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 cheeses in small mixing bowl; let stand at room temperature until softened.
Cream cheeses together.
Mix all remaining ingredients, except for dried beef, into cheese mixture until smooth.
Put on waxed paper and form into a ball.
Refrigerate for 30 minutes.
Spread dried beef out on waxed paper, and roll the cheese ball in it.
Combine all cheese, Worcestershire sauce, onion or garlic and olives; blend thoroughly with an electric mixer until smooth. Chill overnight.
Form into a ball with your hands.
Roll 1/2 of the ball in chopped walnuts and other half in minced parsley. Arrange walnut halves around center of cheese ball.
Serve on a tray with assorted crackers and pretzel sticks.
Combine all ingredients except pecans.
Mix well.
Shape into ball and roll in chopped pecans.
Chill well.
Serve with assorted crackers.
Makes 1 (5-inch) cheese ball.
Make several days in advance for full flavor.
Freezes well.
Let cream cheese stand at room temperature for 1 hour, then mix the dry Ranch mix with it. (You will need to knead it very thoroughly for full flavor.) Form a round ball with this mixture. Roll your cheese ball in the chopped nuts (or paprika) and serve with your favorite snack cracker. This also makes a great spread for celery.
egetables.
Mix cream cheese, cheddar cheese, jack cheese, Swiss cheese, soup mix, onion
Place cheese in small mixer bowl.
Let stand at room temperature until softened.
Add onion, Worcestershire sauce and wine; blend on low speed.
Beat on medium speed until fluffy, scraping side and bottom of bowl.
Cover; chill at least 8 hours. Shape mixture into a large ball.
Roll in chopped nuts.
Place on serving plate, cover and chill for at least 2 hours.
Arrange crackers around cheese ball.
Serve as a spread.
Mix ingredients together.
Roll into 1 large ball or 2 smaller balls.
Roll cheese ball in chopped nuts.
Combine softened cream cheese and Cheddar cheese, mixing until well blended.
Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings; mix well.
Chill until stiff. Shape into ball.
Roll in nuts.
Serve with crackers.
(Leftover cheese ball can be re-shaped and refrigerated.
Will keep up to one week.)
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Mix together all ingredients (except for the nuts) and form a ball.
Roll the ball in the nuts until evenly coated.
Chill until serving time.
Serve with crackers or garlic toast.
The cheese ball is pretty when rolled in 1/2 c. fresh parsley mixed with the nuts.
Combine softened cream cheese and Cheddar cheese, mixing until well blended.
Add pimiento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings; mix well.
Chill.
Shape into a ball; roll in chopped pecans.
For variety, you can roll this cheese ball in finely chopped parsley, dried beef or chopped, toasted almonds.
Cream together cream cheese and Cheddar until well blended. Add other ingredients, except pecans. Mix well. Shape into ball and rollin chopped pecans. Wrap and chill for 24 hours in refrigerator. Serve with crackers or chips. Yield: 1 1/2 pounds cheese ball.
Combine cheeses, mayonnaise, sherry, Worcestershire sauce, garlic powder and salts.
Blend until smooth.
Add olives.
Cover and chill until firm.
Shape cheese mixture into a ball.
Combine parsley and dried beef and roll cheese ball in this mixture. Cover and chill.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice, salt and pepper; mix well. Chill. Shape into a ball and roll in pecans. Serve with crackers. Leftover cheese ball can be re-shaped and refrigerated until next event.
Grate cream cheese and Cheddar cheese.
Add Worcestershire, garlic salt and cayenne pepper to cheese and cream together.
Add chopped pecans.
Form into a ball or roll into logs.
Sprinkle paprika and a little chili powder on wax paper and roll the cheese ball/log until completely covered.
Wrap in wax paper (and tinfoil to freeze) and 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.