Category: cheese ball

chili cheese roll

Chili Cheese Roll

8 ounces American cheese, grated
3 ounces cream cheese
1/8 teaspoon garlic powder
1/4 cup chopped pecans
2 tablespoons chili powder

Set cheese out until it is room temperature. Mix both cheeses until well blended. Stir in garlic powder and pecans. Form into a 10-inch long roll. Spread the chili powder on wax paper and coat the outside of cheese by rolling over the wax paper. Chill.

Slice and serve with crackers or Melba toast.

Makes 40 (1/4-inch) thick slices.

pecan cheese log

Pecan Cheese Log

2 pounds shredded Cheddar cheese
1 tablespoon minced garlic
16 ounces cream cheese, softened
3 1/2 cups pecan pieces, divided
Chili powder
Assorted crackers

Combine cheese, garlic and cream cheese in a bowl; mix well. Stir in 2 cups pecans. Shape into 4 logs, 1 inch in diameter and 12 inches long. Chop remaining pecans. Roll each log in chili powder and chopped pecans. Wrap each log in wax paper and cover with foil. Refrigerate overnight to blend flavors.

Slice in desired thickness and serve with crackers.

Makes 4 logs.

cheese ball

Cheese Ball

From the kitchen of Judy/AZ

8 ounces cream cheese
8 to 16 ounces sharp Cheddar cheese, grated
1 package Hidden Valley Ranch dressing
1/2 cup mayonnaise
1/2 cup skim milk
Red pepper, optional
Chopped green onions, optional
Finely chopped celery, optional
Finely chopped green pepper, optional
Minced garlic, optional

Mix Hidden Valley Ranch dressing, milk and mayonnaise. Add in cream cheese and Cheddar cheese. Mix well. Put into freezer for about 20 minutes.

Shape into balls (makes 2 good size balls, 3 smaller). Put back into freezer just long enough to make the ball firm enough to roll. Roll cheese ball in pecan pieces or chopped parsley. (Unrolled cheese balls freeze well.)

Serve with crackers (wheat, cracked pepper, Triscuits, etc).

cajun cheeseball

Cajun Cheeseball

16 ounces cream cheese
8 ounces shredded colby jack cheese
4 tablespoons Cajun seasoning spice

Mix and form into ball. Serve with crackers.

hidden valley ranch cheese ball

Hidden Valley Ranch Cheese Ball

From the kitchen of Judy/AZ

Can be served immediately or, for maximum flavor, refrigerate overnight. Keeps in fridge covered about 2 days. Very very easy and very very yummy

6 ounces low fat/fat free cream cheese
6 ounces regular cream cheese
1 package Hidden Valley Ranch dressing mix
Coarsely chopped red or green pepper

Lightly dust a cereal bowl with flour.

Blend cream cheese and the Hidden Valley Ranch powder. Shape into a ball. Roll in pepper (cover entire ball).

praline cheese balls

Praline Cheese Balls

24 ounces cream cheese
2 (5 – or 8-ounce) containers sharp cold pack cheese spread
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/2 teaspoon curry powder
3 tablespoons praline-flavored liqueur or other nutty-flavored liqueur
1 (6 ounce) bag chopped pecans
Pecan halves for garnish

Put cheeses in large bowl and let stand at room temperature approximately 30 minutes to soften. Add garlic salt, onion powder, curry powder and liqueur and mix until very well blended. Cover lightly and put in refrigerator to set, approximately 30 minutes.

Spread chopped pecans on a large piece of wax paper. Separate cheese into two 5- to 6-inch balls or 1 large ball. Place cheese mixture on nuts, roll gently to cover and shape. Put on serving dish. Garnish with pecan halves around edge. If desired, drizzle 1 tablespoon praline liqueur over top for additional flavor.

Chill to set again. Serve at room temperature with choice of crackers.

smoked ham cheese ball

Smoked Ham Cheese Ball

From the kitchen of Laura King

2 packages deli sliced smoked or honey
    ham (such as Buddig)
16 ounces cream cheese, softened
1 small can chopped olives, drained
1 small package chopped pecans

In blender or food processor chop meat. In medium mixing bowl put cream cheese, olives and meat. Mix very well and shape into ball. Roll into chopped pecans. Garnish plate with parsley with cheese ball in the middle. I also put a pimento stuffed green olive for garnish in center.

Serve with assorted crackers.

NOTE: Can be made into 2 logs also.

corned beef cheese ball

Corned Beef Cheese Ball

8 ounces cream cheese, softened
2 cups shredded Cheddar cheese
1 (12 ounce) can corned beef, drained and shredded
3/4 cup sweet pickle relish
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 1/2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1 cup minced fresh parsley

Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef, pickle relish, lemon juice, horseradish, prepared mustard, Worcestershire sauce and lemon peel. Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 for minutes.

Roll in parsley. Serve with assorted crackers and/or apple wedges.

Makes 12 to 15 servings.

ranch cheese ball

Ranch Cheese Ball

16 ounces cream cheese
1 envelope dry Hidden Valley Ranch Dressing mix
1 cup grated Cheddar, co-jack or Colby cheese
Bacon bits

Mix cream cheese, dressing mix and cheese together and form into a ball. Roll in bacon bits. Chill and serve with crackers.

fiesta cheese ball

Fiesta Cheese Ball

1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese

Preheat over to 300 degrees F.

Place pecans on a small baking sheet and toast in oven for 15 to 20 minutes. Remove from oven and toss with 2 tablespoons taco seasoning; set aside.

In a large bowl of an electric mixer, beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, about 2 minutes. Add jalapeno, onion, bell pepper and Colby-Jack cheese. Stir to combine. Using a rubber spatula, shape cheese into a large ball.

Place a large sheet of plastic wrap on counter top, sprinkle reserved seasoned nuts over plastic. Roll cheese ball in nuts, coating entire outside of ball.

Bring sides of plastic wrap up around ball to seal. Wrap in additional layer of plastic wrap to seal. Place cheese ball on a plate and refrigerate several hours until firm.

Serve with crackers.

Nutrition facts per serving: 187 calories, 17 g fat, 8 g saturated fat, 35 mg cholesterol, 4 g carbohydrates, 5 g protein, 282 mg sodium, 1 g fiber