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Pumpkin Cheese
Ball |
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Perfect for a fall
holiday gathering...
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Two 8-ounce |
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blocks
extra-sharp Cheddar cheese, shredded |
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One 8-ounce |
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package
cream cheese, softened |
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One 8-ounce |
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container
chive-and-onion cream cheese |
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2 tsp |
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paprika |
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2 tsp |
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paprika |
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½ tsp |
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ground red
pepper |
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1 stalk |
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broccoli |
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red and
green apple wedges |
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1 |
Combine cheddar
cheese, cream cheeses, paprika and red pepper in a bowl
until well blended. Cover and chill 4 hours or until
mixture is firm enough to be shaped. |
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2 |
Shape mixture into a
ball to resemble a pumpkin. Smooth entire outer surface
with a frosting spatula or table knife. Make vertical
grooves in ball, if desired, using fingertips. |
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3 |
Cut florets from
broccoli stalk and reserve for another use. Cut stalk to
resemble a pumpkin stem, and press into top of cheese
ball. Serve cheese ball with apple wedges. |
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Yield: 1 large pumpkin |
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Cooking Tips |
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*To make ahead, wrap cheese
ball in plastic wrap without stalk, and store in refrigerator up
to 2 days. Attach stalk before serving. |
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**To keep apple slices from
browning, toss slices in lemon juice, or dip in Sprite! |
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Recipe Source |
| Southern
Living |
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All Rights Reserved.
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