On the way down to Rochester on Sunday we were able to stop at a little cheese shop I have been dying to stop at for a long time. I knew I wanted to make this recipe so I bought the cheese just to use for this.
These are really good, but the cheese with the one pretzel was too much, but with a few extra pretzels they are GREAT!Cheese Pumpkins (From: Betty Crocker)
- 8 T. smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
- Butter-flavored pretzel spindles or sticks
Shape the cheese into a ball.
Place pretzel stick into it, I used a whole one, could use a half of one.
Use a toothpick to carve a pumpkin looking design in it.