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.
ntil combined. Shape into a ball; wrap in plastic wrap. 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.
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).
Chop pepperoni and onions very fine. (I use a food processor for the whole process).
Mix in cheese with pepperoni and onions.
Add tabasco and mix again.
Form into a ball with hands.
If wanted, can roll in crushed pecans.
Keep refrigerated until serving.
tir until mixture forms a ball.
Remove from heat.
Place 2 packages cream cheese, butter and milk in
Beat the cream cheese until light and fluffy. Beat
Mix cream cheese, onion and green pepper together.
Mix in 1/2 of pepperoni.
Form into ball.
Roll in remaining pepperoni. (Sliced pepperoni minces better.)
Beat all ingredients (except pepperoni) until fluffy.
Blend in pepperoni.
Form into a ball.
Roll in chopped nuts.
Chill overnight before serving.
Mix all together and roll in a ball.
Mix all ingredients reserving 1/4 cup pecans.
Shape into ball.
Cover with remaining pecans.
edium bowl beat cream cheese and Fontina cheese with an electric mixer
Mix all ingredients.
Shape into ball. Refrigerate.
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.
Combine 2 packages of beef, onion, cream cheese, Accent and Worcestershire sauce in a bowl.
Mix well and form into a ball. Roll ball in the remaining package of beef that has been chopped. Serve at room temperature.
Makes 1 very large cheese ball or 2 small cheese balls.
Two-thirds of this recipe makes a good size ball for a tray of crackers.
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.