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 everything together except nuts and roll into a ball.
Roll cheese ball into chopped nuts (about 1 cup)of your choice, walnuts or pecans.
Chill until ready to use.
Jean said the recipe called for 1- 8 ounce pack of cream cheese but she likes to use 2.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Combine cream cheese, pineapples and pudding.
Mix well. Make into a ball.
Roll in finely chopped nuts.
Serve with cinnamon graham crackers.
Beat all ingredients together except nuts.
Put in refrigerator to chill.
Take out and roll in Saran Wrap to cover the nuts around cheese ball.
Twist at top and put in refrigerator to chill.
Serve with butter flavored crackers.
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).
Place 2 packages cream cheese, butter and milk in
Cut in fruit.
Soften cream cheese, add sour cream and other ingredients.
Mold in a ball and roll in crushed walnuts.
More fruit you put in prettier it is.
Nice for Christmas.
Makes two cheese balls (1/2 of recipe for one).
Roll balls in waxed paper. Better made the day before.
Let cream cheese soften.
Mix pudding powder with cream cheese.
Drain fruit and mix with cream cheese mixture.
Shape into ball and chill.
In a medium bowl combine cream cheese and honey; beat until smooth. Stir in cheese and chopped fruit; mix well.
Form into a ball and roll in chopped nuts. Chill for at least 3 hours.
Cream the cream cheese and nutmeg.
Toss fruits with lemon juice.
Stir into cheeses and chill to slightly firm.
Shape into ball.
Combine nuts and parsley.
Roll ball in mixture.
Store in refrigerator.
Allow to soften to room temperature before serving. 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.
Soften cream cheese to room temperature.
Add vanilla pudding, orange juice and chopped up fruit.
Roll into ball.
Roll cheese ball in nuts.
In a medium bowl, combine the cream cheese and butter.
Beat at medium speed with an electric mixer until creamy.
Add the confectioners' sugar, cocoa, brown sugar, and vanilla.
Beat until well combined. Add the marshmallows and chocolate morsels.
Stir to combine well. Cover and chill for 2 hours.
Form the mixture into a ball, then roll it in walnuts.
Arrange the cheese ball on a serving platter and serve with graham crackers and fruit.
Cream the dry pudding and cream cheese together, then add fruit cocktail.
Beat with mixer so that fruit will be chopped up into small pieces.
Shape into ball.
Cover with crushed pecans. Serve on cinnamon graham crackers.