Peter Pumpkin Cheese Puffs

• 2 tablespoons cream cheese, softened
• 1/2 teaspoon balsamic vinegar
• 1/2 cup water
• 1/4 cup butter, cubed
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 4 drops yellow paste food coloring
• 1 drop red paste food coloring
• 1/2 cup grated Romano cheese
• 2 eggs
• 20 sprigs fresh Italian parsley, stems removed

1. In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
2. In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny.
3. Drop by level tablespoonfuls 3 in. apart onto a greased
4. . Bake at 400u0b0 for 15-20 minutes or until lightly browned. Remove to a wire rack to cool.
5. Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers.

cream cheese, balsamic vinegar, water, butter, salt, allpurpose, coloring, coloring, romano cheese, eggs, italian parsley

Taken from www.tasteofhome.com/recipes/peter-pumpkin-cheese-puffs/ (may not work)