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Tag Archives: cheese ball

Pumpkin Cheese Ball

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This isn’t a cheese ball containing pumpkin, but a cheese ball that is shaped like one, making it a great addition to your Halloween or Thanksgiving spread.  It’s a Taste of Home recipe that I adapted to be completely home-made since I didn’t feel like purchasing a pre-made cream cheese spread for it.   I discovered the recipe through Dennis’ cousin, who brought the adorable cheese ball to our Thanksgiving feast last year.  I ate more of it  than anything else, including dessert.  It was just so yummy!  I like my version just as well and it was a big hit during an event at my sister’s gift boutique where I recently served it.

I’m submitting this recipe to All Through The Year Cheer‘s Halloween recipe round-up for a chance to win some Madagascar vanilla beans.  If you would like to participate, check out the details here.  You have until October 27th to get your recipe in!

Note to parents: don’t worry about the cayenne pepper–it just gives a flavor boost with an extremely mild heat–mild enough for children.

Pumpkin Cheese Ball

Printable recipe
Printable recipe with picture

1 3/4 packages (14 ounces) cream cheese, softened
1/4 cup (2 ounces) sour cream
1 tablespoon dried chives
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 cups (8 ounces) finely shredded sharp cheddar cheese
1 celery rib or broccoli stalk
Assorted crackers

In a small bowl, beat cream cheese and sour cream until smooth. Beat in the chives, paprika, and cayenne until incorporated, then beat in the cheddar. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm. With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with crackers.

Yield: 2-1/2 cups.

Recipe source: adapted from Taste of Home

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Dill, Cheddar & Green Onion Cheese Ball

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By omitting the sour cream and adding some cheddar cheese to my favorite dip, I invented quite a delicious cheese ball! Finely grated cheddar is ideal for a more uniform texture & appealing appearance, but making it with the thicker shreds didn’t make it any less tasty.

I’ll post the Creamy Dill & Green Onion Dip recipe next time I make it because I keep eating it so fast that I haven’t had a chance to take a photograph yet!

Dill, Cheddar & Green Onion Cheese Ball

Makes 1 small cheese ball (slightly larger than those sold in the supermarket). Double the recipe for a larger cheese ball.

1 (8-oz) package cream cheese, softened
2 finely chopped green onions
1 cup shredded mild cheddar cheese
1 t fresh parsley, chopped fine (optional)
½ t dill weed
¼ t garlic powder
½ t salt
1 cup chopped pecans

Mush everything but the nuts together with your hands until it is well combined, shape it into a ball and roll it in the chopped nuts. Cover with plastic wrap; refrigerate at least two hours or overnight and leave out of the fridge a few hours before serving.

Recipe by Veronica Miller

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