Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Cheese ball: Place all ingredients in a
Mix the ingredients well.
Form into a ball.
Roll the cheese ball in the remaining 1 1/2 cups of Almond Delight cereal.
Let set and refrigerate.
In a medium bowl, combine all ingredients except nuts and radish slices.
Chill until slightly firm.
Form into desired shape and garnish with radish slices and pecan halves.
Chill several hours or overnight.
Serve with assorted crackers. Especially good with Stoned Wheat Thin crackers.
Yields 1 large cheese ball (approximately 3 1/3 cups of mixture).
Mix everything together except nuts and roll into a ball.
Roll cheese ball into chopped nuts (about 1 cup)of your choice, walnuts or pecans.
Chill until ready to use.
Jean said the recipe called for 1- 8 ounce pack of cream cheese but she likes to use 2.
Place 2 packages cream cheese, butter and milk in
Stir cream cheese until smooth and add grated cheese;
stir in drained pineapple, red peppers, onions, seasonings and 1 cup of the nuts.
Turn out onto a sheet of plastic wrap and shape into a ball.
Refrigerate several hours or overnight.
Roll ball in remaining 1 cup of nuts to coat.
Thin the preserves slightly with a tablespoon of water and stir well.
Pour preserves over the cheese ball and serve with your favorite crackers.
Chop apricots very fine.
Mix cream cheese, apricots, ginger and cinnamon.
Shape the mixture into a ball and chill until firm. Roll ball in chopped nuts, then coat with apricot preserves.
Serve with gingersnaps.
Mix first five ingredients together. Push into ball shape in bowl with wooden spoon. Refrigerate for 20 to 30 minutes, enough to stiffen slightly. Roll in chopped nuts.
Mix apricots with sugar, then combine with remaining ingredients and form into a ball.
Roll in nuts.
Chill.
(It's best to mix together and put in refrigerator a while before trying to form ball.)
Chop apricots in food processor.
Add remaining ingredients, except pecans, and mix well.
Roll ball and chill in plastic wrap at least one hour.
Roll ball in chopped pecans, chill until ready to serve.
Serve with crackers.
edium bowl beat cream cheese and Fontina cheese with an electric mixer
Combine all ingredients until well blended.
Form into a ball. Chill.
Place cream cheese in a large mixing bowl, allow to soften. Grate other 3 cheeses into it. Add 1/2 cup finely chopped Pecans, garlic powder and cayenne pepper.
Using your hands, mix well and form ball. Sprinkle paprika on wax paper and roll cheese ball until desired color and taste is achieved. Roll in extra chopped pecans.
Variation: Two (8 ounce) packages of Cream Cheese and a few drops of Liquid Smoke.
Mix all ingredients together except walnuts.
Form into a ball and roll in chopped walnuts.
Freezes well.
Combine 2 packages of beef, onion, cream cheese, Accent and Worcestershire sauce in a bowl.
Mix well and form into a ball. Roll ball in the remaining package of beef that has been chopped. Serve at room temperature.
Makes 1 very large cheese ball or 2 small cheese balls.
Two-thirds of this recipe makes a good size ball for a tray of crackers.
In a medium bowl, combine all ingredients, except olives.
Mix well; stir in olives.
Cover and chill until firm.
Shape into a ball.
Roll cheese ball in chopped nuts.
Chill until firm.
Serve with assorted crackers.