This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing A SKELETON FACE Cheeseball for Halloween

Culinary team member and resident snack master Jeanette Donnarumma, whom Rach calls "insanely gifted," gears up for Halloween with her skeleton-zombie cheeseball face. Made with a cream cheese, cheddar, bacon and horseradish mixture molded in a skeleton mask and decorated with cured meats, radishes, olives and corn nuts, the resulting face is both spooky and entirely edible. Dig into it with crackers, bread or whatever you like. "Nothing will make your weekend more fun than this!" says Jeanette. 

If you want to kick it up a notch, present one or more skeleton faces on a large "charc-SPOOK-EERIE" board with assorted items of your choice, such as crackers, pepperoni, salami, dried apricots, green olives, brie, jam, berries, black grapes, cherry tomatoes, cucumbers, tortilla chips, etc. HAPPY HALLOWEEN! 

For more fun Halloween recipes, check out Jenny Mollen's Apple "Mouths" and Spider Cookies


  • 16 ounces cream cheese, at room temperature
  • ½ cup shredded sharp cheddar cheese
  • 1/3 cup sour cream
  • ¼ cup prepared horseradish
  • 2 tablespoons finely chopped fresh dill
  • 4 slices cooked bacon, finely chopped
  • One 10- to 12-inch plastic skeleton mask, strings and foam removed
  • 4 or 5 slices of mortadella, salami or prosciutto
  • 2 radish slices
  • 3 or 4 pitted olives, color of your choice (Jeannette likes red and black)
  • 10 to 15 corn nuts


Serves: 10 to 12


Add the cream cheese, cheddar, sour cream, horseradish, dill and bacon to the bowl of a mixer or a large mixing bowl and mix until thoroughly combined. 

Line the inside of the plastic mask with plastic wrap, leaving extra plastic hanging over the sides. Using a spatula, spoon the cheeseball mixture into the mask, then fold the excess plastic over the mixture and press on it evenly to fill the mask and all the nooks and crannies. Refrigerate for at least 6 hours or up to 3 days.  

When ready to serve, pull back the excess plastic, invert the mask onto a serving board or platter and gently remove the mask and plastic. Cover the resulting cheese face with torn pieces of mortadella (or salami or prosciutto), leaving a space for the eyes and mouth, following the outline from the mask as a guide. Use the radish slices for the eyes, putting an olive slice in the center of each for the pupils. Line up two rows of corn nuts for the teeth.