Cheese ball: Place all ingredients in a
Mix milk, Miracle Whip and dry dressing mix.
Add cream cheese and beat well with electric mixer.
Add Cheddar cheese and blend. Cover and freeze for 30 minutes. Shape cheese mixture into a ball. Roll cheese ball in toasted almonds.
Mix Ranch dressing to double strength using milk and mayonnaise.
Mix cream cheese and 1/2 cup of the double strength dressing with electric mixer.
Add Cheddar and blend well.
Cover and freeze 30 minutes.
Shape into ball; roll in chopped nuts or bacon bits, if desired.
Refrigerate.
(Use other half of dressing to make a second cheese ball; good for hostess gift!)
Reserve one cup of cheese.
In a medium bowl,
Mix cream cheese, feta cheese, and butter together in a bowl using your hands; add black olives and green onions. Form mixture into a ball; sprinkle with almonds. Lightly press almonds into cheese ball. Refrigerate for at least 2 hours before serving.
Beat cream cheese and butter together in a
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.
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).
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.
mix together the spinach, cream cheese, water chestnuts, vegetable soup mix
ombined. Add the shredded cheese and mix until well combined
edium bowl beat cream cheese and Fontina cheese with an electric mixer
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream.
Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
**Cook time does not include refrigeration time.
Soften cheese at
room temperature.
Cut ham into cubes and chop green onions.\tIn bowl, mix all ingredients together, mix well and
form
into
ball.
Keep
cool
in
refrigerator. Serve on a platter with different kinds of crackers all around the cheese ball.
Excellent for parties, especially at Christmas.
Chop onions and beef.
Mix with cream cheese.
The mixture will be stiff.
Use your hands to form in a ball.
Serve with Town House crackers.
Makes a pretty cheese ball for the Christmas holiday.
Mix the cream cheese, beef, olives, onion, and Worcestershire sauce together in a bowl until evenly blended. Keeping the mixture in the bowl, scrape it into a semi-ball shape. Cover, and refrigerate until firm, at least 2 hours.
Place a large sheet of waxed paper on a flat surface. Sprinkle with walnuts. Roll the cheese ball in the walnuts until completely covered. Transfer the cheese ball to a serving plate, or rewrap with waxed paper and refrigerate until needed.
Mix all but pecans.
Shape into ball (cone for a tree) with Saran wrap and refrigerate.
To serve, roll ball in pecans or slice stuffed green olives for tree decorations.
Top with a cinnamon star cookie.
Chop onions and dried beef; mix well with cream cheese.
Form into ball; roll in chopped pecans.
Allow cheese ball to age in refrigerator for at least 3 days before serving.
Serve with your favorite crackers.
Cream butter, cream cheese and sugar in a mixer.
Add egg yolk and flavorings.
Beat until light.
Shake flour through a fine sieve with the salt.
Add this to butter mixture until blended well.
Force through a cookie press or spritz gun onto cookie sheets.
Bake at 350 for 15 minutes. UNDERbake these; do not let them brown.
Makes 6 dozen.
Have cheese at room temperature.
Chop green onions fine, including some of the green ends.
Shred or grate the beef; save some to roll the ball in.
Put rest with ingredients.
Shape into ball; roll in remaining beef and refrigerate.
This is nice for Christmas.