Cheese Pumpkins

A couple of years ago, I made these Cheese Pumpkins. Warning: 1) They tasted good and looked cute but were extremely time consuming 2) Do not be afraid of the phrase "cheese food".

Cheese Pumpkins

8 tablespoons smoked Cheddar cold pack cheese food (from 8 ounce container), well chilled

2 teaspoons finely chopped peanuts

4 butter-flavored pretzel spindles ro sticks, broken in half

16 tiny pieces of fresh parsley leaves

Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10-15 minutes for easier handling.

With end of toothpick, draw ridges around balls to resemble pumpkins. *Note: I would keep all the other "pumpkins" in the fridge until you are ready for them so they don't get soft.* Dip bottoms of cheese balls in chopped peanuts.

Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.