Sunday was Homecoming at church. We traditionally have a covered dish lunch following the service, but I always have trouble deciding what to bring. When I saw this recipe in an old Southern Living magazine (that I just happened to pick up at the thrift store on Saturday) I knew I had to make it. I love to play with food. (Ask my sister if you don't believe me.)
Pumpkin Cheese Ball
(adapted from a recipe in the October 2002 issue of Southern Living magazine)
1 lb. shredded cheddar cheese
1 (8 oz.) package cream cheese
1 (8 oz.) tub chive-and-onion cream cheese
2 teaspoons paprika
one half teaspoon ground cayenne pepper
1 broccoli stalk
2 tsp. Worcestershire sauce
2 tblsp. mayonnaise -I used Baconnaise (Thanks, Rita!) to add a little smoky flavor.
- Combine all ingredients in a bowl until blended. Cover and chill until mixture is firm enough to be shaped.
- Shape mixture into a ball to resemble a pumpkin. (I wrapped it in plastic wrap to make the initial shape.) Smooth entire outer surface with a non-serrated knife. Make vertical grooves using fingertips.
- Cut broccoli stem and press into top of cheese ball.
- Serve with crackers or apple slices.