Pineapple Cheese Ball

 

 
2 – 8 oz pkg cream cheese, softened to room temperature
1 can – 8 1/2 oz – crushed pineapple, drained
2 c chopped pecans
1/4 c finely chopped green pepper
2 tbsp onion, chopped
1 tbsp seasoned salt

Makes 1 large cheese ball.

 
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Pimento Cheese Ball

 

 

1 – 8 oz pkg cream cheese, room temperature
1 – 6 oz jar pimento cheese (or any flavor desired)
1 tbsp Worcestershire suace
1/4 tsp garlic salt

coating:
nuts, opt
bacon bits, opt
ginger, opt
Mix all ingredients

Roll in desired coating, nuts, bacon bits or ginger.
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Ham Cheese Ball

 

 Serve with crackers.

Mix all ingredients except nuts.
Form into one large or two small balls.
Roll in nuts.
Chill.
Remove from refrigerator one hour before serving.
 
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Cheddar Cheese Ball

2 – 8 oz pkg creamed cheese, room temperature
8 oz grated cheddar cheese
1 small onion, chopped
2 tsp Worcestershire sauce
dash of pepper
dash of salt
chopped pecans

 

Refrigerate until 1 hour before serving.
Serve with crackers.

That Goat Cheese Pesto torte sounds amazing!

anaab 

MARIAN’S CHEESE BALL

1 (8 OZ/250gr) package of cream cheese, softened
3 Tbsp. finely chopped green onion, green part only
1 tsp. Worchestershire sauce
2 Tbsp. Miracle Whip salad dressing
1-1/2 cups grated extra old orange cheddar cheese
chopped parsley
toasted sesame seeds
crackers

In a small bowl combine cream cheese, green onion, Worchestershire sauce and Miracle Whip.  Fold in cheddar cheese.

Shape into a ball or log.  Chill overnight.  One half hour before serving, spread parsley on cutting board; chop finely then sprinkle the sesame seeds over parsley.  Roll cheese ball in parsley mixture to coat.

Place on serving platter surrounded by a variety of sturdy crackers.

HINT:  to easily mould the cheese mixture into a ball; line a small plastic bowl (about 2 cups) with plastic wrap, then fill with cheese mixture and then press down firmly.  Sometimes it comes out more of a dome shape, but that’s OK.  It’s the flavour that counts, right?

INGREDIENTS:

1 (8  ounce) package cream cheese, softened 
1/2  cup butter, softened 
3/4  cup icing sugar 
2  tablespoons brown sugar 
1/4  teaspoon vanilla 
3/4  cup miniature chocolate chips 
3/4  cup finely chopped pecans or walnuts 
 graham crackers (for spreading)

DIRECTIONS: 

In a mixing bowl, beat the cream cheese and butter until fluffy.
Gradually add the icing sugar, then the brown sugar, then vanilla; beat just until combined.
Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your hands under the plastic wrap to help you form it without getting your hands sticky.
Place nuts in flat bowl and roll ball in pecans, trying to coat evenly.
Refrigerate for at least 1 hour.
Serve with graham crackers.

http://www.recipezaar.com/14462

GOAT CHEESE TORTE WITH SUN-DRIED TOMATOES AND PESTO

6 oz. goat cheese
4 oz. cream cheese (I use a little more)
4-5 cloves garlic, peeled, smushed and chopped (more if you like)
1/2 c. pesto (at least)
1/2 c. chopped oil-packed, sun-dried tomatoes, including 1-2 tsp. marinade

1.  Mix goat cheese and cream cheese; add the garlic.
2.  Check the taste.  Add salt and black pepper if you want.
3.  Line a small glass bowl (about 2-3 c.) with plastic wrap.
4.  Put about 1/3  of the goat cheese mix into the bowl.
5.  Top with pesto.
6.  Put another 1/3 of the goat cheese mixture on top of the pesto.
7.  Put the sundried tomatoes on this.
8.  Top with the rest of the cheese.
9.  Put plastic wrap over the top of this.
10.  Refrigerate at least 2 hours up to 4 days.
11.  To serve, invert bowl on a serving plate.
12.  Carefully remove the plastic wrap.
13.  Decorate with herbaceous materials.
14.  Serve with baguettes.
15. Keep out of the way of the devouring mob.  Will serve up to 20 with other horse       divers.

#15 is just about the truth! It is addicting!!