Cauldron Cheese Ball Recipes

CHEESE BALL CAULDRON

Steps:

• Stir together 8 ounces cream cheese, cheddar cheese and bacon until well combined.
• Roll into a ball.
• Pour poppy seeds into a shallow bowl.
• Roll the cheese ball in the poppy seeds leaving about 1/3 of the ball on one end uncovered.
• Stir the remaining 3 ounces cream cheese until soft and creamy.
• Spoon into a disposable pastry bag.
• Snip off the tip of the bag and pipe a thick tube of cream cheese around edge of the uncovered area creating the rim of the cauldron.
• Sprinkle poppy seeds over the rim and top of the cauldron.
• Pipe a 1 1/2 inch round of cream cheese in the center of a plate.
• Break off 2 1/2 - 3 inch pieces from the ends of the pretzel rods.
• Arrange 10 pretzel rod pieces around the cream cheese on the plate so they look like logs on a fire.
• Enjoy the inner pretzel pieces as a snack.
• Set the cheese ball cauldron on top of the logs.
• Cut thin slices from the peppers then cut them into tear drop shaped flames.
• Attach them to the base of the cauldron using the remaining cream cheese.
• Spoon guacamole into a pastry bag.
• Cut off the tip and pipe guacamole into the top of the cauldron.
• Allow a bit to drip over the rim.
• Serve with your favorite crackers.
• Store in the refrigerator for up to 4 days.