Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
With a spoon pull mixture toward middle of the bowl and try to form a ball.
Then cover and place in refrigerator until chilled and firm.
After it has chilled, it will be easier to work with.
Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
Roll until all sides are coated and press the cheese into the ball.
about1 minute.
Transfer the cheese mixture to the center of
In a medium bowl, beat together cheeses until smooth, about 2 minutes.
In a small bowl, combine remaining ingredients.
Add to cheeses and beat until thoroughly combined.
Spoon on plastic wrap; cover and shape into a ball.
Chill for 1 hour; remove from refrigerator and roll cheese ball in pecans.
Rewrap and chill another 2 hours or overnight.
Makes 1 cheese ball.
Serve with a variety of crackers.
Combine Cheddar cheese, cream cheese and butter in a medium mixing bowl and bring to room temperature.
Add milk and steak sauce and beat until fluffy.
Cover and chill for 4 to 24 hours.
Shape mixture into a ball. Roll in the finely chopped pecans.
Serve with assorted crackers.
Combine all ingredients in a med-large size bowl.
If your cream cheese is soft enough, you can stir this by hand or you can use a hand-mixer until well combined.
Spoon out onto plastic wrap big enough to fold over top and form cheese mixture into a smooth bowl, wrapping plastic wrap around ball to seal.
(If desired, roll cheese ball into chopped nuts or additional cooked and crumbled bacon before wrapping.).
Place in refrigerator for 1-2 hours so flavors blend.
Serve with crackers, bagel chips, veggies, etc.
Bring Cheddar cheese, cream cheese and butter to room temperature.
Add milk, onion, pimiento and Worcestershire sauce. Beat until combined. Chill for 4 hours.
To serve, shape into a ball.
Roll in nuts.
Let stand 15 minutes.
Serve with your favorite crackers.
Mix all ingredients together well.
Shape into a ball.
Roll cheese ball into chopped nuts.
Refrigerate.
Serve with crackers.
Put 1 cup pecans to the side for covering cheese ball.
Put remaining ingredients in blender.
blend well.
Form into a ball
Freeze for 10 minutes.
Roll ball in cup of roasted pecans.
Wrap in wax paper and chill till ready to use.
Can freeze till ready to use or give as gift.
Serve with crackers
Also good with Jalapino pepper jelly on top or on the side.
Grate Cheddar cheese and let both cheeses come to room temperature.
Mix ingredients together and form into a ball.
Roll ball into paprika and 1/2 cup chopped pecans.
Serve with crackers.
Beat cream cheese until fluffy. Beat in Cheddar cheese.
Stir in onion flakes, dried beef and Worcestershire sauce; blend well. Shape into ball on waxed paper.
Coat well with pecans.
Cover and chill several hours to allow flavors to blend.
Allow to stand at room temperature about 30 minutes before serving with assorted crackers.
Let cheese warm to room temperature.
Roll all ingredients into a ball.
Refrigerate 1 hour.
Roll in pecans.
Makes large cheese ball.
Can divide into two.
Let cream cheese and Cheddar cheese soften and mix together with deviled ham.
Put into refrigerator until it gets firm. After it firms, roll into large ball and cover it completely with chopped walnuts.
Refrigerate until ready to serve.
Combine all ingredients, except pecans. Mix well. Chill at least 1 hour. Shape into a ball and coat with pecans. Yields 1 cheese ball.
Bring Cheddar cheese, cream cheese and margarine to room temperature.
Add milk, onion, pimiento, Worcestershire sauce and hot sauce.
Beat until combined.
Cover and chill 4 to 24 hours.
Bring Cheddar cheese, cream cheese and margarine to room temperature.
Add milk, onion, pimento, Worcestershire sauce and hot sauce.
Beat until combined.
Cover and chill 4 to 24 hours.
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.
Mix 1/2 cup cheddar cheese thoroughly with all remaining ingredients.
Form mixture into a ball.
Roll ball in remaining cheddar cheese to coat.
Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto
Place cheddar cheese, swiss cheese, cream cheese, Worcestershire sauce, paprika and garlic salt in bowl.
Attach bowl and beater.
Turn to SPEED 4 and beat until well blended.
Shape mixture into a ball.
Roll ball in chopped nuts.
Wrap in waxed paper and refrigerate until serving time.
Serve with crackers or raw vegetable sticks.
nto a ball; wrap in plastic wrap. Refrigerate for 1 hour or