In a medium bowl mix together cheese, shrimp, cilantro, chilies and chili powder. Form into 3/4-inch balls. Set aside.
Heat oil in a heavy saucepan or deep fryer to 350-degrees F.
Combine flour, cornstarch, baking powder and salt in a pie pan or shallow dish.
Make a well in center of flour mixture and add water and 2 tablespoons oil, whisk to combine.
In another pie pan pour in breadcrumbs.
Dip cheese balls in batter, roll in breadcrumbs and then deep fry in batches.
Drain on paper towels.
nced fresh rosemary).
DIVIDE cheese mixture in half; DUMP each
Mix all ingredients.
Chill in refrigerator, then form into 2 balls.
Roll balls in chopped nuts.
Keep refrigerated or may freeze. Yields 2 cheese balls.
Combine cream cheese, Blue cheese, onion and garlic in bowl. Mix well with hands buttered. Shape into 1 or 2 balls. Combine Cheddar cheese, sour cream and cayenne.
Mix until smooth. Spread on surface of cheese balls. Roll into crushed nuts. Wrap with Saran Wrap and refrigerate overnight.
Soften cream cheese; stir in crushed pineapple, pecans (1 cup), green pepper, onion and salt.
Chill well.
Form into balls and roll in 1 cup pecans.
Chill until serving.
Garnish with pineapple slices and maraschino cherries.
Dice onion and set aside.
Chop beef squares into small pieces (dime size).
Mix about a handful of the chopped beef, onion, Hidden Valley Ranch and cream cheese together.
Mix until all is well blended.
Make into balls.
Roll balls around on a plate with the leftover chip chop beef and coat the entire outside of balls. Chill and serve with crackers.
ell.
Add the Swiss cheese and seasonings to taste.
Mix all ingredients together good.
Form 2 balls.
Roll in finely chopped pecans until ball is covered.
Chill and serve with crackers or chips.
With moist hands, shape the cream cheese into balls and roll in the herbs.
Place the vinegar in a bowl and season with salt, black pepper and a pinch of sugar. Gradually whisk in the oil. Stir in the hazelnuts.
Place the lettuce, apples and celery in a salad bowl and toss with the dressing. Top with the cheese balls.
ool.
Meanwhile, combine cream cheese and cream. Fold in green
Mix all ingredients and refrigerate until cool.
Mold into balls and roll in chopped nuts. Mix with hands.
Combine cheeses.
Mix until well blended.
Add balance of ingredients and mix well. Chill about 2 hours.
Roll in nuts and chill.
Makes 2 cheese balls.
Soften cream cheese at room temperature.
Add the ingredients (except pecans) and mix thoroughly.
Shape into 2 cheese balls. Roll with pecans and refrigerate.
Serve anytime after ball becomes hard with favorite crackers.
Soften cream cheese.
Gradually stir in pineapple and 1 cup pecans, green pepper, onion and salt.
Chill well.
Form into ball and roll in 1 cup pecans.
Chill until serving time.
Garnish with twists of pineapple slices, cherries and parsley.
Serve with assorted crackers.
f cheese for each, form the goat cheese into 1\" balls. Roll cheese balls in
alt and pepper. Fold the cheese sauce into macaroni. Pour the
Preheat oven to 375\u00b0. Shred cheese and mix all ingredients. Form into one inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes 6 dozen. Sausage cheese balls can be frozen uncooked.
For a firmer texture add an extra 3 cups of baking biscuit mix and an extra 2 cups of shredded cheese to the ingredients listed above.
Soften cream cheese.
Shred or chop dried beef in blender. Save out a small portion of the dried beef to roll the cheese ball in.
Mix all other ingredients and roll into 1 or more cheese balls, depending on the size you prefer.
Then roll the cheese balls in the remaining dried beef.
Refrigerate.
Serve with crackers.
Combine cream cheese and sour cream in a large bowl; beat at medium speed with an electric mixer until smooth. Add raisins and next 4 ingredients, stirring well. Shape mixture into 2 balls. Combine coconut and parsley; roll cheese balls in coconut mixture. cover and chill at least 4 hours. Top each cheese ball with chutney before serving. Serve with crackers.
Let everything get soft.
Mix all together with electric mixer. Put in refrigerator before making balls (until mixture is firm enough to handle).
Mix parsley, almonds and pecans together on a platter (1 package each ground nuts).
Roll balls in mixture until completely covered.
Pat balls with palms of hand to make sure nuts and parsley are secure.
These Cheese Balls can be frozen for a long time.
You can use part of one and re-freeze what is left.