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 1/2 cup cheddar cheese thoroughly with all remaining ingredients.
Form mixture into a ball.
Roll ball in remaining cheddar cheese to coat.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
With a spoon pull mixture toward middle of the bowl and try to form a ball.
Then cover and place in refrigerator until chilled and firm.
After it has chilled, it will be easier to work with.
Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
Roll until all sides are coated and press the cheese into the ball.
Mix Cheddar cheese, pecans, bacon bits, mayonnaise, and grated onion in a bowl. Shape into a ball and wrap in plastic wrap. Refrigerate over night.
Thoroughly mix together the softened cream cheese, Cheddar cheese, and onion soup mix in a bowl. Chill in refrigerator for about 1/2 hour to firm up, if necessary. Form the mixture into a ball or log, and press the outside with walnuts.
Serve on an appetizer tray or a decorative plate surrounded by assorted crackers.
Combine cream cheese, jalapeno peppers, Cheddar cheese, and 1/4 cup walnuts in a bowl; mix well. Divide cheese mixture in half and shape into balls or logs.
Roll balls in remaining 2 cups walnuts until well coated. Cover and refrigerate cheese balls until firm, 3 hours to overnight.
about1 minute.
Transfer the cheese mixture to the center of
Mix all ingredients together well.
Shape into a ball.
Roll cheese ball into chopped nuts.
Refrigerate.
Serve with crackers.
Grate Cheddar cheese and let both cheeses come to room temperature.
Mix ingredients together and form into a ball.
Roll ball into paprika and 1/2 cup chopped pecans.
Serve with crackers.
In a medium bowl, beat together cheeses until smooth, about 2 minutes.
In a small bowl, combine remaining ingredients.
Add to cheeses and beat until thoroughly combined.
Spoon on plastic wrap; cover and shape into a ball.
Chill for 1 hour; remove from refrigerator and roll cheese ball in pecans.
Rewrap and chill another 2 hours or overnight.
Makes 1 cheese ball.
Serve with a variety of crackers.
Beat cream cheese until fluffy. Beat in Cheddar cheese.
Stir in onion flakes, dried beef and Worcestershire sauce; blend well. Shape into ball on waxed paper.
Coat well with pecans.
Cover and chill several hours to allow flavors to blend.
Allow to stand at room temperature about 30 minutes before serving with assorted crackers.
Combine Cheddar cheese, cream cheese and butter in a medium mixing bowl and bring to room temperature.
Add milk and steak sauce and beat until fluffy.
Cover and chill for 4 to 24 hours.
Shape mixture into a ball. Roll in the finely chopped pecans.
Serve with assorted crackers.
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.
Let cheese warm to room temperature.
Roll all ingredients into a ball.
Refrigerate 1 hour.
Roll in pecans.
Makes large cheese ball.
Can divide into two.
Let cream cheese and Cheddar cheese soften and mix together with deviled ham.
Put into refrigerator until it gets firm. After it firms, roll into large ball and cover it completely with chopped walnuts.
Refrigerate until ready to serve.
Bring Cheddar cheese, cream cheese and butter to room temperature.
Add milk, onion, pimiento and Worcestershire sauce. Beat until combined. Chill for 4 hours.
To serve, shape into a ball.
Roll in nuts.
Let stand 15 minutes.
Serve with your favorite crackers.
Combine all ingredients, except pecans. Mix well. Chill at least 1 hour. Shape into a ball and coat with pecans. Yields 1 cheese ball.
Bring Cheddar cheese, cream cheese and margarine to room temperature.
Add milk, onion, pimiento, Worcestershire sauce and hot sauce.
Beat until combined.
Cover and chill 4 to 24 hours.
Bring Cheddar cheese, cream cheese and margarine to room temperature.
Add milk, onion, pimento, Worcestershire sauce and hot sauce.
Beat until combined.
Cover and chill 4 to 24 hours.