In a bowl, dissolve gelatin in boiling water.
Stir in the cranberry sauce until well blended.
Pour into a 6-cup ring mold coated with nonstick cooking spray; refrigerate overnight or until firm.
Roll cream cheese into 3/4 inch balls; coat with walnuts. Unmold gelatin onto a serving platter; place the cream cheese balls in the center of the ring.
Yield:
10 to 12 servings.
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
Combine all ingredients, except chipped beef, and shape into balls.
Spread a layer of chipped beef on cookie sheet and place in 350\u00b0 oven until dry and crisp (about 15 minutes).
Cool and crumble.
Roll cream cheese balls in crumbled beef.
Serve on toothpicks.
Cream the cream cheese and six packets of sweetener. Add pecans. Chill.
until cheese will form balls.
Melt the chocolate and butter together, slowly. Take off heat and add heavy.
cream, vanilla and sweetener. When you have rolled the cream cheese into.
balls, drizzle chocolate mixture over each. Chill until chocolate hardens.
enough to pick up (about 30 minutes).
Crush the Oreos with the blender until powder like.
Then hand blend the Oreo Powder and Cream Cheese.
Roll the Oreo and cream cheese into balls and set them on a plate and chill until solid.
Melt White Chocolate Chips in Double Broiler then dip Oreo Balls in White Chocolate then let set.
With moist hands, shape the cream cheese into balls and roll in the herbs.
Place the vinegar in a bowl and season with salt, black pepper and a pinch of sugar. Gradually whisk in the oil. Stir in the hazelnuts.
Place the lettuce, apples and celery in a salad bowl and toss with the dressing. Top with the cheese balls.
oll 3-4 ounces cream cheese into little balls (as big as you
eeded.
To Make The Cream Cheese Filling: In the bowl of
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
nd beat until smooth. Add cream cheese and blend until fully combined
Set cream cheese out to room temperature, then beat in mixing bowl. Cut ham fine. Pour onions and ham in cream cheese and mix well. Roll in medium balls.
Roll in pecan meal. Serve with any kind of snack crackers.
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
Cream together the cream cheese, margarine and confectioners sugar.
Stir in chopped nuts.
Roll small balls in coconut.
Store in sealed containers in cool place.
Yield:
about 80 walnut size balls.
In bowl combine cream cheese, gorgonzola, celery, parsley, onion, chives, and seasonings. Mix until well blended. Taste and adjust seasonings. Chill 1-2 hours.
Form cheese mixture into 3/4 inch balls and gently roll in nuts to cover completely. Place in single layer. Cover and refrigerate for at least one hour or up to two days.
To serve arrange balls attractively on a serving plate. Insert single pretzel stick into each ball. Garnish with watercress.
Mix in a bowl the cream cheese, onion, green pepper, pineapple and 1 cup crushed almonds.
Refrigerate 2 hours.
Form into 2 balls.
Roll balls in remaining 1 cup almonds.
Wrap in Saran Wrap and refrigerate for 24 hours or overnight.
Combine cream cheese and pecan chips; cover and chill one hour.
Shape into 1 inch balls; roll in pecan pieces.
Cover and chill.
Yield:
1 1/2 dozen balls.
In a medium bowl, mix together cream cheese, chopped almonds, apricots and raisins. Form into balls.
Spread sliced almonds into a shallow dish. Roll balls in almonds to coat.
Place on baking sheet and refridgerate until firm, about 1 hour.
ticking, then roll the cheese into 1-inch balls & chill uncovered on
Cream the cream cheese until soft and fluffy.
Add the onions, ham and garlic powder.
Mix well.
Adjust garlic powder, if necessary, by tasting mixture.
Chill well.
Form into 2 or 3 balls and roll in shredded Cheddar to coat.
Walnuts may also be used to coat.
Cream together cream cheese, onion and chives.
Form into small balls.
Roll in grated carrots and serve with toothpicks.