Basketball Cheese Ball Recipes

"AROUND THE WORLD" CHEESE BALL FLIGHT

Steps:

• In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined. Divide mixture into 5 medium bowls; use 1 bowl to make each of the flavors as explained in steps 2-6.
• To make the mini French cheese balls: In one of the 5 bowls, stir in Roquefort cheese, 2 teaspoons honey and the shallot. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. In small bowl, stir together parsley and almonds. Roll balls in mixture to coat before serving. Serve with baguette slices.
• To make the mini Mexican cheese balls: In one of the 5 bowls, stir in queso fresco cheese, ancho chile powder, chipotle chiles and green onions. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month. Roll balls in chopped pepitas to coat before serving. Serve with tortilla chips.
• To make the mini Middle Eastern cheese balls: In one of the 5 bowls, stir in feta cheese, mint leaves and 3/4 teaspoon of the za'atar blend. With moistened hands, shape into 3/4-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.) In small bowl, stir together remaining 3/4 teaspoon of the za'atar blend and the pistachio nuts. Roll balls in mixture to coat before serving. Serve with pita crackers.
• To make the mini Indian cheese balls: In one of the 5 bowls, stir in paneer cheese, 2 teaspoons lime peel, the curry powder and 1 tablespoon of the cilantro. With moistened hands, shape into 3/4-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.) In small bowl, stir together remaining 1/4 cup cilantro and cashews. Roll balls in mixture to coat before serving. Serve with naan bread.
• To make the mini Korean cheese balls: In one of the 5 bowls, stir in cheese, chili paste, kimchi, green onions and lime peel. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. If not using immediately, cover and refrigerate up to 3 days or freeze up to 1 month. Roll balls in sesame seed to coat before serving. Serve with rice crackers.

BASKETBALL CHEESE BALL RECIPE

Steps:

• Beat all ingredients except bacon bits, peppers and parsley with mixer until blended. Refrigerate several hours.
• Form into basketball shape on platter. Coat with bacon bits. Add pepper strips for the stitching.

20 EASY CHEESE BALLS FOR YOUR NEXT PARTY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cheese ball in 30 minutes or less!

HAM-CHEDDAR CHEESE BALL

Steps:

• Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth., Shape cheese mixture into a football; press pecans into cheese mixture. Cover and refrigerate at least 1 hour., Cut Swiss cheese into strips; arrange over top for laces. Serve with crackers.

AL'S AWARD-WINNING GARLIC CHEESE BALL

Steps:

• Open cream cheese and cheddar cheese placing them into large mixing bowl. On cutting board, finely chop green onions and place them in mixing bowl with cheeses. Do the same with the sliced beef. Beef and green onions may be finely chopped with a small food processor. Using a garlic press, mince garlic and place into mixing bowl.
• Wait until cheeses have become soft; about 1 hour. Add lemon juice and Worcestershire sauce. Using your hands (this will be messy), thoroughly mix all ingredients in the bowl. When all ingredients are mixed well, place cheese ball on piece of foil. Roughly shape into ball with hands. Wash cheese ball stuff off of hands with warm water. With wet hands, smooth cheese ball into desired shape.
• Place cheese ball into sealed plastic container and refrigerate overnight. (Or just refrigerate without placing into a sealed container and everything in your refrigerator will smell like garlic for about a week).
• Take out of 'fridge about an hour before serving. Serve with your favorite crackers.

FOOTBALL CHEESE BALL

Steps:

• Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire sauce, and taco seasoning mix in a large bowl. Press the cheese mixture into a ball, turn it out onto a sheet of plastic wrap.
• Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. Place the cheese football on a plate, arrange the strips of American cheese like laces on the top of the cheese football. Cover and refrigerate for at least 2 hours.
• Remove the cheese ball from the refrigerator 30 minutes before serving.