Snowman Cheeseball

How cute is this Snowman Cheeseball? Make him the tasty main attraction at your next holiday get-together. Sharp cheddar cheese, crisp bell peppers, a little jalapeño, and garlic are just a few of the yummy reasons why you should give him a try. Happy Holidays!

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Items used to make this recipe:

(affiliate links)

• my favorite manual cheese shredder https://amzn.to/4iv9AHs

• baby corn on the cob https://amzn.to/4iqN0Qu

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Snowman Cheeseball

makes enough to serve a crowd!

Printable Recipe

Ingredients

• 16 ounces cream cheese, room temperature

• 4 ounces (1 cup) shredded sharp white cheddar cheese

• 4 ounces (1 cup) shredded pepper jack cheese

• 1 medium green bell pepper, minced

• 2-3 scallions, minced

• 1 jalapeno pepper, seeded and minced

• 2 teaspoon worcestershire sauce

• 1 teaspoon garlic salt

• garnish: long strips of scallion for the scarf, one regular and one mini cucumber for the hat, 10-12 whole peppercorns for the buttons and face, a small piece of carrot for the nose, a mini corn on the cob (canned) and a wooden toothpick for the pipe, thin pretzel sticks for arms (oops, I forgot to add them), a wooden skewer to hold the snowman together, and additional shredded white cheddar cheese or ground almond meal for coating the cheeseball (optional).

Directions

• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, white cheddar, pepper jack, bell pepper, jalapeño pepper, scallions, worcestershire sauce, and garlic salt. Alternatively, you can combine these ingredients by hand, being sure the mixture is very well combined.

• Divide the mixture into two round portions (1/3 and 2/3) and wrap each tightly with plastic wrap; chill for several hours.

• To assemble and decorate: unwrap chilled cheeseballs and, if desired, roll each in shredded white cheddar cheese or ground almond meal; stack the cheeseballs to resemble a snowman.

• Decorate the snowman’s face with peppercorns, carrot, and corncob pipe; add peppercorn buttons and pretzel arms to the bottom cheeseball (oops, I forgot to add the arms!).

• To make the scarf: microwave long strips of scallion for 10 seconds to soften, then wrap around the snowman’s neck - you may need to tie more than one strip together to make the scarf long enough (see notes below for alternate scarf options).

• To make the hat: stack a 1-inch tall slice of mini cucumber on top of a 1/4-inch tall slice of regular cucumber and place on snowman’s head; insert a wooden skewer down the center of the snowman, starting at the top of the hat and going down through the bottom ball (trim away excess skewer).

• Surround the snowman with crackers and serve at room temperature. Refrigerate leftovers for up to 5 days.

Notes

• Alternative scarf ingredients: thin strips of carrot or cucumber, cut using a vegetable peeler.

• No need to coat the snowman with additional cheese or almond meal, but doing so makes handling the cheeseballs a little less messy.

• Leftover cheeseball mix makes a great filling for jalapeño poppers - check out how to bake them in this post for my Bacon Wrapped Jalapeño Poppers.

• Serve this cheeseball recipe anytime of the year by shaping into a large ball and consider coating with your favorite freshly chopped herbs or ground pecans.

• For smaller groups (10 or less), you may want to make only half the recipe.

Classic Pumpkin Roll

I've shared before that I’m not really a fan of pumpkin pie, but I love me a good pumpkin roll! Don’t you? There’s just something about tender spirals of intoxicating pumpkin spice cake wrapped around a luscious creamy vanilla filling. Delicious, festive, and fun!

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Items needed to make this recipe:

(affiliate links)

• jelly roll pan https://amzn.to/3Z2l1Og

• parchment paper https://amzn.to/4i6qFaw

• pure vanilla extract https://amzn.to/3Z3lwHM

• pure vanilla bean paste https://amzn.to/3CIGWCw

• baking spray https://amzn.to/4952KUR

• large offset spatula https://amzn.to/3Z2w7CS

• hand mixer https://amzn.to/493YCV4

• 100% pure pumpkin https://amzn.to/3CD3bJW

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Classic Pumpkin Roll

makes one 10x15-inch jelly roll pan (14 servings)

Printable Recipe

Ingredients

FOR THE CAKE:

• 3/4 cup all purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon table salt

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup 100% pure pumpkin (not pie filling or pie mix)

• confectioner’s sugar for rolling cake after baking

FOR THE FILLING:

• 1 cup confectioner’s sugar, sifted

• 8 ounces cream cheese, room temperature

• 6 tablespoons salted butter, room temperature

• 1 teaspoon pure vanilla extract or pure vanilla bean paste (use the good stuff!!)

• confectioner’s sugar for dusting

Directions

TO MAKE THE CAKE LAYER:

1. Preheat oven to 375F and place rack in center position.

2. Prepare 10x15-inch jelly roll pan with baking spray and line with parchment paper that has been cut to fit in the bottom of the pan.

3. Prepare a clean kitchen towel (one that’s larger than the size of the jelly roll pan) by sprinkling generously with a layer of confectioner’s sugar over the entire surface: set aside.

4. In a small mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt; set aside.

5. In a large mixing bowl, use a hand mixer to beat the eggs and sugar together until thick, then add the pumpkin puree, followed by the flour mixture; beat until no traces of dry ingredient remain.

6. Using an offset spatula, spread the batter evenly into the prepared jelly roll pan.

7. Bake the cake layer for 13-15 minutes, or until the cake springs back when pressed.

8. Immediately loosen the edges of the cake and turn onto the prepared kitchen towel; peel away parchment paper.

9. Roll the cake and towel together starting at one of the short ends; place roll on a wire rack to cool completely.

TO MAKE THE FILLING:

1. In a medium mixing bowl, use a hand mixer to cream the confectioner’s sugar, cream cheese, butter, and vanilla together until smooth.

TO ASSEMBLE THE PUMPKIN ROLL:

1. When the cake roll is cool, gently unroll and use an offset spatula to spread the filling evenly over the cake layer, starting at the tightest part of the roll and stopping about an inch from the opposite end of the roll.

2. Reroll the cake, only this time without the kitchen towel; once rolled, wrap well with plastic wrap and chill for at least one hour.

3. To serve: unwrap cake roll and place on serving platter; dust with confectioner’s sugar before slicing.

Notes

• This recipe is designed to fit a 10x15-inch jelly roll pan. Jelly roll pans are often sold in differing sizes so be sure you have the right one.

• Pumpkin rolls can be made ahead and frozen for up to 3 months, just wrap well with several layers of plastic wrap or plastic wrap covered with foil. For added protection, freeze for several hours and vacuum seal. Keep roll wrapped and thaw overnight in the refrigerator before serving.

• If the edges of your cake layer crack or break while rolling, trim them off and try again.

• Leftovers should be stored in an airtight container in the refrigerator.

adapted from Libby’s 100% Pure Pumpkin