In a food processor combine Cheddar, American and cream cheese, buttermilk, Worcester sauce, hot pepper sauce and garlic powder.
Process until smooth.
Remove the mixture and pat into a ball.
Cover in plastic wrap, refrigerate 2 hours or until firm. Combine chilli and paprika on a plate.
Mix well.
Roll cheese balls in mixture until well coated.
cup milk, and the cheese packet from the package.
Work all ingredients until well blended.
Let set overnight (or all afternoon) in refrigerator.
After mixture becomes firm, shape into ball.
Roll in crushed nuts, parsley flakes or paprika. Can be molded, then refrigerate again.
This recipe makes about 3 large cheese balls.
Can be divided.
Place Cheddar cheese, cream cheese, Worcestershire sauce and garlic salt in food processor or grate cheeses together and combine with Worcestershire sauce and garlic salt.
Then mix in pecans. Roll mixture into 2 large balls.
Combine chili powder, paprika and cayenne pepper.
Roll balls into spice mixture.
Balls can be frozen.
Thoroughly blend cream cheese and Cheddar cheese.
Fold in pineapple, onion and Worcestershire sauce.
Chill several hours. Divide in half.
Shape into balls; roll in nuts.
Chill overnight. Serve with crackers.
Make ahead and freeze, if desired.
Makes into 2 balls.
ith cream cheese and fold in cheddar cheese and bacon forming into balls. Roll
Preheat oven to 375 degrees F (190 degrees C).
Mix Cheddar cheese and margarine together in a large bowl until well-combined. Add flour, pecans, and salt; stir until dough is well-mixed. Roll into 1- to 2-inch balls and place on a baking sheet.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool completely.
Pour confectioners' sugar into a shallow bowl; roll cooled cheese balls in sugar to coat completely.
Mix blue cheese, cheddar cheese, cream cheese and Worcestershire sauce in a
Place Cheddar cheese, flour, and butter in a food processor. Blend until cheese is finely ground and a crumbly dough forms.
Wrap each olive with a piece of the cheesy dough, covering the olive completely. Place olive balls on a cookie sheet and freeze for 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Spread frozen olive balls on a baking sheet.
Bake in the preheated oven until lightly browned, 15 to 20 minutes. Let cool for 5 minutes before serving. Eat with caution as olives will still be hot.
cups of the white cheddar cheese. Continue to cook and stir
alt and pepper. Fold the cheese sauce into macaroni. Pour the
Preheat oven to 400F.
Grease muffin pans.
COMBINE flour, sugar, baking powder, baking soda, salt, cinnamon and cheeses in large mixing bowl.
BEAT egg, buttermilk, oil and apple together thoroughly.
ADD liquid ingredients all at once to dry ingredients.
Stir just until moistened.
FILL greased muffin cups 3/4 full.
SPRINKLE tops with 1/4 cup cheddar cheese if desired.
BAKE at 400\u00b0F for 18-23 minutes or until top springs back when lightly touched.
Cream the cheese; add Cheddar cheese and all other ingredients except parsley flakes.
Fold in parsley flakes.
Chill and mold into 2 balls.
Roll in chopped nuts.
Store in refrigerator.
Combine softened cream cheese and Cheddar cheese, mixing well until blended.
Add remaining ingredients except nuts and mix well.
Shape into balls and roll in nuts.
Serve with crackers.
Shred Cheddar cheese and mix with cream cheese in large mixing bowl.
Cover and let stand for 2 hours.
After cheese has set, mix all together and roll into balls.
Refrigerate for 30 minutes. Roll balls in crushed pecans.
Sprinkle with parsley flakes.
Thoroughly blend cream cheese and Cheddar cheese. Fold in pineapple, onion and Worcestershire sauce.
Chill several hours. Divide in half. Shape into balls.
Roll in nuts.
Chill overnight. Serve with crackers. Yields 2 cheese balls (1 pound each).
Preheat oven to 375\u00b0. Shred cheese and mix all ingredients. Form into one inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes 6 dozen. Sausage cheese balls can be frozen uncooked.
For a firmer texture add an extra 3 cups of baking biscuit mix and an extra 2 cups of shredded cheese to the ingredients listed above.
Melt Cheddar cheese in the microwave in a large bowl.
Add Bisquick and sausage. Mix well. Roll into small balls and place on an ungreased cookie sheet.
Bake at 425\u00b0 for 10 minutes.
Have cheese and butter at room temperature or leave out overnight.
Mix well until it begins to get sticky with hands. Roll into small balls.
Press with fork.
Place in freezer until frozen, then can freeze wrapped. Bake at 350\u00b0 for 15 to 20 minutes on ungreased pan.
Serves about 30.
Mix all ingredients, except pecans.
Shape into bite size balls and roll in finely chopped pecans.
Yield: 50 servings.