Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Cheese ball recipe?

I’m having a halloween party for my 3 year old and I want to make a cheese ball and form it in the shape of a pumpkin, but I can’t seem to find any good recipe no matter how hard I look. I don’t want a cheeseball that’s really sweet..I want to be able to serve it on crackers, kind of a like an hor’s deuvre to enjoy before the actual main dish. Any one have any suggestions on a good cheese ball recipe?

6 Responses to Cheese ball recipe?

  • BennyBoy1983 says:

    I think that making a pumpkin shaped cheese ball is a very cool idea and i really hole that it works great for you! I have made this cheese ball recipe for my family around christmas time several years and I think that it will be perfect for you. Good luck with you party! i hope it goes great!!

    Cheesy Ball:

    8 ounces cream cheese — Softened
    1/2 cup cheddar cheese — shredded
    8 ounces Processed Cheese Spread — (Cheese Whiz)
    1/4 cup green onion — finely chopped
    1 Clove garlic — minced
    1 tablespoon butter
    1 tablespoon worcestershire sauce
    1 tablespoon fresh parsley — snipped
    1 teaspoon paprika
    1 1/2 cup pecans — finely chopped

    Place cream cheese and cheddar cheese in a 2-qt microwaveable dish. Microwave on High for 30 seconds. Add cheese spread and microwave on High for 20 to 30 more seconds, or until cheeses begin to soften. Beat until smooth. Place onion, garlic and butter in small bowl. Microwave on High for 30 to 45 seconds, or until onion is tender. Combine with cheese mixture and worcestershire sauce, parsley, and paprika.

    Refrigerate at least 2 hours. Shape into big ball (or in your case a pumpkin). Roll in pecans. Place on a tray covered with wax paper. Freeze until firm. Can be frozen for up to a month in advance, but make sure you thaw before serving! lol


  • Carol T says:
  • marisa says:

    Cheese Ball

    12 oz cream cheese
    1/2 glass Kraft Old English cheese
    1/4 lb Roquefort cheese
    2 tbsps onion, minced
    1/8 tsp granulated garlic
    1 tsp Worcestershire sauce
    dash paprika
    1/4 cup pecans, finely chopped
    Remove cheese from refrigerator about 30 mins before using.
    Mix all ingredients well.
    Chill and roll into a ball.
    Then roll cheese ball in finely chopped pecans
    Wrap in wax paper and refrigerate until ready to serve.

  • sadie says:


    2 8-oz packages cream cheese
    2 cups. stredded sharp cheddar cheese
    1 tablespoon chopped pimento
    1 tablespoon chopped onion
    1 tablespoon chopped green pepper
    2 tsp Worcestershire sauce
    1 tsp lemon juice
    dash cayenne, optional
    salt, optional

    Mix well and shape into 1 large ball or 2 small balls. Roll in
    finely chopped walnuts or pecans. If making day ahead, cover ball
    without nuts and refrigerate. It’s best served when almost room


    8 oz cream cheese
    8 to 16 oz sharp Cheddar Cheese, grated
    1 package Hidden Valley Ranch dressing
    1/2 cup mayonnaise
    1/2 cup skim milk

    red pepper, optional
    chopped green onions, optional
    finely chopped celery, optional
    finely chopped green pepper, optional
    minced garlic, optional

    Mix Hidden Valley Ranch dressing, milk and mayo. Add in cream
    cheese and cheddar cheese. Mix well.

    Put into freezer for about 20 minutes. Shape into balls (makes 2
    good size balls, 3 smaller). Put back into freezer just long enough
    to make the ball firm enough to roll. Roll cheeseball in pecans
    pieces or chopped parsley. (Unrolled cheeseballs freeze well.)

    Serve with crackers (wheat, cracked pepper, tricuits, etc).

  • Jessica says:

    Pumpkin Cheese Ball


    2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
    1 (8-ounce) package cream cheese, softened
    1 (8-ounce) container chive-and-onion cream cheese
    2 teaspoons paprika
    1/2 teaspoon ground red pepper
    1 broccoli stalk
    Red and green apple wedges
    Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.

    Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

    Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

    Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

  • ?P!nk? says:

    Pumpkin Shaped Cheese Ball:

    2¼ hours 15 min prep
    18 servings

    8 ounces cheddar cheese
    1 (8 ounce) package cream cheese
    1/4 cup solid-pack pumpkin
    1/4 cup pineapple preserves
    1/4 teaspoon ground allspice
    1/4 teaspoon ground nutmeg, fresh works best
    1 pretzel stick, broken in half
    assorted crackers

    Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth.
    Cover and refrigerate 2- 3 hours or until cheese if firm.
    Shape mixture into round pumpkin, place on serving plate.
    Using knife score vertical lines down pumpkin.
    Place pretzel rod in top for stem.
    Cover loosely and refrigerate until serving.
    Serve with crackers placed around pumpkin.

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