Wednesday, October 9, 2013

Jack-o-Lantern Cheese Ball

 
This cheese ball is creamy with cream cheese and pumpkin yet sweetened with a little pineapple and so good on crackers

2 c. shredded cheddar cheese
4 oz. package cream cheese, softened
1/4 c. solid pack pumpkin
1/2 c. pineapple preserves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 pretzel rod, broken in half 

Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs 

Assorted crackers 

Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers. 

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