Cheese Ball 1 Recipes

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.

Steps:

• Combine the cream cheese, cheddar, Brie, Worcestershire sauce, hot sauce, garlic powder, and onion powder in a bowl. With an electric mixer, beat on medium speed until incorporated. Add the parsley and continue to beat on low speed until just combined. Form the mixture into a ball and refrigerate until set.
• While the cheese ball sets, coarsely chop the pecans and spread on a rimmed plate.
• About 30 minutes before serving, remove the cheese ball from the fridge. Roll the ball in the pecans, pressing them firmly to the ball, until completely covered. Let soften at room temperature for 30 minutes. Serve.

Steps:

• Beat cream cheese, cheddar cheese, onion, Worcestershire sauce, garlic, salt and cayenne pepper with a mixer until combined.
• Shape into a ball.
• Roll in pecans.

Steps:

• In a large pot of boiling salted water, cook the pasta to al dente according to the package directions.
• Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper.
• Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes.
• Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside.
• Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko.
• Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve.

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.

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.