Cracked Pepper And Flax Cheese Ball Recipes

CRACKED PEPPER AND FLAX CHEESE BALL

Steps:

• In medium-sized bowel mix cream cheese, cracked pepper and Mrs. Dash seasoning.
• Divide into two balls.
• In small bowl put 1 tablespoon of flax seed and add one cheeseball, turning to coat all sides with seeds.
• Repeat with other cheeseball.
• Wrap in plastic wrap and refrigerate for two hours before serving.
• Excellent with crackers and vegetables.

3 PEPPER CHEESE BALL

Steps:

• In a medium bowl, combine all ingredients except the cilanto.
• Mix together and form mixture into a ball.
• Roll ball in cilantro.
• Serve with your favorite crackers.

FLAXSEED AND CRACKED PEPPER CRACKERS

Steps:

• Place a rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together flaxseed, flaxseed meal, flours, baking soda, black pepper and salt. Add the butter, and using your fingers, quickly work the butter into the dry ingredients. Some of the butter will resemble oatmeal flakes; others will be the size of small pebbles. Make a well in the center of the mixture. Add the buttermilk, and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy.
• Turn the dough out onto a lightly floured work surface and knead together about 10 times to bring the dough together. Wrap in plastic wrap and refrigerate for 10 minutes.
• When chilled, cut dough in half. On a lightly floured work surface, with a lightly floured rolling pin, roll out half of the dough. Roll just thinner than 1/8 inch thick. Use a 1 1/2-inch round cookie cutter to cut out crackers, or use a pizza cutter to trim the edges and cut the dough into 1 1/2-inch squares. Prick each cracker with the tines of a fork and place on baking sheet.
• Bake crackers for 15 to 18 minutes, until slightly browned around the edges. Remove from the oven and allow to cool completely before placing in an airtight container to store.
• Crackers will last, in an airtight container, at room temperature for up to 4 days.

SALMON CHEESE BALL

Steps:

• Mix all ingredients except parsley together well and refrigerate overnight.
• Form into a ball and coat with the parsley. (If it wont stay in a ball just make it a spread - I usually do!).
• If you wish, you can add more horseradish or onion to taste.

SKOR CHEESE BALL

Steps:

• Beat together the cheese, butter and vanilla.
• Add in sugars and then chocolate chips.
• Cover and refrigerate for 2 hours. Place in freezer if needed faster.
• Form into a ball. Wrap it in plastic and refrigerate one more hour.
• Roll the ball in Skor pieces
• Serve with Dare wafer cookies, ginger, lemon, chocolate and cinnamon.