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.
Mix Velveeta and jalapeno cheese thoroughly.
Roll out thin on a flat surface covered with waxed paper.
Mix cream cheese, bell pepper, jalapeno pepper, green onions, and nuts.
Pat or roll out onto first layer of cheese.
Roll up into log.
Cut into small logs and wrap in plastic wrap.
Chill, slice and serve on crackers. Refrigerates well and can be frozen.
ixing bowl, place softened cream cheese, shredded Monterrey, Cheddar, deseeded jalapenos
Place all ingredients in food processor, except for paprika and parsley.
Form into small balls by rolling in hands.
Roll in paprika and/or parsley flakes.
Refrigerate until ready to serve.
Combine cream cheese, jalapeno peppers, Cheddar cheese, and 1/4 cup walnuts in a bowl; mix well. Divide cheese mixture in half and shape into balls or logs.
Roll balls in remaining 2 cups walnuts until well coated. Cover and refrigerate cheese balls until firm, 3 hours to overnight.
WHIP all of the BASIC RECIPE ingredients in a mixing bowl
nd refrigerate until the sausage balls are ready to serve.
Combine cheese, peppers, onion and garlic in work bowl of food processor fitted with steel blade.
Process with 2 or 3 on-off turns to blend.
Add mayonnaise; process until smooth.
Chill until firm.
Form into 1 large ball or 16 to 20 bite sized balls. Chill until cheese is firm.
Roll in pecans; chill again.
Serve with tortilla chips or crackers.
ell.
Add the Swiss cheese and seasonings to taste.
Roll in chopped pecans.
Makes 1 or 2 cheese balls.
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
Work all ingredients until well blended.
Let set overnight (or all afternoon) in refrigerator.
After mixture becomes firm, shape into ball.
Roll in crushed nuts, parsley flakes or paprika. Can be molded, then refrigerate again.
This recipe makes about 3 large cheese balls.
Can be divided.
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.
Cool, peel and slice potatoes.
Layer in baking dish.
Layer sliced onion and thin slices of bell pepper.
Add salt and pepper. Melt and blend flour and butter.
Cook until bubbling.
Add milk. Cook until thick.
Add garlic and jalapeno cheese.
Pour over layers forming a top layer.
Bake at 350\u00b0 for 40 to 45 minutes.
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.