Nutty Bacon Cheese Ball Recipes

EASY CHEESE BALL RECIPE WITH CREAM CHEESE, BACON & GREEN ONION (LOW CARB, GLUTEN-FREE)

Steps:

• Whip the cream cheese and cheddar cheese together in a high power blender, food processor, or stand mixer with a paddle attachment.
• Form the cheese into a ball, wrap tightly in plastic wrap, and refrigerate for 1-2 hours, until firm.
• In a medium bowl, stir together the bacon bits, green onions, and pecans. Roll the cheese ball in the mixture.
• Wrap the ball tightly in plastic wrap. Refrigerate until ready to serve.

THE HEAVYSET CHEESE BALL

Steps:

• Preheat oven to 300 degrees 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.

NUTTY BACON CHEESE BALL

Steps:

• Beat cream cheese and milk on low speed in large bowl until blended.
• Add cheeses; blend on medium speed until well combined. Add green onions, pimiento, half of bacon, and half of pecans; blend on medium speed until well mixed.
• Add salt and pepper to taste.
• Transfer 1/2 of the mixture to a piece of plastic wrap.
• Form into a ball; wrap tightly.
• Repeat with remaining mixture.
• Refrigerate until chilled--at least 2 hours.
• Combine remaining bacon and pecans with parsley and poppy seeds in a pie plate. Remove plastic wrap from each ball. Roll each into the mixture until well coated. Rewrap each ball in plastic wrap and refrigerate until ready to use--up to 24 hours.

BACON-RANCH CHEESE BALLS

Steps:

• In 12-inch nonstick skillet, cook bacon in batches until crisp; drain on paper towels. Cool; crumble bacon.
• Line cookie sheet with cooking parchment paper. In medium bowl, stir together cream cheese, Cheddar cheese, dressing mix and 1/3 cup of the crumbled bacon.
• Shape mixture into 24 (1 1/2-inch) balls; roll cheese balls in remaining crumbled bacon. Place on cookie sheet. Refrigerate 1 hour.

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.

FISHER NUTTY BACON CHEESE BALL

Steps:

• Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed two and mix 1 minute. Stop and scrape bowl. Turn to speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimentos, half of the bacon and half the pecans. Turn to speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste. Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.
• Repeat with the remaining mixture. Refrigerate (or freeze) at least 2 hours.
• Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in a plastic wrap and refrigerate until ready to use.

NUTTY CHEESE BALL

Steps:

• Place all ingredients except pecans and crackers in mixer bowl.
• Attach bowl and flat beater to mixer.
• Turn to speed 4 and beat about 1 minute, or until well blended.
• On waxed paper, shape mixture into a ball.
• Roll ball in chopped pecans.
• Wrap in waxed paper.
• Refrigerate until serving time.