This is a popular recipe found on the internet, but I like it because it’s very easy and very tasty!  It’s a little bit sweet and a little bit salty…just like me! I’m all about making something the easy way that looks like you fussed. You can also have fun with variations and unleash your creativity.

Ingredients: 2 cup shredded cheddar cheese 1/2 (8-oz.) package reduced-fat cream cheese, softened 1/4 cup solid pack pumpkin 1/4 cup pineapple preserves 1/4 tsp. ground allspice

1/4 tsp. ground nutmeg

2 triangles of crusty dark bread for eyes 1 triangle of red bell pepper for nose 2 ear shapes of red bell pepper for ears sliced black olives, halved for mouth pretzel rod or other stem-shaped food for stem parsley sprigs for garnish

assorted crackers


Beat cheeses, pumpkin, preserves, and spices in a medium bowl. Or combine in a food processor until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. (Can be made a day in advance to this point.)

Shape mixture into round pumpkin; place on serving plate. Using a knife, score vertical lines down pumpkin from the center, widening to 1 1/2 to 2 inches at the bottom of the cheese ball. Decorate with materials as suggested. Place stem at the top. Tuck parsley around the bottom of the ball. Cover loosely; refrigerate until serving time. Serve with crackers.