In a small mixer bowl, beat cream cheese on medium speed, scraping bowl often, until smooth (1 to 2 minutes).
Add sour cream and garlic salt; continue beating until well mixed.
By hand, stir in cheese and parsley.
Refrigerate at least 2 hours.
Shape into flattened cheese ball or log.
Roll in pepper to coat.
Store refrigerated.
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.
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.
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.
Mix the cheddar cheese, cream cheese, and swiss cheese thoroughly and then sprinkle in the bacon bits and mix more.
When thoroughly mixed, use hands to form balls.
The recipe should make about four good sized balls.
Refrigerate for one to two hours until cheese has better consistency.
Store in ziplock bags if not using immediately as they keep for several days.
Keep Swiss cheese, Cheddar cheese and cream cheese at room temperature. Beat cream cheese and sour cream until fluffy.
Add Swiss cheese and Cheddar cheese and beat.
Add other ingredients (bacon, onion, pimiento, relish, salt, pepper and parsley).
Chop pecans. Shape cheese mixture into a ball.
Cover ball with pecans.
ather the dough into a ball, using only enough water to
egetables.
Mix cream cheese, cheddar cheese, jack cheese, Swiss cheese, soup mix, onion, red
In a large bowl, beat together cream cheese and sour cream. Stir in Swiss cheese, Cheddar cheese, 1/3 bacon, onion, 1/2 pecans, relish, salt and pepper.
Shape into a ball.
In a small bowl, combine remaining bacon, pecans, parsley and poppy seed.
Roll cheese ball in this mixture.
Chill.
Let Swiss and Cheddar cheeses come to
Blend cream cheese, Swiss cheese, Parmesan cheese, olives and chives.
Form into ball and chill well.
Press pecans onto ball. Serve surrounded by crackers.
lectric blender, combine the cottage cheese, eggs, butter and flour until
Let Swiss and Cheddar cheeses come to room temperature.
In a large mixer bowl, beat together softened cream cheese and sour cream until fluffy.
Beat in Swiss cheese, Cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, half of the pecans, salt and pepper.
Cover and chill until firm.
Shape into 1 large or 2 small balls; place on waxed paper.
Cheese ball: Place all ingredients in a
Let swiss and cheddar cheeses come to
Soften Swiss cheese and cream cheese.
Blend all ingredients in a food processor until well mixed.
Form into a ball and chill in refrigerator for 1 1/2 hours, then roll in 1/2 cup chopped pecans.
he lettuce, add the ham, swiss cheese, whole olives and Durkee onions
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
In a heavy-bottomed medium saucepan melt butter over medium heat.
Blend/whisk in flour; cook whisking 1 minute.
Reduce heat to medium-low and slowly add in the half and half cream, stirring until thickened.
Add in the Swiss cheese, Worcestershire sauce and hot pepper sauce to taste; mix with a wooden spoon until the cheese has melted.
Season with salt and pepper.
ix well.
Add the Swiss cheese and seasonings to taste.