Cheese Pumpkins recipe

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