Mini Pumpkin Cheese Balls

• 8 ounces, weight Cream Cheese, Softened
• 1/4 cups Finely Chopped Roasted Red Peppers
• 1/2 teaspoons Garlic Powder
• 1 pinch Cayenne Pepper
• 1 cup Grated Cheddar Cheese
• Paprika, For Dusting
• 2 whole Green Onions

1. Beat cream cheese, red peppers, garlic and cayenne until well blended.
2. Stir in cheddar cheese.
3. Refrigerate 2 hours or until firm enough to handle.
4. Roll into 1-inch balls and then coat in paprika.
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. Slice green onion into 1-inch pieces (green parts only).
7. Slice each piece in half lengthwise.
8. Roll each half back into a circular shape and stick into the top of the cheese ball.
9. Refrigerate until serving.

weight cream cheese, red peppers, garlic, cayenne pepper, cheddar cheese, paprika, green onions

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mini-e2809cpumpkine2809d-cheese-balls/ (may not work)