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.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
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.
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Cheese ball: Place all ingredients in a
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).
Place 2 packages cream cheese, butter and milk in
Mix and chill.
Roll into a ball and then roll in chopped nuts.
Makes one small ball.
For a larger cheese ball, double or triple the recipe.
Soften cheese.
Mix all ingredients except nuts.
Form into a ball.
Roll in chopped pecans.
Half of this recipe makes a large cheese ball.
Refrigerate.
Mix cream cheese and pineapple together in a bowl; form into a ball. Roll ball in walnut pieces until ball is completely coated.
Set ball on a piece of plastic wrap. Wrap plastic wrap tightly around ball and place in a small bowl. Refrigerate ball to allow flavors to blend, at least 30 minutes.
Serve cheese ball on a bed of chopped parsley.
Stir cream cheese until smooth and add grated cheese;
stir in drained pineapple, red peppers, onions, seasonings and 1 cup of the nuts.
Turn out onto a sheet of plastic wrap and shape into a ball.
Refrigerate several hours or overnight.
Roll ball in remaining 1 cup of nuts to coat.
Thin the preserves slightly with a tablespoon of water and stir well.
Pour preserves over the cheese ball and serve with your favorite crackers.
Whip cream cheese until smooth.
Gently stir in pineapple, green pepper, onions, salt and 1/2 cup nuts.
Shape into a ball. Refrigerate for several hours or overnight.
Before serving, roll cheese ball in remaining nuts.
Serve with crackers.
Makes 12 to 14 servings.
In a mixing bowl, whip cream cheese until smooth.
Gently stir in pineapple, green pepper, onions, seasonings and 1/2 cup nuts. Turn out onto a sheet of plastic wrap and shape into a ball. Refrigerate several hours or overnight.
Before serving, roll cheese ball in remaining nuts.
Serve with crackers.
Mix cream cheese, onion, pineapple and cheddar cheese form into a ball; refrigerate until cheese is firm spread the hot pepper jelly over the cheese ball.
Serve with crackers.
edium bowl beat cream cheese and Fontina cheese with an electric mixer
Pour crushed drained pineapple into paper towels and blot. Make sure to drain pineapple well.
Mix all ingredients together and form into ball.
Roll in pecans until cheese ball is covered well.
Refrigerate for a few hours before serving.
Drain juice from the pineapple completely.
In a small mixing bowl, mix the pineapple with cream cheese.
It is messy, but mixes best if done by hand.
Once thoroughly mixed, form a ball on wax paper.
Let ball chill for 30 minutes to 1 hour to make a little more solid.
Once chilled, roll cheese ball in pecans until completely covered.
Serve with any crackers.
Let the cream cheese soften. Mix the soften cheese together with the pineapple, onions, and ham. Form into a ball. Roll in the nuts to coat the cheese ball. Place on an attractive serving dish, place in the refrigerator until it is well chilled and serve with party crackers.
Soften the cream cheese; drain the pineapple very good and mush everything together, forming a ball.
Roll cheese ball in the walnut pieces.
Let cool in refrigerator for a couple of hours. Garnish with a cheese and serve with your favorite crackers.