Cheese Brain Mold Recipes

ZOMBIE BRAIN CHEESE BALL

Zombie Brain Cheese Ball image

Find out why zombies are everyone's favorite monster when you make this spooky Zombie Brain Cheese Ball. This Zombie Brain Cheese Ball is a fun recipe that's sure to bring laughter, squeals, and of course, satisfied snacking.

Provided by My Food and Family

Categories Halloween Recipes

Time 15m

Yield 16 servings

Number Of Ingredients 10

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.5 oz) ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. toasted pine nuts
1/2 cup oil-packed sun-dried tomatoes
1 clove garlic
1/2 cup water
1/4 cup olive oil
1 Tbsp. HEINZ Balsamic Vinegar

Steps:

In a food processor, blend 1 pkg. of cream cheese and the feta cheese until smooth, scraping down the sides as necessary. Spoon into a plastic baggie and refrigerate.
Add the remaining 1 pkg. of cream cheese, Parmesan cheese, and pesto sauce to the food processor and process until well blended. Add the toasted pine nuts and pulse several times to mix. Place mixture into a plastic wrap-lined bowl. Cover and refrigerate for 1 hour.
Add the sun-dried tomatoes, garlic, water, olive oil and balsamic vinegar to the food processor and process until smooth. Set aside.
Unwrap the pesto ball and turn onto a plate. Gently shape into an oval. Cut the tip off of one corner of the feta mixture baggie and pipe onto the pesto ball in a twisting brain-like pattern. Spoon the sun-dried tomato sauce around the cheese ball and serve with crackers.

Nutrition Facts : Calories 180, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 4 g

KENNY'S BRAIN SPREAD

Kenny's Brain Spread image

This is a GREAT appetizer for your next Halloween Party! If you don't have a brain mold, you can substitute by lining a med. size round bowl with saran wrap and making your mold. Once the mold is set, you can take the round end of a knife or a pencil eraser and create your crevices and creases to make your brain, as in the picture I have posted. Takes a little more time, but works well. When done designing your brain, peel off the saran wrap, and plate to serve along with your crackers, chips etc.

Provided by Lindas Busy Kitchen

Categories Spreads

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
8 ounces cream cheese, softened
1 (1/4 ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onion, finely chopped
1 lb crabmeat (or 3 lbs. cooked shrimp, coarsely chopped) or 1 lb lobster, shredded (or 3 lbs. cooked shrimp, coarsely chopped)
1 cup mayonnaise
1 tablespoon lemon juice
Tabasco sauce or creole seasoning, to taste

Steps:

Heat soup, undiluted, and mix in the cream cheese.
Stir in softened gelatin, and blend well.
Fold in remaining ingredients, and pour into a lightly-oiled brain mold. (I pour some oil in and swirl it around, then pour out excess).
Chill until firm, and serve with your favorite crackers, pita or bagel chips or scoops.

Nutrition Facts : Calories 239.9, Fat 17.7, SaturatedFat 6, Cholesterol 50.1, Sodium 836.2, Carbohydrate 9.6, Fiber 0.3, Sugar 3, Protein 11.2

COTTAGE CHEESE GELATIN MOLD

Cottage Cheese Gelatin Mold image

"my husband is diabetic, so finding desserts for him is quite a challenge," says Vera Ambroselli of Lehigh Acres, Florida. "One day I dreamed up this cool treat and he loved it. Now I make it all the time."

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

1 package (.3 ounce) sugar-free gelatin flavor of your choice
1-1/2 cups boiling water
1-3/4 cups fat-free cottage cheese
1-1/2 cups reduced-fat whipped topping

Steps:

In a bowl, dissolve gelatin in boiling water. In a blender or food processor, process the cottage cheese until smooth. Stir into gelatin. Refrigerate until partially set. Fold in whipped topping. Pour into a 3-cup mold coated with cooking spray. Refrigerate until set.

Nutrition Facts : Calories 92 calories, Fat 2g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 9g protein.

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