Spicy Pumpkin Cheese Ball

Messy Messy Fail - I can never seem to remember to send back my beer rebates.  I cut out the upc code from the box, save there receipt, fill out the sticky stupid little form that I usually end up ripping and taping back together.  But I ALWAYS miss the return by date.  It's only $5 dollars you say?  Every little bit counts, people!

Tidy Victory - Nana Patti came up for a quick visit over night and I wanted to find a decent meal to serve.  I knew I had a frozen 5 pound pork tenderloin in the basement chest freezer and a few pieces of leftover bacon in the refrigerator - I found this recipe for crockpot brown sugar balsamic glazed pork tenderloin and this for bacon parmesan asparagus on Pinterest and BAM - dinner was made.  The pork was really moist and FULL of flavor from the glaze.  The asparagus had a great flavor from the bacon fat and it was so nice to eat it cooked a different way other than oven-roasted.

One of my favorite memories from childhood holiday celebrations with the family was the ever present cheese ball.  I'm not sure if the family cheese ball was pre-made (most likely) or homemade, but I do love a festive looking dairy sphere.  It's such a classic appetizer, so homey and festive!

What about a fresh new twist on this classic?

I originally found the recipe for this cheese ball here.  I was looking for fun fall treats to serve at a Halloween party I was having and came across this.  Adding some extra flavor and crunch to this pumpkin SHAPED (not flavored) cheese ball makes it even tastier.  Looking for a savory yet spicy party feature?  This is your answer, folks.

Here's what you need:

• 1 8 oz. block of cream cheese (softened)
• 1 8 oz. container of chive and onion cream cheese (softened)
• 16 oz. of shredded extra-sharp cheddar cheese
• 2 tsp. of paprika
• 1/2 tsp. ground red pepper
• 1 tsp. of dill
• 3/4 cup of toasted sliced almonds
• 1 broccoli stalk

Here's what you do:

• Mix together the cream cheeses, shredded cheddar cheese, paprika, red pepper and dill in a large bowl until well blended.  Cover and refrigerate for 4 hours or until the mixture can be shaped.

• Using your hands, form the mixture into a pumpkin shape.

• Pour and spread the toasted almonds onto a dinner plate.  Roll the cheese ball carefully in the almonds to coat but still retain the shape.  Using a knife or other kitchen gadget with an edge, cute lines in the cheese ball to help resemble a pumpkin.

• Place your fun pumpkin cheese ball on a pretty plate and firmly place the broccoli stalk on the top.  Serve with pita points or crackers.

I almost feel bad cutting into this treat - it would look SO festive on your Halloween tablescape!

The broccoli stalk is just the cherry on the sundae, folks.

This fun spicy pumpkin cheese ball recipe is a real showpiece AND easy to make.  Try it at your next Halloween or Thanksgiving day celebration!

Do you have a favorite classic family appetizer?

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