If you’re having a party, consider these cheese ball recipes! These tidbits provide a good color, taste and texture contrast to other foods, and can be made ahead of time, too — even several days ahead to suit your convenience.
Simply combine the cheeses, mix in seasoners and roll in nuts, and this party food is ready when you are. Cheese balls can also look a little nicer than just another plate with dip and crackers.
4 3-ounce packages cream cheese
1 4-ounce package blue cheese
1 6-ounce jar Old English sharp Cheddar cheese spread
1 tsp. onion juice
2 tablespoons dehydrated parsley flakes
1 tsp. Worcestershire sauce
Put all ingredients into large bowl. Let stand at room temperature to soften. Mix with fork and then with hands until thoroughly mixed. Cover bowl with plastic wrap until cheese mixture stiffens enough to handle and work into a ball. Wrap airtight in Saran Wrap. Refrigerate. Before serving, unwrap and let stand about 20 minutes, then roll in finely chopped nuts (pecans or walnuts). Serve with assorted crackers with butter spreader. Serves 20 people. Tastes better if it stands in refrigerator about three days.
1-8 oz. package cream cheese
1-2 oz. package blue cheese
1/2 lb. sharp Cheddar cheese
1/2 cup mayonnaise
1/2 tsp. onion (grated)
1/2 tsp. paprika
Few drops Worcestershire
1 cup chopped nuts (walnuts or pecans)
Mix ingredients well, chill. Make in ball and roll in chopped nuts. Put part of nuts in ball, and then roll in remaining.
Mash cheese together; combine with all ingredients, except nuts. Add just enough mayonnaise (or mayonnaise/sour cream mix) to soften. Shape into balls about 1 inch in diameter. Roll in nuts to coat thickly.
Classic cheese ball recipes #7: Zesty cheeseballs
1 wedge Blue cheese
1 (8 oz.) package cream cheese
1 (8 oz.) wedge Cracker Barrel sharp cheese, shredded
1 tablespoon pimiento
1 tablespoon chopped green pepper
1 finely chopped onion
1 tsp lemon juice
2 tsp Worcestershire sauce
dash cayenne pepper
dash pepper and salt
Mix well. Chill. Shape into balls and roll in finely chopped parsley or pecan meal. Makes 2 large balls.
2 (8 oz.) package cream cheese
1 (8 1/2 oz.) can crushed pineapple, well drained
1 cup chopped pecans
1/4 cup green pepper, chopped
2 tablespoons chopped onion
1 tablespoon seasoned salt
Cream cheese with well-drained pineapple. Add chopped pecans, pepper, onion and seasoned salt. Chill long enough to handle and then form into ball or log. If desired, you may roll in nuts before serving. Keeps for days covered in the refrigerator.
1 small can pink salmon
1 8-ounce package softened cream cheese
1 tsp. lemon juice
2 tsps. grated onion
1 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley
Drain and flake salmon and bones, removing skin. Combine salmon, softened cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix thoroughly then chill several hours. Combine pecans and parsley: shape cheese into ball and roll in nuts-parsley mixture. Chill well. Serve with crackers.
8-ounces cream cheese
14 ounces blue cheese
1 stick butter
Let all 3 ingredients soften in bowl. Mix by hand with spoon. Shape into ball; roll in pecan meal (available in packaged nut section in grocery). Cheese ball will be sticky till rolled in pecan meal. Make cheese ball more appetizing by putting cherry or olive on top. Variations: Chipped beef, pimientos, bacon bits — your choice.
2 cups shredded cheddar
3 8-ounce packages cream cheese
1 small jar Cheez Whiz
1/2 cup sour cream
garlic and onion to taste
Let cheese soften at room temperature. Mix well. Line 2 plastic bowls with wax paper; put cheeses in these. Chill. Turn out onto cheese plate. Remove wax paper; serve plain or add chopped pecans, chives and bacon to cheese ball.