Recipe

Ingredients:	2 tablespoons pine nuts 1/2 cup butter or margarine, softened 4 drops yellow liquid food coloring 2 drops red liquid food coloring 1 1/2 cups all-purpose flour 1 (6 oz) garlic cheese roll 1 (7 oz) jar pimento-stuffed olives, drained
Directions:	1.  Bake pine nuts in a shallow pan at 350, stirring occasionally, 5 minutes or until toasted; cool. 2.  Stir together butter and food colorings in a large bowl. Add flour and red pepper; cut in cheese with a pastry blender until mixture is blended. 3.  Shape into a large ball using hands. Press 1 tablespoon mixture around each olive. Using dull side of paring knife, score cheese balls with vertical lines to resemble pumpkins. Chill 1 hour. 4.  Bake on parchment paper-lined baking sheet at 400 degrees for 10 to 12 minutes or until golden. Place 1 pine nut into each cheese ball to resemble stem. Serve immediately or at room temperature, or freeze up to 1 month. Yield: about 3 dozen.