Filbert Cheese Ball Recipes

Steps:

• Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
• Preheat the oven to 350 degrees F.
• Combine the butter, rosemary and thyme in a small bowl and microwave until melted.
• Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)
• Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.
• Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.

Steps:

• Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.
• Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. It should take about 4 minutes.
• Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.
• Mix the pecans and parsley together on a large plate or a cutting board, then roll the cheese ball in the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball.
• Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.

Steps:

• In a bowl, mix butter, flour, sugar and milk.
• Add filberts and roll them into small balls and then into 'finger' shapes. The butter will hold the mix together.
• Bake at 375 degrees for 10 minutes and then place on a cooling rack.
• Once the cookies are cooled, melt the chocolate and dip either end of the finger. Enjoy!