CHEDDAR CHEESE BALL~ Yield: 32 servings
3 (8 oz.) packages cream cheese, softened 4 cups shredded cheddar cheese
1/2 tsp. onion powder 1/2 tsp. dry mustard
5 drops hot sauce, optional Assorted crackers, for serving
In a large bowl, mix together cream cheese, cheddar cheese, onion powder, mustard and optional hot sauce until well combined. Lay out a piece of plastic wrap. Add cheese ball to the center and wrap. Refrigerate until firm enough to shape; about 2-3 hours.
Once chilled, place cheese mixture on a baking sheet. Mold mixture into ball (or other desired shape – see variations below). Serve with crackers.
Cheddar slices Large pretzel rod Basil leaves
Keeping chilled cheddar cheese ball in plastic wrap, mold mixture into a pumpkin shape. Use fingers to create ridges on sides. Once desired shape is achieved remove plastic wrap.
Cut cheddar cheese slices into thin strips. Gently place cheddar strips into ridges.
Break large pretzel rod in half and insert into the top of the cheese ball for a stem.
Add basil for leaves. Serve with crackers.
1 cup finely chopped parsley 1/2 cup pine nuts
1/4 cup chopped red, yellow or orange bell pepper
1 slice cheddar cheese, cut into star
Keeping chilled cheddar cheese ball in plastic wrap, mold mixture into a cone shape.
Roll cone in chopped parsley, gently pressing parsley evenly to coat tree.
Press pine nuts into tree to form a string of garland.
Press bell pepper pieces randomly into tree for ornaments.
Top tree with a cheddar cheese star. Serve.