EASTER CARROT CHEESE BALL
Treat your guests to a tasty Easter Carrot Cheese Ball Appetizer! Our carrot-shaped cheese ball appetizer is festively covered in shredded cheddar cheese.
Provided by My Food and Family
Categories Cheese Appetizers
Time 1h15m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Chop enough onions to measure 2 Tbsp.; set aside. Chop remaining onion tops; refrigerate until ready to use as garnish.
- Beat cream cheese and 1/2 cup cheddar in medium bowl with mixer until blended. Add 2 Tbsp. chopped onions and remaining chopped vegetables; mix well.
- Refrigerate 1 hour.
- Shape cream cheese mixture on plate to resemble carrot; cover with cheddar and reserved onion tops as shown in photo.
Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
SIRECZ (EASTER CHEESE)
A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard.
Provided by LORRIE28
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- In an electric mixer, beat the eggs until mixed well.
- Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
- When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.
- Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 42.4 g, Cholesterol 437 mg, Fat 13.9 g, Protein 18 g, SaturatedFat 5.4 g, Sodium 190.9 mg, Sugar 42.4 g
EASTER CHEESE BALL
Provided by Michelle Buffardi
Number Of Ingredients 7
Steps:
- Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into an egg-like chick shape, and refrigerate until firm, about an hour. Before serving, roll the cheese ball in shredded cheese (this will look like feathers). Use a whole almond for the chick's beak, raisins for eyes and slivers of carrot or orange peppers for the feet. Serve with crackers or crudites.
- The results are at once delightful and delicious; don't expect the little guy to last very long.
EASTER EGG CHEESE BALL
This delicious and easy cheese ball recipe is decorated festively for Easter. Serve with crackers, pieces of toasted baguette, or veggie sticks.
Provided by fabeveryday
Categories Cheese Balls
Time 2h25m
Yield 32
Number Of Ingredients 6
Steps:
- Mix together cream cheese, Cheddar cheese, and dressing mix in a bowl until well combined.
- Form into a large egg-shaped ball in the center of a serving plate.
- Cut wax paper into strips. Lay them across the cheese ball, leaving spaces every two strips where the cheese is exposed. Sprinkle chopped chives on the exposed cheese, lightly pressing the chives down so they stick to the cheese. Remove the wax paper strips directly below the chives. Cover the newly exposed cheese stripes with bacon bits. Repeat by removing the final set of wax paper strips and adding chopped pecans in the remaining spaces.
- Refrigerate for at least 2 hours, or overnight.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 1 g, Cholesterol 23.4 mg, Fat 8 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 174.1 mg
SLOVAK EASTER CHEESE (CIRAK)
This is traditional Slovak Easter cheese that is served Easter Sunday. It is traditionally served with baked ham and beet horseradish and is great on sandwiches. It is very mild in flavor and not like other cheeses.
Provided by Cathi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12h35m
Yield 16
Number Of Ingredients 3
Steps:
- Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all of the eggs are in, until the mixture resembles scrambled eggs.
- Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
- Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 3.1 g, Cholesterol 144.4 mg, Fat 4.9 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 222.9 mg, Sugar 3.1 g
EASTER EGG CHEESECAKE
Provided by My Food and Family
Time 6h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
- Refrigerate cheesecake 4 hrs.
- Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.
- Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.
- Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.
Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 140 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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