From HL Carpenter
Pumpkin is such a beautiful fruit that should get more than just one month of notoriety. So smile, say cheese, and make your own yummy, and adorable, pumpkin-shaped appetizer for any holiday get-together. Here’s a great recipe just in time for Thanksgiving.
Cheese Ball Pumpkin
2 8-ounce packages cream cheese
4 ounces crumbled feta or blue cheese
4 ounces shredded sharp cheddar or pepper jack cheese
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
½ tsp. onion powder
The stem of a green bell pepper
Place all of the cheese in a large bowl and let soften to room temperature.
When cheese is soft, add Worcestershire and mustard. Blend with electric mixer or food processor on low speed. Scrape bowl and beat blended mixture on medium speed 1 or 2 minutes more until well mixed (do not over-beat).
Turn the mix onto plastic wrap. Pull the wrap up and secure with a twist tie. Shape the wrapped mixture into a ball. Score the pumpkin “ribs” onto the cheese ball with your fingertip or a flat knife.
With the plastic in place, set the cheese ball in a bowl and refrigerate for 4 hours or overnight.
Before serving, sprinkle with paprika and add a bell pepper stem to top.
Keep refrigerated until the crowd arrives, then serve with assorted crackers.
ABOUT THE AUTHOR
Once upon a time there was a mother/daughter author duo named Helen and Lorri, who wrote as HL Carpenter. The Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories, was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-if, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.
Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years and appreciates everyday, especially those without hurricanes.