edium bowl beat cream cheese and Fontina cheese with an electric mixer
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.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
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).
Place 2 packages cream cheese, butter and milk in
Let cream cheese soften a little, then add salad dressing mix. Blend until both are completely mixed. Roll mixture into a ball. Place bread crumbs in a Ziploc bag (enough to cover ball). Roll ball in bread crumbs until completely covered. Wrap cheese ball in foil and place in refrigerator. Cheese ball will be ready the next day. Let it set out a bit before serving to soften. Serve with your favorite crackers.
Leave Philadelphia cream cheese out for 2 or 3 hours to soften.
Then put in a bowl, add shredded ham, Italian dressing and onions.
Mix well.
Form into a ball and chill.
Roll in pecans; serve with crackers.
Sprinkle parsley over the top or set the cheese ball on lettuce leaves.
For a party, it is a quick, filling snack, or use for an appetizer.
Can make it with many variations.
You can use any kind of meat and crackers or you may garnish it.
Beat in the Italian seasoning, mozzarella cheese, and Parmesan cheese.
Mix in
Place cream cheese in a large mixing bowl, allow to soften. Grate other 3 cheeses into it. Add 1/2 cup finely chopped Pecans, garlic powder and cayenne pepper.
Using your hands, mix well and form ball. Sprinkle paprika on wax paper and roll cheese ball until desired color and taste is achieved. Roll in extra chopped pecans.
Variation: Two (8 ounce) packages of Cream Cheese and a few drops of Liquid Smoke.
Let cream cheese come to room temperature.
Combine with dry Italian seasoning mix.
Chop onion tops in tiny pieces; add to cheese mixture.
Mix thoroughly.
Make into ball or log.
Roll in pecan pieces.
Chill.
Serve with crackers.
1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground
Combine 2 packages of beef, onion, cream cheese, Accent and Worcestershire sauce in a bowl.
Mix well and form into a ball. Roll ball in the remaining package of beef that has been chopped. Serve at room temperature.
Makes 1 very large cheese ball or 2 small cheese balls.
Two-thirds of this recipe makes a good size ball for a tray of crackers.
In a small mixer bowl at medium speed, beat all ingredients until creamy and well blended.
Divide mixture in half.
With wet hands, shape each half into a ball.
Or, spoon all of the mixture into a crock.
Cover balls or crock and chill at least 1 hour.
To serve, roll balls in parsley or pecans up to 1 hour before serving. Let mixture come to room temperature for easier spreading.
Mix everything together except nuts and roll into a ball.
Roll cheese ball into chopped nuts (about 1 cup)of your choice, walnuts or pecans.
Chill until ready to use.
Jean said the recipe called for 1- 8 ounce pack of cream cheese but she likes to use 2.
In a medium bowl, combine all ingredients, except olives.
Mix well; stir in olives.
Cover and chill until firm.
Shape into a ball.
Roll cheese ball in chopped nuts.
Chill until firm.
Serve with assorted crackers.
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream.
Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
**Cook time does not include refrigeration time.