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
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 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.
MINI CHEESEBALL PUMPKINS WITH CARAMELIZED GARLIC
These look great on any Thanksgiving or Halloween table! Very fancy looking, but so easy to make. (Prep time includes chill time.)
Provided by jowolf2
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Melt butter in a small saucepan over medium-high heat until sizzling, about 30 seconds. Add garlic and sugar. Cook, stirring constantly, until garlic just starts to brown, 3 to 5 minutes. Immediately remove from heat. Transfer garlic mixture to a bowl. Add Cheddar cheese, cream cheese, green onions, and garlic salt. Beat using an electric mixer on medium speed until creamy. Cover and refrigerate until firm enough to handle, about 30 minutes.
- Shape chilled cheese mixture into golf-ball-sized balls. Roll each ball in crushed crackers and slightly flatten the bottom. Press 1/2 a pretzel stick into the top. Repeat with remaining cheese mixture.
- Spread parsley out on a serving plate and place mini cheeseball pumpkins on top, leaving enough room in between for parsley to show through.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 19.4 g, Cholesterol 21.3 mg, Fat 8.6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 630.7 mg, Sugar 1.2 g
HALLOWEEN CHEESE BALL
Wonderful addition to any gathering, particularly to celebrate Halloween. Serve with crackers or plain tortilla chips.
Provided by cluelesspanda
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 5m
Yield 16
Number Of Ingredients 5
Steps:
- Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
- Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 9.6 g, Cholesterol 48.9 mg, Fat 19.5 g, Fiber 0.6 g, Protein 7.4 g, SaturatedFat 10.5 g, Sodium 283.3 mg, Sugar 0.7 g
WHITE CHOCOLATE PUMPKIN CHEESECAKE
Although my family enjoys all of the dishes I serve on Thanksgiving Day, it's this rich and creamy cheesecake they look forward to the most. - Joyce Schmidt, Lilburn, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Press cookie crumbs onto the bottom of prepared pan; set aside. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate. , In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 50-55 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with chocolate curls and/or crushed cookies if desired.
Nutrition Facts : Calories 369 calories, Fat 23g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 230mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
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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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