Cranberry Nut Cream Cheese Balls Recipes

CRANBERRY NUT CREAM CHEESE BALLS

Steps:

• Beat cream cheese, cinnamon and honey until fluffy. Add 1/2 cup pecans and mix well. Set aside.
• Line a cookie sheet with parchment paper. Toss remaining nuts and dried cranberries.
• Use a cookie scoop to scoop out one ball of cream cheese filling and toss with the nut mixture.
• Repeat until all cheese balls have been rolled in the coating.
• Refrigerate the cranberry nut cream cheese balls until ready to serve.

CRANBERRY PECAN CHEESE BALL RECIPE BY TASTY

Steps:

• Mix softened cream cheese, sharp cheddar, dried cranberries, pecans, and green onions until well-combined.
• Form into a ball, then roll in more chopped pecans to coat.
• Serve with crackers of your choice.
• Enjoy!

CHOCOLATE CRANBERRY NUT BALLS

Steps:

• Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed.
• Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed.
• Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.

CRANBERRY CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.

CRANBERRY-WALNUT CHEESE BALL

Steps:

• Soak the cranberries in the sherry for 10 minutes.
• In a food processor, process the cream cheese, cheddar cheese, and Worcestershire together until smooth.
• Stir in the cranberries and sherry.
• Place the cheese on a piece of plastic wrap and form into a 1-inch log or a ball.
• Combine the walnuts and parsley in a small bowl, pat over the cheese log or ball and roll until it is completely covered.
• Do-ahead--at this point, refrigerate for at least 4 hours and up to 1 week to let the flavors develop, or freeze for up to 6 weeks.
• Defrost in the refrigerator overnight and bring to room temperature before serving.