Roasted Red Pepper Cheese Ball Recipes

ROASTED RED PEPPER CHEESE BALL

Steps:

• In a medium sized bowl, mash the cream cheese with a fork or potato masher. Add the roasted red pepper, shallots, salt, garlic powder and grated cheddar and continue to mash until well incorporated. The peppers can still be chunky, but try to ensure that they are well mixed with the cheese.
• Form the cheese into a round ball and roll in the pecan pieces until the mall is evenly coated in the pecans.
• Wrap with plastic wrap, keeping the round shape and place in the fridge to firm up, about 30-60 minutes.
• Serve with crackers.

ROASTED RED PEPPER PANINI

Steps:

• Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
• Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
• To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
• To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

ROASTED RED PEPPER CHEESE BALL

Steps:

• Using a hand mixer, mix everything in a medium bowl except the red peppers.
• Add red peppers and stir them in with a spoon or spatula.
• Scoop the cheese ball mixture on to a big piece of plastic wrap.
• Wrap up the cheese ball and form into a ball the best you can.
• Put on a plate and place in the fridge for a couple hours to firm up.

ROASTED RED PEPPER CHEESE BALL

Steps:

• Beat first 4 ingredients in medium bowl with mixer until blended. Add roasted peppers; mix just until blended.
• Shape into ball. Roll in nuts.
• Refrigerate 4 hours. Serve with crackers.

ROASTED RED PEPPER CHEESE BALL

Steps:

• In a food processor puree, red pepper, cream cheese, Worcestershire, garlic and pepper. Stir in shredded monterey jack and red pepper flakes.
• Chop parsley and make into a pile.
• Scoop out cheese mixture in as much of a ball shape as possible onto the parsley pile.
• Press parsley around the ball and form as you go.
• This cheese ball is very soft, don't over handle.
• Scoop up with pancake turner and place on a plate.
• Serve with crackers.

ROASTED RED PEPPER CHEESE BALL

Steps:

• In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce.
• Stir in the roasted red peppers last.
• Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap.
• Shape into a ball, and roll in parsley to coat.
• Refrigerate until serving.

NUTTY ROASTED RED PEPPER MINI CHEESE BALLS

Steps:

• Beat first 3 ingredients with mixer until blended. Divide in half. Add peppers to half, and onions to remaining half; mix each until blended.
• Refrigerate several hours or until chilled.
• Shape each mixture into 24 (1-inch balls); roll in nuts.

ROASTED RED PEPPER DIP

Steps:

• 1. In food processor bowl place cream cheese, roasted peppers and garlic. Cover and process until smooth.2. Stir in red pepper, green pepper and basil. Season with salt and pepper. Serve with crackers.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

HERB & ROASTED PEPPER CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.