Ingredients
2 packages (8 ounces each) reduced-fat cream cheese
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
DECORATIONS:
3 packages (3 ounces each) cream cheese, softened
2 tablespoons 2% milk
Brown, orange and yellow paste food coloring
6 large oval crackers
1 large sweet red pepper
1 small yellow summer squash
1 cup pecan halves
Assorted crackers
Directions
In a small bowl, beat the first six ingredients until
combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or
until firm.
In another small bowl, beat cream cheese and milk until
smooth. Divide among four small bowls. With food coloring, tint one bowl brown,
one dark orange and one light orange (using yellow and orange); leave one bowl
plain.
Transfer each mixture to a heavy-duty resealable plastic
bag; cut a small hole in a corner of each bag.
For turkey tail feathers, decorate the top halves of large
oval crackers with tinted cream cheese.
Using the red pepper, form the turkey head, neck and wattle.
For beak, cut a small triangle from summer squash; attach with cream cheese.
Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated
crackers into cheese ball. Serve with assorted crackers.
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