Five Star Parmesan Cheese Ball Recipes

PARMESAN CHEESE BALL

Steps:

• Stir together all ingredients except coarsely chopped nuts until well blended. Shape into ball; roll in coarsely chopped nuts.
• Wrap cheese ball in plastic wrap and refrigerate at least 8 hours but no longer than 48 hours. Let stand at room temperature 30 minutes before serving.

GARLIC-PARMESAN CHEESE BALL

Steps:

• In a large bowl, combine the first 5 ingredients. Shape into a ball. Roll in walnuts if desired. Wrap tightly; chill 2 hours. Serve with vegetables and/or crackers.

PARMESAN CHEDDAR BASIL STAR CRACKERS

Steps:

• Preheat oven to 350° and line 2 baking sheets with parchment paper.
• Combine Cheddar cheese, butter, half-and-half, and salt in mixing bowl and beat at medium speed, until well blended.
• Slowly add flour, Parmesan cheese, and basil - mix until soft and evenly blended.
• Turn the dough onto a floured work surface, and divide into 3 equal portions. Roll each out to about 1/8 inch thick.
• Use a star shaped cutter to cut the crackers out. Place 1 inch apart on the parchment lined baking sheets.
• Bake for 11 to 14 minutes or until golden. Then cool wire racks before serving.

CHEESE BALL WITH CREAM CHEESE

Steps:

• In a medium-size mixing bowl, combine cream cheese, Parmesan cheese, mayonnaise, oregano, Worcestershire sauce, chives and garlic powder. Mix well. Shape the mixture into a ball and refrigerate it until ready to serve.

GRUYERE-AND-PARMESAN BEIGNETS

Steps:

• In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
• Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.
• Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.
• Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.

SPINACH BALLS

Steps:

• In a large bowl, combine all ingredients until well mixed.
• Roll into 2 inch, walnut-sized balls.
• Chill in the refrigerator for 2 hours.
• Place on an ungreased cookie sheet and bake at 350ºF for 20 minutes.

PARMESAN AND PARSLEY SAUSAGE BALL APPETIZER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a broiler pan or other pan with rack.
• Mix together the baking mix, sausage, Cheddar cheese, Parmesan cheese, milk, and parsley. Shape the mix into 1-inch balls and place on the prepared pan.
• Bake the sausage balls in the preheated oven until brown, about 25 minutes.

MINI CHEESE BALLS

Steps:

• Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

FIVE-STAR PARMESAN CHEESE BALL

Steps:

• Beat cream cheese and shredded cheese in small bowl with mixer until blended.
• Add all remaining ingredients except nuts; mix well. Refrigerate several hours.
• Shape into ball; roll in nuts until evenly coated.

GARLIC CHEESE BALL

Steps:

• In a small bowl, mix the cream cheese until it is smooth. Add the garlic, sour cream, cheeses and Italian seasoning. Mix until well combined. Refrigerate for 1-2 hours.
• Place the chopped pecans on a plate. Form the cheese mixture into a ball, then roll the ball in the chopped pecans until the outside of the cheese ball is completely covered.
• Cover with plastic wrap and refrigerate until serving.
• Serve with crackers.