Ingredients
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8
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4
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12
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2
-
-
-
-
-
-
-
-
-
-
-
Directions
Cheese Pumpkins, The cutest thing for your Fall cheese board attributed to Betty Crocker , 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
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Steps
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1
Done
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Line Plate or Tray With Waxed Paper or Plastic Wrap. |
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2
Done
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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. |
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3
Done
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Refrigerate For 15 Minutes on Prepared Plate. |
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4
Done
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With a Toothpick, Draw Ridges Around the Balls to Resemble Pumpkins. Dip the Bottoms of the Pumpkins in the Peanuts (to Resemble Dirt). |
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5
Done
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Just Before Serving, Place a Couple of Parsley Leaves on the Top of Each Pumpkin and Insert a Broken Pretzel Piece For Each Stem. |
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6
Done
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Store in Refrigerator Until Ready to Use. |
