Best Cheese Pumpkins Recipes

CHEESE PUMPKINS

Cheese Pumpkins image

Cheese spread turns into a pumpkin well before midnight. These adorable orange orbs take just 10 minutes!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 8

Number Of Ingredients 4

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, if desired

Steps:

Line small serving plate with waxed paper. For each pumpkin, roll level tablespoon cold-pack cheese food into a ball; place on 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 pumpkins in refrigerator.

Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Pumpkin, Sodium 115 mg, Sugar 0 g, TransFat 0 g

CHEESE PUMPKINS

Cheese Pumpkins image

Make and share this Cheese Pumpkins recipe from Food.com.

Provided by LorenLou

Categories Spreads

Time 25m

Yield 12 pumpkins

Number Of Ingredients 4

Ingredients

8 ounces cheddar cheese processed cheese, well chilled (sharp or smoked)
4 miniature pretzel twists or 4 pretzel sticks
12 fresh parsley leaves
2 teaspoons very finely chopped peanuts (optional)

Steps:

Line plate or tray with waxed paper or plastic wrap.
Scoop out about 1 tablespoon of the cheese food, and roll into a ball. Repeat with remaining cheese until you wind up with about 12 balls.
Refrigerate for 15 minutes on prepared plate.
With a toothpick, draw ridges around the balls to resemble pumpkins. Dip the bottoms of the pumpkins in the peanuts (to resemble dirt).
Just before serving, place a couple of parsley leaves on the top of each pumpkin and insert a broken pretzel piece for each stem.
Store in refrigerator until ready to use.

Nutrition Facts : Calories 70.2, Fat 4.8, SaturatedFat 3, Cholesterol 12.2, Sodium 331.7, Carbohydrate 3, Fiber 0.1, Sugar 1.5, Protein 4

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