ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
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.
Cheese ball: Place all ingredients in a
Fry bacon and crumble.
In a large mixing bowl, combine Cheddar cheese, cream cheese, green onion and bacon.
Squish it all together with hands until everything is evenly mixed.
Form into balls, whatever size you prefer.
Roll the ball in chopped nuts or parsley.
Keep chilled in refrigerator, until ready to serve, so it becomes firm.
Serve with your favorite crackers.
Crumble bacon.
Mix softened cream cheese, Miracle Whip, Parmesan cheese and 3 or 4 pieces of bacon.
Shape into a ball. Sprinkle the rest of the bacon over cheese ball.
Serve with crackers.
Soften cream cheese and combine with Cheddar cheese and horseradish.
Crumble bacon.
Combine half into cheese mixture. Chill mixture, then form into a ball.
Roll in remaining bacon bits.
Serve with favorite crackers.
Let cream cheese stand at room temperature for 1 hour, then mix the dry Ranch mix with it. (You will need to knead it very thoroughly for full flavor.) Form a round ball with this mixture. Roll your cheese ball in the chopped nuts (or paprika) and serve with your favorite snack cracker. This also makes a great spread for celery.
Combine cream cheese and salad dressing, mixing until well blended.
Add rest of ingredients and shape into a ball.
Chill well before serving.
Pimento pepper pieces, parsley or paprika can be put on top of cheese ball for added color.
Serve with your favorite crackers.
Put cooking oil on hands.
Roll cheese ball in crushed Bacon Thins crackers or nuts.
Makes 2 medium or 4 small balls.
Let cheese come to room temperature before mixing with mixer.
Cheese balls freeze well.
Reserve one cup of cheese.
In a medium bowl,
Combine the room temperature cream cheese, grated parmesan cheese and pesto into 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).
o 375\u00b0F Bake the bacon on a broiler pan until
Place cream cheese in bowl.
Mix 1 jar chopped corned beef and chives with cheese.
Blend well.
Form into ball.
Cut 2nd jar of beef into small squares and place around formed cheese ball. Serve with crackers, any style.
Spread tortillas with cream cheese.
Sprinkle with bacon and lettuce.
Roll up tightly.
Wrap in plastic wrap and chill.
Cut each roll into 5 pieces.
Beat cream cheese and butter together in a
Beat cream cheese and sour cream together.
Spread into 9 x 13 dish.
Sprinkle with tomatoes, onions and peppers.
Top with sauce and cheese.
Sprinkle with bacon before serving with tortilla chips.
Mix all ingredients except for 1 c. pecans. Form ball; coat with remaining pecans.
Mix all ingredients together and form into 1 large cheese ball. Serve with assorted crackers.
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.