White Cheddar Cheese Balls , Crab Cheese ball & Haverti
White Cheddar Cheese Balls
2 8 oz. packages cream cheese, softened
2 cups (8 oz.) shredded white cheddar cheese
2 tablespoons thinly sliced green onion
1/2 teaspoon garlic powder
Combine cream cheese and cheddar cheese in large bowl. Mix until blended.
Add green onion and garlic powder.
Mix well; cover and chill until firm.
Roll cheese mixture in bite sized balls, and serve as desired.
Yield: 3 dozen
Serving options:
Roll 1/2 the balls in 2 T fresh chopped parsley and 1/2 in 2 T paprika
Roll in 1/2 cup ground almonds or pecans
Crab Cheese Ball
8 oz. cream cheese, softened
1 bunch green onion, chopped fine
6 oz. imitation crab, chopped fine
Mix ingredients together.
Chil.
Serve with crackers.
Havarti Cheese Ball
8 ounces cream cheese, softened
1/2 cup shredded Havarti cheese
1/3 cup crumbled feta cheese
1 tablespoon dry white wine or milk
3/4 teaspoon chopped fresh oregano (1/4 tsp dry)
2 tablespoons finely chopped fresh parsley
2 medium green onions, finely chopped
2 tablespoons finely chopped red bell peppers
crackers for serving
Beat cheeses, wine, oregano and green onion in medium bowl with electric mixer on low speed until blended. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate about 2 hours or until firm enough to shape.
Shape cheese mixture into a ball; roll in parsley and bell pepper. Serve with crackers. Makes 1 3/4 cups.
Can freeze up to 2 months wrapped tightly in plastic wrap. To serve from freezer, unwrap cheese ball and let stand at room temp to thaw, or thaw loosely wrapped in refrigerator at least 8 hours. Refrigerate tightly covered up to 1 week.
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