Cheese pumpkins

Ingredients

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

2 teaspoons finely chopped peanuts

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

16 tiny pieces fresh parsley leaves

Directions

1 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 to 15 minutes for easier handling.

2 With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.

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

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