Isn’t he the cutest mummy ever? Whether you’re looking for a Halloween recipe for kids or for adults, he’s your guy! This mummy is almost all cheese and looks so impressive people might be afraid to eat him. But once you dig in, no one will be able to resist and he’ll be gone faster than you can say “King Tutankhamun”. Or something like that…
Now if you’re here looking for easy Halloween recipes you might think this looks too difficult, but it’s not! This recipe has a few steps to it, but with a stand mixer you can whip the cheese ball part up in minutes. Don’t let the bandages overwhelm you either, they’re really simple to make. All you need is a pastry bag and a flat cake decorating tip (Hint: You can get a bag with various plastic tips cheap at Walmart!). If you already have a bunch of tips or are willing to invest a couple bucks, a basket weave tip works even better, but flat is fine.
You don’t have to have a steady hand like for icing a cake because no mummy has perfect straight bandages. I do NOT have steady hands. If I’m not using a speedy setting on my camera it’s glued to the tripod. This has sadly prevented my cake decorating dreams, but mummy bandages I can handle like a pro!!!
I first made this mummy a couple years ago when Eric and I went to my parents house for Halloween to hand out candy to kids. Wow, my photography sure has improved! I loved the idea but the store bought cheese logs I used did not impress me much. This year I decided I had to make it again, but make my own cheese body instead of going store bought. October is the Unprocessed month after all!
To get the depth on the bandages, you just need a little gray or black food coloring. Mix it with a small amount of your cream cheese and spread it up one side of the bag. Add the rest of the cream cheese and now when you pipe it out your bandages should have kind of a dirty streak along one edge. Cool huh? All credit goes to my sister Sharon for coming up with the dirty streak
Not sure if we’re going to dress up this year. Maybe we’ll be zombies again! Back in July Eric and I were part of the Red, White and Dead event in Fremont Seattle. The event included a zombie walk to take back the Guinness World Record for the most zombies. That’s right, Eric and I can now count ourselves as Guinness World Record holders, for being zombies. It doesn’t get much cooler than that!
I think my favorite part of the day was actually the drive up to the Seattle. We were already in costume and make-up, and I thought I could have a little fun with the surrounding traffic. I gave my best zombie stare out the window but watched people’s reactions in my peripheral vision. It was hilarious!
Some people did a majorly freaking out double take. One guy thought it was so awesome he started driving right alongside cheering and waving and honking for other people to look. I did make one poor child start crying so broke character to smile and wave so he’d know I wasn’t going to eat his brains. Other than that, I was totally method.
This little girl was so cute I asked her mom if I could take her photo. Her mother happily agreed and said “Eat your brains honey, eat your brains!”
This 4th of July BBQ disaster family had the best group costume I saw. Loved the dog, it was so happy!
The other part of the day that I loved was learning the Thriller dance. Some of you may know that I used to be a professional dancer. It’s been a good 4 years but I picked it back up pretty quickly. They taught us the moves and then we did one slow motion practice. Next they taped us at regular speed for their video files. Eric decided after the lesson that it was too hot for zombie dancing, so just taped me making a fool of myself!
I have a few more Halloween recipe ideas I’ll be playing with this weekend. Monday I’ll share the recipe for the tasty pumpkin cream cheese spread I used to make the monster mouths in the photo below. What’s your favorite Halloween party food?
Halloween Cheese Mummyserves 10-20
2 cups Swiss cheese, finely shredded
2 cups sharp cheddar cheese, finely shredded
2 cups (16oz) cream cheese, softened (or can sub half with goat cheese)
1/2 cup light sour cream
1/2 yellow onion finely minced
1/2 a red bell pepper, roasted and chopped
1/4 cup crumbled or chopped cooked bacon
1/4 cup chopped fresh Italian parsley
1/4 cup slivered almonds
3 TBS milk
sliver of red pepper
Use a stand mixer to beat one cup of cream cheese and sour cream until fluffy. Add the swiss and cheddar cheeses, onion, roasted pepper, bacon, and nuts, beating the mix between each addition.
Refrigerate the cheese mixture until firm (about 1 hour). Shape into a body on a pan or cookie sheet.
Mix the second cup of cream cheese and milk. Spoon into a pastry bag with a flat or basket weave tip and pipe bandages onto the mummy body.
Use peppercorns and red pepper to make eyes and a mouth. Serve with crackers for scooping or bread to spread it on.
Approximate cost/serving: If you buy your cheese in bulk like I do this is really affordable. The whole mummy cost me about $6 to make (I also made my own bacon from scratch which cut its cost in half). If you have other appetizers it easily feeds 20 people, so just 30 cents a serving.
Vegetarian/Gluten free: You can leave out the bacon to make it vegetarian, and it’s already gluten free.