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This cute Pumpkin Cheese Ball from Gooseberry Patch is easy to make: just snap off the stem, rinse and insert into the top of the cheese ball. Make sure to check out Gooseberry Patch’s Fall Line of Cookbooks!
The Great Pumpkin Cheese Ball
8-oz. pkg. cream cheese,
10-oz. container sharp
1/4 c. crumbled blue cheese
2 t. Worcestershire sauce
1/4 t. celery salt
1/4 t. onion salt
1/2 c. walnuts, finely
1 t. paprika
Garnish: 1 pretzel rod, broken in half
or stem from a mini pumpkin,
Blend together cheeses until smooth. Stir in Worcestershire sauce, celery salt and onion salt, adding more to taste if desired. Shape into a ball and set on serving plate; cover and chill for 2 to 3 hours, until firm. If desired, score vertical lines with a knife to resemble a pumpkin. Toss walnuts with paprika; press into surface of cheese ball. Break pretzel rod in half and insert in top for a stem. Use a real stem, if desired. Just rinse and insert in the top of the cheese ball. Arrange crackers around cheese ball. Serves 10 to 12.
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