Cheese Balls Three Ways Food

FLAVORED CHEESE BALLS

Steps:

• Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
• Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
• Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving. Serve with chips.
• Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. Roll in parsley to coat before serving. Serve with cucumber slices.

CHEESE BALL THREE WAYS

Steps:

• For cheese ball base: Add all ingredients to the bowl of an electric mixer and mix together until smooth. Equally divide mixture into three portions and move each portion to a small bowl. For cranberry and sharp cheese ball: Mix together cheese ball base, shredded cheese and cranberry sauce. Once combined shape into a ball and place in the refrigerator. Refrigerate until ready to serve. Serve with crackers, fruit slices, vegetables, vegetable chips or pita chips. For walnut and Gorgonzola cheese ball: Mix together cheese ball base, gorgonzola cheese, shallot, rosemary and white wine. Once combined shape into a ball and place in the refrigerator. Let sit for about 30 minutes to harden, roll in walnuts and refrigerate until ready to serve. Serve with crackers, fruit slices, vegetables, vegetable chips or pita chips. For apple and Brie cheese ball: Mix together cheese ball base, Brie cheese, apple and thyme. Once combined shape into a ball and place in the refrigerator. Let sit for about 30 minutes to harden, roll in pecans and refrigerate until ready to serve. Serve with crackers, fruit slices, vegetables, vegetable chips or pita chips.

CHEESE BALL

Steps:

• In a large bowl, with an electric mixer, beat cream cheese with cheddar, mustard, Worcestershire sauce, and a generous pinch of pepper until well combined. Mix in 1/4 cup pecans. Cover cheese mixture with plastic wrap, and chill at least 2 1/2 hours or up to overnight.
• Divide the cheese mixture in half, and shape each half into a ball. Spread remaining 3/4 cup pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.

CHEESE BALLS THREE WAYS

Steps:

• Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into bowl of electric mixer fitted with paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
• Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball and refrigerate up to 3 days or freeze up to one month. After thoroughly chilled, smooth into perfectly round ball with hands and roll in cranberries to coat before serving. Serve with crackers.
• Stir blue cheese and shallot with base mixture in second bowl; add brandy. Form into ball and chill as above. Roll in walnuts to coat before serving. Serve with chips.
• Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball and chill as above. Roll inparsley to coat before serving. Serve with cucumber slices.

3-IN-1 CHEESE BALL

Steps:

• In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into 3 portions; place each in a small bowl., For Pesto Cheese Ball: Beat pesto into 1 portion of cheese mixture. Stir in basil. Shape into a ball., For Horseradish-Bacon Cheese Ball: Beat horseradish into second portion of cheese mixture. Stir in bacon and green onion. Shape into 1 large or 3 mini balls., For Gorgonzola-Cranberry Cheese Ball: Beat Gorgonzola cheese into third portion of cheese mixture. Stir in cranberries. Shape into a ball; roll in walnuts to coat., Cover and refrigerate at least 1 hour or until firm. Decorate as desired. Serve with crackers.

THREE-IN-ONE CHEESE BALL

Steps:

• In a large bowl, beat the cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy. , Divide into thirds (about 1 cup each). Shape first portion into a ball; roll in pepper. Add the blue cheese to the second portion. Shape into a ball; roll in parsley. Add garlic powder to the remaining portion. Shape into a ball; roll in nuts. , Cover and refrigerate. Let stand at room temperature 1 hour before serving. Serve with crackers.

"THREE-CHEESE" CHEESE BALL

Steps:

• Mix all ingredients thoroughly.
• Divide mixture in half and place each half on a sheet of plastic wrap.
• Draw up the sides of the plastic wrap tightly around each ball and firmly secure (a twistie tie or rubber band works well).
• Refrigerate 6-8 hours or until firm.
• Remove plastic wrap and roll in nuts before serving (or may roll in chopped parsley if someone is allergic to nuts).

CHEESE BALL III

Steps:

• In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.