RECIPES

Mini Pumpkin Cheese Balls

Round out the fall or Halloween party appetizer table with pumpkin-shaped cheese balls. The cheese blend is delicious, and the pretzels and parsley complete the look.

Active Time

40 Minutes

Servings

Makes

2 Dozen

Ingredients

1 container (14 ounces) Scott's of Wisconsin Cheddar Garlic or Bucky Badger Creamy Garlic Cold Pack cheese
1/2 package (4 ounces) Crystal Farms Original Cream Cheese, softened
4 ounces Shullsburg Creamery Mild Cheddar cheese, shredded (1 cup)
2 cups finely crushed cheese puffs
Pretzel stick pieces
Flat leaf parsley leaves

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cold Pack, Cream Cheese or Young Cheddar can be used in this recipe.

Instructions

Beat cheddar garlic cheese and cream cheese in a bowl until blended. Add cheddar; beat until mixture is combined. Cover and freeze for 30 minutes.
Place crushed cheese puffs in a shallow bowl. Scoop or spoon tablespoonfuls of cheese mixture onto a waxed paper-lined baking sheet. Shape into balls; roll balls in cheese puffs to coat.
Insert pretzels for pumpkin stems; place parsley for leaves. Refrigerate until serving.

Recipe Tip

To create uniform-sized balls, we used a cookie scoop.

Cheesemonger Tip

Cold pack cheese come in a variety of flavors including bacon, toasted onion, garden vegetable, port wine and more. Try your favorite cold pack cheese in this recipe.