Cheese Pumpkins - cooking recipe

Ingredients

8 ounces cheddar cheese processed cheese, well chilled (sharp or smoked)
4 miniature pretzel twists or 4 pretzel sticks
12 fresh parsley leaves
2 teaspoons very finely chopped peanuts (optional)

Preparation

Line plate or tray with waxed paper or plastic wrap.
Scoop out about 1 tablespoon of the cheese food, and roll into a ball. Repeat with remaining cheese until you wind up with about 12 balls.
Refrigerate for 15 minutes on prepared plate.
With a toothpick, draw ridges around the balls to resemble pumpkins. Dip the bottoms of the pumpkins in the peanuts (to resemble dirt).
Just before serving, place a couple of parsley leaves on the top of each pumpkin and insert a broken pretzel piece for each stem.
Store in refrigerator until ready to use.