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.
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.
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Cheese ball: Place all ingredients 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).
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.
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.
Cut up dried beef.
Mix cream cheese, green onion tops, Accent, Worcestershire sauce and 1 package of beef.
Roll into ball.
Take other package of cut up dried beef and put on wax paper.
Take cheese ball and roll in dried beef.
edium bowl beat cream cheese and Fontina cheese with an electric mixer
Place cream cheese in a large bowl.
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.
egetables.
Mix cream cheese, cheddar cheese, jack cheese, Swiss cheese, soup mix, onion
Reserve 1 cup pecans.
Mix remaining ingredients and roll into ball.
Roll cheese ball in reserved nuts.
Best if chilled overnight.
In a medium bowl, combine all ingredients, except olives.
Mix well; stir in olives.
Cover and chill until firm.
Shape into a ball.
Roll cheese ball in chopped nuts.
Chill until firm.
Serve with assorted 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.
Place 2 packages cream cheese, butter and milk in a
Blend cream cheese, smoked beef, Tabasco sauce, Worcestershire sauce and chopped onion together with blender.
Shape into ball. Mix parsley and pecans.
Press onto cheese ball.
Refrigerate. (Best when made night before.)
Serve at room temperature with \"party crackers\".