CHEESE PUMPKINS

 

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Ingredients

  • 8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
  • 2 teaspoons finely chopped peanuts
  • 4 butter-flavored pretzel spindles or sticks, broken in half
  • 16 tiny pieces fresh parsley leaves

Directions

  • Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed 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

Notes

from Betty Crocker

Categories: Snack  Thanksgiving 
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