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.
Place the cream cheese in a large, covered bowl
Blend Cheddar cheese, cream cheese and deviled ham with a mixer on low speed.
Refrigerate for a while so mixture can be handled.
Turn out mixture onto a surface and shape into a ball. Roll ball into chopped nuts, coating the surface.
Keep cheese ball chilled until 1/2 hour before serving.
Serve with a variety of crackers.
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).
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Mix all ingredients together.
Roll cheese ball in chopped ham.
Let chill.
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.
Place the cream cheese in a medium mixing bowl.
Chop the ham and onions and mix well with the cream cheese.
Form into a ball and place on serving platter.
Pat on the pecans. Refrigerate until ready to serve. Goes best with Ritz crackers.
Chop onion and ham.
Mix together with cream cheese.
Make sure cream cheese is left out to room temperature.
Makes 1 medium cheese ball.
Cream the cream cheese and mayonnaise and add rest of ingredients except pecans.
Chill 2 hours, then work into a ball and roll in chopped nuts.
Serve with Wheatsworth crackers or Sociables.
Place 2 packages cream cheese, butter and milk in
In a small bowl, combine Cheddar cheese, cream cheese, deviled ham, scallions and chilies; mix well.
Shape mixture into a ball. Roll in chopped nuts.
Wrap in plastic wrap; chill.
Remove from refrigerator to soften slightly before serving.
Serve with crackers.
Makes 1 (2 cup) cheese ball.
Soften cream cheese in a large bowl. Add sharp cheese, onion, Worcestershire sauce, lemon juice, mustard, paprika, salt, deviled ham, parsley flakes and pimento. Mix thoroughly.
Chill until nearly firm.
Shape into ball.
Roll in pecans.
Wrap in foil and refrigerate overnight.
Sprinkle with additional paprika.
Remove from refrigerator 15 to 20 minutes before serving. Serve with assorted crackers and bread rounds. Makes 1 large ball.
In a small bowl, combine cheeses, deviled ham, scallions and chilies; mix well.
Shape mixture into a ball.
Roll in chopped nuts.
Wrap in plastic wrap; chill.
Remove from refrigerator to soften slightly before serving.
Serve with your favorite crackers. Makes 1 (2-cup) cheese ball.
Cream together Philadelphia cream cheese, celery and garlic salt, parsley flakes and deviled ham.
Stir in Cheddar cheese.
Set in refrigerator until almost hard.
Shape into ball or use mold. If mold is used, grease pan and line with pecans.
Spoon mixture in, then refrigerate until firm.
If shaped into ball, roll the ball into chopped nuts.
Chop onions and ham.
Put to the side. Work cream cheese well. Add onions, ham and garlic salt.
Mix real well. The block cheese will make a ball better.
Mold the mixture into a ball and refrigerate.
Serve as a snack or appetizer with crackers or chips.
Chop ham and crackers together in food processor.
Mix together cream cheese, Miracle Whip and garlic powder.
Add ham and cracker mixture to cream cheese mixture.
Form into ball.
Roll in nuts. Chill.