Old English Cheese Ball Recipes

CHEESE BALL SPREAD

Steps:

• In a bowl, beat cream cheese until fluffy. Beat in cheddar cheese, onions, pimientos, butter and Worcestershire sauce. Press into a small bowl; smooth top. Cover and refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers.

CHEESE BALL RECIPE

Steps:

• Add cream cheese, sour, garlic powder and onion powder and pepper to a medium mixing bowl. Mix with an electric hand mixer until smooth.
• Mix in cheese (with electric mixer). Cover bowl and chill 1 hour to help firm it up.
• Shape into a ball using a spatula then with greased hands.
• Place pecans in a medium bowl. Roll cheese ball through pecans to cover entirely.
• Serve with crackers, using a butter knife for spreading. Store in refrigerator.

PARTY CHEESE BALL

Steps:

• Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended.
• Mix in all remaining ingredients except pecans; cover. Refrigerate several hours or overnight.
• Shape into ball; roll in pecans. Serve with assorted NABISCO Crackers.

CREAM CHEESE BALL

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and preserves until smooth and creamy. Scrape down the bowl, then beat in the garlic powder, salt, and hot sauce, and then the cheddar cheese.
• Lay a large sheet of plastic wrap on the counter. Scrape the cheese mixture into the center in as circle-like of a mound as you can. It will not be a perfect ball at this point. Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
• Toast the pecans: Preheat the oven to 350 degrees and spread the pecans onto an ungreased baking sheet. Bake for 7 to 9 minutes, stirring once or twice, until they are deeply toasted and fragrant. Watch very carefully toward the end of the baking time to ensure the pecans do not burn. Transfer to a cutting board and chop into small bits. Let cool completely to room temperature.
• When ready to serve, remove the cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Add the parsley and lightly mix with your fingers to combine. Unwrap the cheese ball and place it on the plate with the parsley and pecans, coating well. The cheese ball won't roll like a true ball. Gently lift and turn it, patting the pecans and parsley all over the outside. Carefully lift it onto a serving plate. Serve with crackers or baguette slices.

OLD ENGLISH CREAM CHEESE DIP RECIPE

Steps:

• In the bowl of a stand mixer, or large mixing bowl, add the cream cheese, Kraft spread, and blue cheese dressing.
• Mix on medium high speed until well blended, scraping sides of bowl to make sure all is incorporated. (About 1 minute.)
• Add worcestershire sauce and onion. Mix well again.
• Put into serving dish. Cover and refrigerate for 4 hours. Overnight is best.
• Serve with crackers, pretzels, or veggie sticks.

OLD ENGLISH CHEESE BALL

Steps:

• Let cream cheese come to room temp. (it's easier to blend) and mix with Old English and Roka Blue.
• Put onto wax paper and roll into a ball. Cover with chopped walnuts.
• Refrigerate until firm (about 2 hours). Can make a day ahead. Serve with Triscuits or Wheat Thins.

ROKA BLUE CHEESE BALL

Steps:

• Allow package of cream cheese to soften, then mix together with jar of Old English and Roka Blue cheese spreads. Add garlic or onion salt to taste.
• Allow mixture to set in refrigerator until firm (20-25 minutes).
• Form into ball and roll in crushed walnuts until completely covered. Serve with assorted crackers or vegetables.

OLD ENGLISH CHEESE BALL

Steps:

• Mix all with hands.
• Roll in saran wrap overnight in refrigerator in ball shape.
• Then roll in your favorite chopped nuts.

CHEESE BALL RECIPE

Steps:

• In a large skillet, on medium-low heat, cook your bacon until crisp (this can take anywhere between 10 to 15 minutes). Once cooked, drain your bacon on a paper towel lined plate. Once cooled, chop your bacon then set aside.
• In a large bowl, with a rubber spatula, combine the cream cheese, ranch dressing, garlic powder, kosher salt, black pepper and 2 tablespoons chopped chives. Cream together until smooth and all the ingredients are evenly incorporated.
• Add the finely shredded cheddar cheese and ½ cup of the bacon crumbles. Gently fold them into the cream cheese mixture until all the ingredients are completely combined.
• On a large plate add the remaining ¼ cup bacon crumbles, 1 tablespoon chopped chives and the finely chopped walnuts. Gently mix them all together then spread them out in an even layer on your plate. This will make it easier to roll and coat your cheese ball.
• While your cream cheese mixture is still in the bowl, take your rubber spatula and gently form it into a large ball.
• Very carefully place your cheese ball onto your plate with your walnut mixture. Using your hands gently press the walnut coating all over the outside of your cheese ball. You can roll your cheese ball around on your plate to make sure that all sides are evenly coated.
• Wrap your cheese ball in plastic wrap and place on a plate, in the refrigerator, to chill for 4 hours prior to serving.

OLIVE CHEESE BALLS

Steps:

• Mix the cheese, flour and butter like pie crust.
• Shape into balls smaller than walnuts.
• Press an olive into the center of each, covering completely.
• Bake 10-15 minutes at 400 degrees.
• Serve as finger food.
• Makes 30.
• Can be frozen before baking.
• Best served warm.

OLIVE CHEESE BALLS WITH CHEESE SPREAD

Steps:

• Gather the ingredients.
• Pat olives with paper towels to dry thoroughly.
• Line a baking sheet with parchment paper or leave it ungreased.
• In a medium bowl, cut the butter and cheese into the flour. Add salt.
• Form into small balls around olives; seal well.
• Arrange the cheese balls on the prepared baking sheet and chill for at least 1 hour, or chill overnight in the refrigerator.
• Heat the oven to 400 F/200 C/Gas 6. Bake the cheese balls in the preheated oven for about 15 minutes, or until lightly browned.