Cheeseball With A Kick Food

THE BEST CHEESEBALL

Steps:

• In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.

20 EASY CHEESE BALLS FOR YOUR NEXT PARTY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cheese ball in 30 minutes or less!

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.

CHEESE BALL WITH EVERYTHING

Steps:

• Let swiss and cheddar cheeses come to room temperature.
• In a large bowl beat together cream cheese and sour cream till fluffy.
• Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper.
• Cover and chill till firm.
• Shape into 1 large or 2 small balls on wax paper.
• In a small bowl combine remaining bacon, pecans, parsley, and poppy seeds.
• Turn mixture out onto clean clean sheet of waxed paper.
• Roll cheese balls in seed mixture to coat.
• Wrap and chill.
• Let stand 30 minutes at room temperature before serving.
• Serve with crackers.

THE BEST CHEESEBALL

Steps:

• Place finely chopped pecans in a shallow dish and set aside.
• In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth.
• Add the cheddar cheese and mix until just combined.
• Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.
• With lightly greased hands, portion the cheese mixture into 4 pieces and roll each section into a round ball.
• Coat in pecans.
• The easiest way to do this is to hold the cheeseball in one and and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this helps the pecans go farther).
• Cover each cheeseball in saran wrap and refrigerate until ready to serve.

CHEESE BALL

Steps:

• Beat cream cheese, cheddar cheese, onion, Worcestershire sauce, garlic, salt and cayenne pepper with a mixer until combined.
• Shape into a ball.
• Roll in pecans.

CHEESE BALL

Steps:

• Put all ingredients in a large bowl, wash your hands and mix away. Smooth into a ball and put on a pretty plate and serve with crackers. (We like ritz, chicken in a biscuit and Triscuits the best).