cheese pumpkins recipe

Cheese Pumpkins

YEILD: 8 servings

  • 8 tablespoons smoky cheddar cold-pack cheese food (from 8-oz. container
  • 2 teaspoons finely chopped peanuts
  • 4 butter-flavored pretzel spindles or sticks broken in half
  • 16 tiny leaves fresh parsley
  • 1 to 2 tbls. lime juice
  1. Line small serving plate with waxed paper. Roll each tablespoon cold-pack cheese into a ball; place on plate. Refrigerate 10 to 15 minutes for easier handling.
  2. With the end of a toothpick, draw ridges around balls to look like pumpkins. Dip bottoms of cheese balls in chopped peanuts.
  3. Just before serving, insert 1 pretzel half into each pumpkin for stem. Add parsley for leaves. Store in refrigerator.