Habanero Cheese Ball
1 eight-ounce packages cream cheese
1/4 cup plain yogurt
4 ounces sharp cheddar cheese, finely shredded
1 teaspoon Marshall’s Habanero Carrot Curry sauce
Salt and pepper
Stem from a bell pepper
4 parsley leaves
Into a medium-mixing bowl, place cream cheese, yogurt, cheddar cheese, habanero sauce, and salt and pepper. Using a spoon, mix ingredients until well combined. Shape the mixture into a ball.
Spread out a 3 overlapping sheets of plastic wrap, to fully encase the cheese. Bring the sides of the plastic wrap together to tightly wrap the entire ball, secure top with a large rubber band. Use 3 additional rubber bands, loop the rubber bands around the cheese ball to form 6 distinct sections and flatten the ball slightly so it resembles a pumpkin. Create deeper grooves by pressing into the sides of the cheese wedges with your fingers.
Refrigerate the cheese ball for 1-4 hours.
Unwrap and top with bell pepper stem and parsley leaves. Serve with crackers.
Bone Bread Sticks with Dipping Sauces
1 pound homemade or store bought pizza dough
4 tablespoons unsalted butter, melted
½ cup shredded Parmigiano Reggiano cheese
1/3 cup Smoked Habanero Barbeque Sauce
1/3 cup marinara sauce
1/3 cup Marshall’s Cranberry Red Jalapeno sauce
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Sprinkle flour onto the counter. Divide the dough into 8 equal balls. Roll each ball into a 6-inch rope slightly larger on the ends. Arrange five breadsticks on each baking sheet, spacing them at leas 2 inches apart. Using scissors, cut a 1-inch slit on the ends of each breadstick, and gently stretch each of the cut pieces apart to form the ends of the bones.
Brush the breadsticks with the melted butter then sprinkle with cheese. Bake the breadsticks for about 15-20 minutes, until golden. Remove the breadsticks from the oven and serve them warm with sauces for dipping.
Graveyard Tofu Dip with Veggies
4 ten-inch flour tortillas
1 pound package extra firm tofu
2 medium ribs celery, about ½ cup chopped
2 tablespoons finely chopped parsley
¼ cup minced yellow onion, about ½ onion
2 tablespoons yellow mustard
2 tablespoons Marshall’s Bird’s Eye Basil Sauce
1 tablespoon nutritional yeast
1 teaspoon kosher salt
1 teaspoon celery seeds
Assorted raw vegetables for dipping
Preheat the oven to 350 °F. Using a knife, cut tortillas into gravestones and a tree. Bake for 10 to 12 minutes or until firm and crisp. Cool on rack.
Drain the tofu, and set on a clean dishtowel to release remaining water, gently press. Once drained, crumble the tofu by hand. Place all ingredients into a large mixing bowl, stir with a spoon, until well combined.
Place ½ of the mixture into a food processor and blend until smooth. Add back into the mixing bowl and mix batches together.
Place the dip in a serving bowl and decorate with gravestones and tree. Surround bowl with vegetables.