Pinecone Cheese Ball Recipes

Steps:

• Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
• Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
• Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Add the feta, mozzarella, onion and cayenne ; mix well. Cover and refrigerate for 2 hours or until firm., On a serving platter, form cheese mixture into a pinecone shape. Beginning at the narrow end, arrange almonds in overlapping rows. Add cinnamon stick and dill for the stem and pine needles. Serve with breadsticks, crackers and/or vegetables.

Steps:

• Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
• Stir in green chilies.
• Place in freezer for 20 minutes so that it is easier to handle and shape.
• Remove from freezer and place on wax paper.
• Shape into what resembles a pinecone.
• Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
• Cover and refrigerate for at least 2 hours.
• Let the cheese ball stand at room temperature for 15 minutes before serving.
• Serve with crackers.

Steps:

• Preheat oven to 300 degrees F.
• Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
• Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight.
• On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.
• Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.
• Serve at room temperature and spread on crackers.

Steps:

• Process first 3 ingredients in food processor until blended. Stir in chiles and cilantro.
• Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
• Refrigerate 2 hours.

Steps:

• Process first 3 ingredients in food processor until blended. Stir in chiles and parsley.
• Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
• Refrigerate 2 hours.

Steps:

• Process first 3 ingredients in food processor until blended. Stir in chiles and pepper sauce.
• Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
• Refrigerate 2 hours.

Steps:

• Process first 3 ingredients in food processor until blended. Stir in chiles and onions.
• Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
• Refrigerate 2 hours.

Steps:

• Process first 3 ingredients in food processor until blended. Stir in chiles and pepper.
• Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
• Refrigerate 2 hours.