Combine Cheddar cheese and cream cheese until blended.
Add 1 tablespoon pimento, green pepper, onion, Worcestershire sauce and lemon juice.
Mix well.
Chill.
Drop 6 (1/3 cup) measures of mixture into triangle shape on a serving platter.
Drop remaining mixture at base of triangle.
Smooth to form tree.
Top with parsley, nuts and remaining pimento.
Serve with Triscuit wafers. Makes 2 cups.
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.
Have cheeses at room temperature before mixing together.
Form into a ball; place in a bowl lined with waxed paper.
Chill overnight.
About 1 hour before serving, roll ball in chopped pecans and parsley mixed together.
Place on platter and surround with crisp crackers.
Combine cold pack cheese food and cream cheese, mixing until well blended.
Add 1 tablespoon pimento, green pepper, onion, Worcestershire sauce and juice; mix well.
Chill.
Drop six 1/3-cup measures of mixture into triangle shape on serving platter.
Drop remaining mixture at base of triangle.
Smooth to form tree.
Top with parsley, nuts and remaining pimento.
Serve with Triscuits wafers.
Combine first 5 ingredients, mixing well.
Sprinkle 1/4 c. pecans into greased 7 c. ring mold and press cheese into mold; chill until firm.
Remove cheese ring onto platter and pat remaining pecans into cheese ring.
Place jam or preserves in the center of ring.
Serve with crackers, makes 6 cups.
Great!!
Combine cold pack cheese food and cream cheese, mixing until well blended. Add 1 tablespoon pimento, green pepper, onion, worcestershire sauce and juice; mix well. Chill. Drop six 1/3-cup measures of mixture into triangle shape on serving platter. Drop remaining mixture at base of triangle; smooth to form tree. Top with parsley, nuts and remaining pimento. Serve with Triscuit wafers.
Mix together in large bowl cream cheese, chopped onions, chopped green pepper, Lawry's seasoning salt and pineapple (very well drained).
Mix together until well blended (May need to use hands).
Add 1 cup pecans pieces and mix until blended again. Shape into ball and put on platter. Top with 1/2 cup pecans and chill for 1 hour.
Eat with Toll House crackers.
Combine cream cheese, pineapple, green pepper and seasoned salt.
Form into a ball and roll into chopped pecans.
Serve with assorted crackers.
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.)
Finely chop dried beef, pepper and onion.
Mix into cream cheese.
Shape into 1 large or 2 small balls.
Roll balls in ground walnuts.
Serve with any kind of crackers.
Great for parties or holiday guests.
Drain potatoes.
While potatoes are still hot, add all ingredients, except bacon.
Stir with wooden spoon until of spreading consistency.
Pour into buttered 9 x 13-inch dish.
Top with crumbled bacon.
Bake at 325\u00b0 for 1 hour or until bubbly and bacon is crisp.
Excellent for holiday dinners.
Can be made the day before, except for adding the bacon crumbles.
In a small bowl mix spread ingredients. set in the middle of a decorative platter. Arrange the wedge of rouqefort, the wheels of brie and the port du salut on a decorative platter. Surround with the fruits. Serve the pears and peaches whole, the oranges segmented. Leave the tops of the berries on. Have dessert plates for all, and knives, napkins etc. Put the baguette on a bread board. Arrange the cracker on their own plate. Serve with a good dessert wine or Champagne!
Combine cream cheese, Cheddar cheese, garlic and pecans in large mixing bowl.
Blend until thoroughly mixed.
Form cheese mixture into rolls, about 1 1/2-inches in diameter.
Sprinkle paprika on a sheet of waxed paper or aluminum foil.
Roll cheese rolls in paprika until completely covered.
Wrap in plastic wrap and chill well in the refrigerator.
Slice thinly to serve.
Makes 2 cheese rolls, approximately 6 x 1 1/2-inches.
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.
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.
Mix shredded cheese with cream cheese and other ingredients except nuts. Form into a ball. (Tip - use low-fat cream cheese).
Roll in walnut pieces (may substitute pecans).
Cover and chill overnight.
Serve with crostini and crackers.
For low carb/gluten-free diets, serve on apple slices and celery sticks.
Mix mayonnaise and cheese together until soft, like butter. Place in center of round of the breads, about 1/8 teaspoon each of chopped onion.
Cover bread round completely with mayonnaise and cheese mixture.
Refrigerate, if desired.
To serve:
Broil 5 to 8 minutes, until puffed and brown.
Serve immediately.
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).
Allow cheese to soften at room temperature.
Gradually add drained pineapple, green pepper, onion, pimento and salt.
Chill 24 hours.
Roll cheese mix into ball and in parsley flakes. Freezes well.
Beat cream cheese and milk until smooth.
Blend in 1/2 cup nuts and remaining ingredients.
Shape into one large or two smaller balls.
Roll in remaining nuts.
Wrap in plastic wrap and refrigerate.
Keeps several weeks so can be made in advance.