Ingredients
1/2 pound processed American cheese
3 ounces cream cheese
4 tablespoons Dr. Pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped pecans
Dr. Pepper Cheese Ball Directions
Place cheeses in large bowl of electric mixer; mix until blended. Add Dr. Pepper and mix until light and fluffy. Add remaining ingredients and mix until blended. Shape into 2 balls and chill for 20 minutes. Place in a plastic bag and chill thoroughly.
Serve with a cheese knife for spreading on crackers.
Ingredients
8 ounces cream cheese, softened
2 tablespoons prepared horseradish
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
4 slices cooked ham, each about 4 1/2 x 6 1/2 x 1/8-inch
Creamy Horseradish Ham Roll Directions
Combine all ingredients, except ham slices and mix well. Divide mixture in half. Lay two ham slices together so that the 6 1/2-inch sides are touching. Spread half of cream cheese mixture on the two ham slices. Roll, jellyroll fashion, starting with one of the 6 1/2-inch sides and making sure that the two ham slices join with no space between them. Repeat procedure with remaining ham slices and cream cheese mixture.
Chill in refrigerator for 1 hour.
Slice into 1/4-inch pieces. Arrange in a single layer on serving tray and serve.
Makes two rolls or about 24 hors d’oeuvres when sliced.
Ingredients
3 ounces cream cheese
8 ounces Velveeta cheese, shredded
1 tablespoon lemon juice
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash of red pepper
1/4 cup chopped pecans
1 teaspoon paprika
Chili Cheese Ball Directions
Combine softened cheeses, lemon juice, garlic powder and red pepper; beat with electric mixer until light and fluffy. Stir in nuts. Shape into a ball and sprinkle with mixture of chili powder and paprika. Chill.
Ingredients
1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese
Fiesta Cheese Ball Directions
Preheat over to 300 degrees F.
Place pecans on a small baking sheet and toast in oven for 15 to 20 minutes. Remove from oven and toss with 2 tablespoons taco seasoning; set aside.
In a large bowl of an electric mixer, beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, about 2 minutes. Add jalapeno, onion, bell pepper and Colby-Jack cheese. Stir to combine. Using a rubber spatula, shape cheese into a large ball.
Place a large sheet of plastic wrap on counter top, sprinkle reserved seasoned nuts over plastic. Roll cheese ball in nuts, coating entire outside of ball.
Bring sides of plastic wrap up around ball to seal. Wrap in additional layer of plastic wrap to seal. Place cheese ball on a plate and refrigerate several hours until firm.
Serve with crackers.
Nutrition facts per serving: 187 calories, 17 g fat, 8 g saturated fat, 35 mg cholesterol, 4 g carbohydrates, 5 g protein, 282 mg sodium, 1 g fiber
Ingredients
16 ounces cream cheese
1 envelope dry Hidden Valley Ranch Dressing mix
1 cup grated Cheddar, co-jack or Colby cheese
Bacon bits
Ranch Cheese Ball Directions
Mix cream cheese, dressing mix and cheese together and form into a ball. Roll in bacon bits. Chill and serve with crackers.
Ingredients
8 ounces cream cheese, softened
2 cups shredded Cheddar cheese
1 (12 ounce) can corned beef, drained and shredded
3/4 cup sweet pickle relish
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 1/2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1 cup minced fresh parsley
Corned Beef Cheese Ball Directions
Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef, pickle relish, lemon juice, horseradish, prepared mustard, Worcestershire sauce and lemon peel. Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 for minutes.
Roll in parsley. Serve with assorted crackers and/or apple wedges.
Makes 12 to 15 servings.
Ingredients
Smoked salmon
Cream cheese
Chopped fresh chives or parsley
Sweet pickles or gherkins, cut into small pieces
Smoked Salmon Rolls Directions
Cut the salmon into strips about 1/2 inch wide and 2 inches long. Mix the cream cheese and fresh herbs together and spread on the salmon pieces. Roll the salmon around a piece of pickle and secure with a wooden pick.
Ingredients
2 packages deli sliced smoked or honey
ham (such as Buddig)
16 ounces cream cheese, softened
1 small can chopped olives, drained
1 small package chopped pecans
Smoked Ham Cheese Ball Directions
In blender or food processor chop meat. In medium mixing bowl put cream cheese, olives and meat. Mix very well and shape into ball. Roll into chopped pecans. Garnish plate with parsley with cheese ball in the middle. I also put a pimento stuffed green olive for garnish in center.
Serve with assorted crackers.
NOTE: Can be made into 2 logs also.
Ingredients
6 ounces low fat/fat free cream cheese
6 ounces regular cream cheese
1 package Hidden Valley Ranch dressing mix
Coarsely chopped red or green pepper
Hidden Valley Ranch Cheese Ball Directions
Lightly dust a cereal bowl with flour.
Blend cream cheese and the Hidden Valley Ranch powder. Shape into a ball. Roll in pepper (cover entire ball).
Can be served immediately or, for maximum flavor, refrigerate overnight. Keeps in fridge covered about 2 days. Very very easy and very very yummy
Ingredients
>
8 ounces cream cheese
8 to 16 ounces sharp Cheddar cheese, grated
1 package Hidden Valley Ranch dressing
1/2 cup mayonnaise
1/2 cup skim milk
Red pepper, optional
Chopped green onions, optional
Finely chopped celery, optional
Finely chopped green pepper, optional
Minced garlic, optional
Cheese Ball Directions
Mix Hidden Valley Ranch dressing, milk and mayonnaise. Add in cream cheese and Cheddar cheese. Mix well. Put into freezer for about 20 minutes.
Shape into balls (makes 2 good size balls, 3 smaller). Put back into freezer just long enough to make the ball firm enough to roll. Roll cheese ball in pecan pieces or chopped parsley. (Unrolled cheese balls freeze well.)
Serve with crackers (wheat, cracked pepper, Triscuits, etc).
