Fun collection of delicious cheese balls for holiday parties. All cheese balls are best if refrigerated 4 hours to overnight to blend flavors, and may be prepared 1-2 weeks ahead.
Sweet Lemon Cheese Log
2 packages (8 oz each) low-fat cream cheese, softened
1 cup powdered sugar
2 tablespoons lemonade powder
1/3 cup graham cracker crumbs
Mint leaf, chopped candied fruit, optional garnish
Cut fruit, crackers, cookies, toast rounds
Beat together softened cream cheese, sugar and lemonade powder until smooth. Spoon cheese in a row on a plate draped with a sheet of plastic wrap; lightly wrap plastic over top of cheese and refrigerate until cheese is firm enough to shape (2-3 hours). Shape cheese into a log (if needed, chill until completely firm). Place graham cracker crumbs on a plate; remove cheese log from plastic and roll in graham cracker crumbs. Place on serving plate, garnish with mint leaves and chopped candied fruit. Serve with sliced fruit, cookies, toasted bread and crackers of choice.
Cream Cheese Chocolate Peanut Butter Ball
2 cups mini milk chocolate chips*
1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
3/4 cup peanut butter
*Mini chocolate chips works best, but if unavailable, chop chips and set aside. Beat together softened cream cheese, sugar, brown sugar and peanut butter. Spoon mixture into a bowl lined with plastic wrap. Cover and refrigerate until firm enough to shape (2-4 hours). Form cheese into a smooth ball; roll ball in chocolate chips, pressing chips into sides and top of ball. Cover and refrigerate until firm. Serve with slices of apple.
Tomato Bacon Cheese Log
1/4 cup chopped sun dried tomatoes in oil, drained
1/3 cup chopped cooked bacon
1 package (8 oz) cream cheese, softened
2 cups shredded Mozzarella, Colby, or Monterey Jack cheese (8 oz)
1/8 teaspoon garlic powder
1/4 cup finely snipped fresh parsley
Toast, baguette slices, crackers, vegetables
Drain tomatoes well and finely chop; finely chop cooked bacon. Combine tomatoes, bacon, softened cream cheese, shredded cheese and garlic powder; mix until well blended. Cover and refrigerate until firm enough to shape. Shape into a log and roll in snipped fresh parsley. Chill until ready to serve. Serve with crackers, toast, bread slices, vegetables.
Cream Cheese Pepper Jelly Christmas Tree
1 package (8 oz block) cream cheese, chilled
1/2 cup pepper jelly
Yellow, red and green bell pepper
Crackers, tortilla chips, vegetables
Unwrap chilled cream cheese and cut in half, diagonally. Place diagonal halves together to create a triangle. Cover and allow cream cheese to soften to room temperature. Cut strip of green bell pepper and place at bottom of triangle to form Christmas tree trunk. Cut star shape from yellow bell pepper and place at top for star. Slightly warm pepper jelly, spread over cheese; chop red bell pepper and sprinkle over top for tree ornaments. Serve with chips, crackers and vegetables.
Snowman Cheese Ball
1 tablespoon butter
1/2 cup finely chopped onion
3 packages (8 oz each) cream cheese, softened
4 cups shredded Cheddar, Colby, or Gouda cheese (16 oz)
2 drops red pepper sauce
1 clove crushed garlic
2 tablespoons chopped basil (bottled, fresh)
4 ounces ‘whipped’ cream cheese, softened
Olive, carrot, rosemary for garnish decoration
Crackers, sliced baguette, pretzels and vegetables for serving
Melt butter in medium skillet, add finely chopped onion and sauté over medium heat until onion is caramelized or golden. Cool completely. Mix together, until well blended, onion, cream cheese, shredded cheese, pepper sauce, garlic, and basil. Divide into three parts, cover and chill until firm enough to shape (3-4 hours). Combine 2 parts and roll into a ball for the body; roll remaining part for head and place on top body. Frost snowman with whipped cream cheese. Make eyes and buttons from chopped olives; cut nose from piece of carrot; create scarf using a thin fresh carrot peel; place pretzel sticks for arms, and rosemary sprig for crown. Serve with crackers, toast, pretzels, vegetables.
Blue Cheese Spinach Ball
1 package (10 oz) chopped frozen spinach, thawed
2 packages (8 oz each) cream cheese, softened
6 ounces Blue cheese, crumbled
1 clove garlic, finely crushed
Toast rounds, crackers, vegetables
Thaw spinach and drain well (squeeze out excess moisture). Add softened cream cheese, crumbled Blue cheese and finely crushed garlic; mix well. Cover and refrigerate until cheese is firm enough.