Whiskey Bacon Cheddar Cheese Ball Food

WHISKEY-BACON-CHEDDAR CHEESE BALL

Steps:

• Preheat oven to 375°F
• Arrange bacon on a slotted pan or wire rack-lined baking sheet and bake to crisp
• Cool to room temperature then finely chop
• In the bowl of a food processor, combine softened cream cheese, cubed Cheddar, shallot and garlic, and process until fairly smooth
• Transfer mixture into mixing bowl
• Using a rubber spatula, stir in shredded cheese, whisky, bitters, Worcestershire, mustard, salt, pepper and about two-thirds of the bacon bits
• Reserve the rest of the bacon for topping
• Lay a good amount of plastic wrap on a flat surface and transfer cheese mixture to the plastic
• Twist up the four corners of the plastic and tighten to form a ball shape
• Refrigerate at least 2 hours or overnight
• In a shallow dish, combine chopped smoked almonds, reserved bacon bits and fresh chives and parsley
• Roll the cheese ball in the mixture until the ball is completely and evenly coated
• Serve with your favorite crackers, pretzel rods or veggie planks such as carrots, parsnips, red peppers and/or celery

BACON, CHEDDAR AND SWISS CHEESE BALL

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour., In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half the parsley mixture on a large plate. Shape half the cheese mixture into a ball; roll in parsley mixture to coat evenly. Cover. Repeat. Refrigerate at least 1 hour. Serve with crackers.

BACON CHEDDAR CHEESE BALL

Steps:

• Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
• With a spoon pull mixture toward middle of the bowl and try to form a ball.
• Then cover and place in refrigerator until chilled and firm.
• After it has chilled, it will be easier to work with.
• Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
• Roll until all sides are coated and press the cheese into the ball.

SWISS, CHEDDAR, AND BACON CHEESE BALL

Steps:

• Mix the cheddar cheese, cream cheese, and swiss cheese thoroughly and then sprinkle in the bacon bits and mix more.
• When thoroughly mixed, use hands to form balls.
• The recipe should make about four good sized balls.
• Refrigerate for one to two hours until cheese has better consistency.
• Store in ziplock bags if not using immediately as they keep for several days.

CHUTNEY-BACON CHEESE BALL

Steps:

• In a large bowl, combine cheeses. Shape into a ball; top with chutney. Cover and refrigerate for 8 hours or overnight., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Sprinkle bacon and onions over cheese ball. Serve with crackers.