Page 32 - Betty Crocker - Halloween Cookbook

Cheese Pumpkins

PREP TIME: 15 Minutes • START TO FINISH: 30 Minutes • 8 servings (1 pumpkin)

8 tablespoons smoky 1. Line small serving plate with waxed paper. Roll each tablespoon
Cheddar cold-pack cold-pack cheese food into a ball; place on plate. Refrigerate 10 to
cheese food (from 8-oz 15 minutes for easier handling.
container), well chilled
2 teaspoons finely chopped 2. With end of toothpick, draw ridges around balls to look like
peanuts pumpkins. Dip bottoms of cheese balls in chopped peanuts.
4 butter-flavored pretzel 3. Just before serving, insert 1 pretzel half into each pumpkin for
spindles or sticks, broken stem. Add parsley for leaves. Store in refrigerator.
in half
16 tiny pieces fresh parsley 1 Serving: Calories 50; Total Fat 4g (Saturated Fat 2g); Sodium 120mg; Total Carbohydrate 0g
(Dietary Fiber 0g); Protein 3g Exchanges: ½ High-Fat Meat Carbohydrate Choices: 0
leaves

Terrifying Tips

Turn the pumpkin making into a family affair! Have one person
roll the cheese into balls and another shape the balls into
pumpkins, while someone else can dip the pumpkins in peanuts
and insert the pretzels. It’s easy to double the recipe, so make
as many as you’d like!
The texture or firmness of cold-pack cheese food can vary by
brand. For these pumpkins, look for one with a firmer texture.

Betty Crocker Halloween Cookbook 30 • Bewitching Bites & Drinks
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