Best Cheese Balls Three Ways Recipes

CHEESE BALLS THREE WAYS

Cheese Balls Three Ways image

One base recipe you divide into three. I made this last night for a jewelry party. Had major recipe requests. These are delicious! Am taking to a party this weekend, and one of my guests from last night asked me to bring to her Christmas. From Martha Stewart Living December 05 issue.

Provided by KathyP53

Categories Spreads

Time 2h45m

Yield 3 cheese balls, 8-10 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup unsalted butter, softened
3 (8 ounce) packages cream cheese, softened
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes Tabasco sauce
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground white pepper
8 ounces orange sharp cheddar cheese, finely shredded
2 tablespoons chutney (I used bottled mango chutney from grocery store)
3/4 cup dried cranberries, finely chopped
6 ounces Roquefort cheese
1 shallot, minced
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch thick slices
vegetable chips (such as Terra Chips Sweets & Beets)
water crackers

Steps:

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into bowl of electric mixer fitted with paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball and refrigerate up to 3 days or freeze up to one month. After thoroughly chilled, smooth into perfectly round ball with hands and roll in cranberries to coat before serving. Serve with crackers.
Stir blue cheese and shallot with base mixture in second bowl; add brandy. Form into ball and chill as above. Roll in walnuts to coat before serving. Serve with chips.
Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball and chill as above. Roll inparsley to coat before serving. Serve with cucumber slices.

CHEESE BALLS THREE WAYS

CHEESE BALLS THREE WAYS image

Yield 3 4 inch balls

Number Of Ingredients 24

Ingredients

Base Recipe:
1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper
Cheddar And Cranberry:
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving
Roquefort And Walnut:
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving
Goat Cheese And Scallions:
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving

Steps:

Directions Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls. Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips. Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

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