We totally get what Deb means by the pecans on the outside of a cheese ball getting soggy. This cheese ball spread is so ...

These sausage balls have breakfast sausage, cream cheese, and cheddar in them. I highly encourage you to remove these ...

Note: You'll need 8 ounces of block cheddar to yield 2 cups of shredded cheese. From Cook's Country. Process Cheddar, cream cheese, mayonnaise, Worcestershire, garlic and cayenne in food processor ...

1 8 oz. package cream cheese, softened. 1 cup shredded cheddar cheese ... Place chopped pecans on a plate, and roll the cheese ball into the nuts on all sides, pressing lightly.

Place cheese mixture on a piece of parchment paper or plastic wrap and use paper to shape into a ball; chill until firm, about 2 hours. Step 2 Meanwhile, preheat oven to 350°.

Prepare by reducing the amount of Cheddar cheese to 1/2 cup and using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.

Cheddar Bacon Cheese Ball. 8-ounces cream cheese (softened) ½ cup sour cream. 1½ cups shredded sharp cheddar cheese. 3/4 teaspoon onion powder. 1 teaspoon garlic powder. 1/8 teaspoon pepper.

Typically, cheese balls are made with cream cheese, shredded cheddar, scallions, herbs and spices before being shaped, chilled and coated with chopped nuts. It's most often served with crackers ...

Process 4 oz. cream cheese, room temperature, 4 oz. sharp or extra-sharp cheddar, coarsely grated (about 1¼ cups), 1 oz. blue cheese, room temperature, 3 Tbsp. ruby port, 1 tsp. onion powder, ½ ...