Apple Pear Shaped Cheese Balls Food

FRUIT-SHAPED CHEESE BALLS

Steps:

• Mix blue cheese, cheese spread, cream cheese and Worcestershire sauce in medium bowl with fork until blended. Cover and refrigerate at least 8 hours until chilled.
• Divide cheese mixture in half. Shape 1 half into a ball on waxed paper. Sprinkle another piece of waxed paper with paprika. Roll cheese ball in paprika, coating completely. Mold into apple shape.
• Shape other half of cheese mixture into a ball on waxed paper. Shake Parmesan cheese and food color in covered container until cheese is evenly colored. Sprinkle another piece of waxed paper with cheese. Roll cheese ball in Parmesan cheese, coating completely. Mold into pear shape.
• Make small depression in apple and pear for stem ends. Cut 2 small pieces from cinnamon stick. Insert cinnamon stick pieces for apple and pear stems. Insert lemon leaf in apple. Brush oil over small piece of brown paper; cut into leaf shape. Insert leaf in pear. Serve with crackers.

FOOTBALL CHEESEBALL WITH HERBED CRACKERS

Steps:

• Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
• Preheat the oven to 350 degrees F.
• Combine the butter, rosemary and thyme in a small bowl and microwave until melted.
• Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)
• Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.
• Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.

PUMPKIN CHEESE BALL

Steps:

• With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

PEAR-PECAN CHEESE BALL

Steps:

• Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
• Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
• Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

APPLE & PEAR SHAPED CHEESE BALLS

Steps:

• Mix blue cheese, cheddar cheese, cream cheese and Worcestershire sauce in a medium bowl with a fork until blended.
• Cover and chill at least 8 hours.
• Divide cheese mixture in half.
• Shape one half into a ball and place on wax paper.
• Sprinkle another piece of wax paper with paprika; roll cheese ball in paprika to thoroughly coat.
• Mold into an apple shape.
• Shape the remaining cheese mixture into a ball.
• Combine parmesan cheese and food coloring in a covered container or large plastic bag and add cheese ball.
• Roll cheese ball in parmesan cheese until thoroughly coated.
• Mold into a pear shape.
• Make a small depression in the top of each cheese ball for stem ends; insert piece of cinnamon stick into depressions.
• Insert leaves into tops of cheese balls.

APPLE CHEESE BALL

Steps:

• Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes.
• Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.
• Coat ball heavily with paprika; cover and chill 1 hour.
• Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers.

SAUSAGE CHEESE BALLS

Steps:

• Heat oven to 350 degrees. Line Jelly Roll pan (or large cookie sheet) with parchment paper.
• In large bowl, stir together all ingredients, using hands or spoon.
• Shape mixture into 1 inch balls. Place in pan evenly spaced.
• Bake 20-25 minutes or until golden brown. Immediately remove from pan. Serve warm.