Dr. Pepper Cheese Ball
1/2 pound processed American cheese
3 ounces cream cheese
4 tablespoons Dr. Pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped pecans
Place cheeses in large bowl of electric mixer; mix until blended. Add Dr. Pepper and mix until light and fluffy. Add remaining ingredients and mix until blended. Shape into 2 balls and chill for 20 minutes. Place in a plastic bag and chill thoroughly.
Serve with a cheese knife for spreading on crackers.
Creamy Horseradish Ham Roll
8 ounces cream cheese, softened
2 tablespoons prepared horseradish
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
4 slices cooked ham, each about 4 1/2 x 6 1/2 x 1/8-inch
Combine all ingredients, except ham slices and mix well. Divide mixture in half. Lay two ham slices together so that the 6 1/2-inch sides are touching. Spread half of cream cheese mixture on the two ham slices. Roll, jellyroll fashion, starting with one of the 6 1/2-inch sides and making sure that the two ham slices join with no space between them. Repeat procedure with remaining ham slices and cream cheese mixture.
Chill in refrigerator for 1 hour.
Slice into 1/4-inch pieces. Arrange in a single layer on serving tray and serve.
Makes two rolls or about 24 hors d’oeuvres when sliced.
Chili Cheese Ball
3 ounces cream cheese
8 ounces Velveeta cheese, shredded
1 tablespoon lemon juice
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash of red pepper
1/4 cup chopped pecans
1 teaspoon paprika
Combine softened cheeses, lemon juice, garlic powder and red pepper; beat with electric mixer until light and fluffy. Stir in nuts. Shape into a ball and sprinkle with mixture of chili powder and paprika. Chill.
Fiesta Cheese Ball
1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese
Preheat over to 300 degrees F.
Place pecans on a small baking sheet and toast in oven for 15 to 20 minutes. Remove from oven and toss with 2 tablespoons taco seasoning; set aside.
In a large bowl of an electric mixer, beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, about 2 minutes. Add jalapeno, onion, bell pepper and Colby-Jack cheese. Stir to combine. Using a rubber spatula, shape cheese into a large ball.
Place a large sheet of plastic wrap on counter top, sprinkle reserved seasoned nuts over plastic. Roll cheese ball in nuts, coating entire outside of ball.
Bring sides of plastic wrap up around ball to seal. Wrap in additional layer of plastic wrap to seal. Place cheese ball on a plate and refrigerate several hours until firm.
Serve with crackers.
Nutrition facts per serving: 187 calories, 17 g fat, 8 g saturated fat, 35 mg cholesterol, 4 g carbohydrates, 5 g protein, 282 mg sodium, 1 g fiber
Ranch Cheese Ball
16 ounces cream cheese
1 envelope dry Hidden Valley Ranch Dressing mix
1 cup grated Cheddar, co-jack or Colby cheese
Bacon bits
Mix cream cheese, dressing mix and cheese together and form into a ball. Roll in bacon bits. Chill and serve with crackers.