Jack-O'- Lantern Cheese Ball
2 cups shredded cheddar cheese
1/4 cup pumpkin puree
1/4 cup pineapple preserves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 large pretzel rod, broken in half
4-ounces cream cheese, softened
Dark rye bread
Red pepper
Black olive slices
Parsley sprigs
Assorted crackers
1/4 cup pumpkin puree
1/4 cup pineapple preserves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 large pretzel rod, broken in half
4-ounces cream cheese, softened
Dark rye bread
Red pepper
Black olive slices
Parsley sprigs
Assorted crackers
Beat cheeses, pumpkin, preserves and spices in medium bowl until
smooth. Cover refrigerate 2 to 3 hours until cheese is firm enough
to shape.
Shape mixture into round pumpkin, place on serving plate.Using a
knife, score vertical lines down pumpkin. Place pretzel rod in top
for stem. Cut bread into triangles for eyes, cut red pepper into
triangle for nose, and cut olives in half to make the mouth.
Surround with parsley.
Serve with assorted crackers.
Serves 8 to 10.
smooth. Cover refrigerate 2 to 3 hours until cheese is firm enough
to shape.
Shape mixture into round pumpkin, place on serving plate.Using a
knife, score vertical lines down pumpkin. Place pretzel rod in top
for stem. Cut bread into triangles for eyes, cut red pepper into
triangle for nose, and cut olives in half to make the mouth.
Surround with parsley.
Serve with assorted crackers.
Serves 8 to 10.
Billie C.
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