Pumpkin Patch Cheese Balls

Recipe from


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

Preparation

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

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.

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.

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.

Note:

October 1999
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