The Heavyset Cheese Ball Recipes

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NAME THIS DISH CHEESE BALL



Name This Dish Cheese Ball image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 13

4 slices bacon
8 ounces cream cheese, at room temperature
1 cup shredded smoked cheddar cheese (about 4 ounces)
2 scallions (white and light green parts), thinly sliced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Kosher salt
4 ounces Monterey jack cheese
2 dried currants
1 baby carrot, trimmed
2 sprigs rosemary
1 pretzel crisp, plus more for serving
1 pitted jumbo black olive

Steps:

  • Cook the bacon in a large nonstick skillet over medium-high heat until just starting to crisp but still pliable, about 5 minutes. Remove 1 slice to a paper towel-lined plate. Continue cooking the remaining bacon until browned and crisp, 2 to 3 more minutes; remove to the plate. Halve the slice of less-cooked bacon lengthwise. Finely chop the remaining bacon.
  • Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the cheddar, scallions, Worcestershire sauce, hot sauce, a pinch of salt and the chopped bacon; beat until combined. Refrigerate until slightly firm, about 30 minutes.
  • Form the cheese mixture into 3 balls (about 2 inches, 2 1/2 inches and 3 inches). Refrigerate until firm, at least 30 more minutes.
  • Meanwhile, freeze the Monterey jack cheese 1 hour (this will make it less clumpy when grated). Grate the cheese on the small holes of a box grater. Gently press all over the cheese balls to coat completely. Put the 3-inch cheese ball on a small serving plate; insert a 4-inch wooden skewer into the middle. Stack the 2 1/2-inch and 2-inch balls on top, securing on the skewer.
  • Press the currants into the top cheese ball for eyes; add a carrot nose. Use the halved bacon to make a scarf and add rosemary sprigs for arms. Place the pretzel crisp on top for a hat brim. Cut off about one-third of the olive so that it sits flat; place on top of the pretzel crisp for the hat. Serve with more pretzel crisps.

THE HEAVYSET CHEESE BALL



The Heavyset Cheese Ball image

A savory cheese ball covered with toasted almonds.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 6

1 1/4 cups whole natural almonds
1 (8 oz) package cream cheese
1/2 cup real mayonnaise
3 slices crispy cooked crumbled bacon
1/2 teaspoon dill weed
1 tablespoon chopped green onion

Steps:

  • Preheat oven to 300 °F.
  • Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
  • Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill and onion. Chill overnight.
  • On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.
  • Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.
  • Serve at room temperature and spread on crackers.

CHEESEBALL II



Cheeseball II image

A plain and simple, yet delicious appetizing cheese ball. If you choose, you may roll ball into chopped nuts of your choice. Serve with your favorite crackers.

Provided by Lisa H.

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Yield 10

Number Of Ingredients 7

1 (8 ounce) package cream cheese
8 ounces shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 teaspoon monosodium glutamate (MSG)
1 teaspoon Worcestershire sauce
1 (6 ounce) package sliced ham, chopped
6 ounces thin-sliced beef luncheon meat

Steps:

  • Combine the cream cheese, Cheddar cheese, Jack cheese, monosodium glutamate, Worcestershire sauce, ham and beef. Mix together well and form into ball. Refrigerate until chilled.

Nutrition Facts : Calories 302 calories, Carbohydrate 2.2 g, Cholesterol 86.1 mg, Fat 24.1 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 14.7 g, Sodium 791.4 mg, Sugar 0.3 g

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