Monday, November 19, 2012

Cheese Ball Pumpkins

Need a fun fall appetizer for Thanksgiving? Try these cheese balls! They will be a great hit!
Cheese Ball Pumpkins
Slightly Adapted from Betty Crocker

1, 8 oz. container of Cheddar cold pack cheese (such as Merkt's)
Ritz Crackers
Pretzel Sticks
Flat Leaf Parsely

Line a baking sheet with wax paper.
Chill container of cheese in the freezer for 20-30 minutes until the cheese is very firm, but not frozen.
Scoop out cheese with half a tablespoon, roll into balls and place on baking sheet.  Continue until the cheese is used up.
Replace cheese balls into freezer and chill for another 15 minutes or so, until firm.
Use a toothpick to draw the lines like a pumpkin into each ball.
Stick half a pretzel stick into each ball and place on a ritz cracker.  Top with pieces of parsley leaves.

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