Cheese Ball – Adapted from a Southern Living recipe
2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container chive-and-onion cream cheese
2 teaspoons paprika
½ teaspoon garlic powder
1/2 teaspoon ground red pepper
1 broccoli stalk
Empire Baguette sliced ½ inch thick
1. Combine Cheddar cheese and next 5 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.
2. 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 fingertips.
3. 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.
Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.