1. Pine Cone Cheese Ball

1 (8 ounces) container garden vegetable cream cheese
1 (8 ounces) container roasted garlic cream cheese
1 cup shredded sharp Cheddar cheese
3 green onions, chopped
2 cups toasted pecan halves

Description

Stir together the first four ingredients. Shape into an oval. Chill for 2 hours. Arrange pecan halves over cheese oval in overlapping rows beginning at the bottom and working upward. Serve with crackers.

2. Chocolate Peppermint Cheeseball

Source: Women of Good Taste, Beta Sigma Phi

Serve with chocolate-flavored "Nilla" wafers or chocolate graham crackers

1 (12 ounces) package semisweet chocolate chips
1 cup peppermint candies (about 36)
2 cups pecans
8 ounces cream cheese, softened

Process the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Place the mixture in an airtight plastic bag until ready to use. There will be enough mixture to make several cheese balls.

When ready to make a cheese ball, place the cream cheese in a bowl. Remove 1/2 cup of the ground candy-nut mixture from the bag and mix with cream cheese. Shape into a ball and wrap in plastic wrap. Refrigerate for at least 2-3 hours or until firm.

Yields: 20 to 30 servings.

3. Easy Cheese Ball

1 cup shredded Cheddar cheese
3 tablespoons mayonnaise
1 envelope dry ranch dip mix
1 (8 ounces) block cream cheese

Put all ingredients into a bowl and mix well with your hand. Form into a ball and roll in chopped pecans. Refrigerate overnight. Serve with your favorite crackers.

4. Chocolate Chip Cheese Ball

8 ounces cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla extract until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.

Just before serving, roll cheese ball in pecans. Serve with graham crackers. This is also good with chocolate or vanilla wafers. Yield: 1 cheese ball (about 2 cups)

5. Apple Cheese Ball

8 ounces white Cheddar cheese, shredded
8 ounces cream cheese, softened
1 teaspoon garlic powder
1/8 teaspoon red pepper (optional)
Paprika
1 (1 1/2 inch) cinnamon stick
1 bay leaf

Description

Process the first 4 ingredients in a food processor until smooth. Chill 30 minutes. Shape into a ball; make an indentation on the top to resemble an apple. Chill ball 30 minutes. Coat ball heavily with paprika. Cover and chill for 1 hour. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with crackers. Makes 10 to 12 appetizer servings.

6. Apricot Cheese Ball

8 ounces cream cheese, softened
15 dried apricots, cut finely
1 teaspoon apricot preserves
1 teaspoon granulated sugar (optional)
1 teaspoon vanilla extract
Ground walnuts or pecans

Description

Mix all ingredients, withholding sugar until you taste the test. If you feel that it needs sugar, then add. Roll into a ball by placing the mixture in plastic wrap and then forming it. Chill overnight to let flavors blend. Serve with bland crackers.

7. Easy Cheese Ball

2 ounces cream cheese
1 teaspoon Worcestershire sauce
3 tablespoons liquid smoke
4 ounces sharp Cheddar cheese, finely grated
1/4 cup EACH celery and bell peppers,finely chopped, mixed
1/3 cup pecans, finely chopped
2 tablespoons dried minced onions
Dash Tabasco sauce
1/2 teaspoon garlic powder

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on wax paper and roll the cheese ball on it until coated. Chill completely before serving.

8. Ranch Cheese Ball

16 ounces cream cheese
1 envelope dry Hidden Valley Ranch Dressing mix
1 cup grated Cheddar, co-jack or Colby cheese
Bacon bits

Mix cream cheese, dressing mix and cheese together and form into a ball. Roll in bacon bits. Chill and serve with crackers.

9. Hidden Valley Ranch Cheese Ball

From the kitchen of Judy/AZ

Can be served immediately or, for maximum flavor, refrigerate overnight. Keeps in fridge covered about 2 days. Very very easy and very very yummy

6 ounces low fat/fat-free cream cheese
6 ounces regular cream cheese
1 package Hidden Valley Ranch dressing mix
Coarsely chopped red or green pepper
Lightly dust a cereal bowl with flour.
Blend cream cheese and the Hidden Valley Ranch powder. Shape into a ball. Roll in pepper (cover the entire ball).

10. Cheese Ball with Raspberry Preserves

1/2 pound American cheese
1/2 pound Cheddar cheese
1 cup pecan chips
5 to 6 green onions, chopped
Mayonnaise
1 (6 ounces) jar raspberry preserves

Description

Grate American and Cheddar cheeses. Mix in pecan chips, chopped green onions, and enough mayonnaise to hold together. Mold into a ball. Refrigerate until ready to use, then cover with raspberry preserves. Serve with Ritz crackers.