ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
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.
Cut a strip out on each side of the first cheese ball to create the mummy's body and arms. Cut 2 thick strips out of the second cheese ball to create the legs and head. Arrange on the platter and flatten a bit with your hand.
Beat cream cheese and milk until smooth. Prepare a pastry bag with a basket weave tip and pipe mixture over the entire mummy. Leave one or two longer lines of piped cheese mix, as if the mummy is coming undone.
Add two whole peppercorns for the eyes. Add the pepper slice for the mouth. Serve with crackers.
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).
Place 2 packages cream cheese, butter and milk in
Mix cream cheese, Cheddar cheese, and dressing mix together in
Mix blue cheese, cheddar cheese, cream cheese and Worcestershire sauce in a
Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto
Soften the cream cheese and add to a bowl. Slice the smoked turkey into small pieces and add to the cream cheese mixture. Add the 2 tsp of liquid smoke to the cheese mixture and form into a ball.
On a sheet of waxed paper, mix the ground pecans and the dried parsley.
Place the cream cheese ball in the pecan/parsley mix and cover the entire ball.
Chill before serving, and serve with your favorite crackers. I like Triscuits.
In 12-inch skillet, heat oil with garlic over medium heat. Add turkey in single layer; sprinkle with pepper flakes.
Cook 4 minutes and turn.
Spoon pizza sauce evenly over turkey.
Top with 6 Cheese Italian Recipe Blend.
Cook over low heat about 3 minutes more or until turkey is cooked through and cheese is melted. Makes 4 servings.
Cream together Philadelphia cream cheese, celery and garlic salt, parsley flakes and deviled ham.
Stir in Cheddar cheese.
Set in refrigerator until almost hard.
Shape into ball or use mold. If mold is used, grease pan and line with pecans.
Spoon mixture in, then refrigerate until firm.
If shaped into ball, roll the ball into chopped nuts.
Mix cream cheese, green onions, garlic and dry seasonings together.
Add chopped smoke turkey, if desired.
Mix well. Using oil, coat hands and form a ball with cream cheese and first mixture.
Pour finely crushed pecans on 1 sheet of wax paper and spread them out.
(Make sure oil is coated on cheese ball and roll cheese ball over pecans.)
Serve with your favorite crackers.
Unwrap cheeses.
In 1 1/2-quart casserole, place smokey cheese.
Microwave at High 1 minute.
Add cream cheese.
Microwave at High 1 to 1 1/4 minutes more until cheeses can be mixed together.
Add Worcestershire sauce and blend mixtures well; stir in shredded cheese.
Mixture should remain gold-flecked.
Chill cheese mixture about 15 to 30 minutes in freezer or about 1 hour in refrigerator until it can be formed into a ball with the hands. Roll cheese ball in parsley, then pecans.
Chill to set.
Serve with crackers.
Drain fruit cocktail in colander, then smash fruit with a fork to completely drain juice.
Mix fruit cocktail, pudding (dry mix) and orange juice into slightly softened cream cheese. Place on wax paper.
Crush almonds and roll ball-shaped cheese mixture into the nuts.
(Can chill cheese mixture before rolling in the nuts.) Makes 1 large ball or 2 smaller.
Freezes well. Serve with Ritz or Town House crackers.
Combine softened cream cheese and Cheddar cheese, mixing until well blended.
Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings; mix well.
Chill until stiff. Shape into ball.
Roll in nuts.
Serve with crackers.
(Leftover cheese ball can be re-shaped and refrigerated.
Will keep up to one week.)
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.