Time 20m Yield 2 cheese balls (1-3/4 cups each). Number Of Ingredients 11 Steps:
In a large bowl, beat the first 8 ingredients until blended. Cover and refrigerate until easily handled, about 45 minutes. , Shape into 2 balls; roll in parsley and pecans. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving with crackers.
Time 3h15m Yield 24 Number Of Ingredients 9 Steps:
Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended. Mix in all remaining ingredients except pecans; cover. Refrigerate several hours or overnight. Shape into ball; roll in pecans. Serve with assorted NABISCO Crackers.
Time 15m Yield 1 12-ounce cheese ball, about 8 to 10 servings Number Of Ingredients 10 Steps:
Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes. Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. It should take about 4 minutes. Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with. Mix the pecans and parsley together on a large plate or a cutting board, then roll the cheese ball in the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball. Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.
Time 1h15m Yield 24 servings, 2 Tbsp. cheese mixture, 2 pieces celery and 5 crackers each Number Of Ingredients 8 Steps:
Beat Neufchatel and cheddar in small bowl with mixer until blended. Add peppers, onions and mustard; mix well. Refrigerate 1 hour. Shape into ball; roll in parsley. Serve with celery and crackers.
Time 3h15m Yield 24 servings, 2 Tbsp. each Number Of Ingredients 8 Steps:
Beat cream cheese and cheddar in small bowl with mixer until blended. Add all remaining ingredients except nuts; mix well. Refrigerate several hours. Shape into ball; roll in nuts.
Time P1DT10m Yield 2 cheeseballs Number Of Ingredients 10 Steps:
Combine cream cheese and cheddar cheese. Mix until well blended. Add remaining ingredients except for the pecans. Mix well. Divide mixture in half and place on sheet of plastic wrap and cover cheeseball mixture. (I usually form the mixture into a ball shape in the plastic wrap). Chill for several hours or overnight. (I usually chill mine overnight). Next day form the cheeseball mixture into a. ball and roll in the finely chopped pecans until the surface is covered. Makes 2 (1pound) cheeseballs.
More about “party cheese ball recipes”
Time 2h5m Yield 16 Number Of Ingredients 3 Steps:
Process dried beef, Italian-style dressing and cream cheese in a food processor until well blended. Transfer to a medium bowl. Chill until firm enough to form into a ball, about 2 hours.
