Cheese Pumpkins Recipe #146641
The cutest thing for your Fall cheese board....attributed to Betty Crocker.
by LorenLou
25 min | 10 min prep
12 pumpkins
- 8 ounces cheddar cheese, food well chilled (sharp or smoked)
- 4 miniature pretzel twists or pretzel sticks
- 12 fresh parsley leaves
- 2 teaspoons very finely chopped peanuts (optional)
- Line plate or tray with waxed paper or plastic wrap.
- Scoop out about 1 tablespoon of the cheese food, and roll into a ball. Repeat with remaining cheese until you wind up with about 12 balls.
- Refrigerate for 15 minutes on prepared plate.
- With a toothpick, draw ridges around the balls to resemble pumpkins. Dip the bottoms of the pumpkins in the peanuts (to resemble dirt).
- Just before serving, place a couple of parsley leaves on the top of each pumpkin and insert a broken pretzel piece for each stem.
- Store in refrigerator until ready to use.
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5 stars