Cheese Ball Goblin Paula Deen Recipes

PAULA'S CHEESE BALL (BY PAULA DEEN)

Paula's Cheese Ball (By Paula Deen) image

This wonderful recipe was featured during Paula's recent television appearance on Oprah's show --- I made it recently but added in 2 scant teaspoons fresh minced garlic and Tabasco, I also increased the nuts for the outside of the ball, this may be made up to 24 hours in advance, try this, you will love it! :)

Provided by Kittencalrecipezazz

Categories Spreads

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup milk
2 1/4 cups shredded sharp cheddar cheese
1/4 cup crumbled blue cheese (1 ounce)
1/4 cup green onion (white parts only)
1 (2 ounce) jar pimientos, drained
1 cup chopped pecans (Paula uses Fisher pecans)
10 slices bacon, cooked and finely crumbled
salt & fresh ground pepper (to taste)
1/4 cup chopped fresh parsley
1 tablespoon poppy seed

Steps:

Place the cream cheese and milk in a bowl; beat until well combined.
Add in shredded cheese, onions, pimento and HALF of each, crumbled bacon and chopped pecans; mix to combine.
Season with salt and black pepper.
Transfer the mixture to a large piece of plastic wrap, then form into a ball; cover tightly and chill a minimum of 2 hours.
In a pie plate mix together the remaining chopped pecans and bacon, then mix in the parsley and poppy seeds.
Unwrap the cheese ball then gently roll into the nut mixture.
Wrap again in a clean piece of plastic wrap and chill up to 24 hours.

CHEESE BALL GOBLIN (PAULA DEEN)

Cheese Ball Goblin (Paula Deen) image

I saw Paula Deen make this on her Halloween show. It is simply adorable. Well, as adorable as a goblin can possibly be!

Provided by 2bizzy

Categories Spreads

Time 44m

Yield 20 serving(s)

Number Of Ingredients 16

Ingredients

2 (8 ounce) packages cream cheese, room temperature
2 (8 ounce) packages whipped cream cheese
4 tablespoons butter, room temperature
1 tablespoon milk
2 cups shredded mixed cheeses, such as mexican for tacos
green food coloring
2 large tortilla chips
1 whole pepperoncini pepper
2 pimento stuffed olives
1 red bell pepper, cut 2 thins strips and 6 small triangles
6 pitted green olives
carrot, cut into 20 small sticks (matchstick size)
3 cups shredded red cabbage
toothpick
assorted cracker
assorted fresh vegetable

Steps:

Place 2 packages cream cheese, butter and milk in a mixing bowl. Beat with an electric mixer until smooth and combined. Add the shredded cheese and mix until well combined. Cover the bowl with plastic wrap and chill for at least 4 hours or up to 24 hours.
Remove the chilled cheese mixture from the refrigerator. Place the mixture on a piece of waxed paper and form the cheese ball into a head-like shape. Place 3 pieces of waxed paper around the edges of a serving plate, leaving open space in the center. Place the cheese in the center of the platter so some of it is right on the platter, but the edges are on the waxed paper. This will ensure the platter does not get dirty while you make your goblin.
In a medium bowl, stir the remaining softened cream cheese until totally smooth. With a spatula, spread the whipped cream cheese over the head. It's O.K. if it's not totally smooth - this will give your goblin spooky skin.
Place a few drops of green food in a small bowl. Add 1 tablespoon of water and mix well. With a pastry brush, pain the tortilla chips with the food coloring until they are the desired color. Set aside to dry for a few minutes.
Once the chips are dry, press them into the sides of the cheeseball to form ears. Skewer the pepperoncini with a toothpick and then attach it to the center of the head to make a nose. Press the pimento-stuffed olives into the head to form eyes. Use the 2 red bell pepper strips to make eyebrows. Take the pepper triangles and insert them into the holes in the pitted green olives. The green olives will serve as toes and the red pepper strips will be the scary toenails. Once the olives are assembled, press them into the bottom of the head to form toes.
Press the carrot sticks into the head to form teeth. Leave them sticking out a bit to make scary teeth. It's O.K. if your carrot sticks are different lengths and thicknesses. Hold the head onto the platter with a spatula and gently pull away the waxed paper. Finally, press the cabbage into the top of the head to make hair.
Serve with crackers and assorted vegetables.
Notes: This recipe is exactly as Paula Deen wrote it; however, I only used about 1 cup of cabbage for the hair and only 1 8-ounce container of whipped cream cheese and it worked out fine.

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