It’s time for the ghosts and goblins to be coming out! Are you having a Halloween party? Recently I received a cookbook from my friend Jane Dressler VanRheen. The church choir in the Presbyterian Church in Spring, Texas put it out. (I really enjoy regional cookbooks.) In the cookbook was a recipe for a pumpkin cheese ball. It sounds really good and would be really neat for any party this time of year.

Pumpkin Cheese Ball

2 (8 oz) pkgs sharp cheddar cheese, shredded
1 (8 oz ) pkg cream cheese, softened
1 (8 oz ) ctn. Chive and onion cream cheese
2 tsp. Paprika
½ tsp ground pepper
1 broccoli stalk
Red and green apple wedges
Favorite crackers

Combine cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped. Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using table knife tip and smooth surface again. Cut florets from broccoli stalk and reserve for another use. Cut stalk to resemble a pumpkin stem and press into top of cheese ball. Serve cheese ball with apple wedges and crackers.

To make ahead wrap cheese ball in plastic wrap without stalk and store in refrigerator up to 2 days. Attach stalk before serving. Yield 16 appetizer servings. Preparation time 20 minutes. Chill at least 4 hours.
Note: To keep apple wedges from turning brown after cutting. Place in a bowl, sprinkle with salt; then run water over them and immediately pour off. They will not turn brown for several days nor will they get soggy.