inutes. Stir in the shrimp. Cook the shrimp until they are bright
Boil shrimp for 3 to 5 minutes; drain and rinse.
Peel shrimp and chop.
Combine cream cheese, shrimp, horseradish, lemon juice, onion and liquid smoke.
Mix well.
Shape into a ball and chill. Combine pecans and parsley.
Roll cheese ball in pecan mixture. Chill several hours or overnight.
Cheese ball: Place all ingredients in a
Combine cream cheese, pineapples and pudding.
Mix well. Make into a ball.
Roll in finely chopped nuts.
Serve with cinnamon graham 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.
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Mix onion and meat into cream cheese.
Roll in chopped nuts or Ritz crackers.
Double for larger cheese ball.
Mix all ingredients well.
Shape into a ball.
Use reserved cup of nuts for rolling cheese ball in.
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).
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.
nd combined. Add the shredded cheese and mix until well combined
edium bowl beat cream cheese and Fontina cheese with an electric mixer
In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, and 1 tablespoon of sesame seeds. Gradually stir in wasabi paste until you reach the desired amount of spice. Cover and refrigerate for one hour.
Remove the cheese mixture from the refrigerator, and shape into a ball. Roll in the remaining sesame seeds to cover. Refrigerate until ready to serve.
e.
For Posypka
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.
Mix cream cheese, mustard, lemon juice and onion.
Stir in shrimp.
Shape into ball.
Roll in pecans.
Cover with plastic wrap and refrigerate overnight for best flavor.
nto a ball; wrap in plastic wrap. Refrigerate for 1 hour or
Mix ingredients together using half of the beef.
Taste, add more accent if needed a little at a time.
Then forml into a ball.
roll the ball in the rest of the beef.
Refrigerate until firm about a hour.
Serve with crackers.
**Verygood with low fat cream cheese.
this recipe makes a small ball.
If doubling cream cheese just save 1/4 of the meat for outside.
**easierrolling-You may also want to let the ball firm up in fridge before placing meat on the outside.