Mini Cheeseball Pumpkins With Caramelized Garlic Recipes
MINI CHEESEBALL PUMPKINS WITH CARAMELIZED GARLIC
These look great on any Thanksgiving or Halloween table! Very fancy looking, but so easy to make. (Prep time includes chill time.)
Provided by jowolf2
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Melt butter in a small saucepan over medium-high heat until sizzling, about 30 seconds. Add garlic and sugar. Cook, stirring constantly, until garlic just starts to brown, 3 to 5 minutes. Immediately remove from heat. Transfer garlic mixture to a bowl. Add Cheddar cheese, cream cheese, green onions, and garlic salt. Beat using an electric mixer on medium speed until creamy. Cover and refrigerate until firm enough to handle, about 30 minutes.
- Shape chilled cheese mixture into golf-ball-sized balls. Roll each ball in crushed crackers and slightly flatten the bottom. Press 1/2 a pretzel stick into the top. Repeat with remaining cheese mixture.
- Spread parsley out on a serving plate and place mini cheeseball pumpkins on top, leaving enough room in between for parsley to show through.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 19.4 g, Cholesterol 21.3 mg, Fat 8.6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 630.7 mg, Sugar 1.2 g
MINI CHEESEBALL PUMPKINS WITH CARAMELIZED GARLIC
These look great on any Thanksgiving or Halloween table! Very fancy looking, but so easy to make. (Prep time includes chill time.)
Provided by jowolf2
Categories Cheese Balls
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Melt butter in a small saucepan over medium-high heat until sizzling, about 30 seconds. Add garlic and sugar. Cook, stirring constantly, until garlic just starts to brown, 3 to 5 minutes. Immediately remove from heat. Transfer garlic mixture to a bowl. Add Cheddar cheese, cream cheese, green onions, and garlic salt. Beat using an electric mixer on medium speed until creamy. Cover and refrigerate until firm enough to handle, about 30 minutes.
- Shape chilled cheese mixture into golf-ball-sized balls. Roll each ball in crushed crackers and slightly flatten the bottom. Press 1/2 a pretzel stick into the top. Repeat with remaining cheese mixture.
- Spread parsley out on a serving plate and place mini cheeseball pumpkins on top, leaving enough room in between for parsley to show through.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 19.4 g, Cholesterol 21.3 mg, Fat 8.6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 630.7 mg, Sugar 1.2 g
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