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.
In a medium bowl, combine all ingredients, except olives.
Mix well; stir in olives.
Cover and chill until firm.
Shape into a ball.
Roll cheese ball in chopped nuts.
Chill until firm.
Serve with assorted crackers.
Mix everything together except nuts and roll into a ball.
Roll cheese ball into chopped nuts (about 1 cup)of your choice, walnuts or pecans.
Chill until ready to use.
Jean said the recipe called for 1- 8 ounce pack of cream cheese but she likes to use 2.
Put cream cheese in bowl and let warm to room temperature.
Add olives, onions, and one-half of the nuts; knead well with hands; form a ball as you roll it over remaining 1/2 cup of nuts.
If you use foil to roll the cheese ball in the nuts, just wrap the ball in the foil; should be room temperature when served.
May be frozen; will keep in refrigerator about one week.
Serve with crackers (not graham or soda).
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
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.
Combine the first 5 ingredients and 1 cup chopped nuts in mixing bowl; mix until well blended.
Shape into a ball.
Roll cheese ball in remaining nuts until well coated.
Yields 1 cheese ball.
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).
In a medium bowl, combine all ingredients except nuts.
Mix well.
Chill until firm.
Form the cheese mixture into a ball. Roll the cheese ball in the nuts and chill several hours or overnight.
Serve with crackers.
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.
Pat pineapple dry; soften cream cheese, then mix all ingredients.
If using nuts, put some inside and then roll the cheese ball in remaining nuts.
Chill before serving.
Best to chill overnight so flavors can mix.
Soften cheese.
Roll into a ball.
Roll cheese ball in chopped nuts.
In a medium bowl, combine all ingredients, except olives.
Mix well; stir in olives.
Cover and chill until firm.
Shape into a ball.
Roll cheese ball in chopped nuts.
Chill until firm.
Serve with assorted crackers.
Place cream cheese in medium bowl and mix until cream cheese is soft.
Mix in bell pepper, green onions, pineapple and seasoning salt.
Line another mixing bowl with plastic wrap.
Form the mixture into a ball and place it on the plastic wrap.
Cover the bowl and refrigerate until the ball has set, 2 hours or more. When ready to serve, roll the cheese ball in the nuts.
Makes 1 large ball.
Mix all ingredients together well.
Shape into a ball.
Roll cheese ball into chopped nuts.
Refrigerate.
Serve with crackers.
Mix ingredients together.
Roll into 1 large ball or 2 smaller balls.
Roll cheese ball in chopped nuts.
Reserve 1 cup pecans.
Mix remaining ingredients and roll into ball.
Roll cheese ball in reserved nuts.
Best if chilled overnight.
Combine all ingredients in a med-large size bowl.
If your cream cheese is soft enough, you can stir this by hand or you can use a hand-mixer until well combined.
Spoon out onto plastic wrap big enough to fold over top and form cheese mixture into a smooth bowl, wrapping plastic wrap around ball to seal.
(If desired, roll cheese ball into chopped nuts or additional cooked and crumbled bacon before wrapping.).
Place in refrigerator for 1-2 hours so flavors blend.
Serve with crackers, bagel chips, veggies, etc.
Reserve one cup of cheese.
In a medium bowl,