2 1/2 pkgs. organic cream cheese
1 c. raw or organic cheddar, shredded
1 tsp. lemon juice
1/2 tsp. onion, chopped finely
1 tsp. Real garlic salt
1 tsp. chives
1 Tbls. parsley
1 Tbls. organic mayonnaise or vegennaise
1 can baby shrimp, drained OR 1 pkg. nitrate-free bacon, cooked and chopped + 1 Tbls. bacon fat
diced black olives
and a couple whole black olives
gluten free pretzel rods
red pepper strips
*Mix everything together and shape into Frankenstein head cheese balls. Mix 1/2 a box of cream cheese and natural green food coloring (a little milk if needed) and spread all over cheese ball. Add diced black olives to the flat top for hair. Pickle inserts for a nose, while pretzel rods are pushed into each side for the “bolts”. Put a whole olive on the end of each. Use 2 slices of black olive for the eyes and pepperoncini for ears. Finally, use the red pepper strips for the mouth and eye brows. Refrigerate overnight and serve cold with gluten free tortilla chips and crackers. So good!!!
6 hard-cooked eggs, peeled and cut lengthwise
¼ C. real mayonnaise or Vegennaise
½ tsp. dry ground mustard
½ tsp. white vinegar
1/8 tsp. Real Salt
¼ tsp. ground black pepper
Paprika for garnish
After boiling whole eggs, let them cool. Then remove the egg yolks gently into a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg whites with the yolk mixture and sprinkle lightly with paprika.To make the spiders just cut black olives into pieces so you can assemble a spider on the deviled egg. Cover lightly with plastic wrap if refrigerating.
Follow my Aunt Micki’s cheesecake recipe (made with nuts for the crust…yum!) up until the topping part. Top your cake with gluten free vanilla frosting squeezed into the shape of a spider web on top of the cheesecake. Finish it off with a big, fake spider and there you have it!