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.
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.
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.
Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles.
No need to use an expensive port here, just one with good flavour.
The sharper the blue cheese, the stronger the flavour in the bread.
We like the Danish blue best. As with all cheese recipes, loaf appearance may vary but the flavour is worth it. This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favourite steak.
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).
Combine softened cream cheese and cheese spreads, mixing until well blended.
Stir in 1/2 cup onions.
Chill.
Shape into ball; roll in remaining onions.
Serve with crackers.
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.
Have cheese at room temperature. Mix cheese, onion, Worcestershire sauce and Accent until blended.
Add 1/2 cup pecans and 1/4 cup parsley.
Shape mixture into ball.
Place in bowl lined with waxed paper.
Chill overnight.
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.
Use food processor to grate Cheddar cheese.
Chop Blue cheese and cream cheese.
Add to food processor along with butter, Worcestershire
and spices.
Process until smooth.
Chill mixture for 3 hours; wrap in plastic wrap.
Shape into a large ball or two 3-inch balls.
Roll in chopped pecans to coat.
Wrap in plastic wrap and place in Ziploc bag.
Keep refrigerated.
May be frozen. If frozen, thaw at room temperature for 3 to 4 hours.
Serve with assorted crackers.
In a large bowl, mix the cream cheese, deviled ham, Colby cheese, green olives, and prepared mustard. Season with dry mustard, chopped fresh chives, celery salt, cayenne pepper, and garlic salt. Cover and refrigerate until serving.
Beat up cheese and mix all together (can be frozen).
Cream cheese in bowl. Add pineapple, green pepper, onion and seasoned salt. Add pecans (reserving some to roll ball into). Form into a ball and chill. Roll in nuts just before serving.