Make Cornbread mix according to package directions. Make sure to spray molds with cooking spray. Fill each ghost mold 2/3 full. Bake according to directions on package. You may need to press down the cake ghost with a spatula if they puff up to much, do this a few minutes before baking time is finished.
*2 packages 8 ounce Cream Cheese, almost room temperature
*2 cups finely grated Pepper Jack Cheese
*1 to 2 small grated scallions
*3 teaspoons Ranch Seasoning, adjust to taste
*Salt and White Pepper to taste
*Black Olives, Eyes and Mouth
*Wax Paper
*Saran Wrap
*Serving Board
*White Serving Plate for Cheese Ghost, optional
*Small Round Bowl for small food items, optional
*Small Ghost Serving Plate, optional
Instructions:
In a stand mixer combine: Cream cheese, pepper Jack cheese, scallions, ranch seasoning and salt and white pepper to taste. (Note: start out with a small amount of white pepper and add gradually.)
Mix on low until totally combined.
Place cream cheese mixture onto a piece of wax paper and form into ghost shape on wax paper. (Note: If mixture is too soft to work with wrap and refrigerate 15 to 20 minutes.). Then cut the wax paper around the cream cheese ghost and wrap in Saran wrap and refrigerate for 2 hours or until firm.
Remove from the fridge and place cheese ghost on serving board and add around ghost: Crackers, chips, carrots and grapes etc….
