Best Cheddar Cheese Balls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESE AND SQUEEZE [ CHEDDAR AND BEEF ] BISCUIT BALLS



Cheese and Squeeze [ Cheddar and Beef ] Biscuit Balls image

These are GREAT as a quick breakfast on the go, as a snack, or a side dish to just about any meal. My family can make a meal of just THESE! :D

Provided by Pagan

Categories     Breads

Time 27m

Yield 36 biscuit balls

Number Of Ingredients 13

1 lb extra lean ground chuck or 1 lb ground sausage, omit the spices below
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon ground sage
1/4 teaspoon dried basil or 1/8 teaspoon ground basil
1/8 teaspoon finely ground celery seed
24 ounces finely shredded cheddar cheese
3 cups baking mix
1 cup 2% low-fat milk, plus
3 tablespoons 2% low-fat milk

Steps:

  • Preheat oven to 375 degrees.
  • Brown together lean ground meat and all spices until softly brown. Drain well.
  • Mix baking mix, milk, and cheese until it follows the spoon around the bowl, forming a nice dough base.
  • Add in warm spiced meat and mix well, but not too much. You don't want your dough to be tough.
  • Using your hands, form 1 1/2" to 2" balls and place on parchment covered cookie sheet [2 wide if 2" balls, 3 wide if 1 1/2" balls are used]. You may need several sheets and 2 open layers in your oven, depending on sheet and oven sizes.
  • Bake in a moderate oven 10-13 minutes, or until a nice golden brown.
  • As a snack, serve with wasabe, sour cream, hot sauce, ranch dressing, cheese dip, etc.

Nutrition Facts : Calories 154.2, Fat 10.2, SaturatedFat 5.4, Cholesterol 29, Sodium 272.3, Carbohydrate 7, Fiber 0.2, Sugar 1.7, Protein 8.2

AGED-CHEDDAR AND PORT CHEESE BALLS



Aged-Cheddar and Port Cheese Balls image

Cheese balls aren't usually described as sophisticated, but this aged-cheddar version -- which reveals swirls of port inside -- is refined enough to fit right in at cocktail hour.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h30m

Yield Makes 3

Number Of Ingredients 4

1/4 cup ruby port
1 cup plus 2 tablespoons cream cheese, room temperature
8 ounces aged cheddar cheese, grated (2 cups)
1 cup sliced almonds, toasted and coarsely ground

Steps:

  • Bring port to a simmer in a small saucepan over low heat. Cook until reduced by about half, 4 to 5 minutes. Remove from heat, and let cool.
  • Pulse 3/4 cup cream cheese and the cheddar in a food processor until smooth. Transfer to a large bowl. Pulse remaining 1/4 cup plus 2 tablespoons cream cheese with reduced port in food processor until smooth. Gently stir port mixture into cheddar mixture using a wooden spoon until just swirled together. Refrigerate until firm, about 1 hour.
  • Transfer almonds to a plate. Shape cheese mixture into 3 balls of various sizes; roll each in almonds to coat. Let cheese balls come to room temperature before serving.

CREAM & CHEDDAR CHEESE SAUSAGE BALLS



Cream & Cheddar Cheese Sausage Balls image

Make and share this Cream & Cheddar Cheese Sausage Balls recipe from Food.com.

Provided by Gagoo

Categories     Pork

Time 35m

Yield 24 Balls

Number Of Ingredients 4

1 lb country sausage (Neese's hot or regular)
8 ounces cream cheese
1 1/4 cups Bisquick
4 ounces cheddar cheese, shredded

Steps:

  • Mix all ingredients well. A dough hook on a Kitchen Aid mixer works well or you can use your hands.
  • Roll into 1" balls.
  • Bake @ 400° for 20-25 minutes, until golden brown.

Nutrition Facts : Calories 80, Fat 5.8, SaturatedFat 3.1, Cholesterol 15.5, Sodium 127.2, Carbohydrate 4.7, Fiber 0.1, Sugar 1.1, Protein 2.3

WISCONSIN CHEDDAR CHEESE SOUP W/ CHEDDAR CHEESE BALLS (AKA: SCOOBY SNACKS)



WISCONSIN CHEDDAR CHEESE SOUP W/ CHEDDAR CHEESE BALLS (AKA: SCOOBY SNACKS) image

Categories     Soup/Stew     Cheese     Simmer

Yield 2 gallons

Number Of Ingredients 21

Soup ingredients
24 oz Mirepoix, rough dice
12 oz Butter
1 1/2 Tbsp Garlic, minced
14 oz Flour
1 1/2 gallon Chicken Stock
5# Cheddar Cheese, grated
12 oz Dark Beer
2 1/2 Tbsp Dry Mustard
2 Tbsp Worcestershire
1 Tbsp Tabasco
1 qt Heavy Cream
1 bu. Chives
T.T. Salt and pepper
Cheddar Cheese Balls
1# Cheddar, Colby Shredded
1 cup Flour
3 cups cracker crumbs
9 ea Egg Whites
T.T. Prepared Mustard
T.T Salt and pepper

Steps:

  • Soup Method: In a steam kettle, sweat mirepoix in butter until tender, add garlic to aroma, add flour and cook for 10 minutes. Add stock 1/3 at a time until smooth, simmer for 30 minutes. Add cheese. Combine beer, mustard, Worcestershire, tobasco to the soup. Add cream and puree with blender. Slice chives and garnish with cheese balls. Cheese Ball Method: Mix flour and cheddar to a firm paste. Whip egg whites until stiff. Fold the whites into the cheese mixture. Place cracker crumbs onto 1/2 sheet pan and mold the cheese mixture into small spoon size balls. Roll in crumbs and refrigerate to set. Using swimming method, deep fry until golden brown. Serve warm with soup.

CHEDDAR CHEESE BALLS



CHEDDAR CHEESE BALLS image

Categories     Cheese     Olive     Appetizer     Quick & Easy

Yield 50 balls

Number Of Ingredients 5

1 1/2c. flour
1/2 lb. sharp cheddar cheese
1/2 c. melted butter
10 to 12 drops of tobasco sauce
6 oz. juar stuffed olives, drained.

Steps:

  • Combine flour, cheese, butter, tobasco sauce and garlic salt. Wrap around olives, making a small ball. Freeze until ready to bake. Bake on ungreased cookie sheet at 375 degrees for 15-20 minutes. Makes about 50 balls.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #preparation     #appetizers     #easy     #spreads     #dietary     #high-calcium     #low-carb     #high-in-something     #low-in-something

Related Topics