Carrot Cheese Balls Recipes
CARROT CHEESE BALLS
Make and share this Carrot Cheese Balls recipe from Food.com.
Provided by seaglass
Categories Spreads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything except sunflower seeds together and chill 30 minutes.
- Shape into small balls using a tablespoon.
- Press one side of each ball into the sunflower seeds.
- Serve with crackers.
Nutrition Facts : Calories 205.4, Fat 17.1, SaturatedFat 7.9, Cholesterol 36, Sodium 201.4, Carbohydrate 7.3, Fiber 1.7, Sugar 3.1, Protein 7.4
CHEDDAR-CARROT BALLS
These cheese balls are perfect as an after-school snack that's fun for kids-and a guilty pleasure for adults
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- In a medium bowl, with a wooden spoon, combine cream cheese, cheddar cheese, and carrot. With moistened hands, gently form 12 balls, each equal to 1 level tablespoon of mixture. Serve or refrigerate, covered with plastic wrap, up to 2 days.
CARROT CAKE FREEZER ENERGY BALLS
These freezer energy balls are sweetened with peanut butter and honey.
Provided by Yoly
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper and set aside.
- Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
- Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.1 g, Fat 4.9 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 56.4 mg, Sugar 6.5 g
EASTER CARROT CHEESE BALL
Treat your guests to a tasty Easter Carrot Cheese Ball Appetizer! Our carrot-shaped cheese ball appetizer is festively covered in shredded cheddar cheese.
Provided by My Food and Family
Categories Cheese Appetizers
Time 1h15m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Chop enough onions to measure 2 Tbsp.; set aside. Chop remaining onion tops; refrigerate until ready to use as garnish.
- Beat cream cheese and 1/2 cup cheddar in medium bowl with mixer until blended. Add 2 Tbsp. chopped onions and remaining chopped vegetables; mix well.
- Refrigerate 1 hour.
- Shape cream cheese mixture on plate to resemble carrot; cover with cheddar and reserved onion tops as shown in photo.
Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CRUNCHY CHEERIOS®-COATED CARROT-CHEESE BALLS
Cheerios cereal takes a turn as an appetizer, with this cheese-and-veggie rich snack.
Provided by Betty Crocker Kitchens
Categories Snack
Time 8h40m
Yield 20
Number Of Ingredients 5
Steps:
- In medium bowl, place cheeses; let stand at room temperature about 20 minutes or until softened. Beat milk, 1 tablespoon at a time, into cheeses with electric mixer on low speed until well blended. Stir in carrots.
- Roll cheese mixture into 20 (1-inch) balls. Place on plate; cover and refrigerate at least 8 hours but no longer than 24 hours.
- Just before serving, roll cheese balls in cereal. If desired, serve on baked whole-wheat crackers.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g
EASTER CARROT CHEESE LOG
No carrots are in it, but this eye-catching appetizer was a big hit this Easter (2015). Not too salty and not too spicy... just right! And for me the hostess, it was quick and easy to make - an extra bonus! Serve with crackers, pita chips, or toast. Create your own shape to accent your next holiday or special occasion table.
Provided by Montillo Italian Foods
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 2h15m
Yield 12
Number Of Ingredients 7
Steps:
- Chop black olives and green olives in a food processor or a food chopper.
- Mix cream cheese, 4 ounces Cheddar cheese, chopped olives, and taco seasoning together in a bowl using an electric mixer on low speed. Increase speed to medium and mix until well combined.
- Transfer cheese mixture to a flat serving plate. Shape cheese mixture into a 2-inch-thick carrot shape using a silicone bowl scraper. Press 2 ounces Cheddar cheese over the entire "carrot". Insert parsley sprigs into the top of the "carrot". Remove excess cheese from the plate using a damp napkin. Cover with plastic wrap and refrigerate for at least 2 hours.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 3.4 g, Cholesterol 56 mg, Fat 19 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 11.4 g, Sodium 390.2 mg, Sugar 0.4 g
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