How adorable is it?? And have no fear – I have a Thanksgiving version coming to a computer near you. I suppose a Christmas version is also in order, now that I think about it. A cheese ball recipe for all holidays and seasons! Can’t you just see it?
Going into the colder months is no easy feat. We have to have something that tethers us, don’t you think? For some, it’s hunkering down at home with football games or knitting. Or both. You never know. Neither float my boat, but I’m all about pellet stoves, snuggles, soup, and books. I love long walks into the bath and the smell of wood burning smoke. Even though, Scarlet, when I was pregnant with you I hated that smell. (She doesn’t read my blog so I’m talking aloud to myself) The thing is, I have mountains to climb and mountains of photos to edit. We’re going away for a romantic weekend in NYC and I’m shuffling all the logistical kid and pet details. And I’m eating mini pumpkin cheese balls, because really how could you not?
Mini Pumpkin Cheese Ball Recipe
What You Need:
7.5 oz Garlic & Herb Cream Cheese
1 Cup Finely Shredded Cheddar Cheese
15-17 RITZ Crackers
Cheez-It Crackers (finely crushed)
What You Do:
1 – In a medium size bowl, mix the cream cheese and the shredded cheese
2 – Using a cookie scoop or spoon, scoop about 1 Tablespoon of mixture and roll into a ball
3 – Place on a parchment lined cookie sheet
4 – Place in fridge for about 10-15 minutes to firm them up just a bit
5 – Take the finely crushed Cheez-Its and place in a bowl
6 – Add one cheese ball and roll around in the mixture until well coated
7 – Cut up the celery into skinny ½ inch pieces and place one stalk into a cheese ball
8 – Add a piece of parsley if you wish
9 – Place onto RITZ Cracker “platforms”.
10 – Enjoy!