Cranberry Pecan Cheese Ball Recipe By Tasty Food

CRANBERRY PECAN CHEESE BALL RECIPE BY TASTY

Steps:

• Mix softened cream cheese, sharp cheddar, dried cranberries, pecans, and green onions until well-combined.
• Form into a ball, then roll in more chopped pecans to coat.
• Serve with crackers of your choice.
• Enjoy!

CRANBERRY AND PECAN CHEESEBALL RECIPE

Steps:

• Roughly chop the pecans. We want smaller and larger pieces to create texture. Place onto a baking sheet and toast in a 200C / 400F oven for 5 minutes or until fragrant. Remove from the oven and transfer to a small bowl to cool.
• In a medium sized mixing bowl add the cream cheese. Mix with a wooden spoon for a minute or two to soften. Add the sour cream, cheddar cheese and garlic powder. Fold together until combined. Set the bowl to the side.
• Add the cranberries to the bowl with the pecans and toss together. Pour half of the mixture into the bowl with the cheese and save the rest for later. Fold together until combined.
• Pour the cheeseball mixture out onto a length of plastic wrap or cooking paper. Bring up the sides to tightly wrap the mixture and shape into a ball. Place into the fridge for at least 4 hours or overnight to set.
• Remove the cheeseball from the fridge and press into the correct shape. Pour the remaining cranberry and pecan mixture onto a plate and add the chives. Unwrap the cheeseball and roll around on the plate, pressing the coating in.
• Serve now or keep in the fridge until you are ready to serve.

CRANBERRY PECAN CHEESE BALL

Steps:

• To Toast Pecans: Pre-heat oven to 375F. Place chopped pecans on a baking tray and bake for 5 minutes or until aromatic. Remove from oven and set aside.
• In a large bowl, beat cream cheese, cheddar cheese, ½ toasted pecans, ½ cup dried cranberries, chive or green onion, and garlic powder until well combined.
• Place mixture in the center of a piece of plastic wrap or parchment paper and cover completely with wrap while forming it into a ball shape. Place in fridge until ready to serve.
• Just before serving, combine remaining ½ cup pecans, ½ dried cranberries, and 2 tablespoon chives on a flat surface or cutting board. Unwrap the ball and roll in cranberry-pecan mixture.
• Serve with crackers, pita chips, pretzels, carrots or celery.

CRANBERRY-PECAN TRUFFLE CHEESE BALLS

Steps:

• Mix cream cheese and goat cheese until blended.
• Shape into 12 balls, using 1 Tbsp. cream cheese mixture for each ball. Place on sheet of waxed paper.
• Combine remaining ingredients in small bowl. Roll cheese balls, 1 at a time, in nut mixture, turning to evenly coat all sides of each ball with nut mixture. Place on serving plate.

PECAN-CRANBERRY CREAM CHEESE CRESCENTS

Steps:

• Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk.
• Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling.
• Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets.

CRANBERRY-BLUE CHEESE BALL

Steps:

• Place cheddar cheese in the bowl of a food processor fitted with a metal blade.
• Pulse until cheese is coarsely chopped.
• Add remaining ingredients and process until well combined.
• Lay a large piece of plastic wrap on a flat surface.
• Scoop the cheese mixture out onto the plastic wrap, gather up the corners of the plastic wrap and form into a ball.
• Refrigerate overnight.
• Let sit out at room temperature 30 minutes before serving.

CRANBERRY-PECAN HOLIDAY CHEESE BALL

Steps:

• Beat cheddar cheese, cream cheese, butter and mustard until blended. Fold in 1/3 cup pecans and 1/2 cup dried cranberries. Spread remaining pecans and dried cranberries in an even layer on a 12x12-in. piece of plastic; place cheese mixture on top of cranberry mixture. Bring corners of plastic up over cheese ball and shape into a ball. Refrigerate at least 1 hour., Remove from refrigerator 10 minutes before serving. Serve with crackers.