Mini Cheese Ball On A Stick Recipes

Steps:

• In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.

Steps:

• In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers.

Steps:

• Scoop the cheese spread by the tablespoonful and roll into 10 to 12 balls between your palms.
• Place the dried cranberries, sunflower seeds and parsley on separate shallow plates. Roll each cheese ball in one of the different toppings and place on a serving tray. Place a pretzel stick upright in each of the cheese balls. Refrigerate 20 minutes before serving.

Steps:

• 1. Preheat the oven to 350 degrees. Spread the pecans out on a baking sheet and toast for 7-10 minutes, just until fragrant. Allow to cool, then chop finely in a food processor. Remove and set aside. Clean food processor. 2. Cut the cream cheese into cubes and toss into the food processor bowl. Process until smooth. 3. Add the blue cheese and cranberries and pulse until the cranberries are slightly chopped. If you process it too long the cheese mixture will take on an unappetizing blue tinge. 4. Line a baking sheet with parchment paper. Dampen your fingers and roll balls of the cheese mixture about 3/4 to 1 inch in diameter. They should be small enough for a single bite. Roll in the chopped pecans and place on the parchment paper. Chill in the refrigerator for about 2 hours. 5. Just before serving, insert a pretzel stick in the middle of each ball. If you insert it too early, it will turn soggy.