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.
Mix cream cheese, Cheddar cheese, and dressing mix together
Blend together first three ingredients.
Add olives and chives.
Mold into ball and refrigerate.
Sprinkle with paprika and serve.
eanwhile, for the feta and black olive mash, boil, steam or microwave
Mix everything together.
Form into a large ball or a couple of smaller ones.
Chill.
Serve with a good cracker.
Beat cheese, pumpkin, preserves and spices in medium bowl until smooth. Cover and refrigerate 2 or 3 hours, or until cheese is firm enough to shape. Shape into round pumpkin. Place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel
rod in top for stem. Cut bread into triangles for eyes and black olive slices curved upwards to form smile. Cut red pepper in one triangle for nose and two for ears.
Cheese ball: Place all ingredients in a
Mix cream cheese and cheddar cheese.
Stir in remaining ingredients (except nuts).
- if mixture is too dry add 1 T. french dressing_.
Chill 1 hour.
Form into ball.
Roll into chopped nuts.
Mix all ingredients, then roll in chopped nuts.
Makes 2 cheese balls.
Great for freezing.
Combine all ingredients except nuts.
Form into ball.
Chill. Roll into chopped pecans or walnuts before serving.
Combine softened cream cheese, butter and other ingredients. Mix well and shape into a ball.
Roll in chopped nuts, cheese or pieces of dried beef depending on taste.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Combine all ingredients except pecans; mix well.
Shape into a ball and coat with pecans.
Yield:
1 cheese ball.
Add softened cream cheese to bowl.
Crush black olives (done properly you are quartering the olive) OR chop them and add to cream cheese - Discard any found pits.
Add Worcestershire and garlic powder - mix well.
Begin stirring and mixing ingredients together, adding reserved black olive juice until dip is at a consistancy that will not break a chip when dipped.
In a bowl, combine the tuna, caperberries, lemon juice, chile flakes and 2 tablespoons black olive pesto; mix gently but mix well.
Cover and refrigerate until well chilled and ready to serve.
Lay bread slices on a clean work surface; spread each with about 1 tablespoon of black olive pesto.
Spread the tuna mixture over half of the slices in a thin but even layer.
Cover with the remaining slices of white bread.
Before serving, remove the crusts with a serrated knife and slice diagonally.
Reserve one cup of cheese.
In a medium bowl,
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).
Put all ingredients in large bowl and mix well with both hands.
Form into ball and roll in chopped pecans.
This recipe makes two cheese balls.