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g Holiday/Seasonal Cooking Site

BellaOnline's Holiday/Seasonal Cooking Editor

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Cheese Ball Recipes

Guest Author - Deborah Adams

Classic Savory Cheese Ball with Pecans

6 (3-ounces each) packages cream cheese, or 18 ounces, room temperature
8 ounces shredded sharp Cheddar cheese
2 tsps grated onion
2 tsps Worcestershire sauce
2 tsps finely minced garlic
Finely chopped pecans

In a mixing bowl, combine cream cheese, Cheddar cheese, onion, Worcestershire sauce, and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans until well coated. Wrap in plastic and let ripen in refrigerator for at least 24 hours. Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted crisp crackers.

Cheese Ball with Pineapple and Pecans

2 pkgs (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/4 cup finely chopped bell pepper (various colors are pretty)
3 Tbsp finely chopped green onion
2 tsps seasoned salt, or to taste
2 cups chopped pecans, divided

Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans. Chill in refrigerator until firm then shape into a ball and roll in remaining chopped pecans. Serve with crisp crackers.

Italian Cheese Ball

16 oz cream cheese
1 jar shredded, dried beef or 1 lb deli beef shredded
1/3 cup zesty Italian salad dressing
2 cups chopped pecans, divided

Mix cream cheese, shredded beef and salad dressing with 1 cup of the pecans and chill. When chilled shape into ball and roll in remaining pecans. Serve with assorted crisp crackers.

Bacon Cheese Ball

16 ounces cream cheese -- softened
1/2 pound grated sharp cheddar cheese
1/4 cup finely chopped green onions
8 slices bacon -- cooked and crumbled
1 Clove garlic -- minced
1 tablespoons pimiento -- minced
2 tablespoons minced fresh parsley

Combine all ingredients, mixing well. Form into a ball; cover with plastic film. Refrigerate overnight to allow flavors to blend.

Chicken Cheese Balls with Pecans

2 can chunk chicken -- (5 oz) drained
2 pkgs. cream cheese -- (8 oz) softened
1 Ranch-Style salad dressing mix -- (0.4 oz)
1 cup pecans -- chopped & toasted

Combine first three ingredients well with mixer. Shape into a ball and roll in pecans. Cover with Plastic film and refrigerate until needed. Serve with assorted crisp crackers.

Crab Cheese Ball

1 lb. crabmeat
2 8oz. pkgs creamcheese
6 green onions chopped
3Tbsp powdered sugar

Combine all ingredients and form into a ball. Chill until ready to serve.

Ham Cheese Ball with Walnuts

2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese
3/4 tsp garlic powder
1/4 tsp salt
2 1/4 ounces thinly sliced cooked ham, chopped
1 cup chopped walnuts

In a medium bowl, mix cream cheese, Cheddar cheese, garlic powder, salt, and ham. Form the mixture into a ball. Roll the ball in the chopped walnuts until heavily coated. Wrap the ball in plastic wrap, and refrigerate for at least one hour before serving

Crab Cheese Ball 2

1 pound crabmeat (imitation is fine)
1 (8 ounce) package cream cheese, softened
1/4 small onion, chopped
1/2 cup chopped celery
1 Tbsp Worcestershire sauce
1 jar cocktail sauce

Mix together crab, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm. When serving surround the cheese ball with assorted crisp crackers and drizzle cocktail sauce over the cheese ball. Very good!

Spicy Chili Cheese Ball

1 (8 ounce) package cream cheese, softened
1 cup shredded colby cheese
1 (4 ounce) can chopped green chilies
1/4 cup finely chopped onions
1 tsp hot pepper sauce
1/4 tsp salt

In bowl, combine all ingredients. Blend well.
Place mixture on wax paper or plastic wrap.
Wrap and form into ball.
Chill for several hours.
Serve with assorted crisp crackers.

Jalapeno Cheese Ball

Two 8-ounce packages cream cheese
1/4 pound margarine
2 ounces blue cheese
1 Tbsp diced onion
1 Tbsp powdered onion
6 jalapeno peppers (remove all seeds), finely diced
juice of 1/2 lemon
1 Tbsp Miracle Whip salad dressing
dash salt
1 cup finely chopped pecans

Thoroughly combine all ingredients (except pecans) together. Shape into ball and roll in crushed pecans. Refrigerate a few hours. Serve with assorted crisp crackers

3-Cheese Cheese Ball

4 8-ounce packages cream cheese
4 ounces blue cheese, crumbled
1 pound sharp cheddar cheese, shredded
2 Tbsps soy sauce
1 tsp ground pepper
1 tsp garlic powder
2 Tbsps minced onions

Soften cream cheese. Add cheeses and seasonings. Blend well. Chill.
Before serving roll into chopped walnuts. One ball serves approx 20.

Shrimp Cheese Ball

1 pound tiny shrimp cooked and chopped
1 (8 ounce) package cream cheese, softened
1/4 small onion, chopped
1/2 cup chopped celery
1 Tbsp Worcestershire sauce
1 jar cocktail sauce

Mix together shrimp, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm. When serving surround the cheese ball with assorted crisp crackers and drizzle cocktail sauce over the cheese ball. Very good!

Dessert Cheese Balls

Sweet Chocolate Chip Cheee Ball with Pecans

2 package cream cheese -- (8 ounces) softened
1/2 cup butter (no substitutes) -- softened
1/2 teaspoon vanilla extract
1 1/2 cup confectioners sugar
1/4 cup brown sugar
1 1/2 cup miniature semisweet chocolate chips
2 cup finely chopped pecans
Graham crackers (plain and/or chocolate) or Gingersnaps

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Then place cream cheese mixture on a large piece of plastic wrap; shape into ball. Refrigerate for at least 1 more hour.
Just before serving, roll cheese ball in pecans.
Serve with graham crackers.
Makes 2 cheese balls

Dessert Cheese Ball Recipe

24 ounces cream cheese, softened
1 1/2 cup mini chocolate chips
1 cup confectioners sugar
1 Jar fudge ice cream topping
1 cup pecans, chopped
1 box gingersnaps or graham crackers

Combine cream cheese, chips and sugar, mixing well. Line desired mold with plastic wrap and press mixture into pan. Chill overnight. When ready to serve turn onto serving plate, heat chocolate slightly and drizzle over cheese ball. Sprinkle with pecans and serve with gingersnaps or graham crackers.

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Content copyright © 2014 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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