owl as necessary.
Spoon cheese mixture onto a large sheet
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.
Combine Blue cheese, cream cheese and pineapple in bowl; mix well.
Form into ball.
Roll cheese ball in crushed pecans.
Chill until serving time.
arge bowl add cream cheese,cheddar cheese and blu cheese and mix together
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.
Place chicken breasts in the crock pot.
Pour chicken stock and wine on top of filets.
Top with sliced pears and dot with 2 tablespoons of butter.
Cook on low heat for 4-5 hour or until the chicken slides off a knife.
When done, stir in the whipping cream and blue cheese simmer until cheese melts.
Add salt and pepper to taste.
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE #1
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.
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.
Have all cheese at room temperature. Grate the Cheddar cheese and the sharp cheese. Add the soft cream cheese, Blue cheese and the horseradish. Mix well with hands or a big mixer. Roll into large ball. Use wax paper or counter top. Spread pecans (chopped fine) and roll the cheese ball until well covered. Use your thumb and make dent in top of the cheese ball. Put a red cherry in it.
minute into a tight ball. Set dough balls on an
In a medium bowl, thoroughly mix cream cheese, blue cheese, black olives, butter and chives. Form into a ball shape.
On a piece of plastic wrap large enough to wrap the ball, pour the chopped pecans. Roll the ball in the pecans to cover. Wrap with the plastic. Chill in the refrigerator at least 1 hour before serving.
Soften cream cheese and Blue cheese with milk and mix thoroughly.
Add green pepper, pimento, garlic powder and salt. Mix well.
Form into a ball.
Roll cheese ball in finely ground nuts.
ogether the softened butter and blue cheese until well mixed. Roll into
n pan; add blue cheese.
Stir until blue cheese is melted and smooth
In a mixing bowl, beat cream cheese, Cheddar cheese, milk, onion and Worcestershire sauce until mix is fluffy.
If a smoother spread is needed, process in a food processor until creamy.
Divide into thirds (about 1 cup each).
Shape first portion into a ball, roll in cracked pepper.
Add Blue cheese to the second ball.
Add garlic powder to the third.
Mix well.
Shape into one ball.
Roll in bacon bits.
Cover and refrigerate.
Let stand at room temperature, then serve with crackers.
mixing bowl, beat cream cheese, Cheddar cheese, milk, onion, and Worcestershire
In mixing bowl, beat cream cheese, Cheddar cheese, milk, onion and Worcestershire sauce until mix is fluffy.
Divide into thirds (about 1 cup each).
Shape into balls and roll in cracked pepper. Add the Blue cheese to the second portion; mix well.
Shape into a ball; roll in parsley.
Add garlic powder to the remaining portion; mix well.
Shape into a ball; roll in nuts.
Cover and refrigerate.
Serve with crackers.
Yields 3 cheese balls.
Place Milnot and Blue cheese in blender; process on medium. Gradually add Cheddar cheese and flavorings.
Process on high.
Add cream cheese; continue processing until mixture is smooth.
Shape into ball and refrigerate overnight.
Wrap in foil or wax paper. About 30 minutes before serving, roll ball in pecan-parsley mixture, if desired.