Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Pumpkin Cheeseball

Pumpkin Cheeseball

Here is what you need:

 8 ounces of cream cheese (1 block) at room temperature

1 ½ cups shredded cheese

1 ½ TBS minced onion

1 TBS salsa

1 tsp ground cumin

1 tsp minced jalapeno (or less)

nacho cheese chips or cheese puffs, crushed*

stem of a bell pepper

Crackers or nacho chips for serving.

*I used crunchy Cheetos and I put them in a food processor, but you can just put them in a zip lock bag and crush them.

This cheeseball works for Halloween, Thanksgiving or any fall party.

Here is what you need to do:

Place everything but the chips, and bell pepper stem into a mixing bowl. Using a mixer blend everything  together.

Scoop onto plastic wrap and form into the shape of a pumpkin then place in fridge for at least two hours. You could do this day before, that’s what I did.

 When ready to serve roll cheeseball in the crushed chips and cover completely. Stick the pepper stem in the top and you are good to go. 

Let set out for about 30 minutes before serving.

Place on a platter and surround with chips or crackers. Let’s Eat!!

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