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).
owl as necessary.
Spoon cheese mixture onto a large sheet
Combine Neufchatel cheese and yogurt, stirring until smooth.
Add Cheddar cheese and next 5 ingredients; stir well.
Cover and chill at least 2 hours.
Shape cheese mixture into a ball. Wrap cheese ball in wax paper and chill.
Combine cereal nuggets and parsley. Roll cheese ball in cereal mixture just before serving. Serve with fat-free crackers.
Beat all ingredients together except nuts.
Form into a ball or log.
Roll in nuts.
Chill.
Serve with fat-free crackers. Serves 16 generous servings.
Each:
1/4 P, 1/2 Fat and 40 opt. cal.
If using fat-free cheese, each is 1/4 P, 1/4 Fat and 50 opt. cal.
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 all ingredients with mixer.
Shape into ball.
Chill overnight.
If you wish to make a small cheese ball, use only 2 packages of cream cheese.
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.
Let the cream cheese soften. Mix the soften cheese together with the pineapple, onions, and ham. Form into a ball. Roll in the nuts to coat the cheese ball. Place on an attractive serving dish, place in the refrigerator until it is well chilled and serve with party crackers.
Cream all ingredients together.
Then form into ball.
Roll cheese ball in nuts or press nuts on outside of cheese ball.
Simply mix all ingredients, except for the grated cheese, together in a large mixing bowl.
Mix thoroughly.
Form mixture into a ball and roll the cheese ball in the grated Cheddar cheese. The Cheddar cheese coats the cheese ball.
Chill about 1 hour. Serve with crackers of your choice.
In a medium bowl, combine all ingredients, except olives.
Mix well; stir in olives.
Cover and chill until firm.
Shape into a ball.
Roll cheese ball in chopped nuts.
Chill until firm.
Serve with assorted crackers.
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.
In a bowl, combine chutney, cream cheese and cherries.
Chill until firm.
Shape into a ball and roll in pecans.
Serve with assorted crackers, fruits and vegetables.
Yield: 1 cheese ball.
Place 2 packages cream cheese, butter and milk in a
Chop onion and ham.
Mix together with cream cheese.
Make sure cream cheese is left out to room temperature.
Makes 1 medium cheese ball.