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.
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.
The key to this cheese ball is the prep.
After finely chopping each item, please blot well with paper towel.
You must do this or you will have a cheese dip.
Pay close attention to blotting the cherries or you will have very pink cheese ball.
Mix well and form into a ball and chill overnight.
Roll in chopped pecans if desired.
This is the best cheese ball ever, promise.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
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.
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Cheese ball: Place all ingredients in a
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).
Place 2 packages cream cheese, butter and milk in
Drain juice from the pineapple completely.
In a small mixing bowl, mix the pineapple with cream cheese.
It is messy, but mixes best if done by hand.
Once thoroughly mixed, form a ball on wax paper.
Let ball chill for 30 minutes to 1 hour to make a little more solid.
Once chilled, roll cheese ball in pecans until completely covered.
Serve with any crackers.
Drain pineapple.
Add cream cheese and onion; mix well.
Crush pecans.
Roll cheese ball in pecans.
This is best if made a day ahead.
Serve with any type of cracker.
Pat pineapple dry; soften cream cheese, then mix all ingredients.
If using nuts, put some inside and then roll the cheese ball in remaining nuts.
Chill before serving.
Best to chill overnight so flavors can mix.
Reserve 1 cup pecans.
Mix remaining ingredients and roll into ball.
Roll cheese ball in reserved nuts.
Best if chilled overnight.
Mix and chill.
Roll into a ball and then roll in chopped nuts.
Makes one small ball.
For a larger cheese ball, double or triple the recipe.
Mix cream cheese and pineapple together in a bowl; form into a ball. Roll ball in walnut pieces until ball is completely coated.
Set ball on a piece of plastic wrap. Wrap plastic wrap tightly around ball and place in a small bowl. Refrigerate ball to allow flavors to blend, at least 30 minutes.
Serve cheese ball on a bed of chopped parsley.
Soften cheese.
Mix all ingredients except nuts.
Form into a ball.
Roll in chopped pecans.
Half of this recipe makes a large cheese ball.
Refrigerate.
Combine all ingredients and form in ball.
Mince pecans extra fine and roll ball in them.
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.
For best results, place dried beef in freezer until nearly frozen.
Tear into several pieces and blend in the blender.
Use half of the pecans, parsley flakes and beef in the cheese ball and the other half as a coating.
For best results in forming the ball, refrigerate several hours.
Form a ball in Saran Wrap and then coat with the items listed.