Time 30m Yield 3 large cheese balls (about 1 cup each). Number Of Ingredients 17 Steps:
In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into 3 portions; place each in a small bowl., For Pesto Cheese Ball: Beat pesto into 1 portion of cheese mixture. Stir in basil. Shape into a ball., For Horseradish-Bacon Cheese Ball: Beat horseradish into second portion of cheese mixture. Stir in bacon and green onion. Shape into 1 large or 3 mini balls., For Gorgonzola-Cranberry Cheese Ball: Beat Gorgonzola cheese into third portion of cheese mixture. Stir in cranberries. Shape into a ball; roll in walnuts to coat., Cover and refrigerate at least 1 hour or until firm. Decorate as desired. Serve with crackers.
Time 25m Yield 3 cheese balls. Number Of Ingredients 11 Steps:
In a large bowl, beat the cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy. , Divide into thirds (about 1 cup each). Shape first portion into a ball; roll in pepper. Add the blue cheese to the second portion. Shape into a ball; roll in parsley. Add garlic powder to the remaining portion. Shape into a ball; roll in nuts. , Cover and refrigerate. Let stand at room temperature 1 hour before serving. Serve with crackers.
Yield Makes three 4-inch cheese balls Number Of Ingredients 20 Steps:
Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls. Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. Roll cheese ball in cranberries to coat before serving. Serve with crackers. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving. Serve with chips. Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. Roll in parsley to coat before serving. Serve with cucumber slices.
Time 3h15m Yield 20 Number Of Ingredients 6 Steps:
In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.
Time 2h15m Yield 32 Number Of Ingredients 5 Steps:
In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.
Time 10m Yield 1 6 Number Of Ingredients 11 Steps:
Combine the cream cheese, Cheddar cheese, and blue cheese in a medium mixing bowl; stir until well blended. Add nuts and the next 6 ingredients; stir well to combine. Shape the cheese mixture into a ball; cover and chill at least 1 hour. Remove from the refrigerator before serving and roll in toasted sesame seeds. (You can toast them in a skillet really quickly). Serve with an assortment of crackers.
Time 6h15m Yield 2 cheese balls Number Of Ingredients 8 Steps:
Mix all ingredients thoroughly. Divide mixture in half and place each half on a sheet of plastic wrap. Draw up the sides of the plastic wrap tightly around each ball and firmly secure (a twistie tie or rubber band works well). Refrigerate 6-8 hours or until firm. Remove plastic wrap and roll in nuts before serving (or may roll in chopped parsley if someone is allergic to nuts).
Yield 3 cheese balls Number Of Ingredients 11 Steps:
In a mixing bowl, beat cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy. Divide into thirds (about 1 cup each). Shape first portion into a ball roll in cracked pepper. Add the blue cheese to the second portion mix well. Shape into a ball roll in parsley. Add garlic powder to the remaining portion mix well. Shape into a ball roll in nuts. Cover and refrigerate. Let stand at room temperature 1 hour before serving time. Serve with crackers.© Copyright Reiman Publications, 1993-1997
