Here's the most basic of basic.
The Basic Cheese Ball recipe
Original recipe makes 6 to 8 servings 2 (8 ounce) packages cream cheese, softened 1 (1 ounce) package ranch dressing mix 2 1/2 cups shredded Cheddar cheese 1 1/2 cups chopped pecans
Directions
In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve.
This one sounds pretty interesting, especially in the mini size.
Greek Cheese Balls
Bring a cheese ball down to size for a unique snack. These Mediterranean minis will be the talk of the buffet table.
Ingredients
3/4 cup chopped walnuts 3 tablespoons chopped fresh oregano leaves 1 package (8 oz) cream cheese, softened 1 package (4 oz) crumbled tomato-basil feta cheese (1 cup) 2 tablespoons mayonnaise or salad dressing 1/4 cup pitted kalamata olives 1/4 cup pimiento-stuffed green olives 1 bag (5 oz) baked no-trans-fat garlic pita chips
Directions
1 Heat oven to 350°F. In ungreased shallow pan, place walnuts. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool 5 minutes. 2 Finely chop 1/2 cup of the walnuts. Spread on sheet of waxed paper; mix with oregano. 3 In food processor, place cream cheese, feta cheese and mayonnaise. Cover; process with on-and-off pulses 20 to 30 seconds or until well mixed. Add olives and remaining 1/4 cup walnuts. Process by pulsing 4 or 5 times until chopped and mixed. Cover and refrigerate about 1 hour or until firm enough to shape into balls. 4 Using 1 teaspoon for each, shape cheese mixture into 60 balls. Roll in walnut-oregano mixture to cover. Place in tightly covered container. Refrigerate about 1 hour or until firm. Serve with pita chips.
Leave it to Martha Stewart to have the basic along with all the great alternatives. Can't wait to try the goat cheese but got to try all of them.
Ingredience
Base Recipe:
• 1/2 cup (1 stick) unsalted butter, softened
• 3 packages cream cheese (8 ounces each)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 5 dashes hot sauce (such as Tabasco)
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground white pepper
Cheddar and Cranberry:
• 8 ounces sharp orange cheddar cheese, finely shredded
• 2 tablespoons store-bought chutney
• 3/4 cup dried cranberries, finely chopped
• Water crackers, for serving
Roquefort and Walnut:
• 6 ounces Roquefort cheese
• 1 shallot, minced (about 1 tablespoon)
• 2 teaspoons brandy (optional) • 1 cup toasted walnuts, coarsely chopped
• Vegetable chips (such as Terra Chips Sweets & Beets), for serving
Goat Cheese and Scallions:
• 8 ounces goat cheese
• 2 tablespoons finely chopped scallions
• 1/3 cup fresh curly-leaf parsley, finely chopped
• 1 English cucumber, cut into 1/8-inch-thick slices, for serving
Directions
Step 1 Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
Step 2 Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
Step 3 Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
Step 4 Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving.
Serve with cucumber slices
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No holiday would be complete without the truly odd one - right Charlie Brown?
Great White Pumpkin Cheese Ball
Ingredients
• 20 ozs shredded cheddar cheese (white)
• 8 ozs cream cheese (softened)
• 8 ozs goat cheese (logs softened)
• 1/2 tsp pepper
• 1 leaf pretzel (braided, muscadine vine)
• crackers (assorted vegetables)
Preparation
1. Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.
2. Extra-sharp Cheddar cheese may be substituted.
3. Note: We tested with Cracker Barrel Extra-Sharp Cheddar Cheese. To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.
Here's one that is so fun that even the kids will love it. You could also take this to an office party and all the 'big kids' will love it too.
Fired Mac and Cheese Balls (you heard me right)
Ingredients
• 7 1/4 ozs macaroni (cheese mix)
• 2 tbsps butter
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• 3/4 cup cheese spread (pimento)
• 1 cup italian cheese (shredded, blend)
• 2 cups bread crumbs (italian seasoned)
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp black pepper (ground)
• 1/2 tsp white sugar
• 1/4 tsp salt
• 1 pinch cayenne pepper (taste)
• 4 eggs
• 3 tbsps milk
• 4 cups peanut oil (frying or as needed)
1. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
2. While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
3. Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
4. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
6. Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
And last but not least, the cheese ball that isn't a cheese ball but really wanted to be a part of this post.
The Red Velvet Cheese Ball
The ultimate dip for red velvet lovers!! This sweet version of a cheeseball will have you going back for more!
Prep Time: 15 minutes
Total Time: 2 hours, 15 minutes
Yield: 16 servings
The ultimate dip for red velvet lovers!! This sweet version of a cheese ball will have you going back for more!
Ingredients
• 8 ounces cream cheese, at room temperature
• 1/2 cup butter, at room temperature
• 1 1/2 cups red velvet cake mix, dry
• 2 tablespoons brown sugar
• 1/2 cup powdered sugar
• 1/2 cup mini chocolate chips
• assorted cookies and crackers (my favorite was Vanilla Wafers)
Instructions
1. In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
2. Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.
3. Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!) Place on a serving plate and serve with cookies or graham crackers.
There you have it. A great start to the holiday cheese ball planning. Try them all. Then try some of your own versions. And share your ideas.
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