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Cheese Pumpkins

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins
    VitaminsA, B1, B2, B3, B9, B12, H, C, D, E
    MineralsChromium, Calcium, Magnesium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 8 tablespoons smoked Cheddar cold-pack cheese food (from 8-oz container), well chilled

    2. 2 teaspoons finely chopped peanuts

    3. 4 butter-flavored pretzel spindles or sticks, broken in half

    4. 16 tiny pieces fresh parsley leaves, if desired

    Instructions Jump to Ingredients ↑

    1. Line small serving plate with waxed paper. For each pumpkin, roll level tablespoon cold-pack cheese food into a ball; place on plate. Refrigerate 10 to 15 minutes for easier handling.

    2. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.

    3. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store pumpkins in refrigerator.

    4. Make these cute snacks up to 24 hours ahead of time. Add the pretzel stems just before serving.

    5. To create a pumpkin patch, use green waxed paper (sold as candy wrappers at kitchen specialty shops) and green curling ribbon.

    6. High Altitude (3500-6500 ft)

    7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Pumpkin)

    8. Calories 50 (Calories from Fat 35),

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