Let all three cheeses get to room temperature.
With a blender, mix together all ingredients EXCEPT the nuts.
Shape into 1 or 2 balls (I always do 2 so that there are more nuts to go around).
Roll each cheese ball in nuts, place on a piece of waxed paper and put in the fridge to set up.
Serve with buttery crackers on the side.
Chop all and mix with hands.
Form into ball and refrigerate for 1 to 2 days.
Sprinkle with paprika and serve with Ritz crackers.
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream.
Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
**Cook time does not include refrigeration time.
In a bowl, combine chutney, cream cheese and cherries.
Chill until firm.
Shape into a ball and roll in pecans.
Serve with assorted crackers, fruits and vegetables.
Yield: 1 cheese ball.
nside the top of the jar).
Layer in a pint
Combine all ingredients except crumbs. Form into a ball and roll in bread crumbs. Serve with crackers.
Let cheese soften to room temperature, then blend both cheeses together until thoroughly mixed.
Shape into one big ball.
Chill. Roll in crushed pecans.
Serve with any type crackers.
Mix all ingredients except chipped beef and parsley.
Chill for 1 hour.
Shape in ball.
Roll in chipped beef and parsley until well coated.
Keep in refrigerator.
Serve with cracker (any kind).
Bring all ingredients to room temperature and combine.
Mix well and shape into a ball.
Roll ball in walnuts.
Chill before serving.
Soften all the cheeses at room temperature.
Mix all ingredients, except for the pecans.
Chill the cheese mixture several hours or overnight is best.
Take mixture out and form the cheese ball.
Roll cheese ball in the chopped pecans.
Serve. Very good served with Pepperidge Farm Butterfly crackers.
Makes 1 large ball.
Spread chopped pecans on aluminum foil or on the countertop in about a 12-inch square.
Put softened cream cheese into large mixing bowl and add all other ingredients.
Mix all together with hands and shape into a ball.
Roll ball in chopped pecans until it is all covered.
Drop in a pretty bowl and chill for 1 hour. Serve with chips or crackers.
Roll into ball after mixing thoroughly. Crush pecans and roll ball in pecans. Garnish with sliced pimento olives.
Can freeze.
Mix all the ingredients; form into a ball and roll the ball into chopped nuts.
Cover all the cheese; keep cold.
Store in refrigerator.
Have all cheese at room temperature.
Blend the 3 cheeses, grated onion, Worcestershire sauce, 1/4 cup parsley and 1/4 cup nuts.
When everything is blended, make into a ball and roll in the other 1/4 cup parsley and 1/4 cup nuts.
When ball is well coated with parsley and nuts, wrap in foil and refrigerate for several hours.
Serve with crackers.
Mix 1/2 of nuts and parsley and reserve for later use.
Mix all other ingredients to a smooth consistency and chill so the cheese mixture can be rolled into a ball.
Roll ball into nut/parsley reserve.
Serve with your favorite crackers.
Add Accent to cream cheese.
Chop ingredients.
Add to cream cheese.
Mix.
Form into ball.
Sprinkle with paprika to garnish.
Use half the dried beef in the ball and half on top of ball. Have cheese at room temperature.
Mix all ingredients.
Form into ball and top with half of beef pieces.
Mix all ingredients and form into ball and roll in nuts. Chill at least 3 hours.
Serve with crackers.
Beat ingredients together.
Let set in refrigerator overnight and roll into ball.
Chop walnuts and roll cheese ball onto them. (If Roka Blue cheese is unavailable, use 2 jars of Old English.)
Beat all together and shape in ball.
Roll in nuts.