Mini Cheese Ball Bats Recipes
MINI CHEESE BALL BATS
Make and share this Mini Cheese Ball Bats recipe from Food.com.
Provided by Food.com
Categories Cheese
Time 1h
Yield 10 mini cheese balls, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine the room temperature cream cheese, grated parmesan cheese and pesto into a glass bowl and mix until all the ingredients are incorporated. Refrigerate the cheese mixture for 1 hour.
- Line a cookie sheet with parchment paper.
- Use a small ice cream scooper to scoop out 10 cheese balls and let rest on cookie sheet with parchment paper.
- Finely chop the bunch of parsley before rolling each cheese ball. Cover cheese ball completely with finely chopped parsley.
- Press 2 olives onto cheese ball for eyes and 2 slivered almonds for vampire teeth. Press 2 green tortilla chips on each side of the cheese ball to create little bat wings. Enjoy!
Nutrition Facts : Calories 385.6, Fat 23.7, SaturatedFat 7.7, Cholesterol 33.8, Sodium 510, Carbohydrate 36, Fiber 3.1, Sugar 1.4, Protein 9.3
DILLY MINI CHEESE BALLS
??These mini cheese balls are perfect for any gathering, no matter what time of year it is! Kids love the cheesy, salty flavor, and adults appreciate how easy they are to make. -Carole Lanthier, Courtice, Ontario
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 56 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 65mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MINI CHEESE BALLS
These mini cheese balls are the perfect quick appetizer for any party. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavor. -J. Spivey, Ennice, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 36 cheese balls
Number Of Ingredients 4
Steps:
- In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.
Nutrition Facts : Calories 47 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 61mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MINI CHEESE BALLS
Provided by Food Network Kitchen
Categories appetizer
Time 4h
Yield 24 1-inch balls
Number Of Ingredients 0
Steps:
- Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.
MASCARPONE BOUCHEES (MINI CHEESE BALLS)
Delightful bite-size cheese balls. This is just a basic cheese ball--you can add whatever you like to the recipe to spice it up to make it not so ordinary. Just omit the chives and add 1/4 cup of whatever you like. I like to put in green olives sometimes and sometimes a mix of bacon and cheddar--it just depends on what you're in the mood for. Hope you enjoy.
Provided by R.Rowand
Categories Cheese
Time 1h5m
Yield 12 miniballs, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor mix all ingredients except nuts until smooth.
- Remove from processor and roll in to bite-size balls.
- Coat the balls with nuts.
- Place on wax paper and chill 1 hour before serving.
Nutrition Facts : Calories 319.7, Fat 31.8, SaturatedFat 3, Sodium 388.6, Carbohydrate 6.8, Fiber 3.3, Sugar 1.3, Protein 7.5
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