Christmas Tree Cheese Ball Food

CHRISTMAS TREE CHEESE BALL

Steps:

• Mix cream cheese, Cheddar cheese, onion, and Worcestershire sauce together in a bowl with an electric mixer until completely blended. Turn cheese mixture onto a sheet of waxed paper and form it into the shape of a Christmas tree. Refrigerate cheese 'tree' until firm, at least 1 hour.
• Cut bell pepper into thin strips and 1 star shape.
• Press parsley into cheese tree to cover. Press bell pepper strips in a row to form a 'garland'. Make another 'garland' using chopped pecans. Place bell pepper star at the top of the 'tree'. Carefully transfer 'tree' to a serving platter.

CHRISTMAS TREE CHEESE BALL

Steps:

• Add the cream cheese, Cheddar, cayenne, Worcestershire, scallions, lemon juice and some salt and pepper to the bowl of a food processor. Pulse until the mixture is almost smooth; you still want a few bits of cheese in there. Remove with a rubber spatula to a piece of plastic wrap and wrap up the cheese mixture. Place in the freezer for 30 minutes.
• Shape the cheese mixture with your hands into a Christmas tree/cone using the plastic wrap to keep it together. Mix the chopped parsley and dill together on a plate or work surface. Coat the shaped cheese in the chopped herbs.
• Transfer the cheese tree to the center of a platter. Decorate with the pomegranate seeds as ornaments. Serve with buttery crackers.

CHRISTMAS CHEESE BALL

Steps:

• In a large bowl, combine the first 7 ingredients. Shape into two balls; roll in pecans. Cover and chill. Remove from the refrigerator 15 minutes before serving. Serve with crackers.

ANTIPASTO CHEESE BALL CHRISTMAS TREE

Steps:

• In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
• Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it).
• Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.
• Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!
• Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese.
• Serve with crackers of your choice, salami and prosciutto slices rolled up!
• Recipe Notes.
• The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.
• If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again (about 20 minutes).
• Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.

HOLIDAY TREE-SHAPED CHEESE BALL

Steps:

• Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; 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 a pine tree.
• If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator.
• Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.

SPINACH CHEESE BALL ( CHRISTMAS TREE)

Steps:

• In a large bowl, mix together the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well blended.
• Form into a ball, and roll in chopped walnuts. (This is where you can shape it into a christmas tree, cover it in parsley. Use small peices of water chestnuts, and maybe pimentos to use as ornaments.).
• If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set.
• Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the flavors before serving with your favorite crackers.

CHRISTMAS TREE CHEESE BALL RECIPE BY TASTY

Steps:

• In a large bowl, mix together the goat cheese, pistachios, dried cranberries, orange zest, rosemary, maple syrup, salt, and pepper with a rubber spatula until well-combined. Chill the mixture in the refrigerator for 10-15 minutes before assembling. The cheese mixture can be made up to 1 day ahead. Refrigerate until ready to assemble and serve.
• To assemble, transfer the cheese mixture to a serving platter and, using gloved hands greased with nonstick spray, mold the mixture into a cone shape.
• Using dry hands, gently press the freeze-dried chives onto the cheese cone to adhere, making sure to coat the entire surface.
• Insert pine nuts into the cone in the pattern of a garland. Dot the "tree" with more dried cranberries for "ornaments". Top with the star-shaped cracker.
• Serve with more crackers and crudités.
• Enjoy!

CHEESY GARLIC PULL-APART CHRISTMAS TREE

Steps:

• Heat oven to 350°F. Line 18x14-inch cookie sheet with cooking parchment paper.
• Cut each cheese stick into 4 pieces to make 64 pieces. Separate each can of dough into 8 biscuits. Separate each biscuit into 2 layers for a total of 32 biscuit rounds. Flatten each biscuit round into 4-inch circle.
• Place 2 pieces of the same type of cheese on center of each round. Fold edges up and over cheese; pinch firmly to seal. Using photo as a guide, place biscuits randomly by assorted cheeses, seam sides down and next to each other in a tree-shaped pattern on cookie sheet, starting with trunk and working up to the top.
• In small microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and Italian seasoning. Brush mixture on tops of biscuits. Bake 29 to 33 minutes or until golden brown and biscuits are no longer doughy in center.
• Top with chives. In small microwavable bowl, microwave pizza sauce covered on High 60 to 90 seconds, stirring halfway through, until warmed through. Serve cheese-stuffed biscuits with pizza sauce.