One of the first vegetables I seeded and planted was Rainbow Chard. I had never cooked or eaten...
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!
8 – 10
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
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!