Cheddar Pumpkin Appetizers Recipes
CHEDDAR PUMPKIN APPETIZERS
Guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish. What a treat!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed 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.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Pumpkin, Sodium 270 mg, Sugar 2 g, TransFat 0 g
PUMPKIN PASTA WITH CHEDDAR
This is an unusual dish, heavy on the vegetable and not so much on the pasta.
Provided by KKH3
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 2-quart casserole dish.
- Heat oil in a large skillet; cook and stir onion and garlic until softened, 5 to 6 minutes. Add zucchini, sage, and thyme; cook and stir until zucchini is slightly tender, 3 to 4 minutes. Stir pumpkin, ricotta cheese, and white wine into zucchini mixture.
- Pour pumpkin mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Sprinkle Cheddar cheese over pasta and stir in pumpkin sauce. Cover dish with aluminum foil.
- Bake in the preheated oven until bubbling, about 25 minutes.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 22.5 g, Cholesterol 7.4 mg, Fat 3.5 g, Fiber 2.8 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 176.3 mg, Sugar 3.3 g
CHEESE PUMPKINS
Cheese spread turns into a pumpkin well before midnight. These adorable orange orbs take just 10 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Line small serving plate with waxed paper. For each pumpkin, roll level tablespoon cold-pack cheese food into a ball; place on 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 pumpkins in refrigerator.
Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Pumpkin, Sodium 115 mg, Sugar 0 g, TransFat 0 g
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