Mini Pumpkin Cheese Balls

1. 1

   Beat cream cheese, red peppers, garlic and cayenne until well blended.

2. 2

   Stir in cheddar cheese.

3. 3

   Refrigerate 2 hours or until firm enough to handle.

4. 4

   Roll into 1-inch balls and then coat in paprika.

5. 5

   Make indents in the side of each one with a knife to make a pumpkin shape (refrigerate longer if needed before shaping with a knife).

6. 6

   Slice green onion into 1-inch pieces (green parts only).

7. 7

   Slice each piece in half lengthwise.

8. 8

   Roll each half back into a circular shape and stick into the top of the cheese ball.

9. 9

   Refrigerate until serving.

No additional tips available.