Recipe of the Week

Recipe of the Week
Pumpkin Cheese Ball


  • 1 (8oz.) package cream cheese, softened
  • 1 (8oz.) carton spreadable chive and onion cream cheese
  • 2 cups (8oz.) shredded sharp cheddar cheese
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • 1 celery rib, broccoli stalk or pretzel rod
  • Sliced apples and assorted crackers


  • In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne.
  • Shape into a ball; wrap in plastic wrap and refrigerate at least 4 hours until firm. (Note: Can be made a day ahead for maximum flavor!)
  • With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a small piece of a celery rib, broccoli stalk or pretzel rod on top for the pumpkin stem.
  • Serve with apples and crackers.

Yield: 2 ½ cups. About 20 servings.

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