Snowman Cheese Spread Food

SNOWMAN CHEESE SPREAD

Steps:

• In a large bowl, beat the first four ingredients until blended. Shape into three balls, one 3-1/2 in., one 3 in and one 2-1/2 in. Place the 3-1/2-in. ball on an 8-in. serving plate; top with the 3-in. ball, then the small ball. Cover and refrigerate for 30 minutes., With a knife, smooth spreadable cream cheese over each ball; spread remaining cheese around base of snowman. Arrange rosemary sprigs on snowman's head, forming a wreath. Place three dried cranberries inside wreath. Insert pretzel sticks for arms., Cut two thin slices from olive and make two 1/8-in. circles. Place circles on head for eyes and slices on body for buttons. cut one cranberry in half widthwise; place in the center of olive buttons. Cut remaining cranberry in half lengthwise; shape one piece into a smile and place on snowman's face (discard remaining cranberry half)., Trim carrot to make a small nose; position on face. Cut top of green onion into a 1/4-in. strip; tie around neck for scarf. Serve with crackers.

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.

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.

M&M'S SNOWMAN

Steps:

• Beat three 8-ounce packages cream cheese and 1 stick butter (both at room temperature) with a mixer until creamy. Beat in 1 cup confectioners' sugar, 2 teaspoons vanilla and 1/2 teaspoon salt. Divide into 3 balls (large, medium and small) and wrap each in plastic wrap. Chill 2 hours, then roll in unsweetened shredded coconut and stack the snowman. Add brown mini M&M'S for the eyes, mouth and buttons, and red and green M&M'S for the nose and scarf (attach with icing, if necessary). Add pretzel arms. Serve with fruit or cookies.

SNOWMAN SALMON SPREAD

Steps:

• Mix 8-ounce and 3-ounce packages cream cheese, the salmon, onions, lemon juice, mustard and horseradish. Cover and refrigerate at least 2 hours but no longer than 3 days.
• Shape two-thirds of the salmon mixture into a ball; place on serving plate. Shape remaining salmon mixture into a ball; place on top of larger ball. Cover loosely and refrigerate about 1 hour or until firm.
• Frost snowman with whipped cream cheese before serving. Garnish as desired with decorations. Serve with crackers, bagels or vegetables.
• About 3 cups spread.
• Decorate with fresh rosemary, dried cranberries (crown); chopped olive pieces or raisins (eyes and buttons); carrot (nose); pimento or red bell pepper (mouth); radicchio or carrot ribbon (scarf); asparagus or celery (arms).