Pumpkin Cheese Ball
Total TimePrep/Total Time: 20 min.
I prepared this recipe for the first time on 2/26/14. I have adjusted it, though! My adjustments are as follows: I added 1 tsp. Lawry's seasoned salt, 1/2 tsp. ground cinnamon, 1/4 tsp. nutmeg,1/8 tsp. ground ginger. I used a shredded Cheddar cheese blend! I used 1-3/4 cups of this cheese blend. I used 1 Tbsp. finely chopped RED onion, 4 slices pastrami, finely chopped and I used one 15-oz. can of pumpkin. I omitted the pineapple. The cheeseball mixture was quite sticky! I placed it in a Cool Whip Container (1 lb. size) and rounded it out with a knife and large spoon. I stuck some celery leaves on top. I'll have to allow it to set overnight and see what happens! It looked quite good and tasted like a traditional cheeseball would, what with the cream cheese, Cheddar cheese blend and seasonings. I plan to share it with my colleagues at the local hospital where I work as a volunteer! Linnea Rein, Thank you for this recipe! Who knows-this recipe JUST might be a treat again in the future! IThis week is Appetizer week on the "Cook's Corner" forum, so I thought I'd try it and share it with the "Cook's Corner" forum, too! delowenstein
I made this several times at the holiday. It's wonderful for Thanksgiving! One year I did a little appetizer party at work. All pumpkin recipes. This was the star!