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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

SPICY THREE-CHEESE PUMPKIN Recipe

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This recipe for SPICY THREE-CHEESE PUMPKIN is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. (8 oz. each) cream cheese, at room temperature
2 1/2 cups finely shredded Cheddar cheese, from 2 (8 oz) pkgs.
1/3 cup crumbled blue cheese
2 ribs of celery, finely chopped
1/4 cup red onion, finely minced
1/4 cup Frank's RedHot sauce
2 oz. Velveeta cheese

Directions:
Directions:
MAKE CHEESE SPREAD:

On low speed of a mixer, beat cream cheese, 2 cups of cheddar cheese and blue cheese until blended.
Beat in celery, onion and Frank's RedHot sauce.
Cover and refrigerate until firm, at least 4 hours.




SHAPE PUMPKIN:

Turn mixture out onto a sheet of wax paper. Coat hands with cooking spray; form mixture into a pumpkin shape, about 5-inches in diameter.
Roll it in the remaining 1/2 cup of cheddar cheese.
Transfer to serving plate.
Using a skewer, score vertical grooves into the cheese around the pumpkin.

DECORATE PUMPKIN:

In a microwave-safe bowl, microwave the Velveeta on High in 10-second intervals, until softened enough to pipe. Add water, one teaspoon at a time, if necessary, to thin.
Transfer mixture to plastic sandwich bag; snip hole in one corner of bag. Pipe cheese into groves on the pumpkin. Use 2 bay leaves on top for the pumpkin leaves.


Personal Notes:
Personal Notes:
You can serve this delectable pumpkin cheese ball with chips or veggies.









QUIP:

The early bird gets the worm....but the second mouse gets the cheese.








 

 

 

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