WGN Morning News’ Robin Baumgarten is back in the kitchen! She’s up to her old tricks with some retro recipes.
– 2 (8-ounce) blocks cream cheese, room temperature
– 1 1/2 cups finely grated cheddar cheese, divided
– Kosher salt
– Freshly ground black pepper
– 1 bell pepper, stem removed
– See below for suggested fillings

This recipe is pretty mild–perfect for kids (see it on my Cinderella Board), so if you want to add more flavor try some of these mix-ins:
– Crumbled bacon
– Chopped jalapeño
– Olives
– Garlic & parmesan
– Sliced scallions
– Lump crab meat
– Spinach & artichoke
– Chopped pimento
– Chopped chives


– In a medium bowl, combine the cream cheese and 1 cup shredded cheese until thoroughly combined. (See below for more ingredient options!)
– Using your hands, shape the mixture into a ball, then coat in the remaining shredded cheese to cover the outside of the cheese ball.
– Transfer the mixture to a large piece of plastic wrap continuing to shape into a round ball.
– Wrap twine around the cheese ball four times (or use 4 large rubber bands) tightly around the wrapped cheese ball to shape into a pumpkin. Refrigerate until firm, at least 4 hours and up to overnight.
– Remove the twine and plastic wrap.
– Press bell pepper stem into the top of the cheese ball where all the lines intersect.

Pro tip: To avoid food waste, slice your pepper and serve on the side to scoop up cheese! Yum

More details on the blog (see blog post in the Halloween Section).