Somebody Is Playing A Sneaky Halloween Trick Here!
In this Halloween season when everything under the sun seems to have pumpkin, or at least pumpkin pie spices, either in it or on it, does it strike anyone else as supremely ironic that the one dish that actually does look like a pumpkin has nary a trace of pumpkin in it and not even a nodding acquaintance with any of the pumpkin pie spices? This bit of Halloween trickery is not lost on me, my friends!
Regardless, these little pumpkins are still going to be a treat for you and your party guests. The actual orange coloring is provided by Cheddar cheese. That’s right, these are, indeed cheeseballs! They just happen to look like pumpkins. Oh, say it isn’t so! Minds are going to be boggled by this wacky switcheroo!
If you don’t have the specified mold to make these, refer to the Quick Tip on a way you can still make these to get your Halloween party off to a great start with appropriately pumpkin-shaped appetizers. Your guests are going to be surprised when what they see with their eyes doesn’t match what they taste with their mouths. You may have to coax them into trying the “pumpkin balls,” until they take that first bite and catch on to this crazy Halloween trick.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Don’t happen to have that special mold just languishing in the back of your kitchen cupboard somewhere? That’s okay, here’s how to produce a reasonable facsimile of a pumpkin without it. In fact, this might even be easier. Go ahead and make up the cheeseball according to the recipe, but instead of putting it into two halves of a mold, just form it into a nice round ball and wrap it in several layers of plastic wrap, spraying the innermost layer of plastic wrap with cooking spray for easy release. Now take a teaspoon or small measuring spoon and run it down the cheeseball, from top to bottom, with firm pressure over top of the plastic wrap. This will make the typical indented shape of a pumpkin. Repeat this action going all around the cheeseball at evenly-spaced intervals. Chill overnight. Unwrap it shortly before you are ready to serve, smooth out any imperfections (again, use the back of a spoon). Garnish and serve.
Recipe and image courtesy of Iain at Woman’s Day Kitchen
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