Snowman Cheese Spread

From Country Woman









This cute cheese ball snowman "stands out" on any appetizer buffet.

He is so much fun to "build" and always gets a warm welcome at

parties and gatherings. This is one snowman who won't melt away, but

he disappears just as quickly once people get a taste of him. Jan

Sofranko, Melta, Illinois





INGREDIENTS



2 packages (8 ounces each) cream cheese, softened



1 package (2-1/2 ounces) thinly sliced dried beef, chopped



1/2 cup minced fresh parsley



1/4 cup chopped green onions



1 carton (8 ounces) spreadable cream cheese



2 fresh rosemary sprigs



5 dried cranberries, divided



2 pretzel sticks



1 small pitted ripe olives



1 small carrot



1 green onion



Assorted crackers



SERVINGS 14-16



CATEGORY Appetizer



METHOD Chill



PREP 30 min.



TOTAL 30 min.







DIRECTIONS



In a mixing bowl, combine the first four ingredients; mix well. Shape

into three balls, one 3-1/2 in., one 3 in and one 2-1/2 in. Place the

3-1/2-in. ball on an 8-in. serving plate; top with the 3-in. ball,

then the small ball. Cover and refrigerate for 30 minutes.

With a knife, smooth spreadable cream cheese over each ball;

spread remaining cheese around base of snowman. Arrange rosemary

sprigs on snowman's head, forming a wreath. Place three dried

cranberries inside wreath. Insert pretzel sticks for arms.

Cut two thin slices from olive and make two 1/8-in. circles.

Place circles on head for eyes and slices on body for buttons. cut

one cranberry in half widthwise; place in the center of olive

buttons. Cut remaining cranberry in half lengthwise; shape one piece

into a smile and place on snowman's face (discard remaining cranberry

half).

Trim carrot to make a small nose; position on face. Cut top of

green onion into a 1/4-in. strip; tie around neck for scarf. Serve

with crackers. Yield: 14-16 servings.

Christmas Candle Cheese Spread

From Taste of Home's Holiday & Celebrations Cookbook









My sister shared this recipe with me when I was in school and still

learning to cook. It's an excellent appetizer that's remained a

favorite through the years. —Patty Glasgow, Dresden, Ontario





INGREDIENTS



1 package (8 ounces) cream cheese, softened



3 cups (12 ounces) shredded cheddar cheese



1/4 cup sour cream



1/4 cup finely chopped green onions



1/8 teaspoon Worcestershire sauce



1/8 teaspoon hot pepper sauce



2 tablespoons minced fresh parsley



1/3 cup sesame seeds, toasted



1 each medium green and sweet red pepper



Assorted crackers



SERVINGS 36



CATEGORY Appetizer



PREP 30 min.



TOTAL 30 min.







DIRECTIONS



In a mixing bowl, combine the cream cheese, cheddar cheese, sour

cream, onions, Worcestershire and hot pepper sauce until blended.

Using 1/2 cup cheese mixture, form a 4-in. circle. Coat with parsley.

Form the remaining cheese mixture into a cylinder; roll in sesame

seeds. Place on top of circle. Cut a piece of red pepper to resemble

a flame; insert into the top of the candle. Cut one ring from the

green pepper; cut in half. Position one half on the side for handle.

(Save remaining peppers for another use.) Refrigerate until serving.

Yield: 4-1/2 cups.

Snowman Cheese Ball

From Taste of Home









This frosty fellow is always welcome at a winter gathering, according

to Susan Seymour of Valatie, New York. He's very tasty, too--and gets

a little zip from horseradish and garlic.





INGREDIENTS



2 packages (8 ounces each) cream cheese, softened



1 package (4-1/2 ounces) dried beef, chopped



1/2 cup finely chopped green onions



1 teaspoon prepared horseradish



1/2 teaspoon garlic powder



1/2 cup dried parsley flakes



2 cartons (4 ounces each) spreadable cream cheese



5 dried cranberries



1 baby carrot



2 pretzel sticks



1 large round cracker



4 round butter-flavored crackers



Assorted crackers



SERVINGS 20



CATEGORY Appetizer



PREP 20 min.



TOTAL 20 min.







DIRECTIONS



In a large mixing bowl, beat the cream cheese until smooth. Stir in

the dried beef, onions, horseradish and garlic powder until blended.

Shape into two balls, one slightly larger than the other. Roll each

in parsley. Cover and refrigerate 8 hours or overnight.

On a serving plate, place the smaller cheese ball on top of

larger cheese ball, forming a snowman. Set aside 1 teaspoon

spreadable cream cheese. Carefully cover snowman with remaining

spreadable cream cheese.

Arrange cranberries for eyes and buttons. Insert carrot for nose

and pretzel sticks for arms.

Place a small dab of reserved cream cheese on top of large

cracker. Top with a butter-flavored cracker. Repeat with three

remaining butter-flavored crackers. Place on top of snowman. Serve

with crackers. Yield: 1 snowman.

Parmesan Wafers or Baskets



Fresh shredded Parmesan cheese



Heat oven to 350°.

Line a baking sheet with a silicone mat. Shape small mounds of Parmesan

cheese to the size you'd like. These can be for simple round shapes,

larger shapes to used as little "baskets," or other shape ideas you

might have in mind.



Bake for 10 to 15 minutes, or until the cheese is melted and bubbly and

edges are lightly browning. Remove from the oven and immediately remove

to a flat surface to harden into a round tuille to be used as a

garnish, or drape over a small custard cup or smaller ramekin to make a

basket shape.

Holiday Meatballs



Meatballs:

1 pound ground beef

1 cup bread crumbs

1 egg

1/3 cup onion, minced

1 tablespoon snipped parsely

1/4 cup milk

1 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon Worcestershire sauce



Sauce:

1 12-oz jar chili sauce

1 10 oz. jar grape jelly



Combine chili sauce and grape jelly in saucepan or fondue.



Combine all meatball ingredients together. Mix thoroughly; divide and shape

into bite-size meatballs. Brown gently in oil until cooked through.

Heat sauce in fondue or saucepan and add meatballs. Simmer slowly for 30

minutes. Serve.

Christmas Cinnamon Roasted Almonds

1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.

Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.

Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Apricot-Studded Brie



Create a poinsettia-inspired garnish for this sweet cheese using

cutouts of dried apricots and figs.

Ingredients



1/2 cup apricot nectar

1/4 cup light rum

1/4 cup honey

1 cup diced dried apricots

1/2 cup diced dried figs

1/2 cup golden raisins

1 (8-ounce) round Brie

2 (8-ounce) packages cream cheese, softened

1 (2-ounce) package honey-roasted cashews, coarsely chopped

Sifted powdered sugar

Garnishes: additional dried apricot and fig cutouts

Preparation

Combine first 3 ingredients in a medium saucepan; bring to a boil. Add

1 cup apricots, 1/2 cup figs, and raisins; stir well and cook 1

minute. Remove from heat. Cover and let stand 30 minutes. Drain and

reserve juice. Set fruit aside.



Remove rind from Brie. Cut cheese into cubes.



Combine cream cheese and Brie in a large mixing bowl; beat at medium

speed of an electric mixer until smooth. Stir in soaked fruit,

cashews, and 1 tablespoon reserved juice.



Soak a triple layer of cheesecloth in remaining reserved juice;

squeeze out excess moisture. Line an 8" round cakepan with

cheesecloth. Spoon cheese mixture into pan, spreading evenly. Cover

and chill overnight.



Remove cheese mixture from pan; discard cheesecloth. Coat surface of

cheese with powdered sugar. Garnish, if desired. Wrap in plastic wrap.

Serve with gingersnaps.

Yield



one 8" round

Oxmoor House, JANUARY 1995 Christmas with Southern Living 1995

Artichoke-Cheese Spread



Prep: 25 min., Chill: 2 hrs.

Ingredients



2 (8-ounce) packages cream cheese, softened

1/4 cup finely chopped green onion tops

1 (14-ounce) can artichoke hearts, drained and finely chopped

1 cup freshly grated Parmesan cheese

2 garlic cloves, pressed

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon ground red pepper

3/4 cup bottled roasted red bell peppers, drained and chopped

Assorted fresh lettuce

Thin white or wheat bread slices, crusts removed and cut into triangles

Red, yellow, and orange bell pepper strips

Garnishes: bottled roasted red bell pepper strip, slivered; radish slices

Preparation

Stir together cream cheese and green onion tops, blending well; set aside.



Stir together artichoke hearts and next 5 ingredients.



Spread one-third of cream cheese mixture on bottom of a 4-cup glass

bowl lined with plastic wrap. Layer with half of chopped roasted bell

peppers, 3/4 cup artichoke mixture, and one-third of cream cheese

mixture. Repeat layers with remaining chopped roasted bell peppers,

artichoke mixture, and cream cheese mixture. Cover and chill at least

2 hours.



Invert onto a serving plate, and remove plastic wrap. Serve over

lettuce with bread slices and bell pepper strips. Garnish, if desired.



Yield



Makes 8 to 10 appetizer servings

Danielle McInerney, Tuscaloosa, Alabama , Southern Living, DECEMBER 2004

Black Bean Tartlets



This Southwestern appetizer sports a red and green filling with spicy

flavor.

Ingredients



1 1/4 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 cup (2 ounces) shredded Monterey Jack cheese with peppers

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground red pepper

1/2 cup cold butter, cut into pieces

1 large egg, lightly beaten

2 tablespoons ice water

Black Bean Salsa

Garnishes: sour cream, fresh cilantro

Preparation

Combine first 8 ingredients in a food processor; pulse until blended.

Add butter; pulse until mixture is crumbly. Add egg and ice water;

process just until the mixture forms a ball.



Divide dough in half; shape each half of dough into 16 (1") balls.

Press balls into lightly greased miniature (1 3/4") muffin pans,

pressing evenly into bottom and up sides.



Bake tartlet shells at 450° for 8 minutes or until lightly browned.

Cool in pans 10 minutes; remove shells to wire racks, and cool completely.



Spoon 1 tablespoon Black Bean Salsa into each tartlet shell; garnish,

if desired. Serve at room temperature.

Yield



32 appetizers

Butternut Squash Spread on Cheese Croutons



Baked butternut squash and Asiago cheese blend with herbs and toasted

pecans for a fabulous-tasting spread.

Ingredients



1 medium butternut squash

3 cloves garlic, minced

3 tablespoons butter or margarine, melted

1/2 (8-ounce) package cream cheese, softened

1 1/2 cups freshly grated Asiago cheese, divided

1 tablespoon sugar

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh rosemary

1/2 cup chopped pecans, toasted

1 baguette, cut into 48 thin slices

1/2 cup olive oil

Salt and pepper

Garnishes: small sprigs of fresh thyme and rosemary

Preparation

Cut squash in half lengthwise; remove and discard seeds. Place squash,

cut side down, in a 13" x 9" baking dish. Add hot water to dish to

depth of 1". Bake, uncovered, at 350° for 1 hour or until squash is

tender.



Remove squash pulp, discarding shells. Mash pulp, and place in a large

bowl.



Sauté garlic in butter in a small skillet over medium-high heat until

golden. Add garlic to squash pulp in bowl. Add cream cheese, 1/2 cup

Asiago cheese, and next 3 ingredients to bowl; mash until blended.

Stir in pecans.



Place baguette slices on 2 large ungreased baking sheets; brush or

drizzle olive oil over baguette slices. Sprinkle with salt and pepper.

Bake at 400° for 4 minutes. Sprinkle baguette slices with remaining 1

cup Asiago cheese. Bake 2 more minutes or until cheese melts.



Spoon 1 tablespoon squash mixture onto each cheese crouton. Place on a

serving tray, and garnish, if desired.

Yield



4 dozen

Oxmoor House, JANUARY 2000 Christmas with Southern Living 2000

Buttery Blue Cheese Spread with Walnuts



Ingredients



3 (8-ounce) packages cream cheese, softened

1/2 cup butter, softened

1 (4-ounce) package crumbled blue cheese

1/2 cup diced walnuts, toasted

1/2 cup chopped fresh chives

1/4 cup cream sherry (optional)

1 (16-ounce) round bread loaf

Garnishes: toasted diced walnuts, chopped fresh chives, rosemary sprigs

Preparation

Stir together first 5 ingredients and, if desired, sherry in a large

bowl; cover and chill mixture 8 hours. Let stand at room temperature

to soften; or freeze spread up to 1 month, and thaw in the

refrigerator for 8 hours.



Hollow out bread loaf, leaving a 1-inch-thick shell; reserve inside of

loaf for other uses. Spoon softened cheese spread into shell. Garnish,

if desired. Serve with sliced apples and pears or with toasted French

baguette slices.

Yield



about 5 cups (24 appetizer servings)

Southern Living, DECEMBER 2000

Christmas Party Pinwheels
From Taste of Home '

Tis the season for easy make-ahead appetizers like these. They look so
special and pretty that folks can't resist them! The refreshing flavor
of ranch dressing and crisp colorful vegetables makes these pinwheels a
pleasure to serve. —Janis Plourde, Smooth Rock Falls, Ontario

INGREDIENTS
2 packages (8 ounces each) cream cheese, softened
1 package (.4 ounces) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced stuffed olives
3 to 4 flour tortillas (10 inches)

SERVINGS 15-20
CATEGORY
Appetizer
METHOD Chill
PREP 15 min.
TOTAL 15 min.

DIRECTIONS
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add
red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on
each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at
least 2 hours. Slice into 1/2-in. pieces. Yield: 15-20 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (4 each) equals 80 calories, 5 g fat (3 g
saturated fat), 12 mg cholesterol, 245 mg sodium, 6 g carbohydrate, 1 g
fiber, 2 g protein.