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 large mixing bowl, combine the first 8 ingredients; mix well with hands and shape into a ball.
Refrigerate cheese ball for 5 minutes; then garnish with the parsley, olives or chopped pecans (or a combination of all three).
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Blend all ingredients together by hand and form ball.
Let set overnight.
Serve with crackers.
Makes a festive cheese ball as Christmas as it is green and red.
Allow cream cheese to reach room temperature, then combine in a mixing bowl cheese and mayonnaise.
Then add pineapple, cherries and green onions.
Fold into round bowl to shape and chill for one hour.
Put chopped pecans in pie plate or one with small sides. Roll cheese ball in pecans.
Serve with 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).
In a small bowl, combine the first seven ingredients; mix well.
Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts.
Cover and refrigerate overnight. Serve with crackers , breadsticks and/or vegetables.
Combine cream cheese, pineapple, green pepper and seasoned salt.
Form into a ball and roll into chopped pecans.
Serve with assorted crackers.
Place 2 packages cream cheese, butter and milk in
In one bowl, whip all ingredients with electric mixer.
This mixture will be soft.
Separate mixture to desired serving size and place in Saran Wrap in cups or bowl, depending on the size cheese ball(s) wanted.
Place in the freezer until firm, but not completely frozen.
You want the ball(s) to be soft enough to roll in chopped walnuts.
This recipe will make enough to get you through the holiday season because it freezes well.
Soften cream cheese by creaming well.
Add chopped beef; mix well.
Add onions and salt.
Mix well and shape into a ball.
Can be rolled in chopped nuts, if desired.
Serve with assorted snack crackers.
Recipe is doubled.
Stir 1 cup of pecans, crushed pineapple, onion and salt into softened cheese.
Chill until firm; shape into a ball.
Roll in remaining pecans.
(May add 1/4 cup each of red and green pepper for holiday color.)
Soften cream cheese.
Dice sliced cheese very fine.
Mix all
Place the cream cheese in a large, covered bowl
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.
Have cheeses at room temperature.
Mix cheeses, onions, Worcestershire sauce and Accent together until thoroughly blended. Add 1/2 cup pecans and 1/4 cup parsley.
Shape mixture into a ball.
Place in bowl lined with waxed paper.
Chill overnight. About 1 hour before serving, roll ball in mixture of remaining pecans and parsley.
Place on platter and surround with crisp crackers.
Serve as an hors d'oeuvre or salad accompaniment.