Process first 4 ingredients in a food processor until smooth. Chill 30 minutes. Shape into a ball; make an indentation in top to resemble an apple. Chill ball 30 minutes. Coat ball heavily with paprika. Cover and chill for 1 hour. Insert cinnamon stick and bay leaf into ind

Mix all ingredients, withholding sugar until you taste test. If you feel that it needs sugar, then add. Roll into a ball by placing mixture in plastic wrap and then forming it. Chill overnight to let flavors blend. Serve with bland crackers.

With all ingredients at room temperature, mix well. Shape into 2 medium balls or 4 logs. Serves 20.

Remove and discard paper and plastic wrapping from cheese. Coat all surfaces with flour. Beat egg with water in a pie plate until foamy. Dip cheese in egg, then in crumbs, coating well. Heat butter in a small skillet or flameproof stove-to-table casserole just until it foam

Preheat oven to 375 degrees F. Work crescent roll dough into a thin circle large enough to completely wrap the brie. Place brie in center of dough circle. With fork, poke top of cheese several times. Slowly pour 1 tablespoon Tabasco red/green pepper sauce over top of cheese, allowing

Mix and form into ball. Serve with crackers.

In a mixing bowl, combine cream cheese, apple, pineapple and spices. Blend well. Add 1/2 cup pecans; blend well. Form into a ball and roll in remaining pecans to coat. Refrigerate until firm. Serve with crackers or celery sticks.

Press carrots between paper towels to remove excess moisture; set aside. Combine cream cheese and Cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill for 1 hour. Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper

Cream the cream cheese. Add chipped beef. Add the tops of scallions, Accent and Worcestershire sauce. Mix well and roll in nuts. Form into one or two balls.

Mix Hidden Valley Ranch dressing, milk and mayonnaise. Add in cream cheese and Cheddar cheese. Mix well. Put into freezer for about 20 minutes. Shape into balls (makes 2 good size balls, 3 smaller). Put back into freezer just long enough to make the ball firm enough to roll. Roll chee

1. Roll out the pastry on a lightly floured surface 3mm (1/8 inch) thick. Cut out 6 circles approximately 8cm (3 inches) in diameter and place on a damp baking tray. Brush the pastry circles with the beaten egg. 2. Roll out the marzipan and cut out 6 smaller circles approximately 6cm (

Mix jam, orange peel, brandy, lemon juice and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie. Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-se

Stir together the brown sugar, chopped pecans and brandy. Place cheese in a baking dish just slightly larger than the width of the cheese. Bake in a 425 degree F oven just until cheese begins to soften in the center, about 6 minutes. Evenly sprinkle sugar mixture over chees

Set cheese out until it is room temperature. Mix both cheeses until well blended. Stir in garlic powder and pecans. Form into a 10-inch long roll. Spread the chili powder on wax paper and coat the outside of cheese by rolling over the wax paper. Chill. Slice and serve with crackers or

Process the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Place the mixture in an airtight plastic bag until ready to use. There will be enough mixture to make several cheese balls. When ready to make a cheese ball, place the cream

Cream together cream cheese, Worcestershire sauce, garlic powder, onion, mayonnaise and salt. Spread mixture on wax paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill in refrigerator about one hour. Spread oysters on top of cheese mixture, and roll up into a log

Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef, pickle relish, lemon juice, horseradish, prepared mustard, Worcestershire sauce and lemon peel. Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 for minutes. Roll in pars

Mix catsup and horseradish together. Soften cream cheese. Add 2/3 cup crabmeat and 1 tablespoon catsup-horseradish mixture. Form into a ball. Pat remaining half of crabmeat onto surface of ball. Chill. When ready to serve, pour remaining catsup-horseradish mixture over the ball.

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on wax paper and roll the cheese ball on it until coated. Chill completely before serving.

Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes. Form into a ball and roll in remaining dried beef. Chill thoroughly. Serve with crackers.

Combine first 5 ingredients. Shape mixture into two 5-inch logs. Roll in coarsely ground black pepper. Cover and chill at least 3 hours. Serve with assorted crackers. Makes about 1 cup.

Preheat over to 300 degrees F. Place pecans on a small baking sheet and toast in oven for 15 to 20 minutes. Remove from oven and toss with 2 tablespoons taco seasoning; set aside. In a large bowl of an electric mixer, beat cream cheese, remaining taco seasoning and Tabasco

Blend well the cheeses, Worcestershire sauce and onion. Form into a ball; cover with pecans and chill. Just before serving, spread on guava jelly.

Lightly dust a cereal bowl with flour. Blend cream cheese and the Hidden Valley Ranch powder. Shape into a ball. Roll in pepper (cover entire ball).

In a mixing bowl, combine cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7 x 1 1/2-inch log; roll in walnuts. Insert rosemary sprigs for branches. Serve with crackers. Yields 2 cup

Saut� pecans in butter and sprinkle with salt. Bake in the oven until toasted, stirring occasionally. Mix all ingredients together into a ball and roll in pecans. Serve with assorted crackers.

Mix cream cheese and salsa together. Form into a ball and roll ball in shredded cheese until completely covered. Place cheese ball on decorative plate or bowl. Sprinkle remaining cheese around bottom of ball. Serve with your favorite crackers or tortilla chips.

Grate American and Cheddar cheeses. Mix in pecan chips, chopped green onions and enough mayonnaise to hold together. Mold into a ball. Refrigerate until ready to use, then cover with raspberry preserves. Serve with Ritz crackers.

Combine softened cheeses, lemon juice, garlic powder and red pepper; beat with electric mixer until light and fluffy. Stir in nuts. Shape into a ball and sprinkle with mixture of chili powder and paprika. Chill.

Stir together first four ingredients. Shape into an oval. Chill for 2 hours. Arrange pecan halves over cheese oval in overlapping rows beginning at bottom and working upward. Serve with crackers.

Mix together all ingredients except pecans. Chill until easy to handle. Form a ball and roll in chopped pecans. Chill for at least 1 hour before serving.

Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender. Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add a

Put cheeses in large bowl and let stand at room temperature approximately 30 minutes to soften. Add garlic salt, onion powder, curry powder and liqueur and mix until very well blended. Cover lightly and put in refrigerator to set, approximately 30 minutes. Spread chopped pecans on a l

Mix cream cheese, dressing mix and cheese together and form into a ball. Roll in bacon bits. Chill and serve with crackers.

In a bowl, combine crabmeat, cream cheese, lemon zest, salt, pepper, celery seeds and 1/4 teaspoon paprika. Use a fork to combine all ingredients evenly. Cover with plastic wrap and refrigerate overnight. Combine 2 parts bread crumbs to 1 part paprika in a small, shallow bowl. Place p

Put all ingredients into a bowl and mix well with your hand. Form into a ball and roll in chopped pecans. Refrigerate overnight. Serve with your favorite crackers.

1. Preheat oven to 375 degrees F. Lightly oil a 9- by 12-inch baking pan with shallow sides. 2. In a medium saucepan over medium-high heat, cook apples, currants, lemon juice, vanilla, and date sugar until soft (about 15 minutes). Remove from heat and let cool. 3. In a small bowl mix c

Combine all ingredients except sesame seed; blend well. Shape into a log or ball; roll in sesame seed. Chill. Serve with crackers. To toast sesame seeds Sprinkle seeds in a shallow baking pan. Place in a preheated 375 degree F oven for 8 to 10 minutes or until golden,

In blender or food processor chop meat. In medium mixing bowl put cream cheese, olives and meat. Mix very well and shape into ball. Roll into chopped pecans. Garnish plate with parsley with cheese ball in the middle. I also put a pimento stuffed green olive for garnish in center. Serv

Cut the salmon into strips about 1/2 inch wide and 2 inches long. Mix the cream cheese and fresh herbs together and spread on the salmon pieces. Roll the salmon around a piece of pickle and secure with a wooden pick.