Flavored Cheese Balls Food

THE BEST CHEESE BALL

Steps:

• Combine all ingredients except for almonds and mix well. You may need to use your hands to do this! You want to make sure all the flavors are well mixed.
• Cover with plastic wrap and store in refrigerator over night.
• After chilling, divide mixture into two cheese balls. At this point you can roll in chopped almonds and serve or wrap up again and keep in the refrigerator until ready to serve. Be sure it is airtight. Cover with almonds right before serving.

CHEESE BALLS RECIPE, HOW TO MAKE CHEESE BALLS

Steps:

• Boil potatoes with the skin on till fork tender and not mushy.
• Remove the skin and mash them well until smooth with a masher. There should be no lumps.
• Add garlic, herbs, coriander leaves, salt (very little), chili flakes, pepper and bread crumbs.
• Mix them well and form a ball. The mixture must bind together and should not be sticky or too dry.
• Divide the mixture to 8 to 10 equal sized balls. Cover and keep aside.
• Cut the cheese to ½ inch cubes. Mix together herbs, chili flakes, pepper and spice powder. Toss the cheese in this mix. Set aside.
• Take a potato ball and spread it evenly to a small patty in your palm. Place a cheese cube in the center. (Check step-by-step pictures)
• Gently bring the edges together to make a ball. Ensure the ball is sealed well without any cracks.
• Add 2 tbsps corn flour to another wide plate. Spread it.
• Roll the finished ball in corn flour. The same way make all the cheese balls.
• If you do not prefer to coat them in bread crumbs, you can pan fry these straight away.
• Transfer ½ cup bread crumbs to a separate plate. Set this aside.
• Make slurry: Add 2 tbsps corn flour to another bowl and mix with 3 to 4 tbsps water. Make a thin mixture. Alternately you can also use a beaten egg.
• Gently drop each ball in the corn flour mixture or egg and make it moist.
• Immediately roll it in bread crumbs. Set this aside in a plate. Finish making all the balls.
• Double bread the cheese balls - Repeat the same steps of dipping in flour mixture and then coating the bread crumbs again.
• Set aside in a plate. Rest them for 10 mins.
• To a wide deep pan pour oil just enough to half immerse the cheese balls. Heat the oil on a medium flame.
• Drop a small piece of the potato mixture to check if the oil is hot enough. It has to come up immediately without browning. This is the right temperature.
• Regulate the flame to medium. Gently slide the balls one by one & do not disturb them for 1 to 2 mins.
• Gently stir them and fry until golden and crisp.
• Serve potato cheese balls hot with any dip or sauce.
• To bake - Preheat the oven at 200 C ( or 390 F). Grease a wired rack and place it on a tray.
• Place the cheese balls over the rack and bake them for 15 mins. Adjust the timings as needed.
• You can pan fry them in 2 batches using 2 to 3 tbsps oil per batch.
• Some amount of bread crumbs will come off the balls and it is just okay. They will still be good.

TACO CHEESE BALL RECIPE

Steps:

• Add Mexican cheese to a food processor and pulse until crumbly.
• Add the Mexican cheese, cream cheese, and taco seasoning to a large bowl and beat with a hand mixer until fully combined. Scrape down the sides of the bowl as needed.
• Cover the mixture and chill in the refrigerator for at least 2 hours.
• Mix together the minced cilantro and the chopped pecans in a medium bowl. Form the cheese mixture into a ball and roll it in the nut mixture until evenly coated. Plate and serve with tortilla chips or crackers.

PUMPKIN CHEESE BALL

Steps:

• With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

BACON AND CHEDDAR CHEESE BALL

Steps:

• Instructions Fry bacon in a large skillet over medium heat until crisp. Remove bacon to paper towels to drain. When cool enough to handle, crumble bacon. Beat cream cheese in a bowl until smooth. Stir in the cheddar, green onions, red pepper flakes if desired and half of the bacon. Transfer to plastic wrap; shape with wrap into a ball. Wrap in plastic wrap. Refrigerate for 1 hour or until firm. Roll cheese ball in remaining bacon. Serve with crackers and apple slices.

FLAVORED CHEESE BALLS

Steps:

• Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
• Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
• Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving. Serve with chips.
• Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. Roll in parsley to coat before serving. Serve with cucumber slices.

ALMOND OREO TRUFFLES BALLS (AND OTHER FLAVORS)

Steps:

• Using a food processor, grind cookies to a fine powder.
• With a mixer, blend cookie powder, cream cheese and almond extract until thoroughly mixed (there should be no white traces of cream cheese).
• Use the large side of a melon baller to create ¾ inch balls and place on wax-lined cookie sheet.
• Refrigerate for 45 minutes.
• Follow directions on the Baker's Dipping Chocolate to melt the milk chocolate.
• Dip balls and coat thoroughly.
• Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off.
• Place on wax-paper-lined cookie sheet.
• Follow the directions on the Baker's White chocolate box to melt it.
• Place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner. Use as a pastry bag. (Or you can purchase plastic bottles with small tips designed for creating candies).
• Using the bag or bottle, drizzle the white chocolate over each truffle.
• Place in the refrigerator for 15 minutes to let the chocolate set.
• *Instead of the white chocolate embellishment, you can top with ground toasted almonds.
• **Do not substitute chips for either the milk or white chocolate. They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer.
• ***You can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies, use cherry and top with pink tinted white chocolate, substitute ½ t. strong coffee and top with crushed hazelnut, or substitute vanilla. Your options are endless!

TACO CHEESE BALL WREATH

Steps:

• Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
• Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
• Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
• Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
• Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.

TAILGATING SPICY TACO CHEESE BALL

Steps:

• Sprinkle parsley in a shallow baking dish. Set aside.
• Mix Mexican cheese blend, cream cheese, mayonnaise, taco seasoning, and jalapeno peppers in a large bowl until well blended. Divide the mixture into 3 portions, and roll each portion into a ball. Roll each ball in the parsley until completely covered. Wrap individually with plastic wrap, and refrigerate for at least 2 hours, or overnight.

CHEESE BALL

Steps:

• Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt.
• Form into a ball and roll in chopped pecans. Chill and serve with butter crackers.