PUMPKIN CHEESE BALL
No one will guess that this make-ahead pumpkin cheese ball has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. -Linnea Rein, Topeka, Kansas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic wrap. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill for one hour. Add green pepper stem for pumpkin stem. Serve with crackers.
Nutrition Facts : Calories 85 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 174mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
WHITE PUMPKIN CHEESE BALL
Serve veggies and crackers with this creamy pumpkin shaped cheese ball - appetizer ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- In medium bowl, beat cheeses and pepper with electric mixer on low speed until blended, or mix with spoon. Shape mixture into large ball to look like pumpkin. Smooth surface with metal spatula or table knife. If desired, make vertical grooves in cheese ball with fingertips.
- Break 1/2-inch piece off pretzel and press into top of cheese ball for pumpkin stem; discard remaining pretzel piece. Place basil leaf and thyme sprig beside pretzel. Serve with crackers and vegetables.
Nutrition Facts : Calories 320, Carbohydrate 3 g, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 470 mg
PUMPKIN CHEESE BALL
This adorable cheese ball gets its pumpkin-orange coloring from ground-up cheese puffs and the stem is cleverly stolen from a bell pepper.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Put the cheese puffs in a food processor and process until finely ground. Transfer to a rimmed baking sheet.
- Combine the cream cheese, Cheddar, chives, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix to combine. Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin.
- Roll the cheese ball in the ground cheese puffs. Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper. Serve the cheeseball on a plate with crackers and slices of bell pepper.
PUMPKIN CHEESE BALL
Steps:
- With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.
PUMPKIN CHEESEBALL
Provided by Food Network
Categories appetizer
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- In a food processor, blend the cheese crackers to very fine crumbs.
- In a large bowl, mix the Cheddar, cream cheese and macaroni and cheese powder until fully combined. Roll into a ball and coat with the cheese crackers crumbs. Wrap fully in plastic wrap and form into a pumpkin shape. Using a wooden spoon or skewers, make the ridges of a pumpkin.
- Unwrap the cheeseball pumpkin. Place the pepper stem and parsley sprig on the top and sit on top of a plate of green tortilla chips.
PUMPKIN-SHAPED CHEESE BALL
Everyone will get a kick out of this creamy, savory spread. The zippy cheddar ball can be made a day ahead. -Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic. Refrigerate for 4 hours or until firm. , With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples and crackers.
Nutrition Facts :
More about "white pumpkin cheese ball recipes"
THE GREAT WHITE PUMPKIN CHEESE BALL RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Total Time 15 minsServings 12
- Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.
- Note: We tested with Cracker Barrel Extra-Sharp Cheddar Cheese. To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.
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