Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth.
Cover and refrigerate 2- 3 hours or until cheese if firm.
Shape mixture into round pumpkin, place on serving plate.
Using knife score vertical lines down pumpkin.
Place pretzel rod in top for stem.
Cover loosely and refrigerate until serving.
Serve with crackers placed around pumpkin.
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.
ight. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in
Cut a strip out on each side of the first cheese ball to create the mummy's body and arms. Cut 2 thick strips out of the second cheese ball to create the legs and head. Arrange on the platter and flatten a bit with your hand.
Beat cream cheese and milk until smooth. Prepare a pastry bag with a basket weave tip and pipe mixture over the entire mummy. Leave one or two longer lines of piped cheese mix, as if the mummy is coming undone.
Add two whole peppercorns for the eyes. Add the pepper slice for the mouth. 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).
ixer blend the cream cheese and butter together until light
Place 2 packages cream cheese, butter and milk in
Mix blue cheese, cheddar cheese, cream cheese and Worcestershire sauce in a
Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto
Cream together Philadelphia cream cheese, celery and garlic salt, parsley flakes and deviled ham.
Stir in Cheddar cheese.
Set in refrigerator until almost hard.
Shape into ball or use mold. If mold is used, grease pan and line with pecans.
Spoon mixture in, then refrigerate until firm.
If shaped into ball, roll the ball into chopped nuts.
Unwrap cheeses.
In 1 1/2-quart casserole, place smokey cheese.
Microwave at High 1 minute.
Add cream cheese.
Microwave at High 1 to 1 1/4 minutes more until cheeses can be mixed together.
Add Worcestershire sauce and blend mixtures well; stir in shredded cheese.
Mixture should remain gold-flecked.
Chill cheese mixture about 15 to 30 minutes in freezer or about 1 hour in refrigerator until it can be formed into a ball with the hands. Roll cheese ball in parsley, then pecans.
Chill to set.
Serve with crackers.
Drain fruit cocktail in colander, then smash fruit with a fork to completely drain juice.
Mix fruit cocktail, pudding (dry mix) and orange juice into slightly softened cream cheese. Place on wax paper.
Crush almonds and roll ball-shaped cheese mixture into the nuts.
(Can chill cheese mixture before rolling in the nuts.) Makes 1 large ball or 2 smaller.
Freezes well. Serve with Ritz or Town House crackers.
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.)
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.
edium bowl beat cream cheese and Fontina cheese with an electric mixer