Brain Food: A Spooky Good Recipe

Brain Food: A Spooky Good Recipe

October 25th, 2019 • York, Maine
Written by: Stephanie Miller, Recipe Development Specialist

We’re big fans of Halloween over at my house. Costumes, candy, spooky music and pumpkin carving – what’s there not to love? Although I still haven’t figured out what my costume will be, my kids have had their costumes planned out for a while: Buzz Lightyear and Jessie from Toy Story. We usually head to our town’s trick or treat night and then head back to the house so the kiddos can count just how much candy they got (and I always scope out what I can steal, ha!).

This year, once the kids are happily in their post sugar-coma slumber, my husband and I are going to sneak off to a Halloween party and I’m on appetizer duty! As you can guess, we have a pretty busy house so “easy to make” recipes are key. I decided to put a twist on a Stonewall Kitchen classic. This cheeseball recipe gives the term “brain food” a whole new meaning! Enjoy!

Step One
Mix up the ingredients to one of our popular cheese balls recipes and get a bowl of paprika for dusting.

Place the mixture in the refrigerator for about one hour to allow the mixture to firm up.

Step Two
Scoop out about ¼ cup of the cheeseball mixture into your hands. Gently roll it into a brain (oval) shape and set aside. Continue to create more brains until all of the mixture has been used.

Step Three
With a wooden skewer, draw an indent down the center of the mini cheeseballs to create the two hemispheres of the brain. This should be deep enough to be seen. From there, draw squiggly lines off of the center line to create the ridges and grooves. Place back in refrigerator for about 30 minutes.

Step Four
Very gently roll the cheeseball brains in the paprika, or simply sprinkle it on with your fingers.

Step Five
Serve chilled with Stonewall Kitchen crackers or add to your festive cheeseboard for a spooktacular appetizer.

Stephanie Miller • Recipe Development Specialist

Stephanie began her career in the marketing department at Stonewall Kitchen back in 2009. After a short hiatus to stay home with her 2 young girls, she returned to the company she loved, doing what she loves to do. She spends her days developing recipes, testing new products, and styling food for photography. Stephanie can’t pick just one favorite Stonewall Kitchen product – Smoky BBQ Aioli, Raspberry Salsa and Country Ketchup are 3 of the products you will always find in her pantry.