Pumpkin Cheese Ball

Ingredients

• 2 (8-ounce) packages shredded extra-sharp Cheddar cheese
• 1 (8-ounce) package cream cheese, softened
• 1 (8-ounce) container chive-and-onion cream cheese
• 2 teaspoons paprika
• 1/2 teaspoon ground red pepper
• Paprika (optional)
• 1 broccoli stalk

Preparation

1. 1. Combine Cheddar cheese, cream cheeses, 2 teaspoons paprika, and red pepper in a big bowl. Beat at medium speed with an electric mixer until blended. Cover with plastic wrap, and chill at least 1 hour.
2. 2. Shape cheese mixture into a ball, and place on a flat serving plate. Make vertical grooves in ball using the handle of a wooden spoon to resemble a pumpkin, and dust grooves with paprika, if you'd like. Cover cheese ball with plastic wrap, and refrigerate up to 5 days. Cut florets from broccoli; save them to eat later. Trim small leaves from broccoli stalk. Cut stalk to look like a pumpkin stem; press into top of cheese ball along with small leaves from broccoli. Serve with apple wedges or crackers.