Award Winning Cheese Ball Food

CLASSIC CHEESEBALL

Steps:

• Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine.
• Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.
• Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
• Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!

BEST CHEESEBALL

Steps:

• Mix everything together in a large bowl
• Crush nuts on wax paper
• Roll the cheese ball into nuts until completely covered
• Refrigerate overnight
• Remove from the refrigerator at least 10 minutes before serving

ITALIAN CHEESE BALL

Steps:

• Mix the cream cheese, provolone, olives, roasted red peppers, salami, artichoke hearts and crushed red pepper flakes in a medium bowl until well combined. Chill until firm and the flavors have blended, at least 4 hours or up to overnight.
• Shape the mixture into a ball and roll in the pine nuts. Serve with the crackers and garnish with the parsley.

BITS AND PIECES PARTY CHEESE BALL

Steps:

• Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.
• Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. It should take about 4 minutes.
• Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.
• Mix the pecans and parsley together on a large plate or a cutting board, then roll the cheese ball in the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball.
• Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.

AL'S AWARD-WINNING GARLIC CHEESE BALL

Steps:

• Open cream cheese and cheddar cheese placing them into large mixing bowl. On cutting board, finely chop green onions and place them in mixing bowl with cheeses. Do the same with the sliced beef. Beef and green onions may be finely chopped with a small food processor. Using a garlic press, mince garlic and place into mixing bowl.
• Wait until cheeses have become soft; about 1 hour. Add lemon juice and Worcestershire sauce. Using your hands (this will be messy), thoroughly mix all ingredients in the bowl. When all ingredients are mixed well, place cheese ball on piece of foil. Roughly shape into ball with hands. Wash cheese ball stuff off of hands with warm water. With wet hands, smooth cheese ball into desired shape.
• Place cheese ball into sealed plastic container and refrigerate overnight. (Or just refrigerate without placing into a sealed container and everything in your refrigerator will smell like garlic for about a week).
• Take out of 'fridge about an hour before serving. Serve with your favorite crackers.