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Cheesy Snowman

Roly-poly and covered with cheese, this delicious snowman is perfect for a wintertime get-together. Decked out in a pumpernickel chapeau and celery scarf, this savory soul will make kids' hearts go thumpety-thump. His eyes and buttons are olives; his nose -- what else? -- a carrot tip.

  • Servings: 8
Cheesy Snowman

Source: Martha Stewart Kids, Winter 2005


  • 1 pound cream cheese, softened
  • 1 1/2 cups Monterey Jack cheese, grated
  • 1 garlic clove, finely chopped
  • Salt and freshly ground pepper
  • Celery, clove, pumpernickel slice, black olives, and carrot


  1. In a food processor, combine cream cheese (reserve a spoonful for hat), 1/2 cup Monterey Jack, garlic, and salt and pepper to taste. Freeze until firm, 30 minutes.

  2. Shape mixture into 3 balls; roll balls in remaining Monterey Jack. Freeze until firm, about 1 hour.

  3. Just before serving, stack balls; secure with toothpicks. Use vegetable peeler to shave celery scarf; pin with clove. Cut bread into 1- and 1 1/2-inch rounds; glue hat together with cream cheese, then secure with toothpick. Punch dots from olives with plain round pastry tips, and cut end off carrot; press in place. Serve with crackers.

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