Mix blue cheese, cheddar cheese, cream cheese and Worcestershire sauce in a
In a medium bowl mix together cheese, shrimp, cilantro, chilies and chili powder. Form into 3/4-inch balls. Set aside.
Heat oil in a heavy saucepan or deep fryer to 350-degrees F.
Combine flour, cornstarch, baking powder and salt in a pie pan or shallow dish.
Make a well in center of flour mixture and add water and 2 tablespoons oil, whisk to combine.
In another pie pan pour in breadcrumbs.
Dip cheese balls in batter, roll in breadcrumbs and then deep fry in batches.
Drain on paper towels.
Mix throughly.
Roll into balls or put green olives, cashews, or small weiners in center of cheese balls.
These will keep for a long time in the refrigerator or they can be frozen.
When ready, Bake at 400\u00b0 for 10-12 minutes.
With moist hands, shape the cream cheese into balls and roll in the herbs.
Place the vinegar in a bowl and season with salt, black pepper and a pinch of sugar. Gradually whisk in the oil. Stir in the hazelnuts.
Place the lettuce, apples and celery in a salad bowl and toss with the dressing. Top with the cheese balls.
Take and cut each sausage ball into 4 pieces.
Lightly brown in 1 Tablespoon of margarine over medium heat.
Add remaining margarine and let melt, then add beaten egg and scramble until eggs are done to your liking.
Serve with your favorite style of potatoes and enjoy :) !
ell.
Add the Swiss cheese and seasonings to taste.
ool.
Meanwhile, combine cream cheese and cream. Fold in green
old in cheddar cheese and bacon forming into balls. Roll in nuts
aking sheets. Drizzle 3 tablespoons of olive oil over the bread
WHIP all of the BASIC RECIPE ingredients
Preheat oven to 375\u00b0. Shred cheese and mix all ingredients. Form into one inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes 6 dozen. Sausage cheese balls can be frozen uncooked.
For a firmer texture add an extra 3 cups of baking biscuit mix and an extra 2 cups of shredded cheese to the ingredients listed above.
ombined.
Sprinkle 1 tablespoon of the paprika onto a plate
Grate the cheese in food processor.
Grate
Let everything get soft.
Mix all together with electric mixer. Put in refrigerator before making balls (until mixture is firm enough to handle).
Mix parsley, almonds and pecans together on a platter (1 package each ground nuts).
Roll balls in mixture until completely covered.
Pat balls with palms of hand to make sure nuts and parsley are secure.
These Cheese Balls can be frozen for a long time.
You can use part of one and re-freeze what is left.
Soften cream cheese.
Shred or chop dried beef in blender. Save out a small portion of the dried beef to roll the cheese ball in.
Mix all other ingredients and roll into 1 or more cheese balls, depending on the size you prefer.
Then roll the cheese balls in the remaining dried beef.
Refrigerate.
Serve with crackers.
Chop onion very fine.
Tear one package ham into small pieces. Mix all ingredients except second pack of ham together.
Divide into two balls.
Cut last package of ham into squares.
Wrap cheese balls with ham squares.
Chill and serve with crackers.
Combine cream cheese, Blue cheese, onion and garlic in bowl. Mix well with hands buttered. Shape into 1 or 2 balls. Combine Cheddar cheese, sour cream and cayenne.
Mix until smooth. Spread on surface of cheese balls. Roll into crushed nuts. Wrap with Saran Wrap and refrigerate overnight.
Mix butter and cheese until smooth.
Add flour, pepper and celery seed; mix to blend well, kneading dough with hands to form a ball.
Spread a scant teaspoon full of dough thinly around olive.
Place 8 to 10 balls in a round microwave dish.
Cook in microwave oven for 3 to 3 1/2 minutes.
Repeat, cooking all cheese balls.
Makes about 3 dozen.
Allow the cheese and sausage to soften some. Mix all ingredients (by hand). Divide into several large balls and continue to knead each ball until everything is thoroughly mixed. Form small balls (2-inches) from each of the large balls. Arrange on a cookie sheet and bake at 375\u00b0 for 15 to 20 minutes (until balls are brown and sizzling). Makes approximately 100 sausage/cheese balls.
In a bowl, dissolve gelatin in boiling water.
Stir in the cranberry sauce until well blended.
Pour into a 6-cup ring mold coated with nonstick cooking spray; refrigerate overnight or until firm.
Roll cream cheese into 3/4 inch balls; coat with walnuts. Unmold gelatin onto a serving platter; place the cream cheese balls in the center of the ring.
Yield:
10 to 12 servings.