Cheese Ball With Mascarpone Feta And Blue Cheese Food

FETA CHEESE BALL

Steps:

• In a large bowl, combine cream cheese, feta cheese, olive oil, green onions and garlic. Season with dill, oregano and pepper. Mix well, and form into 2 balls. Cover, and chill for 2 hours.

BLUE CHEESE BALL

Steps:

• In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
• The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

CHEESE BALL WITH MASCARPONE, FETA AND BLUE CHEESE

Steps:

• Mix all ingredients shape as much as you can into into a bal with a spoonl. let stand for 1/2 an hour. Spread food wrap to the bottom of a bowl, fill bowl with the cheese mix, cover and refrigerate for 3-4 hours.
• . You can decorate the cheese balls with red pepper, thin chopped green onions, nuts etc.

FETA CHEESE BALLS

Steps:

• In a large bowl, beat cream cheese and oil until smooth. Stir in the feta cheese, onions, garlic, dill, oregano and pepper. Cover and refrigerate for at least 1 hour., Shape cheese mixture into two balls. Wrap in plastic; refrigerate for at least 1 hour. Serve with bagel chips.

MINI BLUE CHEESE BALLS

Steps:

• Mix all ingredients except Walnuts.
• Form into balls.
• Roll in chopped Walnuts.
• Chill until ready to serve.

FETA CHEESE BALL

Steps:

• Beat the cream cheese with electric mixer until smooth.
• Add feta cheese and beat until well blended.
• Lay a large sheet of plastic wrap on the countertop.
• Spoon the cheese mixture in the centre of the wrap.
• Roll and shape the cheese into a ball using the plastic wrap as a guide.
• Twist the plastic wrap closed Refrigerate 6 hours or overnight.
• Before serving spread the walnuts on a sheet of plastic wrap large enough to enclose the entire cheese ball.
• Unwrap the cheese ball and roll in the nuts so it is evenly coated.
• Wrap again and set aside to come to room temperature.

MASCARPONE BOUCHEES (MINI CHEESE BALLS)

Steps:

• In a food processor mix all ingredients except nuts until smooth.
• Remove from processor and roll in to bite-size balls.
• Coat the balls with nuts.
• Place on wax paper and chill 1 hour before serving.

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.

FOOTBALL CHEESE BALL

Steps:

• Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire sauce, and taco seasoning mix in a large bowl. Press the cheese mixture into a ball, turn it out onto a sheet of plastic wrap.
• Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. Place the cheese football on a plate, arrange the strips of American cheese like laces on the top of the cheese football. Cover and refrigerate for at least 2 hours.
• Remove the cheese ball from the refrigerator 30 minutes before serving.

HOLIDAY FETA CHEESE BALL

Steps:

• Mix cream cheese and feta with mixer until blended. Add next 3 ingredients; mix well.
• Refrigerate several hours or until chilled.
• Shape into ball. Roll in parsley until evenly coated.