Christmas Ornament Cheese Balls • FIVEheartHOME
This creamy, salty, and scoopable pomegranate cheese ball is the perfect appetizer for your next Christmas party. Whipped cream cheese and Asiago covered in pomegranate seeds and topped with a Rolo and sprig of thyme, this easy recipe looks just like a festive ornament.
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For the pimento cheese ball: Mix the cream cheese, mayonnaise and 2 1/2 cups of the Cheddar in a large bowl; reserve the remaining 1 1/2 cups Cheddar for decorating. Add the pimentos.
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Instructions. For the Cranberry, Blue Cheese, & Pecan Cheese Ball, use an electric mixer to beat together the cream cheese, blue cheese, and dried cranberries until smooth. Scrape the mixture onto the center of a large piece of plastic wrap. Fold the plastic wrap over the mixture and carefully shape it into a ball.
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Mix. Mix together the cream cheese, sour cream, 1 teaspoon of dill, pickles, pickle juice, ranch powder, Worcestershire, Monterey jack, and bacon. Make a cheese "ball". Form the cream cheese mixture into a cone shape (to represent a Christmas tree). Use a funnel to help form the cone if needed.
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Transfer the mixture onto plastic wrap, tightly cover and shape into a cone. Refrigerate for at least 2-3 hours, and preferably overnight. Transfer the cheese ball cone onto a serving plate to decorate. Lightly press some of the parsley into the cheese, then dot the pine nuts to create a string light effect.
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Step-by-Step Instructions. Pre-heat an oven to 350 ° F. Spread cake mix onto a baking sheet lined with parchment paper or silicone mat. Bake for 5-10 minutes at 350° F until the cake mix reaches a temperature of 160 ° F. Then, cool for 30 minutes or until room temperature.
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Using your hands, shape cheese into round ball. If cheese is too soft, refrigerate in 20-minute increments until firm enough to handle. Place coating ingredient in bowl. Peel plastic wrap off cheese ball and press coatings into exterior until completely coated. Slice celery sticks into thin strips or curly shavings and press one into the top of.
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In a food processor or mixer, combine butter, cream cheese, and white cheddar. Add garlic, green onion and ground pepper until well combined. Using your hands, form a ball. Alternatively, place mixture onto the center of a 12" x 12" piece of saran wrap and pull each corner up tight to form a ball, then release.
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Just before serving, unwrap the ball shape and roll it in the finely chopped pecans, gently pressing the nuts into the ball. Press 2 pretzels on top to resemble antlers. Cut 2 olives oil half and press into ball to resemble eyes. Cut a cherry tomato in half and press into the ball to resemble the red nose.
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Add in pesto evenly into the 6 cavities and smooth out evenly using the back of a spoon. Top with sun-dried tomatoes and then toasted pine nuts evenly into the 6 cavities. Press in gently. Fill the molds to the top with the cheese mixture. Save the remaining cheese mixture in an airtight container in the fridge.
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Scrape the mixture onto the center of a large piece of plastic wrap. Fold the plastic wrap over the mixture and carefully shape it into a ball. Refrigerate for 8 hours or overnight. Just before assembling the Christmas Cheese Balls, place the coatings in three different bowls and press each cheese ball in a bowl to coat. Tie one ribbon around.
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Start by placing you cream cheese, shredded cheese, beef, and onions in to a large mixing bowl. Knead with hands until well combined and roll into a large ball. Separate into three, even, smaller balls. Roll one ball in dill weed, one in bacon bits, and on in pomegranate arils. (Pomegranates need dried off before hand to stick.)
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While the pestos drain, prepare the cheese filling. In the bowl of a stand mixer, add 8 ounces of cubed and softened cream cheese, 2 sticks (1 cup) of cubed and softened unsalted butter, and 4 triangles of garlic and herb flavor Laughing Cow cheese. Beat on medium high speed until smooth and creamy, about 1 minute.
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Instructions. In a bowl mix together the soft brie, 1/4 cup cranberries, 1/4 cup pecans, and honey. Once combined scoop onto a large piece of cling wrap. Form into a large ball and secure top. Place in the fridge for a couple hours up to overnight. Once it is set, remove from fridge and unwrap.
