These are great for a party snack. You can make them
ahead and heat when ready to serve.
Tender skins; baked not fried
"Fried" Potato Skins
4 baking potatoes (8 oz. ea.)
scrubbed, unpeeled, pierced in several places with a
fork
Cooking spray
1/3 cup each (1/4-in. diced)green pepper and red onion
1/4 cup (1/4-in. diced) trimmed Canadian bacon
1/4 tsp salt
1/8 tsp. hot-red-pepper flakes
3/4 cup shredded sharp cheddar cheese
1/4 cup sour cream
1 Tbsp. chopped fresh parsley
Preheat oven to 425*F. Place potatoes directly on
center oven rack.Roast for 1 hour or until potatoes
test soft when pierced with knife. Let sit on wire
rack until cool enough to handle.
Quarter each potato lengthwise; with spoon, scoop out
pulp, leaving 1/4-in. thick shell. (Reserve potato
pulp for another use.)
Arrange potato quarters skin side up on baking sheet.
With garlic-flavored or plain olive-oil cooking spray,
lightly coat skins. Bake 10 minutes longer or until
crisp and lightly browned. Remove from oven.
Heat small skillet over medium heat; lightly coat with
cooking spray, Add green pepper, onion, Canadian
bacon, salt and pepper flakes; stir to combine. Cover
pepper mixture and cook for 4 minutes or until
softened.
Sprinkle cheese and then vegetable mixture over pulp
side of potato skins. Bake 5 minutes or until cheese
melts. Top each with dollop of sour cream; sprinkle
with parsley. Serve hot.
-----------
APPETIZER MEATBALLS
1 lb. ground beef
1 egg
3 Tbsp. dry bread crumbs
1/2 tsp. garlic salt
1/2 tsp. Red hot sauce (like Tabasco)
1 Tbsp. butter or margarine
1 Tbsp. cornstarch
1/2 cup water
2 Tbsp. ketchup
1 1/2 Tbsp. Red Hot sauce
Combine first 5 ingredients. Mix thoroughly and shape
into 3/4-inch meatballs. Bake at 375* for 15 minutes.
In saucepan, melt butter and add cornstarch; stir to
blend. Add remaining ingredients. Simmer until
thickened. Add meatballs and heat through.
Makes about 50 to 60 meatballs.
---------------
LITTLE SMOKIES
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup grape jelly
Mix together and pour over little smokies. Cook in
crock pot for 2 to 4 hours.
------------
BOURBON HOT DOGS
3/4 cup Bourbon
1 1/2 cup brown sugar
1 1/2 cup ketchup
1 Tbsp. grated onion
4 pkg. hot dogs or 2 pkgs little smokies or meatballs
(browned and grease drained off first)
Mix ingredients in crockpot set on low for 4 hours or
high for 2 hours.
-------------------------
BUBBLY CHEESE BITES
1 C. mayonnaise
1 C. sharp Cheddar cheese
1/2 C. Parmesan cheese
2 t. finely chopped onion
1 small can chopped black olives
1/2 t. garlic to taste
Cocktail rye bread
Combine the mayonnaise, cheeses, onion, olives and garlic salt. Mix together and spread on cocktail rye bread.
Put under the broiler for a few minutes, until cheese bubbles.
----------------------------------
BLUE CHEESE, GRAPE AND WALNUT SPREAD
1 C. walnut halves
2 C. (8 ounces) crumbled blue cheese
2 T. Port or dry sherry
2 T. heavy whipping cream
1 C. seedless red grapes, rinsed and patted dry
Walnut halves and grapes for garnish (optional)
In an ungreased heavy skillet, over medium heat, toast walnuts, stirring constantly, until golden, about 3 minutes. They should have lost their raw taste. Immediately transfer to a bowl to cool. After about 5 minutes, coarsely chop walnuts. Set aside.
In a food processor, blend cheese, Port and cream to a smooth paste. Add grapes. Pulse until grapes are chopped and distributed throughout mixture. Scrape mixture into a serving bowl. Stir in chopped nuts.
Cover tightly and refrigerate 30 minutes to overnight. Serve cool or at room temperature, garnished with walnut halves and grapes. Serve with crackers or vegetables.
Makes 3 cups.
-----------------------------
ROAST BEEF AND CREAM CHEESE ROLLS
3 large flour tortillas
1/2 cup reduced-fat cream cheese
1/2 cup fat-free cream cheese
9 slices deli roast beef
1 (8 ounce) can mild green chili
2 cups alfalfa sprouts or radish sprouts
Combine reduced-fat and fat-free cream cheese and mix well. Spread 1/3 of the cream cheese mixture on each tortilla and top with 3 slices of roast beef. Place 1/3 of the green chili and 1/3 the alfalfa sprouts on top of the roast beef. Tightly roll each tortilla and place seam side down on a cutting board. Using a serrated knife, slice each tortilla into 6 slices.
Makes 6 Servings
Serving Size: 3 slices
Nutrients per serving:
Calories: 204
Total fat: 6 grams (29% of calories)
Saturated fat: 3 grams
Cholesterol: 15 mg
Sodium: 473 mg
Carbohydrate: 26 grams (51% of calories)
Protein: 11 grams (21% of calories)
Dietary fiber: 2 grams
Exchanges per serving:
Starch/Bread 1 1/2
Lean Meat 1
Vegetable 1/2
Fruit 0
Non-fat Milk 0
Fat 1
Other Carbohydrate 0
-----------------------------
SAUSAGE STUFFED MUSHROOMS
1 pound ground Italian turkey sausage
1 pound fresh mushrooms
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
1 1/2 cups reduced fat cheddar cheese, shredded
Rinse mushrooms and pat dry. Remove stems and finely chop. Brown turkey sausage in a large nonstick skillet, drain fat and blot browned turkey with a paper towel. Add garlic, parsley, mushroom stems and heat through. Stir in cheese and mix well. Fill mushroom caps with sausage mixture and place in a shallow baking dish. Bake at 350 degrees for about 20 minutes. Sprinkle with chopped parsley and serve with toothpicks.
Makes 24 Servings
Serving Size: 1 filled mushroom
Nutrients per serving:
Calories: 75
Total fat: 6 grams
Saturated fat: 3 grams
Cholesterol: 18 mg
Sodium: 56 mg
Carbohydrate: 1 gram
Protein: 5 grams
Dietary fiber: trace
-----------------------------------
HEART-HEALTHY FRUIT BALL
16 ounces fat-free cream cheese, softened
2 (15 1/4 ounce) cans fruit cocktail in own juice, drained and chopped fine
1 (5 ounce) box instant vanilla pudding mix
1/4 cup almonds, chopped and toasted
In a medium-size mixing bowl, mix together cream cheese, fruit cocktail and instant pudding mix. Shape mixture into a ball, then roll in almonds. Serve with graham crackers.
Makes 32 servings.
Approximate values per serving: 50 calories, 1 g fat, 2 mg cholesterol, 3 g protein, 9 g carbohydrates, 0 fiber, 112 mg sodium, 11 percent calories from fat
-----------------------------
STRAWBERRY SUPREME CHEESECAKE DIP
16 oz. cream cheese softened
1/2 C. fresh or frozen strawberries
1/4 C. sugar
1/4 C. sour cream
1 T. orange liqueur
1 t. vanilla
Process cream cheese, sugar, strawberries, sour cream, liqueur and vanilla in a food processor or blender until very smooth. Chill at least 2 hours.
Serve with your favorite choice of dippers.
-------------------------------
CARAMEL APPLE CHEESE BALL
1 8oz. pkg. cream cheese softened
1 C finely diced tart apples
1 8 oz. crushed pineapple, drained VERY well
1/2 t ground cinnamon
1/8 t ground nutmeg
1 C chopped pecans, divided
In a mixing bowl, combine cream cheese, apple, pineapple and spices. Blend well. Add 1/2 C pecans; blend well. Form into a ball and roll in remaining pecans to coat. Refrigerate until firm.
Serve with crackers or celery sticks.
----------------------------
PINEAPPLE PECAN CHEESE BALL
2 pkgs (8 oz each) cream cheese, softened to room temperature
1 can (8 oz) crushed pineapple, well drained
1/2 cup chopped green onions
1 tsp lemon pepper seasoning
1 tsp seasoned salt
2 cups chopped pecans, divided
Assorted crackers
In a mixing bowl, whip cream cheese until smooth. Gently stir in pineapple, green pepper, green onions, seasonings, & 1/2 of the nuts. Turn out onto a sheet of plastic wrap & shape into a ball. Refrigerate several hours or overnight. Before serving, roll cheese ball in remaining nuts. Serve with crackers.
YIELD: 12-14 servings
----------------------------
FRUIT AND CHEESE LOGS
• 1/2 cup snipped dried apricots, soaked in hot water for one hour
• 8 ounces reduced fat Swiss cheese
• 1/2 of one 8 ounce fat free cream cheese (4 ounces)
• 2 tablespoons orange juice
• 1/3 cup golden raisins
• 1/4 cup dates, chopped
• 1/4 teaspoon salt
• 1/2 cup sliced or chopped almonds, toasted
Mix all ingredients together except almonds. Form into 2 logs and roll in toasted almonds. Wrap in plastic wrap and chill.
Serve with plain or cinnamon bagel chips.
Servings:32
Per Serving: 31 Calories; 1g Fat (32.7% calories from fat); trace Saturated Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
You may substitute the reduced fat Swiss Cheese with any mild cheese like Monterey Jack or Provolone Cheese.
------------------------------------
CHEESE BALL
1 cup shredded cheddar cheese
3 Tablespoons Mayo
1 pack of dry ranch dip mix
1 8 oz. block of cream cheese
Put all ingredients into a bowl and mix well with your hand form into a ball and roll in chopped pecans, refrigerate overnight and serve with your favorite crackers.
-----------------------------------
DRIED BEEF CHEESE BALL
12 ounces of Philadelphia Cream Cheese (I only use this type)
3 green onions chopped finely
1 tsp. worchestershire sauce
1 1/4 tsp. accent
1 pkg of dried beef, chopped finely, 1/2 pkg. mixed with all the ingredients and 1/2 left on the cutting board
Form Ball with the cheese mixture and roll into the dried beef on the cutting board.
-----------------------------
SMOKED SALMON BALL
1 8 oz. can salmon, drained
8 oz. cream cheese
1 Tablespoon lemon juice
2 Tablespoons grated onion
1 teaspoon horseradish
1/4 teaspoon liquid smoke
In medium bowl, mix above ingredients well. Transfer to a small mold lined with plastic wrap and chill in refrigerator for several hours. Unmold on serving dish and remove plastic. Pat with finely chopped fresh parsley OR ground pecans. Serve with crackers.
-------------------------------
SPICY CHEESE BALL
8 ounce package cream cheese, softened
10 ounces package sharp Cheddar cheese, grated
1 stick margarine, softened
1 tablespoon onion, grated
2 teaspoon Worcestershire sauce
2 teaspoon cayenne pepper, or to taste
1/2 cup pecans, finely chopped
In a large bowl combine grated cheese, cream cheese and margarine. Mix well. Add the grated onion, Worcestershire sauce and cayenne pepper and mix until the ingredients are blended together. Place the bowl in the refrigerator for approximately 10 minutes to let mixture firm. While the mixture is firming, spread the pecans out on a piece of plastic wrap. Once the cheese mixture is firm, form it into a ball and roll it in the chopped pecans until evenly coated. Serve with your favorite crackers.
-----------------------------------
MEXICAN CHEESE BALL
2 8 oz. pkgs. cream cheese, softened
1/4 cup chunky salsa, desired hotness
1 cup shredded cheese (may use Cheddar, Monterey Jack or Mexican blend of cheeses)
Mix cream cheese and salsa together. Form into a ball and roll ball in shredded cheese, until completely covered. Then place cheese ball on decorative plate, bowl, etc. Sprinkle remaining cheese around bottom of ball. Serve with your favorite crackers or tortilla chips.
------------------------------------
CHEDDAR CHEESE SPREAD WITH SHERRY
8 oz. Cheddar cheese, finely shredded (about 2 c.)
1/3 c. real mayonnaise
2 T. sherry
Dash salt and pepper
Chopped nuts
Combine all. Chill. Shape in ball and roll in chopped nuts.
-----------------------------
SWISS CHEESE SPREAD
1/3 c. real mayonnaise
1 T. white wine
½ t. lemon juice
¼ t. prepared mustard
Dash each of garlic powder, salt, pepper, and nutmeg
2 c. finely shredded Swiss cheese (6 oz.)
Chopped nuts
Combine all. Chill. Shape into ball and roll in chopped nuts.
Click here to submit an item for posting in this section.
---------------------------------------------
Heart Healthy...
EASY LOW-FAT CHEESE BALL
12 ozs fat-free cream cheese, softened
1/4 c olives, chopped
8 ozs low-fat cheddar cheese, shredded
1/2 c reduced fat Ritz cracker crumbs
1/2 c onions, chopped
In a mixing bowl, combine cream cheese, cheddar cheese, onions, and olives. Mix well. Chill until firm. Then form into a ball and roll in cracker crumbs. Chill again before serving. Serve with assorted crackers.
Nutritional Analysis per serving (20 servings total):
Calories 73
Total Fat 2 g
Cholesterol 5 mg
Protein 6 g
Sodium 295 mg
Carbohydrates 7 g
Fiber 0.7 g
----------------------------------
PARTY CHEESE BALL
Ingredients:
2 8-oz. packages fat free cream cheese, softened
4 oz. crumbled blue cheese
1/2 cup thinly sliced green onion
1/4 teaspoon Worcestershire sauce
1/4 oz. slivered almonds
Method:
1. In medium bowl, blend fat free cream cheese until smooth. Add blue cheese, onions, Worcestershire sauce mixing all ingredients together until well blended.
2. Chill mixture in freezer for 15 to 20 minutes until fairly firm. Do not let cheese freeze. Transfer cheese to serving plate and form into a ball. Sprinkle 1/4 ounce slivered almonds on top and sides of cheese ball. Cover and chill until ready to serve.
Yield: 20 1-oz. servings at approximately 38 calories; 1.4 grams total fat; 0.8 gram saturated fat; 4 milligrams cholesterol; 2 grams carbohydrate; 0 dietary fiber; 4 grams protein; 169 sodium.
-------------------------------------
LOW-FAT CHEDDAR-JACK CHEESE BALL
Ingredients:
½ cup Neufchatel cheese, softened
2 tablespoons plain nonfat yogurt
½ cup (2 ounces) shredded reduced-fat Cheddar cheese
½ cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1 teaspoon minced onion
1 teaspoon prepared horseradish
½ teaspoon Dijon mustard
1/8 teaspoon ground red pepper
2 tablespoons nutlike cereal nuggets (Grape Nuts)
1 ½ tablespoons chopped fresh parsley
48 fat-free crackers
Directions
Combine Neufchatel cheese and yogurt, stirring until smooth.
Add Cheddar cheese and next 5 ingredients; stir well. Cover and chill at least 2 hours.
Shape cheese mixture into a ball. Wrap cheese ball in wax paper and chill.
Combine cereal nuggets and parsley. Roll cheese ball in cereal mixture just before serving. Serve with fat-free crackers.
Time: 8 minutes; Chill 2 hours
Yield: 1 cup (71 calories per 1 Tablespoon spread and 3 Crackers)
Per Serving:
Carbohydrate 6.7 g
Protein 4.2 g
Fat 3.0 g
Fiber 0.1 g
Cholesterol 10 mg
Sodium 138 mg
Exchanges:
1/2 Medium-Fat Meat
1/4 Starch
ahead and heat when ready to serve.
Tender skins; baked not fried
"Fried" Potato Skins
4 baking potatoes (8 oz. ea.)
scrubbed, unpeeled, pierced in several places with a
fork
Cooking spray
1/3 cup each (1/4-in. diced)green pepper and red onion
1/4 cup (1/4-in. diced) trimmed Canadian bacon
1/4 tsp salt
1/8 tsp. hot-red-pepper flakes
3/4 cup shredded sharp cheddar cheese
1/4 cup sour cream
1 Tbsp. chopped fresh parsley
Preheat oven to 425*F. Place potatoes directly on
center oven rack.Roast for 1 hour or until potatoes
test soft when pierced with knife. Let sit on wire
rack until cool enough to handle.
Quarter each potato lengthwise; with spoon, scoop out
pulp, leaving 1/4-in. thick shell. (Reserve potato
pulp for another use.)
Arrange potato quarters skin side up on baking sheet.
With garlic-flavored or plain olive-oil cooking spray,
lightly coat skins. Bake 10 minutes longer or until
crisp and lightly browned. Remove from oven.
Heat small skillet over medium heat; lightly coat with
cooking spray, Add green pepper, onion, Canadian
bacon, salt and pepper flakes; stir to combine. Cover
pepper mixture and cook for 4 minutes or until
softened.
Sprinkle cheese and then vegetable mixture over pulp
side of potato skins. Bake 5 minutes or until cheese
melts. Top each with dollop of sour cream; sprinkle
with parsley. Serve hot.
-----------
APPETIZER MEATBALLS
1 lb. ground beef
1 egg
3 Tbsp. dry bread crumbs
1/2 tsp. garlic salt
1/2 tsp. Red hot sauce (like Tabasco)
1 Tbsp. butter or margarine
1 Tbsp. cornstarch
1/2 cup water
2 Tbsp. ketchup
1 1/2 Tbsp. Red Hot sauce
Combine first 5 ingredients. Mix thoroughly and shape
into 3/4-inch meatballs. Bake at 375* for 15 minutes.
In saucepan, melt butter and add cornstarch; stir to
blend. Add remaining ingredients. Simmer until
thickened. Add meatballs and heat through.
Makes about 50 to 60 meatballs.
---------------
LITTLE SMOKIES
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup grape jelly
Mix together and pour over little smokies. Cook in
crock pot for 2 to 4 hours.
------------
BOURBON HOT DOGS
3/4 cup Bourbon
1 1/2 cup brown sugar
1 1/2 cup ketchup
1 Tbsp. grated onion
4 pkg. hot dogs or 2 pkgs little smokies or meatballs
(browned and grease drained off first)
Mix ingredients in crockpot set on low for 4 hours or
high for 2 hours.
-------------------------
BUBBLY CHEESE BITES
1 C. mayonnaise
1 C. sharp Cheddar cheese
1/2 C. Parmesan cheese
2 t. finely chopped onion
1 small can chopped black olives
1/2 t. garlic to taste
Cocktail rye bread
Combine the mayonnaise, cheeses, onion, olives and garlic salt. Mix together and spread on cocktail rye bread.
Put under the broiler for a few minutes, until cheese bubbles.
----------------------------------
BLUE CHEESE, GRAPE AND WALNUT SPREAD
1 C. walnut halves
2 C. (8 ounces) crumbled blue cheese
2 T. Port or dry sherry
2 T. heavy whipping cream
1 C. seedless red grapes, rinsed and patted dry
Walnut halves and grapes for garnish (optional)
In an ungreased heavy skillet, over medium heat, toast walnuts, stirring constantly, until golden, about 3 minutes. They should have lost their raw taste. Immediately transfer to a bowl to cool. After about 5 minutes, coarsely chop walnuts. Set aside.
In a food processor, blend cheese, Port and cream to a smooth paste. Add grapes. Pulse until grapes are chopped and distributed throughout mixture. Scrape mixture into a serving bowl. Stir in chopped nuts.
Cover tightly and refrigerate 30 minutes to overnight. Serve cool or at room temperature, garnished with walnut halves and grapes. Serve with crackers or vegetables.
Makes 3 cups.
-----------------------------
ROAST BEEF AND CREAM CHEESE ROLLS
3 large flour tortillas
1/2 cup reduced-fat cream cheese
1/2 cup fat-free cream cheese
9 slices deli roast beef
1 (8 ounce) can mild green chili
2 cups alfalfa sprouts or radish sprouts
Combine reduced-fat and fat-free cream cheese and mix well. Spread 1/3 of the cream cheese mixture on each tortilla and top with 3 slices of roast beef. Place 1/3 of the green chili and 1/3 the alfalfa sprouts on top of the roast beef. Tightly roll each tortilla and place seam side down on a cutting board. Using a serrated knife, slice each tortilla into 6 slices.
Makes 6 Servings
Serving Size: 3 slices
Nutrients per serving:
Calories: 204
Total fat: 6 grams (29% of calories)
Saturated fat: 3 grams
Cholesterol: 15 mg
Sodium: 473 mg
Carbohydrate: 26 grams (51% of calories)
Protein: 11 grams (21% of calories)
Dietary fiber: 2 grams
Exchanges per serving:
Starch/Bread 1 1/2
Lean Meat 1
Vegetable 1/2
Fruit 0
Non-fat Milk 0
Fat 1
Other Carbohydrate 0
-----------------------------
SAUSAGE STUFFED MUSHROOMS
1 pound ground Italian turkey sausage
1 pound fresh mushrooms
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
1 1/2 cups reduced fat cheddar cheese, shredded
Rinse mushrooms and pat dry. Remove stems and finely chop. Brown turkey sausage in a large nonstick skillet, drain fat and blot browned turkey with a paper towel. Add garlic, parsley, mushroom stems and heat through. Stir in cheese and mix well. Fill mushroom caps with sausage mixture and place in a shallow baking dish. Bake at 350 degrees for about 20 minutes. Sprinkle with chopped parsley and serve with toothpicks.
Makes 24 Servings
Serving Size: 1 filled mushroom
Nutrients per serving:
Calories: 75
Total fat: 6 grams
Saturated fat: 3 grams
Cholesterol: 18 mg
Sodium: 56 mg
Carbohydrate: 1 gram
Protein: 5 grams
Dietary fiber: trace
-----------------------------------
HEART-HEALTHY FRUIT BALL
16 ounces fat-free cream cheese, softened
2 (15 1/4 ounce) cans fruit cocktail in own juice, drained and chopped fine
1 (5 ounce) box instant vanilla pudding mix
1/4 cup almonds, chopped and toasted
In a medium-size mixing bowl, mix together cream cheese, fruit cocktail and instant pudding mix. Shape mixture into a ball, then roll in almonds. Serve with graham crackers.
Makes 32 servings.
Approximate values per serving: 50 calories, 1 g fat, 2 mg cholesterol, 3 g protein, 9 g carbohydrates, 0 fiber, 112 mg sodium, 11 percent calories from fat
-----------------------------
STRAWBERRY SUPREME CHEESECAKE DIP
16 oz. cream cheese softened
1/2 C. fresh or frozen strawberries
1/4 C. sugar
1/4 C. sour cream
1 T. orange liqueur
1 t. vanilla
Process cream cheese, sugar, strawberries, sour cream, liqueur and vanilla in a food processor or blender until very smooth. Chill at least 2 hours.
Serve with your favorite choice of dippers.
-------------------------------
CARAMEL APPLE CHEESE BALL
1 8oz. pkg. cream cheese softened
1 C finely diced tart apples
1 8 oz. crushed pineapple, drained VERY well
1/2 t ground cinnamon
1/8 t ground nutmeg
1 C chopped pecans, divided
In a mixing bowl, combine cream cheese, apple, pineapple and spices. Blend well. Add 1/2 C pecans; blend well. Form into a ball and roll in remaining pecans to coat. Refrigerate until firm.
Serve with crackers or celery sticks.
----------------------------
PINEAPPLE PECAN CHEESE BALL
2 pkgs (8 oz each) cream cheese, softened to room temperature
1 can (8 oz) crushed pineapple, well drained
1/2 cup chopped green onions
1 tsp lemon pepper seasoning
1 tsp seasoned salt
2 cups chopped pecans, divided
Assorted crackers
In a mixing bowl, whip cream cheese until smooth. Gently stir in pineapple, green pepper, green onions, seasonings, & 1/2 of the nuts. Turn out onto a sheet of plastic wrap & shape into a ball. Refrigerate several hours or overnight. Before serving, roll cheese ball in remaining nuts. Serve with crackers.
YIELD: 12-14 servings
----------------------------
FRUIT AND CHEESE LOGS
• 1/2 cup snipped dried apricots, soaked in hot water for one hour
• 8 ounces reduced fat Swiss cheese
• 1/2 of one 8 ounce fat free cream cheese (4 ounces)
• 2 tablespoons orange juice
• 1/3 cup golden raisins
• 1/4 cup dates, chopped
• 1/4 teaspoon salt
• 1/2 cup sliced or chopped almonds, toasted
Mix all ingredients together except almonds. Form into 2 logs and roll in toasted almonds. Wrap in plastic wrap and chill.
Serve with plain or cinnamon bagel chips.
Servings:32
Per Serving: 31 Calories; 1g Fat (32.7% calories from fat); trace Saturated Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
You may substitute the reduced fat Swiss Cheese with any mild cheese like Monterey Jack or Provolone Cheese.
------------------------------------
CHEESE BALL
1 cup shredded cheddar cheese
3 Tablespoons Mayo
1 pack of dry ranch dip mix
1 8 oz. block of cream cheese
Put all ingredients into a bowl and mix well with your hand form into a ball and roll in chopped pecans, refrigerate overnight and serve with your favorite crackers.
-----------------------------------
DRIED BEEF CHEESE BALL
12 ounces of Philadelphia Cream Cheese (I only use this type)
3 green onions chopped finely
1 tsp. worchestershire sauce
1 1/4 tsp. accent
1 pkg of dried beef, chopped finely, 1/2 pkg. mixed with all the ingredients and 1/2 left on the cutting board
Form Ball with the cheese mixture and roll into the dried beef on the cutting board.
-----------------------------
SMOKED SALMON BALL
1 8 oz. can salmon, drained
8 oz. cream cheese
1 Tablespoon lemon juice
2 Tablespoons grated onion
1 teaspoon horseradish
1/4 teaspoon liquid smoke
In medium bowl, mix above ingredients well. Transfer to a small mold lined with plastic wrap and chill in refrigerator for several hours. Unmold on serving dish and remove plastic. Pat with finely chopped fresh parsley OR ground pecans. Serve with crackers.
-------------------------------
SPICY CHEESE BALL
8 ounce package cream cheese, softened
10 ounces package sharp Cheddar cheese, grated
1 stick margarine, softened
1 tablespoon onion, grated
2 teaspoon Worcestershire sauce
2 teaspoon cayenne pepper, or to taste
1/2 cup pecans, finely chopped
In a large bowl combine grated cheese, cream cheese and margarine. Mix well. Add the grated onion, Worcestershire sauce and cayenne pepper and mix until the ingredients are blended together. Place the bowl in the refrigerator for approximately 10 minutes to let mixture firm. While the mixture is firming, spread the pecans out on a piece of plastic wrap. Once the cheese mixture is firm, form it into a ball and roll it in the chopped pecans until evenly coated. Serve with your favorite crackers.
-----------------------------------
MEXICAN CHEESE BALL
2 8 oz. pkgs. cream cheese, softened
1/4 cup chunky salsa, desired hotness
1 cup shredded cheese (may use Cheddar, Monterey Jack or Mexican blend of cheeses)
Mix cream cheese and salsa together. Form into a ball and roll ball in shredded cheese, until completely covered. Then place cheese ball on decorative plate, bowl, etc. Sprinkle remaining cheese around bottom of ball. Serve with your favorite crackers or tortilla chips.
------------------------------------
CHEDDAR CHEESE SPREAD WITH SHERRY
8 oz. Cheddar cheese, finely shredded (about 2 c.)
1/3 c. real mayonnaise
2 T. sherry
Dash salt and pepper
Chopped nuts
Combine all. Chill. Shape in ball and roll in chopped nuts.
-----------------------------
SWISS CHEESE SPREAD
1/3 c. real mayonnaise
1 T. white wine
½ t. lemon juice
¼ t. prepared mustard
Dash each of garlic powder, salt, pepper, and nutmeg
2 c. finely shredded Swiss cheese (6 oz.)
Chopped nuts
Combine all. Chill. Shape into ball and roll in chopped nuts.
Click here to submit an item for posting in this section.
---------------------------------------------
Heart Healthy...
EASY LOW-FAT CHEESE BALL
12 ozs fat-free cream cheese, softened
1/4 c olives, chopped
8 ozs low-fat cheddar cheese, shredded
1/2 c reduced fat Ritz cracker crumbs
1/2 c onions, chopped
In a mixing bowl, combine cream cheese, cheddar cheese, onions, and olives. Mix well. Chill until firm. Then form into a ball and roll in cracker crumbs. Chill again before serving. Serve with assorted crackers.
Nutritional Analysis per serving (20 servings total):
Calories 73
Total Fat 2 g
Cholesterol 5 mg
Protein 6 g
Sodium 295 mg
Carbohydrates 7 g
Fiber 0.7 g
----------------------------------
PARTY CHEESE BALL
Ingredients:
2 8-oz. packages fat free cream cheese, softened
4 oz. crumbled blue cheese
1/2 cup thinly sliced green onion
1/4 teaspoon Worcestershire sauce
1/4 oz. slivered almonds
Method:
1. In medium bowl, blend fat free cream cheese until smooth. Add blue cheese, onions, Worcestershire sauce mixing all ingredients together until well blended.
2. Chill mixture in freezer for 15 to 20 minutes until fairly firm. Do not let cheese freeze. Transfer cheese to serving plate and form into a ball. Sprinkle 1/4 ounce slivered almonds on top and sides of cheese ball. Cover and chill until ready to serve.
Yield: 20 1-oz. servings at approximately 38 calories; 1.4 grams total fat; 0.8 gram saturated fat; 4 milligrams cholesterol; 2 grams carbohydrate; 0 dietary fiber; 4 grams protein; 169 sodium.
-------------------------------------
LOW-FAT CHEDDAR-JACK CHEESE BALL
Ingredients:
½ cup Neufchatel cheese, softened
2 tablespoons plain nonfat yogurt
½ cup (2 ounces) shredded reduced-fat Cheddar cheese
½ cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1 teaspoon minced onion
1 teaspoon prepared horseradish
½ teaspoon Dijon mustard
1/8 teaspoon ground red pepper
2 tablespoons nutlike cereal nuggets (Grape Nuts)
1 ½ tablespoons chopped fresh parsley
48 fat-free crackers
Directions
Combine Neufchatel cheese and yogurt, stirring until smooth.
Add Cheddar cheese and next 5 ingredients; stir well. Cover and chill at least 2 hours.
Shape cheese mixture into a ball. Wrap cheese ball in wax paper and chill.
Combine cereal nuggets and parsley. Roll cheese ball in cereal mixture just before serving. Serve with fat-free crackers.
Time: 8 minutes; Chill 2 hours
Yield: 1 cup (71 calories per 1 Tablespoon spread and 3 Crackers)
Per Serving:
Carbohydrate 6.7 g
Protein 4.2 g
Fat 3.0 g
Fiber 0.1 g
Cholesterol 10 mg
Sodium 138 mg
Exchanges:
1/2 Medium-Fat Meat
1/4 Starch