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Pumpkin Patch Cheese Balls

Photo: William Dickey
Yield about 3 dozen

Ingredients

  • 2 tablespoons pine nuts
  • 1/2 cup butter or margarine, softened
  • 4 drops yellow liquid food coloring
  • 2 drops red liquid food coloring
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon ground red pepper
  • 1 (6-ounce) garlic cheese roll
  • 1 (7-ounce) jar pimiento-stuffed olives, drained

How to Make It

  1. Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; cool.

  2. Stir together butter and food colorings in a large bowl. Add flour and red pepper; cut in cheese with a pastry blender until mixture is blended. Shape into a large ball using hands.

  3. Press 1 tablespoon mixture around each olive. Using dull side of a paring knife, score cheese balls with vertical lines to resemble pumpkins. Chill 1 hour.

  4. Bake on a parchment paper-lined baking sheet at 400° for 10 to 12 minutes or until golden. Place 1 pine nut into each cheese ball to resemble stem. Serve immediately or at room temperature, or freeze up to 1 month.