24 ounces cream cheese
2 (5 – or 8-ounce) containers sharp cold pack cheese spread
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/2 teaspoon curry powder
3 tablespoons praline-flavored liqueur or other nutty-flavored liqueur
1 (6 ounce) bag chopped pecans
Pecan halves for garnish

Praline Cheese Balls Directions

Put cheeses in large bowl and let stand at room temperature approximately 30 minutes to soften. Add garlic salt, onion powder, curry powder and liqueur and mix until very well blended. Cover lightly and put in refrigerator to set, approximately 30 minutes.

Spread chopped pecans on a large piece of wax paper. Separate cheese into two 5- to 6-inch balls or 1 large ball. Place cheese mixture on nuts, roll gently to cover and shape. Put on serving dish. Garnish with pecan halves around edge. If desired, drizzle 1 tablespoon praline liqueur over top for additional flavor.

Chill to set again. Serve at room temperature with choice of crackers.

16 ounces cream cheese
8 ounces shredded colby jack cheese
4 tablespoons Cajun seasoning spice

Cajun Cheeseball Directions

Mix and form into ball. Serve with crackers.

2 cups mashed sweet potatoes
8 ounces light cream cheese
1 1/2 tablespoons minced jalapeno pepper
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco hot sauce
1 teaspoon Lawry season salt
1 teaspoon pepper sauce
1/4 cup minced onions
1/4 cup finely chopped pecans
1 teaspoon garlic salt
1 teaspoon granulated onion

Sweet Potato Cheese Ball Directions

Let cheese come to room temperature. Boil sweet potatoes in jackets until tender. Peel, mash and cool. Blend sweet potatoes and cream cheese. Add the remaining ingredients and mix thoroughly. Shape into balls. Chill in covered container overnight.

Serve with your favorite crackers.

16 ounces cream cheese, softened
1/4 cup chunky salsa, desired hotness
1 cup shredded cheese (Cheddar, Monterey
    jack or Mexican blend)

Mexican Cheese Ball Directions

Mix cream cheese and salsa together. Form into a ball and roll ball in shredded cheese until completely covered. Place cheese ball on decorative plate or bowl. Sprinkle remaining cheese around bottom of ball.

Serve with your favorite crackers or tortilla chips.

1 cup shredded Cheddar cheese
3 tablespoons mayonnaise
1 envelope dry ranch dip mix
1 (8 ounce) block cream cheese

Easy Cheese Ball Directions

Put all ingredients into a bowl and mix well with your hand. Form into a ball and roll in chopped pecans. Refrigerate overnight.

Serve with your favorite crackers.

1/2 pound American cheese
1/2 pound Cheddar cheese
1 cup pecan chips
5 to 6 green onions, chopped
Mayonnaise
1 (6 ounce) jar raspberry preserves

Cheese Ball With Raspberry Preserves Directions

Grate American and Cheddar cheeses. Mix in pecan chips, chopped green onions and enough mayonnaise to hold together. Mold into a ball. Refrigerate until ready to use, then cover with raspberry preserves.

Serve with Ritz crackers.

8 ounces white Cheddar cheese, shredded
8 ounces cream cheese, softened
1 teaspoon garlic powder
1/8 teaspoon red pepper (optional)
Paprika
1 (1 1/2 inch) cinnamon stick
1 bay leaf

Apple Cheese Ball Directions

Process first 4 ingredients in a food processor until smooth. Chill 30 minutes.

Shape into a ball; make an indentation in top to resemble an apple. Chill ball 30 minutes.

Coat ball heavily with paprika. Cover and chill for 1 hour. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with crackers.

Makes 10 to 12 appetizer servings.

1 1/2 cups crabmeat
6 ounces cream cheese
Grated zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seeds
Paprika
Unseasoned bread crumbs
Parsley, finely chopped
Thin pretzel sticks

Red And Green Crab Balls Directions

In a bowl, combine crabmeat, cream cheese, lemon zest, salt, pepper, celery seeds and 1/4 teaspoon paprika. Use a fork to combine all ingredients evenly. Cover with plastic wrap and refrigerate overnight.

Combine 2 parts bread crumbs to 1 part paprika in a small, shallow bowl. Place parsley in another bowl. Form crab mixture into 1-inch balls and roll in either "red" or "green." Refrigerate until ready to serve, then spear each ball with a pretzel stick.

Makes about 2 dozen balls.

16 ounces cream cheese
2 packages sliced, chopped, chipped beef, cut very thin
1 bunch scallions, chopped (green tops only)
1/2 tablespoon Accent
1 tablespoon Worcestershire sauce
Nuts, chopped

Cheese Ball Directions

Cream the cream cheese. Add chipped beef. Add the tops of scallions, Accent and Worcestershire sauce. Mix well and roll in nuts. Form into one or two balls.

2 ounces cream cheese
1 teaspoon Worcestershire sauce
3 tablespoons liquid smoke
4 ounces sharp Cheddar cheese, finely grated
1/4 cup EACH celery and bell peppers,
    finely chopped, mixed
1/3 cup pecans, finely chopped
2 tablespoons dried minced onions
Dash Tabasco sauce
1/2 teaspoon garlic powder

Easy Cheese Ball Directions

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on wax paper and roll the cheese ball on it until coated. Chill completely before serving.