I think I have a love-hate relationship with pumpkins! I enjoy growing and decorating with them. I have a beautiful collection of art glass pumpkins which I adore. The only thing I really don’t like about pumpkins is the way they taste! I have tried very hard over the years to like pumpkin pie, because it seems that everyone likes pumpkin pie, right? It hasn’t happened yet for me. I actually think it may be more of the texture than the taste. I did some research on pumpkins recently and found out that pumpkins are really nutritious. They are full of antioxidants and vitamins, low in calories and high in fiber. Furthermore, almost all parts of the pumpkin plant; fruit, leaves, flowers and seeds are edible.
I decided to look for some recipes using pumpkins besides the traditional pumpkin pie. I was amazed that pumpkin can be an ingredient in everything from pancakes to soup. I plan to make the pumpkin chocolate chip cookie recipe I found on the All Recipes website sometime soon. It was described as a cross between chocolate and pumpkin pie, so at least I know I will like half of it!
Now I am going to share with you the recipe I can’t wait to try – Pumpkin Cheese Ball. After you read the recipe, see if you can figure out why I’m sure I will love this one!
“Pumpkin” Cheese Ball
- 16 oz. room-temperature cream cheese
- 1 ½ cups shredded cheddar cheese
- 3 T minced onion
- 2 T salsa
- 2 tsp ground cumin
- 1 tsp minced jalapeno
Mix all the ingredients together until well-blended.
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 and roll in crushed nacho-flavored chips.
Make a stem out of some green bell pepper and stick it on the top of your pumpkin.
Serve with blue corn tortillas chips.
Recipe courtesy of Michelle Buffardi, Food Network Magazine