Combine the room temperature cream cheese, grated parmesan cheese and pesto into a
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).
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.
Place 2 packages cream cheese, butter and milk in
edium bowl beat cream cheese and Fontina cheese with an electric mixer
Mix ingredients together using half of the beef.
Taste, add more accent if needed a little at a time.
Then forml into a ball.
roll the ball in the rest of the beef.
Refrigerate until firm about a hour.
Serve with crackers.
**Verygood with low fat cream cheese.
this recipe makes a small ball.
If doubling cream cheese just save 1/4 of the meat for outside.
**easierrolling-You may also want to let the ball firm up in fridge before placing meat on the outside.
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.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Combine all ingredients, except pecans.
Form into a ball. Roll ball in pecans and refrigerate until firm.
Can be made into 1 large ball, 2 medium balls or many mini cheese balls.
Freezes well.
Beat the cream cheese until light and fluffy. Beat
Mix ball ingredients together.
Divide into tablespoon size balls.
Refrigerate 30 minutes.
Before serving, roll balls in toppings of choice (dried cranberries, crushed nuts, parsley, pine nuts, poppy/sesame seeds, etc.) and serve with pretzel stick.
Grate cheese and soften.
Mix remaining ingredients.
Use half of the mixture for 1 ball.
Recipe makes a 2 pound ball.
In a medium bowl, combine the cream cheese and butter.
Beat at medium speed with an electric mixer until creamy.
Add the confectioners' sugar, cocoa, brown sugar, and vanilla.
Beat until well combined. Add the marshmallows and chocolate morsels.
Stir to combine well. Cover and chill for 2 hours.
Form the mixture into a ball, then roll it in walnuts.
Arrange the cheese ball on a serving platter and serve with graham crackers and fruit.
Combine cream cheese and Gouda cheese in a bowl and season with balsamic vinegar. Cut off small portions of the cheese mixture with a teaspoon and roll into balls.
Cut olives in half and then into small squares. Push olive squares onto the outside of the cheese balls so they look like soccer balls.
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.
Gradually add sugars; beat just until combined.
Stir in 3/4 cup chocolate chips.
Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
Just before serving, roll cheese ball in additional mini chocolate chips.
Serve with Triscuits.
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.