Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
With a spoon pull mixture toward middle of the bowl and try to form a ball.
Then cover and place in refrigerator until chilled and firm.
After it has chilled, it will be easier to work with.
Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
Roll until all sides are coated and press the cheese into the ball.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.
Combine all ingredients in a med-large size bowl.
If your cream cheese is soft enough, you can stir this by hand or you can use a hand-mixer until well combined.
Spoon out onto plastic wrap big enough to fold over top and form cheese mixture into a smooth bowl, wrapping plastic wrap around ball to seal.
(If desired, roll cheese ball into chopped nuts or additional cooked and crumbled bacon before wrapping.).
Place in refrigerator for 1-2 hours so flavors blend.
Serve with crackers, bagel chips, veggies, etc.
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.
b>cheese, cheddar cheese and pepper until blended. Stir in broccoli. Shape into a ball
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, mix bacon, Cheddar cheese, green onions and mayonnaise. Adjust the amount of mayonnaise as needed, using just enough to make the mixture stick together.
Mold the mixture into a ball. Spread ball with strawberry preserves. Chill in the refrigerator until serving.
Let cream cheese soften.
In a mixing bowl, beat cream cheese, cheddar cheese, and pepper until blended.
Stir in broccoli.
Shape into a ball and roll in bacon.
Cover and refrigerate.
Take out 15 minutes before serving.
Spread on crackers and enjoy!
Combine cream cheese and sour cream in large mixing bowl; beat until smooth.
Add next 8 ingredients.
Beat until blended.
Cover and chill thoroughly.
Combine bacon, parsley and almonds.
Stir. Roll cheese ball in bacon mixture.
Wrap in wax paper and chill. Serve with crackers.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
o edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one
Combine all ingredients; mix well then form into a ball.
Cover with plastic wrap and efrigerate overnight to blend flavours.Delicious!
about1 minute.
Transfer the cheese mixture to the center of
Mix all ingredients together well.
Shape into a ball.
Roll cheese ball into chopped nuts.
Refrigerate.
Serve with crackers.
Grate Cheddar cheese and let both cheeses come to room temperature.
Mix ingredients together and form into a ball.
Roll ball into paprika and 1/2 cup chopped pecans.
Serve with crackers.
In a medium bowl, beat together cheeses until smooth, about 2 minutes.
In a small bowl, combine remaining ingredients.
Add to cheeses and beat until thoroughly combined.
Spoon on plastic wrap; cover and shape into a ball.
Chill for 1 hour; remove from refrigerator and roll cheese ball in pecans.
Rewrap and chill another 2 hours or overnight.
Makes 1 cheese ball.
Serve with a variety of crackers.
Beat cream cheese until fluffy. Beat in Cheddar cheese.
Stir in onion flakes, dried beef and Worcestershire sauce; blend well. Shape into ball on waxed paper.
Coat well with pecans.
Cover and chill several hours to allow flavors to blend.
Allow to stand at room temperature about 30 minutes before serving with assorted crackers.
Combine Cheddar cheese, cream cheese and butter in a medium mixing bowl and bring to room temperature.
Add milk and steak sauce and beat until fluffy.
Cover and chill for 4 to 24 hours.
Shape mixture into a ball. Roll in the finely chopped pecans.
Serve with assorted crackers.
Let cheese warm to room temperature.
Roll all ingredients into a ball.
Refrigerate 1 hour.
Roll in pecans.
Makes large cheese ball.
Can divide into two.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving.
For the cheese grits:
Bring water for