PEPPER JACK CHEESE BALL
Spice up the appetizer table with this south-of-the-border take on a cheese ball. Pepper Jack cheese turns up the heat, cilantro and lime add fresh zest and a crushed tortilla-chip coating adds crunch.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 18
Number Of Ingredients 9
Steps:
- In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro.
- Place crushed tortilla chips on waxed paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers.
Nutrition Facts : Calories 190, Carbohydrate 12 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 1 1/2 g
PARTY CHEESE BALL
This is a easy cheeseball. I have had it for so long I am not sure where I got it but I think from the back of a shredded cheese package. Prepration time doesn't include the time it takes for softening the cream cheese. The cook time is for the chilling of the cheeseball.
Provided by bullwinkle
Categories Very Low Carbs
Time P1DT10m
Yield 2 cheeseballs
Number Of Ingredients 10
Steps:
- Combine cream cheese and cheddar cheese.
- Mix until well blended.
- Add remaining ingredients except for the pecans. Mix well.
- Divide mixture in half and place on sheet of plastic wrap and cover cheeseball mixture. (I usually form the mixture into a ball shape in the plastic wrap).
- Chill for several hours or overnight. (I usually chill mine overnight).
- Next day form the cheeseball mixture into a.
- ball and roll in the finely chopped pecans until the surface is covered.
- Makes 2 (1pound) cheeseballs.
Nutrition Facts : Calories 1714, Fat 154.3, SaturatedFat 97.7, Cholesterol 487.6, Sodium 2273, Carbohydrate 11.2, Fiber 0.2, Sugar 2.6, Protein 73.7
3 PEPPER CHEESE BALL
Lots of flavor without being overly spicey. Pump up the peppers if you like more heat. I love this rolled in cilantro, but you can also use parsley, nuts or shredded cheese.
Provided by Connie K
Categories Spreads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients except the cilanto.
- Mix together and form mixture into a ball.
- Roll ball in cilantro.
- Serve with your favorite crackers.
Nutrition Facts : Calories 256.2, Fat 24.4, SaturatedFat 15.4, Cholesterol 76.6, Sodium 259.7, Carbohydrate 2.2, Fiber 0.2, Sugar 0.5, Protein 7.9
FLAXSEED AND CRACKED PEPPER CRACKERS
Provided by Joy Wilson
Categories Bake Cocktail Party Party
Yield Makes about 4 dozen crackers
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flaxseed, flaxseed meal, flours, baking soda, black pepper and salt. Add the butter, and using your fingers, quickly work the butter into the dry ingredients. Some of the butter will resemble oatmeal flakes; others will be the size of small pebbles. Make a well in the center of the mixture. Add the buttermilk, and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy.
- Turn the dough out onto a lightly floured work surface and knead together about 10 times to bring the dough together. Wrap in plastic wrap and refrigerate for 10 minutes.
- When chilled, cut dough in half. On a lightly floured work surface, with a lightly floured rolling pin, roll out half of the dough. Roll just thinner than 1/8 inch thick. Use a 1 1/2-inch round cookie cutter to cut out crackers, or use a pizza cutter to trim the edges and cut the dough into 1 1/2-inch squares. Prick each cracker with the tines of a fork and place on baking sheet.
- Bake crackers for 15 to 18 minutes, until slightly browned around the edges. Remove from the oven and allow to cool completely before placing in an airtight container to store.
- Crackers will last, in an airtight container, at room temperature for up to 4 days.
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