Pumpkin Cheese Ball and a New Twist!

 

 Hi Friends!  Today I thought I would share one of my favorite fall recipes...it is one of my favorites as wherever I bring it or whenever I serve it at home, it is a big crowd pleaser and a conversation piece for sure! It is actually the reason why one of my besties Beth Ann and I started talking at an Oktoberfest party...and we have been close ever since!  

 

You gotta love Pinterest and we always credit it for bringing us together :)

 

After the recipe, I am going to share a new twist on it that I will be trying it for the first time this weekend.

 

 

Pumpkin Cheese Ball
 

Ingredients

 

16 oz cream cheese, room temperature

1 and 1/2 cups shredded cheddar cheese

3 tablespoons minced onion

2 tablespoons salsa

2 teaspoons ground cumin 

1 teaspoon jalapeno, minced or chopped

Doritos, crushed for coating

1 Bell Pepper Stem

Instructions

 

 With a mixer, blend cream cheese with shredded cheddar, minced onion, salsa, ground cumin minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed Doritos and press a bell pepper stem into the top.

Then serve with crackers and/or tortilla chips- I like serving with Blue Corn Chips as they make it even more festive looking on a platter!

 

Now...for the new twist...a new recipe I found on Pinterest...can't wait to try it...same festive look but with a kick it sounds like :)

Jalapeno Popper Pumpkin Cheese Ball

Ingredients

 
2  8 ounce blocks of cream cheese, softened

2 jalapenos, seeded and diced

 

12 ounces bacon, cooked and diced

1 cup shredded cheddar cheese

1 teaspoon garlic powder

 
1 teaspoon onion powder

Crushed Doritos

1 pepper stem

 

 

Instructions

Mix together the cream cheese, jalapenos, bacon, cheddar cheese, garlic powder and onion powder until well combined.

Place cheese ball mixture on a piece of plastic wrap and use the plastic wrap to form into a pumpkin shaped cheese ball.

Refrigerate for 2 hours or overnight.  This gives the flavors time to mingle and get all yummy. 

 
Before serving, unwrap the cheese ball and roll it in crushed nacho chips to give the cheese ball a nice orange color on the outside of your pumpkin.

Cut the stem out of the top of your pepper,  Push the stem down into the top of your cheese ball for the pumpkin stem.  Enjoy!!!

Linking up with Joanne and the Crew HERE

for Encouraging Hearts and Homes