Amaretto Cheese Ball Recipes

Steps:

• In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Steps:

• In a heavy saucepan, over low heat, melt chocolate chips with the sweetened condensed milk.
• Stir in amaretto and almond extract.
• Chill for 2 hours.
• Shape into 3/4" balls and roll in nuts.
• Chill until firm.
• Store at room temperature in an airtight container.
• Flavor will improve after 24 hours.
• You can adjust the amount of amaretto to your taste, depending on how strong you want the taste.

Steps:

• 1. Mix Both together and use with the spoon directions in the "Gifts from the Pantry" or gift in a jar" site
• 2. Attach a tag saying:
• 3. White Chocolate/Amaretto Cheese ball You will need 1 (8 oz) package of cream cheese small shortbread cookies or fruit (to scoop up dip on. Teddy grahams also work well. Take off the outer wrapper and set a side the spoon with the mix attached. In a bowl allow the cream cheese to reach room temp to soften it. Hold the spoon with the mix over the bowl of softened cream cheese and cut an end off to allow the mix to fall over the cream cheese. Mix very well and roll into a ball and chill covered in fridge until ready to serve. Serve with fresh fruit or mini cookies

Steps:

• Heat chipits, milk and extract in double boiler or microwave. (Melt them.)
• Mix thoroughly and add Amaretto. Mix again.
• Cool overnight in refrigerator.
• Form into balls. Roll in almonds and store in fridge.

Steps:

• Place cream cheese on a serving plate. In a small bowl, combine the preserves, pecans and Amaretto; spoon over cream cheese. Serve with gingersnap cookies.

Steps:

• Blend all the ingredients together and shape into 30 one-inch balls.
• If the mixture turns out too wet/dry, balance it out by adding more powdered (icing) sugar to dry it out or more liquor to moisten it up.
• Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder.
• Store in an airtight container for at least one week before sampling.
• I have also successfully stored them in the refrigerator and in the freezer.