Cheese Ball with Raspberry Preserves
Cheese Ball with Raspberry Preserves
Ingredients| 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 |
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Preparation
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.
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Chili Cheese Ball
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.
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.
Chili Cheese Roll
Set cheese out until it is room temperature. Mix both cheeses until well blended. Stir in garlic powder and pecans. Form into a 10-inch long roll. Spread the chili powder on wax paper and coat the outside of cheese by rolling over the wax paper. Chill. Slice and serve with crackers or
Set cheese out until it is room temperature. Mix both cheeses until well blended. Stir in garlic powder and pecans. Form into a 10-inch long roll. Spread the chili powder on wax paper and coat the outside of cheese by rolling over the wax paper. Chill. Slice and serve with crackers or
Chocolate Peppermint Cheese Ball
Process the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Place the mixture in an airtight plastic bag until ready to use. There will be enough mixture to make several cheese balls. When ready to make a cheese ball, place the cream
Process the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Place the mixture in an airtight plastic bag until ready to use. There will be enough mixture to make several cheese balls. When ready to make a cheese ball, place the cream
Christmas Oyster Roll
Cream together cream cheese, Worcestershire sauce, garlic powder, onion, mayonnaise and salt. Spread mixture on wax paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill in refrigerator about one hour. Spread oysters on top of cheese mixture, and roll up into a log
Cream together cream cheese, Worcestershire sauce, garlic powder, onion, mayonnaise and salt. Spread mixture on wax paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill in refrigerator about one hour. Spread oysters on top of cheese mixture, and roll up into a log
Corned Beef Cheese Ball
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 pars
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 pars
Crab Ball
Mix catsup and horseradish together. Soften cream cheese. Add 2/3 cup crabmeat and 1 tablespoon catsup-horseradish mixture. Form into a ball. Pat remaining half of crabmeat onto surface of ball. Chill. When ready to serve, pour remaining catsup-horseradish mixture over the ball.
Mix catsup and horseradish together. Soften cream cheese. Add 2/3 cup crabmeat and 1 tablespoon catsup-horseradish mixture. Form into a ball. Pat remaining half of crabmeat onto surface of ball. Chill. When ready to serve, pour remaining catsup-horseradish mixture over the ball.
Easy Cheese Ball I
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.
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.
Easy Cheese Ball II
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.
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.
Fiesta Cheese Ball
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
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
Guava Covered Cheese Ball
Blend well the cheeses, Worcestershire sauce and onion. Form into a ball; cover with pecans and chill. Just before serving, spread on guava jelly.
Blend well the cheeses, Worcestershire sauce and onion. Form into a ball; cover with pecans and chill. Just before serving, spread on guava jelly.
Hidden Valley Ranch Cheese Ball
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).
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).
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Lincoln Log
In a mixing bowl, combine cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7 x 1 1/2-inch log; roll in walnuts. Insert rosemary sprigs for branches. Serve with crackers. Yields 2 cup
In a mixing bowl, combine cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7 x 1 1/2-inch log; roll in walnuts. Insert rosemary sprigs for branches. Serve with crackers. Yields 2 cup
Mexican Cheese Ball I
Saut� pecans in butter and sprinkle with salt. Bake in the oven until toasted, stirring occasionally. Mix all ingredients together into a ball and roll in pecans. Serve with assorted crackers.
Saut� pecans in butter and sprinkle with salt. Bake in the oven until toasted, stirring occasionally. Mix all ingredients together into a ball and roll in pecans. Serve with assorted crackers.
Mexican Cheese Ball II
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.
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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.
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Nutty Bacon Cheeseball
Beat cream cheese and milk on low speed in large bowl with electric mixer until blended. Add cheeses. Blend on medium speed until well combined. Add green onions, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed. Add salt and pepper to taste. Transfer half of mi
Beat cream cheese and milk on low speed in large bowl with electric mixer until blended. Add cheeses. Blend on medium speed until well combined. Add green onions, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed. Add salt and pepper to taste. Transfer half of mi
Pecan Cheese Log
Combine cheese, garlic and cream cheese in a bowl; mix well. Stir in 2 cups pecans. Shape into 4 logs, 1 inch in diameter and 12 inches long. Chop remaining pecans. Roll each log in chili powder and chopped pecans. Wrap each log in wax paper and cover with foil. Refrigerate overnight to blend fl
Combine cheese, garlic and cream cheese in a bowl; mix well. Stir in 2 cups pecans. Shape into 4 logs, 1 inch in diameter and 12 inches long. Chop remaining pecans. Roll each log in chili powder and chopped pecans. Wrap each log in wax paper and cover with foil. Refrigerate overnight to blend fl
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