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.
orm the dough into a ball then grease your hands with
Stir and place on heat.
Do not stir while cooking.
Cook until forms a firm soft ball in cold water.
Remove from heat. Add chunk of butter and 1 teaspoon vanilla and beat until can roll into balls.
Add nuts if desired.
deepish hollow. Get the clay mud from nearby (loam or sand
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.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Freeze mud crab for 30 minutes and
Clean the mud crab (remove the carapace, lungs
Allow cheeses to set at room temperature for 1 hour.
Mix salad dressing and cream cheese.
Beat well with electric mixer. Add Cheddar cheese and blend.
Cover and freeze for 30 minutes. Shape cheese mixture into a ball.
Roll cheese ball in toasted almonds.
Mix Ranch and cream cheese.
Beat.
Add Cheddar and blend. Freeze 30 minutes.
Shape into ball and roll in almonds.
Blend together the cream cheese and mayonnaise.
Add remaining ingredients; mix well.
Form into a ball.
Chill for at least 3 hours.
Serve with crackers.
ith the rest of the recipe, stirring occasionally with a wire
Let braunschweiger and cream cheese set at room temperature until softened.
Mix braunschweiger, onion, chili sauce and 3oz of cream cheese together until well combined.
Form into a ball and refrigerate for 1 hour to firm ball.
After 1 hour, remove ball from refrigerator and carefully spread the 5oz of cream cheese over top.
Lay sliced olives over the surface.
Chill then serve with crackers.
Combine all ingredients in a saucepan and simmer 10 minutes. Serve with your favorite meat ball recipe.
Refrigerate leftovers.
Mix cheeses; add milk and mayonnaise.
Then add Hidden Valley Ranch.
Chill.
Shape into ball.
Roll in nuts or almonds.
Let cream cheese soften at room temperature.
Add sharp Cheddar, Ranch dressing and parsley.
Mix all together and form into a ball.
Roll in pecans.
Serve with party crackers.
Make into ball.
Chill
until
firm.
Then
add chopped pecans until well covered.
Keep in refrigerator.
Take out of refrigerator about 1 hour before serving.
Mix first 3 ingredients together well. Form into a ball and chill in freezer 20 to 30 minutes. Remove and roll in crushed nuts. Put in freezer until 1 1/2 hours before serving.
Tear dried beef into small pieces.
Divide in half.
Mix one-half with cream cheese and dry dressing mix.
Shape into ball. Roll in remaining dried beef.
In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy.
Gradually add sugars and beat until just combined.
Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Form cheese into a ball using hand protection (Saran wrap, wax paper, etc).
Optional- just before serving, roll in additional chocolate chips or nuts of your choice.
Serve with graham crackers.