This first one I made for a Halloween party we'd been invited to. Everyone was supposed to bring something to munch on and I really didn't want to go wtih the standard chips and salsa that the husband always suggests (I seriously think he could live off that stuff!!!). So I found this in the TASTE OF HOME HALLOWEEN edition and couldn't resist.
CHEESENSTEIN
2 packages cream cheese (8 ounces each), softened
1/4 C mayo
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce
2 C shredded sharp cheddar cheese
6 bacon strips, cooked and crumbled
3 green onions, thinly sliced
2 cartons (4 ounces each) whipped cream cheese
Moss-green food coloring
3 large olives
1 pepperoncini
black decorating gel
1 pretzel rod
assorted veggies
In a large bowl, beat the cream cheese (not the whipped just the carton), mayo, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5in. x 4in. x 3in. rectangle, wrap in plastic wrap, Refrigerate until chilled and firm.
Unwrap rectangle; place on serving platter with 3in. side on top.Tint whipped cream cheese green, spread over top and sides of rectangle.
Add pepperoncini for ears (cut in half). Cut one olive in half and place on front for eyes. Slide other olives on pretzel rods and insert in sides for bolts. With black decorating gel pipe mouth, brown and stitches.
Add assorted veggies and crackers.
Next up is what I made for Sunday dinner last week. Also found in the TASTE OF HOME HALLOWEEN edition. I knew that Hallween weekend would be crazy busy so I made this one in advance. Besides, we always order the pumpkin shaped pizza from a certain pizza place for Halloween and I didn't want to interrupt that tradition. ;O)
YUMMY PORK MUMMY
3/4 C heavy cream
1/4 C dijon mustard (I used honey mustard because I already had it)
2 tsp minced fresh thyme or 1/2 tsp dried thyme
1 pork tenderloin (about 1 pound), however I used a pork roast that was about 4 pounds because I had bought it on sale!
2 tsp oilve oil
1/2 tsp salt
1/2 tsp black pepper
10 sheets phyllo dough (14 in X 9 in)
6 tbsp butter, melted
1 medium apple, peeled
In a small skillet bring cream and mustard to a boil. Reduce heat and simmer uncovered for 10-15 minutes or until mixture is reduced to 2/3 C. Remove from the heat and add thyme.
Meanwhile, place pork on rack in shallow baking pan. Brush with oil, sprinkle with salt and pepper. Broil 6 in from the heat for 6 minutes. Remove from the oven, cool slightly. Change oven temperature to 400 degrees.
Set aside 1/2C mustard sauce for serving. spread remaining mixture over pork.
Place one sheet of phyllo dough on a work surface; brush with butter. (WARNING: NOT CALORIE FRIENDLY!!!!!!!!) (Keep remaining phyllo dough covered with wet towel to keep from drying out). Repeat layers four times.
Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends.
Plae another sheet of dough on work surface, brush with butter and repeat 3 times. Cut into thin strips; wrap around pork bundle.
Cut remaining dough in half, brush with butter. Cut 1 in. cube from apple;wrap in prepared dough. Position at the wide end of the bundle for the head. Save remaining apple for another use. Discard remaining phyllo dough. (I did not do this part with the apple)
Place bundle in ungreased shallow baking pan. Bake for 15-20 minutes or until a meat thermometer reads 160 degrees. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with remaining mustard sauce.
I can feel my arteries hardening with this one!! But the mustard on it made it ssssoooooo moist and tender that you didn't even need a knife to cut it. The husband even praised it's yumminess so it had to be good!!!
Next up..........some halloween cookies!!!
HAPPY EATING!!!!!!!!!!
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