Let braunschweiger and cream cheese set at room temperature until softened.
Mix braunschweiger, onion, chili sauce and 3oz of cream cheese together until well combined.
Form into a ball and refrigerate for 1 hour to firm ball.
After 1 hour, remove ball from refrigerator and carefully spread the 5oz of cream cheese over top.
Lay sliced olives over the surface.
Chill then serve with crackers.
In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy.
Gradually add sugars and beat until just combined.
Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Form cheese into a ball using hand protection (Saran wrap, wax paper, etc).
Optional- just before serving, roll in additional chocolate chips or nuts of your choice.
Serve with graham crackers.
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.
f the bowl, making a ball shape, cover bowl, and refrigerate
Mix all ingredients together and form ball.
Roll ball with remaining 1/2 nuts.
With a pencil or crayon, mark styrofoam ball into 8 equal sections.
Along these lines, insert whole cloves to outline the sections.
Cover one section at a time with white glue, then sprinkle with one of the spices until styrofoam is completely covered.
Alternate sections of whole and ground spices.
Let the ball dry, then decorate with a sprig of holly or pine.
Make a loop of the ribbon and pin it to the ball so it can be hung.
rap around cheese, forming a ball; refrigerate until set, at least
Mix ingredients well.
Roll into ball. Put reserved nuts on waxed paper. Roll ball over nuts until covered.
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.
Make sure cream cheese is room temperature or it is a pain to mix.
Finely chop beef and green onions.
Mix cream cheese, pimento spread, 1 cup of the cheddar, beef and onion well.
Roll into ball(s).
Roll ball(s) in remaining cheddar (If you're making more than one ball you will probably need more cheese.
Refrigerate (The longer it refrigerates the better the flavors come together, but is good right away too.).
Mix ingredients together and shape into a ball.
Roll ball in nuts.
Refrigerate.
Mix the cream cheese, crushed pineapple, green pepper and 1 cup chopped nuts.
Chill, then form into a ball and roll in additional nuts.
Makes 2 small balls or 1 larger ball.
Serve with crackers.
Leave cheese at room temperature.
While preparing other ingredients, drain pineapple but not moistless.
Mix everything together.
Roll ball in nuts.
Refrigerate.
Add 1 cup pecans, if desired, and mix into ball.
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.
Mix all together.
Form in ball.
Use 1/2 pecans to roll ball in.
Chill.
Combine all ingredients in a bowl.
Chill until firm.
Roll into ball.
Roll ball in 1 cup of pecans.
Chop fine onion and
half
of
the green tops; chop fine beef. Save 1 package
for the
ball.
Beef
and onions should look like confetti.
Do
not
use the blender or food processor on the onion.
Mix
cheese, Accent and the Worcestershire sauce until blended.
Add
onions
and
2
packages
of chopped beef. After thoroughly mixed form
the ball and roll in the remainder of the beef.
This
makes
one
large or two medium size balls. Serve or freeze for later use.
Mix all the ingredients except the nuts and parsley.
Make into a ball.
Roll in nuts and parsley to cover the ball and chill.
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.
Mix together, cheese, green pepper, garlic, parsley, green onions and ham.
Add mayo to bind and shape into a ball, being careful not to make mixture too wet.
Roll in crushed walnuts and cover.
Refrigerate for a couple of hours before serving.
Serve with assorted crackers.
I decorate ball with lots of fresh parsley.
Looks and tastes yummy.