In a small mixer bowl at low speed, beat cheeses for 2 minutes.
Add green onion, optional wine or vermouth and mustard.
Beat at medium speed for 3 minutes or until fluffy.
Cover and chill for 2 hours.
With wet hands shape into a 3-inch ball and roll in nuts.
Place on a cheese plate; garnish with parsley.
Serve with crackers.
lastic wrap. Form into a ball; using a rubber spatula. Wrap
Combine Blue cheese, cream cheese and pineapple in bowl; mix well.
Form into ball.
Roll cheese ball in crushed pecans.
Chill until serving time.
In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
Mix cream cheese, pimento cheese spread and blue cheese togehter until they are combined well.
Refrigerate for 2-3 hours or overnight.
Form mixture into a ball and roll in the pecans.
Serve with crackers.
Mix first 5 ingredients.
Roll into a ball using Saran Wrap and chill until firm.
Roll ball in the chopped nuts.
Serve with crackers.
orm into 1 large cheese ball or 2 medium size cheese
Mix together softened cream cheese, Blue cheese and pepper; form into a ball and roll in walnuts.
May be served with crackers, fruit and pretzels.
Blend all ingredients except nuts.
Refrigerate-overnight best.
Shape mixture into ball and roll over chopped nuts, covering ball completely.
Serve with crackers.
Mix all together and shape into a ball.
Roll in ground pecans; refrigerate several hours before serving.
Combine all ingredients except parsley.
Form mixture into a ball.
Roll in parsley.
Mix all ingredients well.
Form into a ball shape and roll in ground walnuts.
Serve with crackers.
Mix all ingredients, except nuts, into a ball.
Chill.
Roll into chopped walnuts to cover.
Chill.
Serve with crackers.
Cream together with wooden spoon the cream cheese, cream, butter, parsley, onion, part of nuts and Worcestershire sauce. Form into ball and roll in rest of nuts.
Mix all ingredients together. Refrigerate for 2 hours, then form into a ball. Roll in finely chopped walnuts or pecans.
Mix well and place on waxed paper.
Form into ball; roll in parsley.
Refrigerate.
Place cheddar cheese in the bowl of a food processor fitted with a metal blade.
Pulse until cheese is coarsely chopped.
Add remaining ingredients and process until well combined.
Lay a large piece of plastic wrap on a flat surface.
Scoop the cheese mixture out onto the plastic wrap, gather up the corners of the plastic wrap and form into a ball.
Refrigerate overnight.
Let sit out at room temperature 30 minutes before serving.
Combine softened cheeses; cream well.
Blend in the 1/3 cup coconut, onion and Worcestershire sauce.
Cover and chill at least six hours.
Before serving time, combine last 3 ingredients on piece of wax paper.
Form cheese mixture into a ball and roll in pecan and parsley mixture until completely covered.
Place on crystal platter and serve with crackers.
Mix together and form into a ball. Refrigerate.
Soften and mix together all ingredients.
Form a ball.
One hour before serving, roll in chopped pecans.