Thanksgiving Cheese Ball

by

I love the Autumn. In Las Vegas the best months of the year are September, October and November. It is cool and beautiful and everyone comes outside, finally, after a long hot summer. I use this recipe for Halloween, Thanksgiving, and a minor Jewish Holiday called Sukkot, which usually falls in October. Any excuse to celebrate the Autumn, harvest moons and cooler nights – I am ready! Enjoy! 

Serves:

8 – 10

Total Time:

30 minutes

To Prepare

 Ingredients:

  • 3 C. orange cheese puffs

  • 2 lbs. cream cheese, at room temperature (softened)

  • 3 C. shredded cheddar cheese

  • ¼ C. freshly grated parmesan cheese

  • ¼ C. chives, chopped

  • Kosher salt and freshly ground black pepper

  • 1 bell pepper with a long stem that looks like a pumpkin

  • crackers, for serving

Directions:

Put the cheese puffs in a food processor and process until finely ground. Transfer to a shallow plate.

Combine the softened cream cheese, cheddar cheese, chives, parmesan cheese, 1 teaspoon salt and ¼ teaspoon pepper in a large bowl and mix to combine.

Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it.

With the flat side of your thumb, carve lines down the sides of the ball to resemble a pumpkin.

Roll the cheese ball in the ground cheese puffs.

Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper.

Serve the cheeseball on a plate with crackers and slices of bell pepper. Enjoy!

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