Cheese Pumpkins

(Heather got this from a recipe book of Michelle S’s)

This is part 5 in the series of Thanksgiving recipes.


-8 tablespoons smoked cheddar cold pack cheese food (from 8-oz. container), well chilled
-2 teaspoons finely chopped peanuts or pecans
-Pretzel spindles or sticks
-Tiny pieces of fresh parsley leaves

Line small serving plate with wax paper. Roll each level tablespoon of cold pack cheese food into a ball; place on wax paper lined serving tray. Refrigerate 10-15 minutes for easier handling.

With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped nuts.

Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves.

Store in refrigerator.