Friday, October 31, 2008

Pumpkin Cheeseball

We went to my friend Steven's house for his Halloween party and I brought some food. One of the things was this Pumpkin Cheeseball. It is not made of pumpkin. It is just made to look like a pumpkin. I thought it was pretty cute. It's a typical cheeseball - cheesy, yummy, fatty. It has a nice little kick from the cayenne pepper.

This is what it looks like when it's wrapped up in saran wrap, preparing to be transported to Virginia:

This is what it looks like when the Tooth Fairy is digging into it at his party:

For the record, Steven the Tooth Fairy said he would eat the cheeseball again. It seemed to be fairly popular. We liked it a lot, too. We served it with some crackers from Trader Joe's. I would make this again!

Pumpkin Cheeseball
Cooking Light Bulletin Boards

2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container chive-and-onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges

Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.

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.

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.

Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

Yield: 16 servings

No comments: