast a pepper.

      Southwestern Salad Recipe

      Southwestern salads that you buy in restaurants are often calorie- and fat-laden!

      This Southwestern salad can be as low calorie as you want. Even if you use the chips is not even close to the number of calories served with a fried tortilla bowl!

      Poblano Vinaigrette [pinit count="horizontal"]

      Serve your poblano vinaigrette dressing with a mixed green salad and top with any of the following toppings to make a healthy Southwestern salad that is not calorie-laden! healthy natural diet

      • whole kernel corn
      • black olives
      • crunched corn or tortilla chips
      • red onion
      • black bean
      • tomato
      • avocado
      • cheddar cheese
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        Deb Bixler
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