Cheese Pumpkins
Halloween or Thanksgiving guests will enjoy clever edible pumpkins, whether
served as an appetizer or used as a garnish. What a treat!
8 tablespoons smoked Cheddar cold pack cheese
food (from 8 ounce container), well chilled
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves
Line small serving plate with wax paper. Roll each level tablespoon cold
pack cheese food into a ball; place on wax paper-lined serving plate. Refrigerate
10 to 15 minutes for easier handling.
With end of toothpick, draw ridges around balls to resemble pumpkins. Dip
bottoms of cheese balls in chopped peanuts.
Just before serving, insert pretzel halves into cheese balls for pumpkin
stems. Decorate with parsley for leaves. Store in refrigerator.
Recipe and photograph provided courtesy of Betty Crocker/General Mills -
used with permission
