Tag: Cheese Appetizers

Ingredients:

2 8 OZ. Cream Cheese, softened ·1 8oz. can Crushed pineapple,

Instructions:

drained 1/, c. green pepper, finely chopped 2 Green onions, finely chopped 2 tsp. seasoned salt Add I c. chopped pecans. Chill until firm. Shape into ball and roll in I cup chopped pecans. Cllill I to 2 hours. Garnish with fresh fruit. Serve with assoned crackers.

Notes:

Always in recipe books because of the convenience and display you can make with iL I usea fresh pineapple frond and shape the cheese ball to look like a pineapple, and stud it with roasted sliced almonds. “41111!!!1

Servings Yield:

make with iL I usea fresh pineapple frond and shape the cheese ball to look like a pineapple, and stud it with roasted sliced almonds

Ingredients:

2 lbs. Jimmy Dean or otber regular sausage
11/2 cups all-purpose baking/ biscuit mh
4 cups shredded Sharp Cheddar cheese 1/2 cup finely chopped onion, if desired
1/2 cup f”mely chopped celery, if desired
1.z tsp. garlic powder

Instructions:

Preheat oven to 375°. Mix all ingredients. Form into I” balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about,—– 6 dozen. Sausage cheese balls can be frozen uncooked.

Notes:

I saw a very famous lady on television making these and telling everyone not to forget the simplicity of them. It is a great recipe 32 to make ahead of time because they can be refrigerated or frozen before cooking.

Servings Yield:

Makes about,—– 6 dozen

Ingredients:

CAKE
2;_. cup finely cnished tortilla chips
1 cup cottage cheese 4eggs
1 (4-oz.) can chopped green chiles
1 (8-oz.) mntainer sour cream 1 cup chopped tomato
1/2 cup chopped green onions sour cream for decoration
2 lbsp. margarine melted
3 (8-oz.) packages cream cheese 1 (10-oz.) package sharp natural cheddar cheese, shredded
1 (8-oz.) jalapeilo cheddar
gourmet dip (deli section)
1/, cup ripe olives, sliced

Instructions:

Combine crumbs and margarine; press on bottom of 9″ springfonn pan. Bake at 325° for 15-20 minutes. Place cottage cheese in blender. Cover and blend until smooth. In large mixer bowl, cornbine cottage cheese and cream cheese until well blended. Add eggs. Blend in cheddar cheese and chilies, pour over crust. Bake at 325° for l hour. Combine sour cream and dip, mix well. Spread over cheese cake and continue baking 10 more minutes. Loosen from rim of pan. Cool before remov-ing. Chill. Top with tomatoes, green onions and olives in circles around edge of cake, fill center with sour cream. Serve with crackers.

Notes:

This is a beautifully presented appetizer and goes a very long way. Very unusual and always enjoyed by all. 36 916’18-08

Servings Yield:

Serve with crackers

Ingredients:

1 sharp Cheddar Cheese 6 oz.
1 small omon, peeled and chopped 1 cup pecans 1/J cup mayonnaise
;., tsp. garlic salt ;., tsp. pepper

Instructions:

Position shredding disc in food processor bowl, and top with cover. Cut cheese to fit food chute; if necessary. Place cheese in food chute; shred, applying firm pressure. Place onion in food chute; grate, applying firm pressure. Remove shredded cheese and onion from processor bowl, and set aside. Add pecans, and process until pecans are finely chopped. Add mayonnaise and seasonings; pulse 5 or 6 times or until ingredients are blended. Stir mayonnaise mixture into cheese and onion, mixing well. Shape mixture into a ring on a serving platter. Chill several hours. Fill center of ring with strawberry preserves. Serve with crackers.

Notes:

What a great idea to have for strawberry preserves and cheese in a ring mold. Great for brunches and morning entertaining.

Servings Yield:

Serve with crackers

Ingredients:

2 cup flour, unbleached 2 cup sharp cheese, grated
3 cup Rice Krispies ½ tsp. salt
2 sticks butter, melted ;,tsp.cayenne pepper

Instructions:

Mix all ingredients. Roll into small olie sire balls and place on sprayed cookie sheet Bake 4000 for J0-12 mmutes.

Notes:

I love to serve these as appetizers by themselves or with one of our great soups. 20

Servings Yield:

serve these as appetizers by themselves or with one of our great soups

Ingredients:

BALL
1 package 8 oz. cream cheese, softened 1/2 cup butter (no substitutes),_ softened 1/.i tsp. vanilla extrc1ct
3/_, cup confectioners’ sugar
2 This brown sugar
3J.a cup miniature semi-sweet chocolate chips
3J.a cup finely chopped pecans Graham crackers

Instructions:

In a ma xing bowI, beat the cream chee,se b.utter a·nd· vanilla u1nt!I fluhf.fy. G d lly add sugars; beat just until cornbmed. Star m choc ate c aps. ra ua 2 h urs Place cream cheese mixture on a Cover and refngerte for . s:a intoa ball. Refrigerate for at least large piece of plastic wrp, cheese ball in pecans. Serve with I hour Just before servmg, ro graham crack ers. Yields I cheese ball (about 2 cups). 13 cw1011>, 1 (3-oz.) package cram cheese 1/2 cup sour cream 1 envelope Onion Salad Dg Mix (Good Seasons) I (101/2-oz.) can minced dams, dralnl’CI I tsp. lemon Juice Beat cream cheese until smooth. Add sour cream and salad dressing mix; blend well. Stir in drained clams and lemon juice. Chill. Makes about I1/2 cups dip. Curried Clam Microwave Dip: (8-oz.) package cream cheese 1111tsp. curry powder l (8-oz.) can milKed dams, drained green onions chopped 1/.i tsp. garlic salt 1/.atsp. salt Thsp. milk Place cream cheese in bowl, sprinkle curry on top. Heat in microwave, covered with wax paper, 30 sec. Mash cheese with remaining ingredi-ents. To serve, coo uncovered in microwave for 2 min. stining twice. Sprinkle with parsley. Serve with melba or sesame crackers. Makes 21/ cups.

Notes:

Served with crackers this is a good spread, quite different in_ C” J taste because of the clams.

Servings Yield:

Yields I cheese ball (about 2 cups)

Ingredients:

z;_. cup crushed tortilla chips
1 cup cottage cheese 4 eggs
1 (4-oz.) can green chiles
1 (8-oz.) package sour cream 1 cup chopped tomatoes
1/., cup ripe olives, sliced 112cup grated onion
2 Tbsp. melted margarine
3 (8-oz.) packages cream cheese 1 (10-oz.) package sharp natural cheddar cheese, shredded
1 (8-oz.) jalapeño cheddar gourmet dip (deli section)

Instructions:

Cofl’.lbine margarine and crumbs. Press on bottom of 9″ spring form pan. Bake at 325° for 15-20 min. Place cottage cheese in blender until smooth. In large bowl, cornbine cottage cheese and cream cheese. Add eggs; blend in cheddar and chiles. Pour over crusL Bake at 325° for l hr. Combine sour cream and dip mix and spread over cheese. Bake 10 min. more. Loosen, cool, chill. Top with tomato, green onion and olives. Fill center with sour cream. Serve with crackers.

Notes:

This is one of my favorite cheesecakes, served at Comfort Ele-mentary School and I have had people ask for the recipe many times. Such fond memories and such great people!!!

Servings Yield:

Serve with crackers

Ingredients:

1 (8-oL) package cream cheese 1/4 cup sour cream 1 T. steak sauce 4 T. butter
1 cup sharp shredded cheddar 1 cup mayonnaise
11h T. dry onions
Let cheese soften. Beat all ingredients until smooth. Refrigerate several hours. Roll into ball and roll in nuts (optional) of your choice. Cheese Ball # 2
2 (8-oL) packages cream cheese 1/i lb. sharp cheddar cheese 1/1 c. chopped green onions 2 Up. pimienlo
1 tsp. spicy brown mustard
1 tsp. lemon juice
2 tsp. Worcestershire sauce Paprika
small can deviJed ham or chicken Walnuts

Instructions:

Mix all together and roll into a ball. Chill. Roll in WaJnuts or nuts of your choice.

Notes:

1be great advantage of having a cheese ball for an appetizer is it can be made ahead of time and then served when needed. This also helps develop its full flavor. Serve with bagel chips or your favorite multi-n crackers. ,..

Servings Yield:

Serve with bagel chips or your favorite multi-n crackers

Ingredients:

‘IJ cup huller
2 cup grated Cheddar Cheese l cup ftour. 1/1lsp. paprika 50 stuffed olives . .

Instructions:

Mix ingredients. Wrap cheese around olives.Bake on ungreasedie sheet at 4500 for 10 minutes. ·

Notes:

This is good sen·ed .with soup also. 2 eggs

Servings Yield: