Mark's Pumpkin Cheese Ball

Published at 1:01 p.m. on October 27, 2013 | Modified at 1:03 p.m. on October 27, 2013

Mark Ballard doesn't need a fairy godmother to turn a cheese ball into a pumpkin. See how easy it is to make this seasonal treat: Pumpkin Cheese Ball Recipe - 1 lb. cheddar cheese, grated 4 (8-oz.) pkgs. cream cheese 1 small can chopped ripe olives 3 large cloves garlic, crushed 1/2 cup evaporated milk 1/2 tsp. salt 1/2 tsp. garlic powder Generous pinch of baking soda Chopped pecans and paprika for garnish Mix all ingredients together in a large bowl. Shape into balls of desired size and place on wax paper. Sprinkle generously with paprika and roll in chopped pecans. Wrap individually in plastic wrap and refrigerate. These also freeze well for later use. Yields 4 softball-sized cheese balls. Video by Liz Fabian

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