Time 1h15m Number Of Ingredients 8 Steps:
With a hand mixer, beat together the softened cream cheese, sour cream, garlic powder, green onions, salt, and pepper until combined Grate the cheddar cheese block fresh Beat in the sharp cheddar to combine Cover and chill for around an hour, until the cheese ball mixture begins to firm Use a spatula and greased hands to form the cheese ball shape, then roll in the pecans until coated on all sides Serve with your favorite crackers and enjoy! Keep leftovers in an airtight container in the fridge for 3 - 5 days
Time 1h30m Number Of Ingredients 9 Steps:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and preserves until smooth and creamy. Scrape down the bowl, then beat in the garlic powder, salt, and hot sauce, and then the cheddar cheese. Lay a large sheet of plastic wrap on the counter. Scrape the cheese mixture into the center in as circle-like of a mound as you can. It will not be a perfect ball at this point. Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight. Toast the pecans: Preheat the oven to 350 degrees and spread the pecans onto an ungreased baking sheet. Bake for 7 to 9 minutes, stirring once or twice, until they are deeply toasted and fragrant. Watch very carefully toward the end of the baking time to ensure the pecans do not burn. Transfer to a cutting board and chop into small bits. Let cool completely to room temperature. When ready to serve, remove the cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it’s easiest to use a plate with edges that curve up a little. A pie dish works well too.) Add the parsley and lightly mix with your fingers to combine. Unwrap the cheese ball and place it on the plate with the parsley and pecans, coating well. The cheese ball won’t roll like a true ball. Gently lift and turn it, patting the pecans and parsley all over the outside. Carefully lift it onto a serving plate. Serve with crackers or baguette slices.
Time 2h5m Yield 7 Number Of Ingredients 4 Steps:
In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!
Number Of Ingredients 9 Steps:
Combine the cream cheese, cheddar, Brie, Worcestershire sauce, hot sauce, garlic powder, and onion powder in a bowl. With an electric mixer, beat on medium speed until incorporated. Add the parsley and continue to beat on low speed until just combined. Form the mixture into a ball and refrigerate until set. While the cheese ball sets, coarsely chop the pecans and spread on a rimmed plate. About 30 minutes before serving, remove the cheese ball from the fridge. Roll the ball in the pecans, pressing them firmly to the ball, until completely covered. Let soften at room temperature for 30 minutes. Serve.
Time 30m Yield 1 ball, 8-10 serving(s) Number Of Ingredients 9 Steps:
With a mixer, cream the two cheeses and parkay together until well blended. Add remaining ingredients with the exception of the nuts. Blend well. Put the nuts on a sheet of waxed paper and spread evenly. Put the cheese mixture in the middle of sheet and roll the cheese in the nuts with the aid of the waxed paper. Refrigerate in waxed paper covered with plastic wrap over night. Serve with crackers.
Time 20m Yield 2 cups. Number Of Ingredients 16 Steps:
In a large bowl, beat cream cheese and sour cream until smooth. Stir in the Swiss and cheddar cheeses, onion, bacon, pecans, pimientos, relish, salt and pepper. Cover and refrigerate for at least 1 hour., In a small shallow bowl, combine the bacon, parsley, pecans and poppy seeds. Shape cheese mixture into a ball; roll in bacon mixture. Wrap in plastic; refrigerate for at least 1 hour. Serve with crackers.
