Friday, November 19, 2010

Mini Cheese Pumpkins

Start your feast with this Thanksgiving appetizer. Guests will enjoy this clever edible pumpkin, whether served as an appetizer or used as a garnish. What a treat!

Mini Cheese Pumpkins

1 block Velveeta cheese
1 cup cheddar cheese
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves

Line small serving plate with waxed paper. Make cheese spread by mixing Velveeta and cheddar cheese. Take 1 tablespoon of “cheese spread” and roll 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.

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