Cheese PumpkinsHalloween or Thanksgiving guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish. What a treat!8 tablespoons smoked Cheddar cold pack cheese
food (from 8 ounce container), well chilled
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leavesLine small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on wax 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.
food (from 8 ounce container), well chilled
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leavesLine small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on wax 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.
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