Deliciousandohsoeasycheeseball 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:

• Dice the dried beef into tiny pieces. Put aside.
• Combine the dressing mix into the softened cream cheese with a fork.
• Add the dried beef pieces to the cream cheese mixture and mix together.
• Form into one ball.
• Roll the ball into the pecan pieces to coat, and place on a plate.
• Refrigerate at least one hour then serve. Be sure to keep it wrapped in plastic wrap when not served. It will last days!

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat until just starting to crisp but still pliable, about 5 minutes. Remove 1 slice to a paper towel-lined plate. Continue cooking the remaining bacon until browned and crisp, 2 to 3 more minutes; remove to the plate. Halve the slice of less-cooked bacon lengthwise. Finely chop the remaining bacon.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the cheddar, scallions, Worcestershire sauce, hot sauce, a pinch of salt and the chopped bacon; beat until combined. Refrigerate until slightly firm, about 30 minutes.
• Form the cheese mixture into 3 balls (about 2 inches, 2 1/2 inches and 3 inches). Refrigerate until firm, at least 30 more minutes.
• Meanwhile, freeze the Monterey jack cheese 1 hour (this will make it less clumpy when grated). Grate the cheese on the small holes of a box grater. Gently press all over the cheese balls to coat completely. Put the 3-inch cheese ball on a small serving plate; insert a 4-inch wooden skewer into the middle. Stack the 2 1/2-inch and 2-inch balls on top, securing on the skewer.
• Press the currants into the top cheese ball for eyes; add a carrot nose. Use the halved bacon to make a scarf and add rosemary sprigs for arms. Place the pretzel crisp on top for a hat brim. Cut off about one-third of the olive so that it sits flat; place on top of the pretzel crisp for the hat. Serve with more pretzel crisps.

Steps:

• Soften the cream cheese for 30 seconds in the microwave.
• Knead in the Ranch mix thouroughly.
• Roll into a ball and put in the fridge on a plate to firm up.
• Drop into a large ziplock bag of pecan bits and roll around to coat the outside before serving with whatever crackers you like.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drizzle a large baking sheet with about 2 tablespoons olive oil.
• Heat remaining olive oil in a small saute pan over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and Italian seasoning; continue to saute until garlic is softened, 2 to 3 minutes. Remove from heat and allow to cool enough to handle.
• Combine beef, pork, bread crumbs, Parmesan cheese, milk, onion mixture, salt, and pepper in a large bowl. Mix together using your hands as quickly as possible as overmixing can produce a tough meatball.
• Form 1 1/2-inch meatballs and place on the prepared sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes, turning them over after 15 minutes.

Steps:

• In a medium size bowl, beat cream cheese until smooth.
• Mix the dressing mix and the mozzarella into the cream cheese.
• Shape the mixture into a ball. Roll the ball in the chopped nuts.
• Refrigerate, covered, until ready to serve.