Yummy Cheese Ball Food

YUMMY CHEESE BALL

Steps:

• In a large skillet fry the bacon. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces.
• In a medium-size mixing bowl, combine cream cheese, bacon, mayonnaise, and green onions. When mixed well, form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight.
• Before serving, roll the cheese balls in the chopped pecans.

YUMMY CHEESE BALLS

Steps:

• 1. Unwrap cheeses from packaging and place in a large bowl at room temperature to soften. Cover with plastic wrap. When soft, mix cheeses together until they are combined. I use a wooden spoon, spatula and some good elbow grease. Refrigerate a half hour or so until the mixture firms up.
• 2. Form into 2 balls and roll balls in diced walnuts. Wrap loosely with plastic wrap and refrigerate. Remove from refrigerator 1 hour before your guests arrive. Serve with crackers, Italian bread slices or pita chips.
• 3. If you're not a nut lover roll balls in finely chopped herbs like parsley or cilantro. And if you want to jazz things up a bit, add a tablespoon of jarred horseradish, or a small drained jar of pickled, chopped jalapenos or even a teaspoon or two of Worcestershire sauce.

CHEESE MUMMY: THE BEST HALLOWEEN POTLUCK RECIPE

Steps:

• Use a stand mixer to beat one cup of cream cheese and sour cream until fluffy.
• Add the swiss and cheddar cheeses, onion, roasted pepper, bacon, parsley, and nuts. Beat on medium speed until well mixed.
• Refrigerate the cheese mixture until firm (about 1 hour).
• Shape cheese ball into a body on a pan or cookie sheet.
• Mix the second cup of cream cheese and milk. Spoon into a pastry bag with a flat or basket weave tip and pipe bandages onto the mummy body.
• (OPTIONAL) If you would like to do the "dirty bandages", pull out a tablespoon of cream cheese "frosting" and dye it a light gray. Smear that in a line up your pastry bag before adding in the white cream cheese. Then pipe bandages onto your mummy.
• Use peppercorns and red pepper to make eyes and a mouth.
• Serve with crackers and pretzel sticks for scooping, or bread to spread it on. Baby carrots are great too!

MUMMY-SHAPED CHEESE BALL

Steps:

• Cut a strip out on each side of the first cheese ball to create the mummy's body and arms. Cut 2 thick strips out of the second cheese ball to create the legs and head. Arrange on the platter and flatten a bit with your hand.
• Beat cream cheese and milk until smooth. Prepare a pastry bag with a basket weave tip and pipe mixture over the entire mummy. Leave one or two longer lines of piped cheese mix, as if the mummy is coming undone.
• Add two whole peppercorns for the eyes. Add the pepper slice for the mouth. Serve with crackers.

DELICIOUS CHEESE BALLS

Steps:

• Mix first four indgredients together.
• Divide into 2 balls, and roll each in chopped nuts.
• Chill.

CLASSIC CHEESEBALL

Steps:

• Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine.
• Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.
• Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
• Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!