Wednesday, October 3, 2012

Dead-Head Spread

 I got this idea several years ago at a cooking class I attended.  My kids think it is the coolest thing.  It's always a big hit whenever I take it to a Halloween Party!!!  It's much easier than it looks to put it together.
 Step One:  with soap and water wash a Mardi-Gras mask (available at most craft stores) and dry completely.
 Step Two:  Layer thin slices of ham inside the mask.  Don't forget to push it into the nose and chin areas.
Step Three:  Fill with Cheese Ball mixture (recipe below) again making sure you get it into the nose and chin area well.  Trim any over-hanging ham.  Refrigerate for 2-3 hours or until firm 
 Step Four:  Invert onto serving platter.  With a sharp knife, cut slits into eyes.  Carefully dig a hole for the eyeball.  Insert eyes.  (I used some small balls I had around the house and a marker for the pupil.)
Step Five:  Cut nostrils and a slit to open up the mouth. 
2 (8 oz) packages of cream cheese, softened
1 cup crushed pineapple, drained
1/2 cup finely diced green pepper
1 tbs seasoning salt
1 cup shredded sharp cheddar cheese
1 cup chopped pecans
1/2 cup chopped pecans (optional)
Mix all ingredients together in a large bowl.  Spoon into mold or sprinkle 1/2 cup chopped pecans onto a large piece of plastic wrap.  Spoon mixture into middle of nuts and fold plastic wrap over forming a ball shape.  Refrigerate 2-3 hours or until firm.
Serve with crackers, bagel chips, pretzels, or vegetables.

1 comment:

  1. The Dead Head is very freaky (& I don't scare easily). I am definitely going to make this for a tailgating party next weekend. I love a recipie that looks impressive and tastes good at the same time. Thank you for the inspiration.