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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