Let cheese warm to room temperature and cream with cream cheese.
Add onion powder, garlic sauce and Worcestershire sauce. Form into small ball and roll in chopped pecans.
Sprinkle cheese ball with chili powder and refrigerate overnight.
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
Combine softened cheese, both Cheddar and cream cheese, mixing well until blended.
Add remaining ingredients, except nuts.
Mix well and chill.
Shape into ball.
Roll ball in nuts.
Serve with your favorite crackers.
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 small bowl, combine Cheddar cheese, cream cheese, deviled ham, scallions and chilies.
Mix well.
Shape into ball.
Roll in chopped walnuts.
Wrap in plastic wrap.
Chill.
Remove from refrigerator to soften slightly before serving.
Serve with crackers.
Makes 1 to 2 cup cheese ball.
We add a little Tabasco and Worcestershire sauce also (hot and spicy).
Dice cheese and let soften at room temperature (2 hours). Dice peppers and garlic.
Put cottage cheese through blender and blend smooth; thin, if necessary, with lemon juice.
Mix all together until smooth.
Add pecans and evaporated skim milk necessary to reach desired consistency.
Form into ball and decorate with nuts and pimento.
Chill.
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.
Mix together the cream cheese and Fiesta Ranch Dip mix.
Form mixture into a ball and roll in seasoned Pepper.
Refrigerate until ready to serve.
Let cream cheese come to room temperature.
Combine all ingredients in a medium glass bowl.
Mix well.
Shape like a ball and roll in nuts.
Refrigerate overnight for best flavour.
Serve with your favourite crackers.
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.