Cheesy brain

8 ounces cream cheese
4 ounces grated sharp cheese
4 ounces crumbled bleu cheese
Half an onion, chopped
2 tablespoons Worchestershire sauce
1/2 cup chopped pecans (plus 1/2 cup to a cup if you make a conventional cheese ball)

Thoroughly blend cheeses. Add onion and Worchestershire sauce. Blend in 1/2 cup pecans. (If making conventional cheese ball, at this point, shape into ball on plate; press additional pecans into surface of ball to cover.)

For Halloween cheesy brain, spoon cheese mixture into a brain mold (small, preferably) sprayed with nonstick cooking spray. Using spoon or plastic wrap, press down so mixture fills the nooks of the mold. Freeze for an hour or two so cheese hardens. Use small knife to cut around top edges of mixture to loosen it from mold. Invert over plate, and shake till it comes loose.

If the brain seems like too much trouble, the cheesy mixture makes a great fake vomit, especially when paired with a scary fake head. Refrigerate till serving. Flavor improves overnight.

Note: This recipe came from my mother, Gloria Kridler, who got it from a co-worker several decades ago. It started as a conventional cheese ball covered with pecans and still is excellent prepared that way, but for Halloween, modifications can make it look pretty gross. -- Chris Kridler, special to Metromix