Halloween Recipes

Sinister Skulls           

plastic wrap
1 small party favour plastic skull candy container
1 package cream cheese
1 jar chili sauce or salsa
crackers for spreading

Set the cream cheese out to thaw to room temperature. Line the inside of the plastic skull dish with plastic wrap leaving enough edges to wrap around later. Spoon the softened cream cheese into the plastic-lined skull dish, mashing in as much cream cheese as possible to pick up the most detail in the mold. Scrape any extra cream cheese off the top so it is flat. Close the plastic wrap over the flat cream cheese top and place in the freezer to set. Once set, remove the plastic wrap from the skull dish, and carefully wrap in foil to cushion the face shape. Line the skull dish with fresh plastic wrap to make more cream cheese skulls. Store in the freezer until night before the party, then thaw in the refrigerator. To serve, place the skull in a shallow dish, garnish with your preferred bloody salsa or chili mixture, including inside the eye sockets, and stab with your favourite spreader. You can extend the time before needing to refill by placing the skull on half a block of cream cheese, but cover the plain cream cheese with enough sauce so you can only see the skull above the "blood."