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.

chili cheese ball

Chili Cheese Ball

3 ounces cream cheese
8 ounces Velveeta cheese, shredded
1 tablespoon lemon juice
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash of red pepper
1/4 cup chopped pecans
1 teaspoon paprika

Combine softened cheeses, lemon juice, garlic powder and red pepper; beat with electric mixer until light and fluffy. Stir in nuts. Shape into a ball and sprinkle with mixture of chili powder and paprika. Chill.

dr. pepper cheese ball

Dr. Pepper Cheese Ball

1/2 pound processed American cheese
3 ounces cream cheese
4 tablespoons Dr. Pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped pecans

Place cheeses in large bowl of electric mixer; mix until blended. Add Dr. Pepper and mix until light and fluffy. Add remaining ingredients and mix until blended. Shape into 2 balls and chill for 20 minutes. Place in a plastic bag and chill thoroughly.

Serve with a cheese knife for spreading on crackers.

easy cheese ball

Easy Cheese Ball

2 ounces cream cheese
1 teaspoon Worcestershire sauce
3 tablespoons liquid smoke
4 ounces sharp Cheddar cheese, finely grated
1/4 cup EACH celery and bell peppers,
    finely chopped, mixed
1/3 cup pecans, finely chopped
2 tablespoons dried minced onions
Dash Tabasco sauce
1/2 teaspoon garlic powder

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on wax paper and roll the cheese ball on it until coated. Chill completely before serving.

cheese ball

Cheese Ball

16 ounces cream cheese
2 packages sliced, chopped, chipped beef, cut very thin
1 bunch scallions, chopped (green tops only)
1/2 tablespoon Accent
1 tablespoon Worcestershire sauce
Nuts, chopped

Cream the cream cheese. Add chipped beef. Add the tops of scallions, Accent and Worcestershire sauce. Mix well and roll in nuts. Form into one or two balls.

red and green crab balls

Red and Green Crab Balls

1 1/2 cups crabmeat
6 ounces cream cheese
Grated zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seeds
Unseasoned bread crumbs
Parsley, finely chopped
Thin pretzel sticks

In a bowl, combine crabmeat, cream cheese, lemon zest, salt, pepper, celery seeds and 1/4 teaspoon paprika. Use a fork to combine all ingredients evenly. Cover with plastic wrap and refrigerate overnight.

Combine 2 parts bread crumbs to 1 part paprika in a small, shallow bowl. Place parsley in another bowl. Form crab mixture into 1-inch balls and roll in either "red" or "green." Refrigerate until ready to serve, then spear each ball with a pretzel stick.

Makes about 2 dozen balls.

apple cheese ball

Apple Cheese Ball

8 ounces white Cheddar cheese, shredded
8 ounces cream cheese, softened
1 teaspoon garlic powder
1/8 teaspoon red pepper (optional)
1 (1 1/2 inch) cinnamon stick
1 bay leaf

Process first 4 ingredients in a food processor until smooth. Chill 30 minutes.

Shape into a ball; make an indentation in top to resemble an apple. Chill ball 30 minutes.

Coat ball heavily with paprika. Cover and chill for 1 hour. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with crackers.

Makes 10 to 12 appetizer servings.

cheese ball with raspberry preserves

Cheese Ball with Raspberry Preserves

1/2 pound American cheese
1/2 pound Cheddar cheese
1 cup pecan chips
5 to 6 green onions, chopped
1 (6 ounce) jar raspberry preserves

Grate American and Cheddar cheeses. Mix in pecan chips, chopped green onions and enough mayonnaise to hold together. Mold into a ball. Refrigerate until ready to use, then cover with raspberry preserves.

Serve with Ritz crackers.

easy cheese ball

Easy Cheese Ball

1 cup shredded Cheddar cheese
3 tablespoons mayonnaise
1 envelope dry ranch dip mix
1 (8 ounce) block cream cheese

Put all ingredients into a bowl and mix well with your hand. Form into a ball and roll in chopped pecans. Refrigerate overnight.

Serve with your favorite crackers.