Tuesday, October 13, 2009

It's The Great Pumpkin...

I am really in the pumpkin mode this month! I can remember not being fond of anything pumpkin when I was small. It certainly wasn't the color because I liked carrots. I just didn't want to try anything in the squash family. As I got older, I started to branch out and become more "daring"! Now I love all kinds of squash, but I love the versatility of pumpkin. You can make a soup, make a dip, make a pie, decorate with them, eat their seeds or make a scary jack-o-lantern. And from what I have seen on other blogs, there are some great looking recipes and decorating ideas, all using those beautiful orange pumpkins. Pumpkins are also good for you! Pumpkin is really low in calories, it is very rich in potassium, the bright orange flesh of pumpkin is loaded with beta-carotene. Pumpkin seeds are high in protein, potassium, magnesium, zinc, iron, copper and essential fatty acids.
My post for today doesn't contain pumpkin, but you make it into the shape of a pumpkin. It comes out of the October, 2009 issue of Southern Living, and is called The Great White Pumpkin Cheese Ball. The recipe calls for all extra-sharp white Cheddar cheese, but the footnote states that for the photo, they used both orange and white, and I love the look of it. I am going to try it using low-fat cheeses to see how it holds up, but I think it should do fine. And I might just add a touch of crushed red pepper to give it more pizzazz. This looks like a very cute addition for your Halloween party table and the best part is that you can make it up to 2 days ahead of serving!

Makes 12 Appetizer Servings

2 10-oz blocks extra-sharp white Cheddar cheese, shredded (I am going to use the low-fat shredded packages for testing)
1 8-oz package cream cheese, softened (I am using Philly Neufchatal)
2 4-oz goat cheese logs (also low-fat)
1/2 tsp. pepper
Braided pretzel, grape vine and leaf (or use something similar from the craft store)
Crackers and assorted vegetables

Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with a metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips (to resemble the lines of a pumpkin). Press pretzel into top of cheese ball to resemble a pumpkin stem and place leaf and vine beside pretzel. Serve with crackers and assorted vegetables. If making ahead, decorate with stem and vine right before serving.


  1. Thanks for coming over to my blog and sharing the history on chicken scarpiello. It was interesting to me :D I have made this pumpkin cheeseball before, but mine wasn't nearly as pretty as yours! It looks terrific!!

  2. Yet another great pumpkin post! All these pumpkin recipes are just wonderful. This like pumpkin eye candy!

  3. Love it! It looks great and I bet it taste as good as it looks.

  4. Yummy Linda! I was going to make pumpkin chocolate chip cookies today but ran out of time. Maybe tomorrow!

    Hey, I went on the website for the Sam-e and couldn't figure out how to vote for you. I will go over and see if I can do it tonight.


  5. You are just too too good! This is CLEVER! Loving it! Wish I had a party to go to. I want this!!

  6. Linda... your creative talents are a gift to us all. Taking a simple cheese ball and turning it into a perfect pumpkin is bewitching during these days leading up to Halloween. Thanks...

  7. What a great idea. I really like this one!


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