To Find Out Who You Are, Peer Into the Cheese Ball The New York Times

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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.

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Roll the cheese ball: Roughly separate the cheese ball mixture into two halves. Using a large spatula or your clean hands, scoop one half out and form into a ball. Place the cheese ball onto the chopped pecans. Use your hands (or some plastic wrap) to gently roll the cheese ball around in the pecans, coating it completely.

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How to Make a Bacon Ranch Cheese Ball Step by Step. Mix the Cheese Ball: Combine ½ cup of freshly shredded sharp cheddar cheese, ¼ cup of freshly shredded Swiss Cheese, ¼ cup of plain Greek yogurt, ½ ounce of ranch seasoning, 4 ounces (½ brick) of cream cheese, and ¼ pound of crumbled cooked bacon in a mixing bowl.Mix the ingredients together with an electric mixer until well blended.

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Take half the nuts and set aside into a medium bowl. In the bowl of a stand mixer with paddle attachment, beat cream cheese until smooth then beat in the sour cream. Scrape and beat again. Add the swiss, cheddar, salt, pepper, half of the chopped nuts, half of the chopped bacon and all of the contents from the pan with the onions and peppers.

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Form the cheese into a ball, wrap tightly in plastic wrap, and refrigerate for 1-2 hours, until firm. In a medium bowl, stir together the bacon bits, green onions, and pecans. Roll the cheese ball in the mixture. Wrap the ball tightly in plastic wrap. Refrigerate until ready to serve.

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Pour in the Worcestershire sauce and mix all the ingredients together until well combined. Taste, and adjust seasoning. Place the mixture in the fridge for about half an hour to chill. When you're ready to shape the cheese ball, put the mixture onto the serving plate and shape into a dome using a knife or spatula.

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To make the ball: In a medium bowl, combine cream cheese, Swiss cheese, chives, garlic powder, smoked paprika, 4 tbsp. of the jalapeno, and some pepper. Take 4 slices of the cooked bacon and crumble it into the cheese ball mixture. Mash with a fork to really get it combined, then roll into a ball. Refrigerate for about 30 minutes.

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1: Mix the cheeses, seasonings, and milk in a bowl. Then, add half of the bacon bits, scallions, and pecans. 2: Roll into a ball, then wrap with plastic wrap and chill. 3: Roll the ball in the remaining bacon bits, scallions, and pecans until coated. 4: Chill until ready to serve.

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Mix the cheese ball mixture: In a medium bowl, combine the remaining crumbled bacon & shredded cheddar cheese with the cream cheese, beer, green onions, garlic powder, smoked paprika, & cayenne pepper. Mix together until completely combined & smooth. Transfer to the freezer to chill for 10-15 minutes.

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Just don't let them know how easy it is! Ingredients: ½ lb. Pearl Valley Swiss Cheese, grated. 8 oz. Cream Cheese. Walnuts, chopped. Let Swiss cheese and cream cheese soften to room temperature. Mix together and add grated Swiss cheese. Roll into a ball, roll in nuts. Tagged: appetizers , cheese , recipe , Swiss.

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1. Grate the cheese and set aside. Measure the flour and set aside. 2. Then combine water, butter, salt and Cayenne pepper in a pot and bring to a boil until the butter is fully melted, reduce heat to medium. Add in the flour while stirring and stir until you get a ball of dough.

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Add in the sauerkraut, and remaining green onion, chives, bacon bits, and Swiss cheese. Mix until combined. Roll into a ball. Lay a piece of plastic wrap on a flat surface. Pour half of the reserved mixture into the middle. Place the cheese ball on top and sprinkle the remaining mixture over the top of the ball.

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In a large bowl beat together cream cheese and sour cream till fluffy. Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper. Cover and chill till firm. Shape into 1 large or 2 small balls on wax paper. In a small bowl combine remaining bacon, pecans, parsley.

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Instructions. Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine. Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump.

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In a large mixing bowl, beat together the cream cheese and sharp cheddar cheese until smooth. Mix in the green onions and red bell pepper until well combined. Add the Worcestershire sauce, garlic powder, salt, and black pepper. Mix until all ingredients are well incorporated. Once combined, shape the mixture into a ball.

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In a large mixing bowl or stand mixer, add the cream cheese, cheddar cheese, green onion, garlic powder, onion powder, dried parsley, salt, and pepper. Mix together until incorporated. I put mine in the mixer and used the paddle attachment. That made it so easy. Otherwise, mix in a bowl until smooth.