Dilly Dally Cheese Ring Recipes

Steps:

• In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers.

Steps:

• Beat first six ingredients until smooth. Shape into a ball; wrap in plastic. Refrigerate several hours. Sprinkle with parsley; serve with crackers.

Steps:

• In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.
• Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

Steps:

• Combine cheese with mayo, chopped nuts and onions.
• Mix in black pepper and cayenne, and blend thoroughly.
• Press into a 3-cup ring mold.
• Refrigerate for at least 2 hours.
• To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.

Steps:

• Mix Cheddar cheese, cream cheese, dill pickles, green onions, mayonnaise, and Dijon mustard together in a large bowl. Season with salt and pepper. Refrigerate until firm, about 1 hour.
• Mix pecans and parsley together in a shallow bowl. Shape cream cheese mixture into a ball and roll in pecans and parsley. Arrange parsley sprigs around the cheese ball.

Steps:

• Place cream cheese in a mixer or food processor and cream until smooth. Add dill and Edam cheese to mix and blend.
• Open first canister crescent dough and piece together the dough into 2 rectangles pairing the our four triangles together in one sheet and the inner for triangles together in another. Its okay to stretch the dough out a little bit.
• Spread a thin layer of of the cream cheese on the dough.
• Begin rolling the dough using the long side as the center of the pinwheel. Contine rolling into tube. Wrap tubes with wax paper twisting edges of paper. Repeat with the second roll of crescent dough.
• Place both tubes into the freezer for 20 minutes.
• Preheat oven to 375 degrees.
• Remove dough from wax paper and begin slicing into 3/8 inch pieces. Place the pieces on cookie sheet. Bake 12-13 minutes.
• Allow the pinwheels to cool 5-10 minutes before removing from the cookie sheet. If you remove too soon, they will not retain their shape as the cheese will be too hot and soft.
• Serve either hot or cold.
• (Note cooking time includes freezing time.).

Steps:

• In a microwave proof measuring cup, melt butter until completely melted.Carefully remove from microwave and add garlic powder and dill weed.Slowly stir in parmesan cheese and blend well. Open one can of biscuits at a time and seperate each biscuit from the other. Cut each biscuit in half. *(Note) Make sure biscuits are chilled before cutting, this makes cutting easier.
• Lightly spray a nonstick bundt pan with cooking spray.Lay in a staggered fashion the first can of cut biscuits completely and evenly around the bottom of the pan. Stir butter and cheese mixture as it may have separated from sitting. Pour half of the mixture over the top of the first layer of biscuits.
• Repeat by cutting the second can of biscuits in half. When placing the second can of cut biscuits on the first layer, also stagger these so there will be room for the butter and cheese mixture to melt between the layers. Bake at 350* for about 30 minutes. All biscuits should be cooked and golden brown. When done remove from oven and turn onto large round platter upside down. Enjoy! Serves 8-10.