In a medium bowl, blend cream cheese, Gorgonzola cheese, sharp Cheddar cheese and white wine. Form the mixture into a ball shape.
On a piece of wax paper, spread the paprika and pistachio nuts. Roll the cheese ball in paprika and pistachios to coat.
Wrap coated cheese ball in wax paper. Chill in the refrigerator 6 hours, or overnight, before serving.
Mix cream cheese, sharp Cheddar cheese, vinegar, garlic salt and Worcestershire sauce.
Roll into 2 small balls or 1 large ball. Cover with chopped pecans and parsley leaves.
Refrigerate.
about1 minute.
Transfer the cheese mixture to the center of
br>Drop chunks of the sharp cheddar cheese into the food processor and
Grate Velveeta and sharp Cheddar cheese and let set at room temperature until soft.
Blend cream cheese and roll into a ball. Roll ball in pecans.
Refrigerate.
This is good to freeze.
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.
Melt sharp Cheddar cheese and Blue cheese in Pyrex dish in oven.
Drain grease.
Combine rest of ingredients, except nuts. Chill in ball.
Roll in chopped walnuts.
Shred sharp Cheddar cheese.
Knead in softened cream cheese and Blue cheese.
Add onion powder and cayenne pepper to taste. Form into ball or log.
Roll in chopped pecans.
Chill and serve.
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.
Allow cheese to soften at room temperature.
Crumble Bleu cheese and grate sharp Cheddar cheese.
You may use cheese bits in place of sharp cheese if desired.
Mix together then add onion juice, pineapple juice and chopped pimento.
Roll cheese mixture into balls and coat with parsley flakes.
Chill and serve.
Combine all ingredients (can use electric hand mixer) and shape into ball.
Refrigerate, but let set out at room temperature before serving.
Serve with 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.
Combine cream cheese, pimento cheese, and sharp cheddar cheese and mix well.
In a bowl, add onions to warm water and let set until they soften.
Drain onions and squeeze excess water. Add to cheese mixture along with parsley flakes.
Mix thoroughly. Crush pecans.
Make cheese mixture into balls or logs and roll in crushed pecans.
Chill.
This will also freeze well.
Mix cream cheese, pimento cheese, 1/2 of pecans, onions and Worcestershire sauce.
Add pimento and sharp Cheddar cheese last. After mixing well, put in freezer for 10 minutes.
Shape and roll in pecans.
Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
Remove cheese spread from refrigerator about 30 minutes before serving.
up of the shredded extra-sharp cheddar cheese. Once tossed, pour into the
Boil noodles in large pot until al dente.
Drain noodles and place back in pot.
While stirring, add sharp cheddar cheese and a little whipping cream at a time. You do not need to add all the whipping cream, just enough to create a smooth sauce with the cheese.
Stir cheese until it is melted and sauce thickens. Stir in diced tomatoes.
Serve with salad and bread on the side.
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.
In medium bowl combine cheeses, yogurt, mustard, parsley and onion powder.
Shape into a ball and wrap in plastic wrap.
Chill, covered, 2 hours.
Let stand at room temperature 15 minutes before serving.
Serve with crackers.
Have all cheese at room temperature. Grate the Cheddar cheese and the sharp cheese. Add the soft cream cheese, Blue cheese and the horseradish. Mix well with hands or a big mixer. Roll into large ball. Use wax paper or counter top. Spread pecans (chopped fine) and roll the cheese ball until well covered. Use your thumb and make dent in top of the cheese ball. Put a red cherry in it.