The other day I saw a super cool idea on the new Gooseberry Patch blog about taking a cheeseball recipe and inserting a stem in it to make it look like a pumpkin. This got me thinkin’ so this weekend I decided to give it a try. I altered a few things to make it a little more punkin-ey. You can make it with about any cheeseball recipe, just switch out your nuts for slice almonds for a more interesting punkin’ shell. But I just started with my basic cheeseball recipe:
1/2 brick of Velveeta cubed
(Now quick, put the rest away before it sticks to your hips!)
1 Cream Cheese Brick at room temperature
1 small bag shredded sharp cheddar cheese
Mix’er up the old fashion way
and shape into a ball
Now chill… the cheeseball (you can chill too, it’s just a cheeseball 😉 ) in the freezer while you prepare the stem and punkin’ shell
Cut the stem off of the real pumpkin and insert toothpicks to prepare for the imposter….muuuwahhhhh!
Now prepare the shell… aka sliced almonds
and shape your newly chilled cheeseball…quick like
Just kiddin’ you can take your time…but wasn’t that a cool shot Aunt Lou got of my ninja skills?
Just shape up the sides to whatever looks good to you…
Do not be afraid, it isn’t rocket science…nope, it is CHEESE:) If you mess up, roll it back into a ball and start over.
Now comes the boring, yet rewarding task of applying the punkin’ shell.
As Aunt Lou told me, “Suck it up and do it” I hate when she listens to me and uses it against me!
Once you got your shell on, insert the stem on the top.
Plop the plate on a grapevine wreath for some extra fall fun!
Please note: Ritz did not sponsor this project. However, Ritz–have your people call my people. Monkey loves her crackers!
Oh Great Pumpkin Cheeseball
- 16 oz Velveeta Cubed
- 8 oz Cream Cheese- Room Temp
- 1 3/4 Cups Shredded Sharp Cheddar Cheese
- Almond Slices
- Pumpkin Stem
- Combine cheeses and form into a ball.
- Wrap in plastic wrap and refrigerate until set.
- Shape ball into pumpkin shape and decorate with almond slices and stem