Cheesy Snowman Food

SNOWMAN CHEESE BALL

Steps:

• Thoroughly combine the cream cheese, Worcestershire, lemon zest, 3 cups Cheddar and 1 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides with a rubber spatula as needed. Transfer to a bowl, then cover with plastic wrap and chill in the refrigerator until firm, about 30 minutes.
• Roll the cheese mixture into three balls to form the base, body and head of the snowman. (They should be just over 4-, 3-, and 2-inches in diameter.) Roll the balls in the remaining 2 cups Cheddar to create a snowy exterior. Insert a 6- to 8-inch wooden skewer vertically into the largest ball; use it to attach the body and then the head of the snowman.
• Cut an inch off the tapered tip of the carrot and use it for the snowman's nose. Insert the asparagus spears into the body for arms. Use two olive halves for eyes, and the remaining four for buttons. Wrap the thinly shaved cucumber or celery around his neck to form a scarf.
• Serve the snowman on a platter surrounded by crackers.

CHEESY SNOWMAN

Steps:

• In a food processor, combine cream cheese (reserve a spoonful for hat), 1/2 cup Monterey Jack, garlic, and salt and pepper to taste. Freeze until firm, 30 minutes.
• Shape mixture into 3 balls; roll balls in remaining Monterey Jack. Freeze until firm, about 1 hour.
• Just before serving, stack balls; secure with toothpicks. Use vegetable peeler to shave celery scarf; pin with clove. Cut bread into 1- and 1 1/2-inch rounds; glue hat together with cream cheese, then secure with toothpick. Punch dots from olives with plain round pastry tips, and cut end off carrot; press in place. Serve with crackers.

SNOWMAN CHEESE BALL

Steps:

• Mix first 5 ingredients until blended. Refrigerate 1 hour.
• Divide cheese mixture into 3 different-size balls (1 small, 1 medium and 1 large). Coat with Parmesan. Arrange in line on serving plate to resemble a snowman lying down. (Largest ball should be at bottom of plate for the snowman's base, and the smallest ball should be at the top for the snowman's head.)
• Decorate with remaining ingredients to resemble photo.

MAKE-AHEAD SNOWMAN CHEESE BALL

Steps:

• Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.
• Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze.
• About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.
• Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

FROSTY THE CHEERY SNOWMAN

Steps:

• Place butter and 32 marshmallows in large microwavable bowl.
• Microwave uncovered on High 1 to 2 minutes, stirring after 1 minute, until mixture is melted and smooth when stirred.
• Stir in cereal until well coated.
• Line cookie sheet with waxed paper.
• Lightly grease or spray waxed paper with nonstick cooking spray.
• To make snowman, spoon cereal mixture into 3 mounds onto waxed paper, using about 3/4 cup cereal mixture for the head, 1 1/2 cups for the upper body and 1 3/4 cups for the lower body.
• Shape each mound of cereal mixture into a ball, using greased hands; press tightly.
• To decorate head, press on chocolate chips for eyes, candy corn for nose and miniature marshmallows for cheeks.
• To decorate upper body, press on chocolate chips for buttons.
• To make arms, poke hole into either side of cereal ball with metal skewer, and insert pretzel stick into each hole; continue squeezing cereal balls until firm.
• To make hat, melt candy coating as directed on package.
• Dip 1 large marshmallow into candy coating, leaving 1/2 inch of marshmallow white; attach coated marshmallow, white side down, to cookie with small amount of candy coating.
• Let stand until coating is set.
• To assemble snowman, attach upper body to lower body with small amount of candy coating.
• Attach head to upper body with small amount of candy coating.
• Attach hat to head with small amount of candy coating.
• Cut scarf from fruit roll; attach to body with candy coating.
• Cut holly leaves from fruit roll; attach to hat and scarf with candy coating.
• Attach cinnamon candies to holly leaves with candy coating.
• Let stand until coating is set.
• Makes 1 snowman.
• To Store at Room Temperature:.
• Store snowman loosely covered at room temperature no longer than 1 month.

APPETIZER CHEESE TREES OR SNOWMEN

Steps:

• Mix cream cheese and Cheddar cheese; divide in half.
• Mix pesto into one half; mix onion, mustard and pepper sauce into other half.
• Cover each half and refrigerate about 4 hours or until firm enough to shape.
• Place cheese mixtures on cookie sheet.
• Shape each half into cone shape to look like Christmas tree.
• Roll trees in parsley, pressing evenly onto trees.
• Press bell pepper pieces onto trees to form ornaments.
• Press pine nuts onto trees in string to form garland.
• Top each tree with star-shape cut from lemon peel, if desired.
• Serve with crackers.
• For Snowman Cheeseball: above recipe enough for one large snowman or two small snowmen.
• Omit parsley, pine nuts and bell pepper.
• Mix cream cheese and Cheddar cheese; divide into 3 equal parts.
• Mix 2 parts to equal two-thirds of mixture;mix in pesto.
• Mix onion, mustard and pepper sauce into remaining one third of cheese mixture.
• Refrigerate as directed.
• Shape each cheese mixture into two balls; roll 1/3 cup finely chopped blanched almonds.
• Arrange balls on serving plate with smaller ball on top for head of snowman; press together slightly.
• Insert pretzel sticks for arms.
• Decorate as desired, with capers (for eyes), sliced olives (for buttons), chopped carrots (for nose), sliced cucumber (for hat a thin slice for brim a chunk for top), chopped bell pepper (for mouth) and fresh thyme leaves (for scarf).