Bettye Morgans 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!

CHEESE BALL

Steps:

• Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Beat onion and Worcestershire sauce into cheeses with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours until firm enough to shape into a ball.
• Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.

OLIVE CHEESE BALLS

Steps:

• Preheat oven to 400°F.
• Mix cheese and flour together.
• Mix in margarine. Work with hand if it seems dry.
• Mold 1 teaspoon of dough around each olive.
• Shape into a ball.
• Place on ungreased cookie sheet.
• Cover and refrigerate at least 1 hour.
• Bake until set, 15 to 20 minutes.

ONE CHEESE BALL--4 GREAT WAYS

Steps:

• Beat all ingredients in medium bowl with electric mixer on medium-low speed until smooth.
• Shape mixture as directed in recipes below. Refrigerate until firm, at least 2 hours. Christmas Pears: Double the above recipe. Shape each cheese ball mixture into pear shape on waxed paper or plastic wrap. Wrap in plastic wrap. Refrigerate. Place pears in large shallow serving bowl or on platter. Spoon 1/4 cup whole berry cranberry sauce over one pear; spoon 1/4 cup chutney over other pear. (If desired, process chutney in blender or food processor until smooth.) Break 1 cinnamon stick crosswise in half; insert in each pear for stem. Festive Bird's Nest: Shape cheese ball mixture into ball. Place cheese ball on plastic wrap. Place cheese ball and plastic wrap in bowl, 5 to 6 inches in diameter. Place plastic wrap on cheese ball, then push second smaller bowl, 4 to 5 inches in diameter, into cheese in larger bowl. Refrigerate. Remove bowls and plastic wrap. Sprinkle 1 cup chopped fresh chives or other fresh herbs over cheese "nest." Fill nest with cherry tomatoes, olives or assorted breadsticks. Magical Holiday Tree: Shape cheese ball mixture into pyramid shape on waxed paper or plastic wrap. Smooth sides with knife if necessary. Freeze pyramid about 20 minutes or until firm. Cut pyramid horizontally into thirds. Spread 3 tablespoons roasted red bell peppers (from 7-ounce jar), finely chopped and well drained, on bottom piece. Spread 3 tablespoons basil pesto on middle piece. Assemble tree; top with star cut from starfruit or yellow bell pepper. Serve immediately or wrap in plastic wrap. Refrigerate. Holiday Pinecone: Shape cheese ball mixture into oval shape on waxed paper or plastic wrap. Press 1 package (6 ounces) sliced almonds (2 cups) into cheese ball. Sprinkle with 1/4 cup crushed dark rye crackers. Wrap in plastic wrap. Refrigerate. Garnish with fresh rosemary sprigs.

FESTIVE CHEESE BALL

Steps:

• Put the three cheeses in a food processor, and buzz until blended.
• Add the remaining ingredients -- except for the sunflower seeds and parsley -- and buzz to blend well.
• Put the cheese mixture in the fridge for two hours so it firms up.
• While cheese mixture chills, toast sunflower seeds until they are golden, then remove from pan and allow them to cool. Then stir together seeds and parsley. Set aside.
• Remove cheese mixture from fridge and shape into a ball or log (you may need to wear latex gloves to do this).
• Spread sunflower seeds and parsley on a sheet of waxed paper, and roll cheese ball/log in this combination.
• Serve with crackers, crudités and or small toasts.

OLIVE-CHEESE BALLS

Steps:

• Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)
• Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Bake 15 to 20 minutes or until light brown.