Pumpkin Cheese Ball

Name: Pumpkin Cheese Ball
Prep time: 20 min
Total time: 20 min
Yield: 3 cups.
Ingredients: 1 package (8 ounces) cream cheese, softened; 1/2 cup canned pumpkin; 1 can (8 ounces) crushed pineapple, well drained; 2 cups shredded sharp cheddar cheese; 1 package (2-1/2 ounces) dried beef, finely chopped; 1 tablespoon finely chopped onion; Green pepper stem; Crackers or assorted fresh vegetables

TOTAL TIME: Prep: 20 min. + chilling YIELD: 3 cups.

No one will guess that this make-ahead pumpkin cheese ball has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. —Linnea Rein, Topeka, Kansas

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup canned pumpkin
1 can (8 ounces) crushed pineapple, well drained
2 cups shredded sharp cheddar cheese
1 package (2-1/2 ounces) dried beef, finely chopped
1 tablespoon finely chopped onion
Green pepper stem
Crackers or assorted fresh vegetables

Directions

1. In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill 1 hour. Carefully unwrap cheese ball and set it on a platter. Remove stem from the green pepper; add to cheese ball to serve as a pumpkin stem. Slice remaining pepper. Serve with crackers, sliced pepper and assorted vegetables.

Nutrition Facts

2 tablespoons: 85 calories, 6g fat (4g saturated fat), 21mg cholesterol, 174mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein.

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