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 together in large bowl.
Shape into ball. Chill overnight.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Combine all ingredients except pecans; mix well.
Shape into a ball and coat with pecans.
Yield:
1 cheese ball.
Reserve one cup of cheese.
In a medium bowl,
ork. Put the apricots, almonds, green onions, mint, and cilantro on
For the green olive salsa, combine all ingredients in
b>cheese, garlic, salt, and pepper. Form the the mixture into a ball
Steam or boil potatoes for 20 mins, or until tender.
Spray a grill pan or large skillet with no stick cooking spray. Heat pan on medium-high heat. Cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
For the green olive butter, combine all ingredients in a small bowl.
Serve chicken on a bed of potatoes and spinach. Top with green olive butter and sprinkle with black pepper.
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
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).
ombined. Add the shredded cheese and mix until well combined
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.
Combine softened cream cheese, Cheddar cheese and milk.
Blend well.
Reserve 1/2 cup onions.
Stir in remaining onions and olives.
Shape into a ball; roll in reserved onions.
Garnish with stuffed green olive slices or as desired.
Serve with crackers or tiny party rye.
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.
Bring cream and Feta cheeses to room temperature.
Cut the Feta cheese into chunks.
In a blender container or food processor bowl, combine cheeses.
Cover and blend or process until smooth. Reserve 1 tablespoon of the olives and 1 tablespoon of the onion. Chop remaining olives.
Stir the chopped olives, remaining onion and basil into cheese mixture.
Shape into a ball.
Cover and chill until serving time.
Sprinkle cheese ball with reserved green onion and black olive slices.
Serve with pita bread triangles.
Chop onions and beef, saving 1/4 cup beef for top of cheese ball.
Combine all ingredients except the 1/4 cup beef and shape into ball.
A double recipe makes a better size ball.