Swiss Cheese Balls Recipes

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour., In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half the parsley mixture on a large plate. Shape half the cheese mixture into a ball; roll in parsley mixture to coat evenly. Cover. Repeat. Refrigerate at least 1 hour. Serve with crackers.

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in the Swiss and cheddar cheeses, onion, bacon, pecans, pimientos, relish, salt and pepper. Cover and refrigerate for at least 1 hour., In a small shallow bowl, combine the bacon, parsley, pecans and poppy seeds. Shape cheese mixture into a ball; roll in bacon mixture. Wrap in plastic; refrigerate for at least 1 hour. Serve with crackers.

Steps:

• Preheat oven to 300 degrees.
• In a sauce over medium heat, melt the butter.
• Stir in the 2 T flour.
• Add milk and stir to mix well.
• Add the Swiss cheese and seasonings to taste.
• Stir so all ingredients are well combined.
• Add the egg yolks and remove from the heat.
• Pour mixture in a 9x9" baking dish.
• Bake in the preheated 300 degree oven for 10 minutes.
• Remove the dish from the oven and refrigerate for 2 hours or until completely cooled.
• Heat oil in a deep fryer.
• Form balls and roll in the additional flour.
• Deep fry the cheese balls, a few at a time, until golden brown.
• Remove from hot oil and drain.

Steps:

• Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth., Shape cheese mixture into a football; press pecans into cheese mixture. Cover and refrigerate at least 1 hour., Cut Swiss cheese into strips; arrange over top for laces. Serve with crackers.

Steps:

• Place cheddar, Swiss, and cream cheese, sour cream, Worcestershire sauce, paprika, black pepper, and garlic salt in a medium bowl.
• Place in a food processor and pulse until well blended.
• In bowl, place nuts and chives, if using. Stir to mix.
• Shape mixture into a ball, roll in the chopped nuts and chives(if using).
• Wrap in waxed paper or plastic wrap and refrigerate until serving time.
• Serve with raw vegetables or crackers.

Steps:

• Mix the cheddar cheese, cream cheese, and swiss cheese thoroughly and then sprinkle in the bacon bits and mix more.
• When thoroughly mixed, use hands to form balls.
• The recipe should make about four good sized balls.
• Refrigerate for one to two hours until cheese has better consistency.
• Store in ziplock bags if not using immediately as they keep for several days.

Steps:

• in small mixer bowl beat cream cheese on medium speed, scraping bowl often until smooth.
• add sour cream and garlic salt, continue beating until well mixed.
• by hand stir in cheese and parsley.
• refrigerate at least 2 hours.
• shape into flattened cheese ball or log.
• roll in pepper to coat.
• store refrigerated.