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.
Bring Cheddar cheese and cream cheese to room temperature. In medium
Let cheese soften to room temperature.
Blend with electric mixer.
Add onion, A.1. sauce and 1 cup pecan pieces.
Chill mixture until firm enough to mold.
Make into a ball the size of a grapefruit.
Roll the cheese ball in pecans (chopped fine) and parsley flakes.
Store in refrigerator.
Serve on party platter with crackers.
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).
Beat cream cheese and butter together in a
Combine all ingredients (except pecans).
Mix well and shape into a ball.
Roll in chopped pecans.
Roll ball into Handi-Wrap and place in fridge.
Yields 1 (4-inch) cheese ball.
Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.
Combine all ingredients, except pecans; mix well.
Shape into 4 inch ball and roll in chopped pecans.
Yields one cheese ball.
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.
Reserve 1 cup pecans.
Mix remaining ingredients and roll into ball.
Roll cheese ball in reserved nuts.
Best if chilled overnight.
Reserve one cup of cheese.
In a medium bowl,
Cheese ball: Place all ingredients 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.
Place 2 packages cream cheese, butter and milk in
Whip cream cheese and gently stir in pineapple, bell pepper, onions, seasonings and 1/2 of the pecans.
Pat out onto a sheet of plastic wrap and shape into a ball.
Refrigerate overnight and roll in remaining pecans before serving.
Bring Cheddar cheese and cream cheese to room temperature. In medium mixing bowl, beat cheeses, sour cream, mustard and onion powder with an electric mixer on medium speed until well combined. Cover; refrigerate several hours or overnight.
Shape into a ball.
Coat ball with chopped pecans.
Cover and refrigerate until ready to serve.
Makes 1 ball (about 2 1/3 cups.).
Let cheese soften to room temperature.
Blend with electric mixer.
Add onion,
A-1 sauce and 1 cup pecan pieces.
Chill mixture until firm enough to mold.
Make into ball the size of a grapefruit.