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.
Reserve one cup of cheese.
In a medium bowl,
Mix Hidden Valley Ranch, cheese and cream cheese.
Shape in a ball and roll in REAL bacon pieces.
Chill and serve with crackers.
Mix dressing mix with milk and mayonnaise.
Soften cheeses and add Ranch mix.
Put bacon bits on waxed paper.
Roll cheese ball on bacon bits.
Keep refrigerated.
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.
Allow cheeses to set at room temperature for 1 hour.
Mix salad dressing and cream cheese.
Beat well with electric mixer. Add Cheddar cheese and blend.
Cover and freeze for 30 minutes. Shape cheese mixture into a ball.
Roll cheese ball in toasted almonds.
bowl, beat cream cheese, cheddar cheese and pepper until blended. Stir
Mix all ingredients well, except nuts.
Mixture will be soft. Press nuts in as you form into ball.
Wrap in foil and refrigerate.
Makes 1 very large cheese ball or two medium size balls.
Mix Hidden Valley Ranch mix and sour cream.
Add cream cheese. Beat well.
Add Cheddar cheese and blend.
Cover and freeze for 30 minutes or longer if needed.
Shape into cheese ball and roll in almonds or put in two containers without nuts and use as cracker spread.
Cheese ball: Place all ingredients in a
Crumble bacon.
Mix softened cream cheese, Miracle Whip, Parmesan cheese and 3 or 4 pieces of bacon.
Shape into a ball. Sprinkle the rest of the bacon over cheese ball.
Serve with crackers.
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.
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.
Mix bacon, cheese and onions in a bowl.
Add enough real mayonnaise (16 ounces) to work bacon and cheese into a ball. Chill.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Soften cream cheese and bacon flavored cheese.
Cheddar may be softened or chopped in food processor.
Chop dried beef and onion. Combine all together.
Shape into balls and chill.
Serve with assorted crackers.
Beat cream cheese and butter together 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).
Take 2 packages of cream cheese (softened) and mix till slightly whipped.
Add packet of ranch dressing and mix till incorporated.
Fold in 1 cup shredded cheese.
Pour bacon bits in a plate or pie tin.
Form cream cheese mixture into a ball with your hands.
Roll ball in bacon bits till covered. Wrap cheese ball in plastic wrap and place in the fridge.
When cheese ball feels firm, remove and serve with crackers.