wilkes

RECIPE: PUMPKIN CHEESE SPREAD

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped pecans
12 ounces softened cream cheese
1/2 cup crumbled blue cheese
1 1/2 cup shredded sharp cheddar cheese
1 cup canned pumpkin
2 cloves garlic, minced
2-4 tablespoons sweet or dry sherry

DIRECTIONS:
Line a 4 cup mold with plastic wrap. In small skillet, melt
butter. Saute pecans for 1 minute or until golden. In large
bowl beat cream cheese, cheddar cheese, blue cheese, pumpkin
and garlic on medium speed until creamy. Beat in enough
sherry to make desired spreading consistency. Spoon into
mold. cover and refrigerate at least 8 hours or until firm
enough to hold shape. unmold onto serving plate. Press pecans
on top. Serve with crackers.