Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Cheese ball: Place all ingredients in a
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.
edium bowl beat cream cheese and Fontina cheese with an electric mixer
Mix cheeses, onion and Ranch dressing in food processor until well blended. Take out and roll in ball. Roll ball in chopped pecans.
Place cream cheese in a large mixing bowl, allow to soften. Grate other 3 cheeses into it. Add 1/2 cup finely chopped Pecans, garlic powder and cayenne pepper.
Using your hands, mix well and form ball. Sprinkle paprika on wax paper and roll cheese ball until desired color and taste is achieved. Roll in extra chopped pecans.
Variation: Two (8 ounce) packages of Cream Cheese and a few drops of Liquid Smoke.
In a medium bowl, combine all ingredients, except olives.
Mix well; stir in olives.
Cover and chill until firm.
Shape into a ball.
Roll cheese ball in chopped nuts.
Chill until firm.
Serve with assorted crackers.
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.
In a bowl, combine chutney, cream cheese and cherries.
Chill until firm.
Shape into a ball and roll in pecans.
Serve with assorted crackers, fruits and vegetables.
Yield: 1 cheese ball.
Place 2 packages cream cheese, butter and milk in a
Chop onion and ham.
Mix together with cream cheese.
Make sure cream cheese is left out to room temperature.
Makes 1 medium cheese ball.
Let all three cheeses get to room temperature.
With a blender, mix together all ingredients EXCEPT the nuts.
Shape into 1 or 2 balls (I always do 2 so that there are more nuts to go around).
Roll each cheese ball in nuts, place on a piece of waxed paper and put in the fridge to set up.
Serve with buttery crackers on the side.
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.
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.
Mix cream cheese, Cheddar cheese, and dressing mix together in
owl as necessary.
Spoon cheese mixture onto a large sheet
Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire