Pumpkin Cheese Ball Food

PUMPKIN CHEESE BALL

Steps:

• In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic wrap. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill for one hour. Add green pepper stem for pumpkin stem. Serve with crackers.

PUMPKIN CHEESEBALL

Steps:

• In a food processor, blend the cheese crackers to very fine crumbs.
• In a large bowl, mix the Cheddar, cream cheese and macaroni and cheese powder until fully combined. Roll into a ball and coat with the cheese crackers crumbs. Wrap fully in plastic wrap and form into a pumpkin shape. Using a wooden spoon or skewers, make the ridges of a pumpkin.
• Unwrap the cheeseball pumpkin. Place the pepper stem and parsley sprig on the top and sit on top of a plate of green tortilla chips.

PUMPKIN CHEESE BALL

Steps:

• Put the cheese puffs in a food processor and process until finely ground. Transfer to a rimmed baking sheet.
• Combine the cream cheese, Cheddar, chives, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix to combine. Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin.
• Roll the cheese ball in the ground cheese puffs. Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper. Serve the cheeseball on a plate with crackers and slices of bell pepper.

PUMPKIN NACHO CHEESE BALL

Steps:

• With a mixer, blend 16 ounces room-temperature cream cheese with 2 cups shredded cheddar cheese, 3 tablespoons minced onion, 3 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno.
• Scoop the mix into plastic wrap and form into a ball. Chill approximately 1 hour.
• Once chilled unwrap and roll into crushed nacho tortilla chips, then press a bell pepper stem into top of ball.
• Serve with pepper slices and tortilla chips.
• Prep time does not include chilling time.

PUMPKIN SHAPED CHEESE BALL

Steps:

• Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth.
• Cover and refrigerate 2- 3 hours or until cheese if firm.
• Shape mixture into round pumpkin, place on serving plate.
• Using knife score vertical lines down pumpkin.
• Place pretzel rod in top for stem.
• Cover loosely and refrigerate until serving.
• Serve with crackers placed around pumpkin.

PUMPKIN CHEESE BALL

Steps:

• In a mixing bowl, beat cream cheese, pumpkin and pineapple.
• Stir in cheddar cheese, beef and onion.
• Shape into a ball; place on a serving platter.
• Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.
• Serve with crackers.
• **Store in refrigerator until ready to serve.