Cheese Pumpkins

READY IN: 25mins
Recipe by LorenLou

The cutest thing for your Fall cheese board....attributed to Betty Crocker.

Top Review by SashasMommy

I used mini Babybel cheddar cheese for this... they are expensive, but I didn't need that many. They are already almost round... I let them sit on the counter for about 20 minutes and then kneaded them in my hands until they were malleable enough to roll into balls. I didn't feel like buying a whole bag of pretzels since we don't eat them, so I cut up some almonds we had laying around and used those for stems.

Ingredients Nutrition

Directions

  1. Line plate or tray with waxed paper or plastic wrap.
  2. 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.
  3. Refrigerate for 15 minutes on prepared plate.
  4. With a toothpick, draw ridges around the balls to resemble pumpkins. Dip the bottoms of the pumpkins in the peanuts (to resemble dirt).
  5. Just before serving, place a couple of parsley leaves on the top of each pumpkin and insert a broken pretzel piece for each stem.
  6. Store in refrigerator until ready to use.

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