LET'S COOK! Yummy idea for the weekend.
Mini Cheese Balls
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- Optional toppings: toasted sesame seeds, minced fresh rosemary and paprika
- Optional garnishes: halved rye crisps and rolled tortilla chips
- 1 package (8 ounces) cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- Optional toppings: toasted sesame seeds, minced fresh rosemary and paprika
- Optional garnishes: halved rye crisps and rolled tortilla chips
Directions
- 1. In a large bowl, combine cheeses. Shape into 36 balls; roll balls in desired toppings. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.
- 1. In a large bowl, combine cheeses. Shape into 36 balls; roll balls in desired toppings. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.
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