Wisconsin Cheese Balls Recipes

BACON AND CHEDDAR CHEESE BALL

Steps:

• Instructions Fry bacon in a large skillet over medium heat until crisp. Remove bacon to paper towels to drain. When cool enough to handle, crumble bacon. Beat cream cheese in a bowl until smooth. Stir in the cheddar, green onions, red pepper flakes if desired and half of the bacon. Transfer to plastic wrap; shape with wrap into a ball. Wrap in plastic wrap. Refrigerate for 1 hour or until firm. Roll cheese ball in remaining bacon. Serve with crackers and apple slices.

WHITE CHEDDAR AND CHIVE CHEESE BALL

Steps:

• Instructions Place the first six ingredients in a food processor; cover and process until mixture is combined. Add 1/4 cup sunflower seeds, chives and pepper. Cover and pulse until mixture is blended. Transfer to plastic wrap; shape with wrap into a ball. Wrap in plastic wrap. Refrigerate for at least 30 minutes or until firm. Roll cheese ball in remaining sunflower seeds. Serve with crackers and vegetables.

CELEBRATION CHEESE BALLS

Steps:

• In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into three portions. , For Pine Nut-Pesto Cheese Ball: Beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic; chill until firm. , For Horseradish-Bacon Cheese Ball: Beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic; chill until firm., For Salsa Cheese Ball: Beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic; chill until firm. , Can refrigerate up to two weeks. Serve with crackers.

PARTY CHEESE BALLS

Steps:

• In a large bowl, beat the first 8 ingredients until blended. Cover and refrigerate until easily handled, about 45 minutes. , Shape into 2 balls; roll in parsley and pecans. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving with crackers.

MINI CHEESE BALLS

Steps:

• In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.

EASY CHEESE BALL II

Steps:

• In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!

REAL WISCONSIN FRIED CHEESE CURDS

Steps:

• Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

CHEESE BALL I

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

BACON, CHEDDAR AND SWISS CHEESE BALL

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour., In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half the parsley mixture on a large plate. Shape half the cheese mixture into a ball; roll in parsley mixture to coat evenly. Cover. Repeat. Refrigerate at least 1 hour. Serve with crackers.

WISCONSIN TRIO CHEESE BALL

Steps:

• Put all of the ingredients, except pecans and parsley, in a bowl.
• Beat with a mixer at medium speed until mixture is fluffy.
• Stir in 3 Tbs. pecans; cover and refrigerate 4 hours.
• Mix the remaining pecans and parsley in a small bowl.
• Form cheese into one large ball or several small balls.
• Roll in the pecan/parsley mixture.
• Return to the refrigerator until chilled.
• To Freeze: wrap in plastic wrap.
• Approximately 30 minutes before you are ready to serve, unwrap cheese.

BLUE CHEESE BALL

Steps:

• In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
• The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

HERMAN REUNION CHEESE BALL

Steps:

• In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
• While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.

SWISS CHEESE BALLS

Steps:

• Preheat oven to 300 degrees.
• In a sauce over medium heat, melt the butter.
• Stir in the 2 T flour.
• Add milk and stir to mix well.
• Add the Swiss cheese and seasonings to taste.
• Stir so all ingredients are well combined.
• Add the egg yolks and remove from the heat.
• Pour mixture in a 9x9" baking dish.
• Bake in the preheated 300 degree oven for 10 minutes.
• Remove the dish from the oven and refrigerate for 2 hours or until completely cooled.
• Heat oil in a deep fryer.
• Form balls and roll in the additional flour.
• Deep fry the cheese balls, a few at a time, until golden brown.
• Remove from hot oil and drain.