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.
In a small bowl put all ingredients.
Mix well and form into a ball.
Wrap in Saran Wrap or waxed paper.
Chill thoroughly.
Roll in chopped pecans.
Store in airtight bag.
Preheat oven to 350\u00b0F.
Mix goat cheese, Garlic & Herb Blend, thyme, and bacon.
Cut the chicken breast horizontally to form a pocket. Stuff each with some of the goat cheese mixture. Season chicken breasts with salt and pepper.
Heat Roasted Garlic Grapeseed Oil in a large oven-ready skillet over medium-high.
heat. Add chicken to pan and cook for 3 minutes on each side.
Transfer pan to oven bake for 12-15 minutes or until chicken is.
completely cooked through (165\u00b0F).
Let chicken rest for 5 minutes before slicing.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
In a bowl, with mixer at medium speed, beat softened cream cheese, butter, garlic, parsley, vinegar, herbs and Worcestershire sauce until fluffy and well mixed.
Heat oven to 350 degrees. Spread garlic and herb cheese spread over chicken; sprinkle with Parmesan cheese. Roll up chicken; spear with toothpicks to hold in place. Dip in butter; roll in stuffing.
Place, seam-side down, in shallow baking pan. Pour any remaining butter over chicken. Bake 30 minutes or until no longer pink in center. Remove toothpicks before serving.
In a large frying pan or skillet, saut shallots and garlic in butter over medium heat. Add well-drained spinach, artichokes and hearts of palm and cook on low heat briefly.
Add cream, garlic/herb cheese, salt and pepper.
Simmer until cheese is melted and mixture is blended. Remove from heat and fold in Parmesan cheese. Serve warm with crackers or broken bread. Serves 12.
Clean shrimp and set aside. Cook Pasta first. Mix package of Roasted Garlic & Herb dip mix with 1 Tbsp water and set aside for 5 minutes. Then add 3/4 -1 cup of olive oil and mix well. Take out enough to coat a frypan and cook shrimp in it. When done, add cooked pasta and mix well. Combine in the pan and add grated cheese. Serves 2-3.
Spread garlic herb cheese on bread.
Layer tomato, avocado, provolone and gouda.
Butter outside of bread.
Grill as you would a normal grilled cheese.
egrees C). Combine the cheese spread, cream cheese, and 1/2 package
In an airtight container, combine all ingredients.
Cover tightly and shake well.
Store in a cool dry place.
Directions For Garlic-Herb Bread:
Preheat oven to 350 degrees.
Cut bread into 16 slices (halve each slice if serving as an appetizer).
Arrange in a single layer on large baking sheet.
In a small bowl, blend butter and 2 teaspoons garlic-herb seasoning.
Spread evenly over bread slices.
Sprinkle slices with sesame seeds.
Bake until hot and crisp, about 10-15 minutes.
Roast whole head of garlic by slicing off the top of to expose tips, and coating entire head with olive oil. Wrap in foil and roast at 350 for about 30 minutes, until very soft. Cool and set aside,.
Blend softened cream cheese with the chunks of cold Brie, season to taste, and blend in garlic. Place in refrigerator until firm.
Saute' green onions and pecans in butter until onions are \"frizzled\" and nearly caramelized. Cool.
Roll cheese ball in onions and pecans, and allow to come to room temperature before serving.
Cheese ball: Place all ingredients in a
In a large mixing bowl, combine the first five ingredients.
Shape into a ball.
Roll in walnuts if desired.
Chill for 2 hours.
Serve with vegetables and/or crackers.
Note:.
To form the cheese ball it is easier to form it if you put it in saran wrap and form so it doesn't stick to your hands.
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).
ll over lamb and poke garlic slivers and rosemary leaves inside
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together 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.
edium bowl beat cream cheese and Fontina cheese with an electric mixer