Strawberry Cream Cheese Ball Food

4 INGREDIENT STRAWBERRY CHEESECAKE BLISS BALLS

Steps:

• Combine the cream cheese, strawberries, lemon zest and coconut in a food processor.
• Blitz until the strawberries are chopped and through the cream cheese. It should be thick, not runny, imagine playdough consistency. Don't over process.
• Roll teaspoonfuls into balls.
• Roll the balls in the coconut.
• Refrigerate.

CREAM CHEESE BALL

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and preserves until smooth and creamy. Scrape down the bowl, then beat in the garlic powder, salt, and hot sauce, and then the cheddar cheese.
• Lay a large sheet of plastic wrap on the counter. Scrape the cheese mixture into the center in as circle-like of a mound as you can. It will not be a perfect ball at this point. Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
• Toast the pecans: Preheat the oven to 350 degrees and spread the pecans onto an ungreased baking sheet. Bake for 7 to 9 minutes, stirring once or twice, until they are deeply toasted and fragrant. Watch very carefully toward the end of the baking time to ensure the pecans do not burn. Transfer to a cutting board and chop into small bits. Let cool completely to room temperature.
• When ready to serve, remove the cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Add the parsley and lightly mix with your fingers to combine. Unwrap the cheese ball and place it on the plate with the parsley and pecans, coating well. The cheese ball won't roll like a true ball. Gently lift and turn it, patting the pecans and parsley all over the outside. Carefully lift it onto a serving plate. Serve with crackers or baguette slices.

STRAWBERRY CREAM CHEESE

Steps:

• Combine strawberries and cream cheese in food processor. Puree until smooth. Serve.

STRAWBERRY CHEESE BALL

Steps:

• Soften cream cheese and butter in a large mixing bowl.
• Beat well.
• Cream in brown sugar and confectioners' sugar.
• Add vanilla extract.
• Fold in strawberries.
• Refrigerate in a bowl for 3 hours.
• Form into a ball, then roll in crushed graham cracker crumbs.

STRAWBERRY CREAM CHEESE BALL

Steps:

• 1. Soften cream cheese and butter. Beat well. Cream in brown sugar and powdered sugar. Add vanilla. Fold in strawberries.
• 2. Refrigerate in a bowl for 3 hours. Form into a ball, then roll in crushed cracker crumbs.

CHEESE BALLS WITH STRAWBERRY PRESERVES

Steps:

• Combine cheese, pecans, mayonnaise, and onion.
• Form into a one ball with a well or indentation in center.
• Place ball on serving plate and fill center with strawberry preserves.
• Serve with assorted crackers.

STRAWBERRY FRUIT BALLS

Steps:

• Mix all the ingredients except the 3 ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
• Place the 3 ounce box of gelatin in a plate, and roll the shaped strawberries in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.