Pumpkin Nacho Cheese Ball Recipes

PUMPKIN CHEESE BALL

Steps:

• With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

PUMPKIN CHEESE BALL

Steps:

• In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic wrap. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill for one hour. Add green pepper stem for pumpkin stem. Serve with crackers.

PUMPKIN NACHO CHEESE BALL

Steps:

• With a mixer, blend 16 ounces room-temperature cream cheese with 2 cups shredded cheddar cheese, 3 tablespoons minced onion, 3 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno.
• Scoop the mix into plastic wrap and form into a ball. Chill approximately 1 hour.
• Once chilled unwrap and roll into crushed nacho tortilla chips, then press a bell pepper stem into top of ball.
• Serve with pepper slices and tortilla chips.
• Prep time does not include chilling time.

PUMPKIN CHEESE BALL

Steps:

• In a mixing bowl, beat cream cheese, pumpkin and pineapple.
• Stir in cheddar cheese, beef and onion.
• Shape into a ball; place on a serving platter.
• Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.
• Serve with crackers.
• **Store in refrigerator until ready to serve.