n a double thickness of heavy-duty foil (about
ame from August/September issue of Taste of Home. it's delish! I have
Reserve one cup of cheese.
In a medium bowl,
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired.
Simmer uncovered for 10 minutes.
Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered at 350 for 30-35 minutes or until heated through.
Soften cream cheese.
Dice 2 packages of meat and 3 to 5 onions.
Mix well.
Add Worcestershire sauce and Accent.
Mix well and form into ball.
Set aside.
Dice remaining meat and onions (more or less to taste).
Roll cheese ball in meat and then onions, covering all the cheese ball.
Wrap in plastic wrap and chill overnight.
Serve with your favorite crackers.
Mix cream cheese, Cheddar cheese, and dressing mix together in
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).
reheated grill until the skin of the peppers has blackened and
Cheese ball: Place all ingredients in a
Combine the room temperature cream cheese, grated parmesan cheese and pesto into a
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 first 8 ingredients together and refrigerate to chill.
Mix next 3 ingredients together and form into a ball.
Chill the cheese ball for 3 hours.
When ready to serve, pour the sauce over the cheese ball and serve with your favorite crackers.
Mix 1 cup sunflower kernels and next 7 ingredients.
Shape into a ball.
Wrap in plastic wrap and refrigerate 8 hours or overnight.
Unwrap and roll top side in remaining sunflower kernels.
Place on a large plate.
Using the chips, about 1 inch from the bottom of the cheese ball stick on flat edge of each chop into cheese ball so the point is sticking out.
Continue around the cheese ball until it resembles a sunflower.
Serve immediately.
Beat cream cheese and butter together in a
Mix equal amounts of cream cheese and Cheddar cheese. Roll into log or ball. Place line of chili powder on wax paper and roll. Sprinkle top with chives, paprika and pepper.
Place half of the chopped nuts (1/2 cup) on a dinner plate and set aside.
Mix the remaining nuts with all other ingredients and form a ball or log.
Coat the outside of the cheese ball by rolling in the reserved nuts.
Refrigerate several hours or overnight.
Serve with crackers.
Mix softened cream cheese with all ingredients, except pecans.
Roll the cheese ball in the pecans.
Place in refrigerator over night.
*To make cheese ball put in 1 cup of pecans and roll the ball in the other cup.
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.
Mix cream cheese, Accent, onion, Worcestershire sauce and 1 package chopped beef (finely chopped). Roll into a ball. Cut other package beef into pieces and place on the outside of the cheese ball.