Combine Ranch dressing mix, mayonnaise and milk.
Mix well. (This will actually make a double strength salad dressing.)
Use 1/2 cup of this dressing mix and blend with cream cheese.
Beat well with electric mixer.
Add Cheddar cheese and blend.
Cover and freeze for 30 minutes.
Shape cheese mixture into ball.
Roll cheese ball in roasted almonds.
Combine cheese and ranch dressing mix and shape into a ball.
Refrigerate it until it is firm again.
Thoroughly cover with paprika.
Optional: garnish with pecans to make a pretty star.
Combine chicken, salad dressing mix and cream cheese in a mixing bowl, beat at medium speed with an electric mixer just until blended.
Shape into a bowl and roll in pecans.
Cover and chill.
Serve with crackers.
Take 2 packages of cream cheese (softened) and mix till slightly whipped.
Add packet of ranch dressing and mix till incorporated.
Fold in 1 cup shredded cheese.
Pour bacon bits in a plate or pie tin.
Form cream cheese mixture into a ball with your hands.
Roll ball in bacon bits till covered. Wrap cheese ball in plastic wrap and place in the fridge.
When cheese ball feels firm, remove and serve with crackers.
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.
Grate mozzarella and cheddar cheese.
Grate hot pepper.
Blend smooth by hand.
Dice green onions, green pepper, and celery.
The smaller the better.
Add diced pimiento and salt to taste.
Add garlic powder and worcestershire.
Blend with cream cheese.
Add mayonnaise and ranch dressing.
Add thousand island or bacon tomato dressing.
Equal parts until smooth.
You will think that it will not harden, but it will when chilled.
Ball up and roll in pecan pieces.
Chill.
Mix Ranch dressing to double strength using milk and mayonnaise.
Mix cream cheese and 1/2 cup of the double strength dressing with electric mixer.
Add Cheddar and blend well.
Cover and freeze 30 minutes.
Shape into ball; roll in chopped nuts or bacon bits, if desired.
Refrigerate.
(Use other half of dressing to make a second cheese ball; good for hostess gift!)
Reserve one cup of cheese.
In a medium bowl,
Mix cheeses, onion and Ranch dressing in food processor until well blended. Take out and roll in ball. Roll ball in chopped pecans.
In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.
live oil.
Add broccoli, ranch dressing, cheese, salt, onion powder, garlic grandules
Let cream cheese soften and add mix.
Blend together and shape into ball.
Place in refrigerator to firm up.
When ready to serve, sprinkle with coarse black pepper.
Mix the package of ranch dressing mix with the softened cream cheese until well mixed.
Then add 1/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. Mix well and cool in the fridge for 20 minutes.
Turn out onto a cheese board or platter. Mound it in the center and shape into a ball with a spoon.
If you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika.
Chill completely before serving.
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.
Grate Cheddar cheeses, then let soften.
Beat cream cheese until creamy and light.
Mix in Cheddar cheeses and dressing mix. Mix until well blended.
Roll into balls, approximately the size of grapefruit.
Roll in chopped pecans to coat.
Makes 2.
Mix softened cream cheese, Ranch dressing and 2 cans ham together in bowl.
Form ball.
Place chopped pecans on wax paper. Roll cream cheese mixture back and forth in pecans until ball is completely covered with pecans.
Chill and serve with your choice of crackers.
Mix dressing mix with milk and mayonnaise.
Soften cheeses and add Ranch mix.
Put bacon bits on waxed paper.
Roll cheese ball on bacon bits.
Keep refrigerated.
Let cheese soften at room temperature.
Blend in cheeses, onion, beef, olives and Ranch dressing.
Blend all this very good and form a ball.
Roll in chopped pecans.
Serve with Sociables crackers.
Mix all ingredients well, except nuts.
Mixture will be soft. Press nuts in as you form into ball.
Wrap in foil and refrigerate.
Makes 1 very large cheese ball or two medium size balls.