Sprinkle parsley in a shallow baking dish. Set aside.
Mix Mexican cheese blend, cream cheese, mayonnaise, taco seasoning, and jalapeno peppers in a large bowl until well blended. Divide the mixture into 3 portions, and roll each portion into a ball. Roll each ball in the parsley until completely covered. Wrap individually with plastic wrap, and refrigerate for at least 2 hours, or overnight.
Mix all the cream cheese and the mild Mexican Velveeta with the onion soup mix and the crushed walnut pieces, after you have crushed them into smaller pieces.
Take the chipped beef or ham and dice into small pieces.
Then add them to the cheese mix, then form it into a ball.
You may sprinkle nuts on the cheese ball if you like.
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Cheese ball: Place all ingredients in a
Scramble eggs in a bowl.
Melt 1/2 TB butter in a pan.
Add your eggs and when it looks like the edges are starting to set add your mexican cheese.
Gently fold your omelet and flip.
If you would like you can sprinkle extra cheese!
Enjoy!
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 a
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.
edium bowl beat cream cheese and Fontina cheese with an electric mixer
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.
Cut chicken into cubes and season with chili powder, salt and pepper. Saute chicken until done.
Saute onion and green pepper until soft, 10-15 minutes.
Bake pizza crust 10-15 minutes, or according to package directions. Remove from oven and spread salsa over crust. Add onion and green pepper over salsa. Place chicken over pizza and top with Mexican cheese.
Bake at 350 until cheese melts, about 10-15 minutes.
Top with sour cream and enjoy!
Mix and make into 1 big ball or 2 small ones.
(Leave cheese until last.)
Refrigerate overnight.
Roll ball in cheese.
Serve with crackers.
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.
In a bowl, combine chutney, cream cheese and cherries.
Chill until firm.
Shape into a ball and roll in pecans.
Serve with assorted crackers, fruits and vegetables.
Yield: 1 cheese ball.
Mix ingredients; shape in ball.
Sprinkle or roll in taco shredded cheese.
Mix all ingredients and roll into ball.
NOTE: Toasting the pecans is reflected in the PREP time.
Toast the pecans at 275 degrees for 20-30 min - do not burn. Stir together nuts with butter and salt and set aside to cool.
In a food processor, blend remaining ingredients until thoroughly combined. Shape into a ball and roll in the cooled pecans.
Cover with plastic wrap and refrigerate at least 2 hours. Serve with the tortilla or corn chips.