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).
Place 2 packages cream cheese, butter and milk in
In a mixing bowl, beat cream cheese, pumpkin and pineapple.
Stir in cheddar cheese, beef and onion.
Shape into a ball; place on a serving platter.
Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.
Serve with crackers.
**Store in refrigerator until ready to serve.
Beat Cheddar and cream cheeses in a bowl with an electric mixer until smooth. Stir in the pumpkin, pineapple preserves, allspice, and nutmeg and mix well. Cover and refrigerate for 2 to 3 hours.
When the cheese mixture is firm, shape it into a ball. To make it look like a pumpkin, score the sides with vertical lines using a butter knife. Add the pretzel rod for a stem and transfer to a serving platter.
In small mixer bowl, combine cream cheese, Cheddar cheese, pumpkin, garlic, Worcestershire sauce, curry powder and lemon juice.
Mix well until creamy.
Cover and chill.
Shape into ball; roll in chopped pecans, if desired.
Garnish as desired.
Serve with crackers if desired.
Makes 1 1/2 cups.
b>pumpkin cheese filling, preheat the oven to moderately hot (400\u00b0F). Place pumpkin
edium bowl beat cream cheese and Fontina cheese with an electric mixer
Mix together well.
Roll into a ball and sprinkle with pecans or paprika.
Chill in refrigerator.
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 cheese and next 4 ingredients. Chill 4 hours or until firm. Shape into ball to resemble a pumpkin.
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.
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.