Snowman Cheeseball Recipes

Steps:

• Mix first 5 ingredients until blended. Refrigerate 1 hour.
• Divide cheese mixture into 3 different-size balls (1 small, 1 medium and 1 large). Coat with Parmesan. Arrange in line on serving plate to resemble a snowman lying down. (Largest ball should be at bottom of plate for the snowman's base, and the smallest ball should be at the top for the snowman's head.)
• Decorate with remaining ingredients to resemble photo.

Steps:

• In a large bowl, beat the cream cheese until smooth. Stir in the dried beef, onions, horseradish and garlic powder until blended. Shape into two balls, one slightly larger than the other. Roll each in parsley. Cover and refrigerate 8 hours or overnight., On a serving plate, place the smaller cheese ball on top of larger cheese ball, forming a snowman. Set aside 1 teaspoon spreadable cream cheese. Carefully cover snowman with remaining spreadable cream cheese. , Arrange cranberries for eyes and buttons. Insert carrot for nose and pretzel sticks for arms., Place a small dab of reserved cream cheese on top of large cracker. Top with a butter-flavored cracker. Repeat with three remaining butter-flavored crackers. Place on top of snowman. Serve with crackers.

Steps:

• Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.
• Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze.
• About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.
• Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

Steps:

• Mix packages of cream cheese with dried beef.
• Add chopped green onions, reserve 1 green top for scarf.
• Blend in garlic powder and horseradish; blend well.
• Form 2 balls, making one slightly larger for the body.
• Roll in dried parsley.
• Stack on top of each other with the larger one on bottom.
• Spread whipped cream cheese as frosting on the snowman.
• Break off irregular pieces of black olive to form 3 buttons down the front.
• Wrap the green onion tops around the neck for a scarf and tie.
• Use rosemary sprigs or pretzel sticks for arms.
• Make a halo from the dried cranberries.
• Serve with hearty crackers.
• May use 1 maraschino cherry for the mouth.
• Allow to chill in refrigerator for 6-8 hours for the flavors to blend.

Steps:

• Mix 3 pkg cream cheese and the Cheddar cheese; divide into 3 equal parts.
• Combine 2 parts to equal 2/3 of mixture.
• Mix in pesto.
• Mix onion, mustard and pepper sauce into remaining 1/3 mixture.
• Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape.
• Shape each cheese mixture into ball.
• Wrap each ball, label and freeze.
• May be frozen up to 1 month ahead.
• About 12 hours before serving, remove balls from freezer.
• Thaw in wrappers in refrigerator.
• Arrange balls on serving plate with smaller ball on top for head of snowman.
• Frost snowman with whipped cream cheese before serving.
• Decorate as desired.
• Serve with crackers.
• Store covered in refrigerator.
• To decorate, if desired, use your imagination to decorate this whimsical snowman!
• You can use fresh rosemary and dried cranberries (crown), chopped olive pieces or raisins (eyes and buttons), pimiento or red bell pepper (mouth), radicchio or carrot ribbon (scarf), and asparagus spears or celery sticks (arms).

Steps:

• In a food processor, combine cream cheese (reserve a spoonful for hat), 1/2 cup Monterey Jack, garlic, and salt and pepper to taste. Freeze until firm, 30 minutes.
• Shape mixture into 3 balls; roll balls in remaining Monterey Jack. Freeze until firm, about 1 hour.
• Just before serving, stack balls; secure with toothpicks. Use vegetable peeler to shave celery scarf; pin with clove. Cut bread into 1- and 1 1/2-inch rounds; glue hat together with cream cheese, then secure with toothpick. Punch dots from olives with plain round pastry tips, and cut end off carrot; press in place. Serve with crackers.