Cheese Balls

I'm trying to find a good cheese ball recipe, preferrably garlic and onion. I'm struggling. Here are a few I came up with (but I haven't tried making them yet).

#1 French Onion
2 (8 oz.) pkg. cream cheese
1 (1 oz.) pkg. Cheddar cheese
1 container French onion dip
1/4 lb. Velveeta cheese
1 pkg. dry garlic or onion mix

Combine softened cream cheese, grated Cheddar cheese, Velveeta cheese, French onion dip, and garlic or onion mix. Roll in crushed nut meats.


#2 Chicken Cheeseball

2 cans chicken (boned white meat) tuna can size
2 (3 oz.) pkgs. dried beef, shredded
1 pkg. Swiss cheese, shredded
1/3 c. Parmesan cheese
1 1/2 c. shredded cheddar cheese
8 oz. Philadephia cream cheese
3/4 c. Miracle whip
1 med. grated onion or 4 green onions, chopped
Garlic powder

Shape into 2 balls, roll in paprika. Chill.


#3 Cheese Ball with Budding Beef and Scallions
2 (8 oz.) pkgs. cream cheese, softened (regular or lite)
1 pkg. Buddig Beef, cut in 1/4 inch squares
5-7 scallions (green onions), thinly sliced, green tops included
1 tbsp. mayonnaise
1 tsp. lemon juice
Dash of garlic powder

Combine all ingredients well. Shape into ball, wreath, log, etc. Chill for several hours for best results.

#4 Cheese Ball with Pimiento, American, NY Sharp, and Cream cheeses
1/2 lb. American (rat) cheese
1/2 lb. pimiento cheese
1/2 lb. N.Y. sharp cheese
2 sm. pkgs. Philadelphia cream cheese
1/2 c. chopped celery
1 c. pecans, chopped
1 med. onion, grated
3 or 4 pods garlic, pressed
1/2 tsp. cayenne pepper
1/4 tsp. salt
1 tbsp. garlic salt
1 tbsp. Worcestershire sauce
Paprika, parsley or pecans

Mix all ingredients together. Shape into balls and roll in paprika or parsley or pecans.


#5 Cheese Ball
1 (8 oz.) cream cheese, softened
1 pkg. Buddig chipped beef, chopped
1 bunch green onions, chopped
1 pinch garlic salt

Mix all ingredients together; form into ball and serve.

#6 Beef Cheese Ball
1 (8 oz.) pkg. cream cheese
3 green onions, finely chopped
1 tsp. garlic
1 (3 oz.) jar Armour dried beef, chopped

Mix all but 1/4 cup beef. Shape into a ball and roll into beef. Chill before serving.


#7 Spicy Cheese Ball
1 (8 oz.) pkg. cream cheese
1 c. shredded cheese
1 tbsp. Worcestershire
Crushed nuts or chopped dried beef
1/2 tsp. Tabasco
1/2 tsp. garlic powder
2 tbsp. grated onion

Combine all ingredients except nuts or beef in food processor. Process until all ingredients form a ball. Wrap in plastic wrap and refrigerate. When firm, roll in nuts or beef.



#8 Garlic Cheese Ball with Sharp Cheddar, Cream Cheese, and White cheese

1/2 lb. sharp cheddar cheese, grated
1 pkg. (8 slices) any mild, white processed cheese, grated
8 oz. cream cheese
2 tbsp. butter
1/2 tsp. garlic salt
1 sm. onion, grated

Mix all ingredients and form into 2 balls. Roll each cheese ball in chopped nuts. Serve with crackers.


#9 Cheeseball with cheddar, cream, and processed cheese. Chives and garlic
2 1/2 c. (10 oz.) shredded sharp Cheddar cheese
1 (8 oz.) jar processed cheese spread
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. mayonnaise
1 tbsp. Worcestershire sauce
1 tsp. frozen chopped chives, thawed
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/2 c. chopped pecans

Combine all ingredients except pecans; beat on medium speed of electric mixer until smooth. Chill 2 hours. Shape into a ball and roll in pecans. Serve with crackers.


#10 Garlic Cheese Ball
1 (8 oz.) cream cheese, room temperature
1 (8 oz.) grated shredded Cheddar cheese (mild or sharp)
1/2 c. finely diced onion
2 tbsp. Worcestershire sauce
1/8 tsp. garlic powder

Mix all ingredients together and shape into a ball or 2 logs, roll in 1/2 cup finely chopped nuts (English walnuts or pecans). Chill overnight. Serve with assorted snack crackers. Great for a party.


#11 Fancy Cheese Ball
8 oz. cream cheese
8 oz. blue cheese
8 oz. cheddar cheese, grated
1/2 c. green onions with tops, chopped
3/4 tsp. garlic salt
2 tbsp. paprika
2 tbsp. chopped bell peppers
2 tbsp. chopped green olives
2 tbsp. chopped pecans
2 tbsp. chopped fresh parsley
2 tbsp. cooked crumbled bacon
2 tbsp. chopped black olives
2 tbsp. chopped pimiento

Combine all cheeses, onions, and garlic salt. Mix well and shape into a large ball. Mark ball with a knife into 8 sections. Fill each section with one of the garnishes: paprika, bell pepper, green olives, pecans, parsley, bacon, black olives and pimiento.



#12 Cheese Ball with Chives and Unions (and Bacon)

1 (16 oz.) pkg. cream cheese (room temperature)
1/4 c. chives
1 (12 oz.) bottle bacon bits
1 sm. diced onion
1 tsp. garlic powder

On wax paper spread cream cheese out and fold in bacon bits, garlic powder, chives and onion work into ball. Serve on favorite cracker.

Slow-Cooked Green Beans, Tomatoes and Bacon

from Lisa

2 Slices OSCAR MAYER Lower Sodium Bacon, finely chopped
1 large onion, chopped
1 lb. green beans, trimmed, cut into 1-1/2-inch lengths
1/2 cup fat-free reduced-sodium chicken broth
1/4 tsp. pepper
4 plum tomatoes (about 1/2 lb.), chopped
COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir until crisp-tender.
ADD beans, broth and pepper; stir. Bring to boil; cover. Simmer on medium-low heat 40 min. or until beans are tender.
STIR in tomatoes; cook on medium-high heat 3 min. or until tomatoes are heated through. Transfer to serving dish; top with bacon.

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 8 servings

Hot Bleu Cheese Appetizer

Hot Bleu Cheese Appetizer

from Aunt Jane

1 stick butter—melted

1 can buttermilk biscuits (12oz.)

1 package of crumbled bleu cheese (4oz.)


Preheat oven to 450 degrees. Melt stick of butter in a baking pan (I use a pie pan.) Cut biscuits into quarters and roll lightly into balls. Place biscuits in pan and roll in butter. Spread crumbled bleu cheese on top. Bake for 15 minutes or until lightly browned.

Italian Antipasto Squares

Italian Antipasto Squares

from Aunt Jane


2 packages of 8 crescent rolls

1/4 lb genoa salami thinly sliced

1/4 lb swiss cheese thinly sliced

1/4lb pepperoni thinly sliced

1/4 provolone cheese thinly sliced

1/4 lb capocollo (cured Italian ham) or cooked ham thinly sliced

1 (12-oz.) jar of roasted red bell peppers, drained

3 eggs slightly beaten

3 tbsp parmesan cheese

1/2 tsp garlic powder

1/2 tsp pepper



Spray 9x13 pan with PAM. Spread 8 rolls (1 pkg) on bottom, firmly pressing perforations to seal and ¾ inch up the sides to form crust. Layer next 5 ingredients as listed above. Add parmesan, garlic powder and pepper to beaten eggs and pour on top of last layer keeping a small amount (about 1/3) of egg mixture to “paint” on top. Layer roasted peppers over top. Spread 8 rolls over top pinching edges to seal. Paint remaining egg mixture over rolls.


Bake covered with foil at 350 degree oven for 30 minutes. Uncover and bake another 15 to 20 minutes until top is browned. Cut into small squares and serve warm.

Spaghetti Pie

Spaghetti Pie

from Aunt Jane


Cook one pound of spaghetti.
Drain and put in a greased 13x9 baking dish. (see note below)
Put slices from one package of provolone cheese (6-8 slices) over spaghetti.
Spread a one pound package of shredded mozzarella cheese over the provolone.
Brown one pound of ground beef (I use the same pot I cooked the spaghetti in to minimize mess) leaving a little chunky. You can add a clove or two of minced garlic as you brown beef if desired. Drain off fat.
Add a 32 ounce jar of spaghetti sauce to beef.
Pour beef mixture over top of the casserole. You can push down into the sides if it starts to spill over.
Cover loosely with foil.
Bake until hot. If baking right away bake at 350 degrees for 30 minutes. If made ahead of time and refrigerated you may need to increase baking time to 45-60 minute. Bake until heated through.


Note: I changed the recipe slightly at this point. I add a few table spoons of the spaghetti sauce and a handful of the mozzarella into the spaghetti and toss it to mix it throughout then continue with step 4.

BAKED APPLE FRENCH TOAST

BAKED APPLE FRENCH TOAST
from Aunt Jane

1 large loaf or 2 small loaves French bread

8 eggs

3 cups milk

3/4 cup sugar

I tablespoon vanilla extract

5 Granny Smith apples

2 teaspoons ground cinnamon

2 tablespoons butter or margarine


Preheat oven to 400° F. Spray 9" x 13" Baker lightly with non-stick vegetable spray. Cut bread into 1 1/2-inch slices with Serrated Bread Knife and arrange closely in a single layer in Baker. In Batter Bowl, beat eggs lightly. Beat in milk, 1/4 cup of the sugar, and vanilla using 10-inch Whisk. Pour half of egg-milk mixture over bread.


Peel, core and slice apples with Apple Peeler/Corer/Slicer. Arrange apple rings evenly over bread in Baker; pour remaining egg-milk mixture over apples. Mix remaining 1/2 cup of sugar with cinnamon in Flour/Sugar Shaker. Sprinkle evenly over apples, then dot with butter.* Bake 35 minutes. Cool 5 to 10 minutes, then cut into squares and serve with maple syrup.


Yield: 12 servings


(For 6 servings, divide recipe in half and bake in Deep Dish Baker about 20 minutes.)


*Baked Apple French Toast can be prepared ahead to this point, covered with plastic wrap, and refrigerated overnight, then baked for 50 minutes the next morning.

Escalloped Corn Casserole

Escalloped Corn Casserole

from Aunt Jane

1 small onion, chopped
2 T butter
1-16 ounce can creamed corn
1-16 ounce can whole kernel corn, drained
1-8 ounce container sour cream
2 eggs, beaten
1-8½ ounce package of cornbread mix
1-4 ounce can chopped green chilies, drained
½ cup shredded cheese

Cook chopped onion in 2T butter for about 4 minutes in microwave.

Preheat oven to 350 degrees. I large bowl, combine butter, creamed corn and whole kernel corn; stir in sour cream and eggs. Add cornbread mix; blend well. Stir in chilies, onion, and cheese. Pour batter into greased 13x9 inch glass baking dish. Bake 45 minutes or until lightly browned and wooden pick inserted in center comes out clean.

Yields: 6-8 servings