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 softened cream cheese, Tabasco and chicken spread.
Roll into ball and roll in walnuts.
Refrigerate.
Serve with crackers.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Have cheese at room temperature; mix onions and celery with cheese.
Add chicken; put in mixer or blender.
Mix well.
When well mixed, form ball and roll in chopped nuts.
Refrigerate until the cheese is well chilled.
Combine first 3 ingredients in a bowl; beat with electric mixer until well blended.
Shape into ball.
Roll in pecans. Cover and chill.
Makes one 4-inch cheese ball.
Combine all ingredients except parsley flakes.
Put 2 tbsp. parsley flakes in mixture.
Sprinkle remainder of parsley flakes over cheese ball.
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
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.
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 1/2 cup cheddar cheese thoroughly with all remaining ingredients.
Form mixture into a ball.
Roll ball in remaining cheddar cheese to coat.
Place 2 packages cream cheese, butter and milk in
Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.
Combine all ingredients except crumbs. Form into a ball and roll in bread crumbs. Serve with crackers.
Combine all ingredients, except nuts and cherry.
Form into ball.
Roll in enough nuts to cover.
(If too soft, chill a little first, then roll in nuts.)
Can garnish with cherry on top.
Combine chicken, salad dressing mix and cream cheese in a mixing bowl, beat at medium speed with an electric mixer just until blended.
Shape into a bowl and roll in pecans.
Cover and chill.
Serve with crackers.
edium bowl beat cream cheese and Fontina cheese with an electric mixer
Place cream cheese in a large mixing bowl, allow to soften. Grate other 3 cheeses into it. Add 1/2 cup finely chopped Pecans, garlic powder and cayenne pepper.
Using your hands, mix well and form ball. Sprinkle paprika on wax paper and roll cheese ball until desired color and taste is achieved. Roll in extra chopped pecans.
Variation: Two (8 ounce) packages of Cream Cheese and a few drops of Liquid Smoke.
Bring Cheddar cheese and cream cheese to room temperature. In medium