How to Make Cheese Balls

The Easiest Cheese Ball

• 8oz cream cheese
• Small onion minced
• 1 c. grated cheese

Mix well. Roll in minced ham or nuts.
Recipe from a 2001 Cedar County Catholic School in Hartington, Nebraska

Easy Cheese Ball

• 1-8oz pkg. cream cheese
• 8 green onion tops
• 1 pkg. dried beef
• 1/2 tsp. Worcestershire sauce
• 1 tsp. Accent

Soften cream cheese at room temperature. Cut up onion tops into small pieces. Add to cream cheese. Cut up dried beef into small pieces. Add 1/2 to cream cheese mixture. Add Worcestershire sauce and Accent. Mix all together. Shape into a ball and roll in other 1/2 of dried beef pieces, making sure it is well covered. Chill and serve with crackers, etc.
Recipe from a 1998 Platte SD recipe book

Easy Cheese Ball w/Green Olives

• 1 (8oz) pkg. cream cheese
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• 1 tsp. Worcestershire sauce
• 1 pkg. dried beef, shredded
• 1 can green olives, chopped
• Onion to taste, chopped

Combine all ingredients. Shape into a ball and chill until set.
Recipe from a 2001 Good Samaritan Tripp SD recipe binder pg 1

Cheese Whiz Cheese Ball

• 8 oz soft cream cheese
• 1 Jar Cheese Whiz
• 1/4 package Onion Soup Mix
• 1 dash Worcestershire sauce
• 1 dash parsley flakes
• Finely chopped nuts

Mix ingredients together and form into ball. Roll in nuts and chill. Serve with crackers.

Cream Cheese Cheese Ball

• 8 oz. Philly cream cheese
• 2 tbsp bacon bits
• 2 tbsp onion
• 1/2 cup pecans
• 1/4 tsp Worcestershire sauce
• 1/2 tsp Tabasco

Mix ingredients together and roll in chili powder on wax paper. Chill and serve

Pimento Cheese Cheese Ball

• 8 oz. cream cheese
• 8 oz. sharp cheddar cheese
• 1 small jar pimento cheese spread
• 1 tsp. Accent
• 1 tsp. Worcestershire sauce
• 1/8 tsp. garlic powder
• 3 Tblsp salad dressing
• pecan bits

Put above cheeses in large bowl and let stand until room temperature. Add 1 tsp. Accent, 1 tsp. Worcestershire sauce, 1/8 tsp. garlic powder, and 3 tbsp. salad dressing. Mix well and refrigerate overnight. Shape into ball and roll in pecan bits. May be frozen if wrapped in foil.
Recipe from a 1963 Teaching Teens to Cook Recipebook

Cream Cheese & Cheddar Cheese Ball

• 2-8oz pkgs. cream cheese
• 4 oz shredded Cheddar cheese
• 8 to 10 pieces dried beef
• 2 to 3 T. mayonnaise
• 2 to 3 tsp. grated onion
• 1/4 tsp. Worcestershire sauce
• Pinch of garlic salt
• 8 to 10 stuffed olives
• 1 c. chopped walnuts

Combine ingredients and mix together well. Form into 1 to 2 balls. Roll in chopped walnuts. Best if made 24 hours ahead. Take out of refrigerator 1 hour before serving.
Recipe from a 1998 Platte SD recipe book

New Year's Eve Party Cheese Ball

• 2 8oz packages cream cheese
• 1/4 lb. blue cheese
• 1/2 pound extra sharp Cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup chopped pecans

Allow cheeses to reach room temperature; combine in a mixing bowl. Beat until well blended, add Worcestershire sauce, cayenne pepper, salt, onion powder, and garlic powder. Add 1/2 cup of the chopped pecans. Chill. Shape into a ball and roll ball in remaining pecans. Chill thoroughly. Serve with assorted crackers and fresh fruits such as seedless grapes, apple, pear slices. Freeze if desired.

Holiday Cheese Ball (makes 2)

• 1-10oz pkg. sharp Cheddar cheese, grated
• 2-8oz pkg. cream cheese softened
• 1 T. pimento, chopped
• 1 T. green pepper, finely chopped
• 1 T. lemon juice
• Dash of cayenne pepper
• 3 to 4 oz pecans, finely chopped
• 1 tsp. garlic, minced (or garlic powder)

Mix softened cream cheese and grated cheese. Put in mixer bowl and add rest of ingredients. Mix thoroughly. Chill until stiffened. Make 2 Cheese balls and roll in finely chopped pecans.
NOTE: These are nice for the holidays and easy to make.
Recipe from a 1998 Platte SD recipe book

Holiday Cheese Ball

• 1 lb cream cheese
• 1 pkg Cracker Barrel cheese (sharp cheddar)
• 1 roll garlic cheese
• 1/4 lb blue cheese
• Juice of 2 garlic cloves
• Juice of 1/2 onion
• 1/2 tsp salt
• 1/2 tbsp paprika

Soften and mix well. Form into ball or rolls. Roll in chopped nuts. I like to make 3 rolls out of this.
Recipe from a 1982 Indiana Fundraising Recipebook

Pineapple Cheese Ball

• 8oz cream cheese
• 1/4 c. chopped green pepper
• 1 Tbsp. chopped onion
• 1 tsp. salt
• 1 (8oz) can crushed pineapple, drained
• 1/2 c. chopped pecans

Place chopped green pepper, onion, and pineapple on paper towel to absorb liquid. Blend ingredients well. Refrigerate and chill at least a 1/2 hour. Shape into ball. Roll in chopped pecans if desired.

Pineapple Cheese Ball 2

• 2 (8oz) cream cheese
• 1/4 c. chopped green pepper
• 2 Tbsp. chopped green onion
• 1 Tbsp. seasoned salt (Lawry's)
• 1 (8oz) can crushed pineapple, well drained

Mix ingredients together; form into one large or two small balls. Cover cheeseball with chopped nuts or parsley flakes. Serve with crackers.
Recipe from a 2001 Good Samaritan recipe binder pg 1

Shrimp Cheese Ball

• 2 (4 1/2oz) cans de-veined shrimp
• 1 (8oz) pkg. cream cheese
• 1 Tblsp. lemon juice
• 1 Tblsp. horseradish
• 1 to 2 Tblsp. onions, minced
• parsley

Mix together until creamy. Form into a ball. In another bowl, mix crushed pecans or walnuts and parsley. Spread nut mixture onto wax paper. Roll cheese ball evenly in nut mixture. Chill

Velveeta Cheese Ball

• 2 lbs. Velveeta cheese
• 2 (8oz.) pkg. cream cheese
• 1 cup chopped nuts
• 1/2 tsp. garlic powder
• chili powder

Mix all the cheese together, add nuts, garlic powder and salt. Shape into ball, roll in chili powder, wrap in foil and chill until firm.

Wine Cheese Ball

• 1/2 lb. spreadable Cheddar Cheese
• 1/4 c. dry Sauterne or Chianti
• garlic powder
• dry mustard
• pepper
• parsley flakes
• paprika

Bring cheese to room temperature. Add remaining ingredients, except paprika, and mix thoroughly. Spread waxed paper heavily with paprika; roll cheese into ball. It will be soft. Cover with paprika; wrap in waxed paper. Place ball in refrigerator until firm. Serve with crackers.
Recipe from a 1981 Indiana Church Recipebook

Cheese Spread

• 1 lb. Velveeta cheese
• 4 hard boiled eggs
• 1/3 c. ground green olives
• Pinch of salt
• 1/4 tsp. onion powder
• 3 to 4 T. Miracle Whip

Good on crackers or rye bread
Recipe from a 2001 Cedar County recipe book, Hartington, Nebraska