Cheese Balls

I made three cheese balls, and I was going to serve them stacked like a snowman, but they kept rolling this worked. I only made 4oz. cream cheese worth of each cheese ball because I knew we wouldn't need too much. We served these with Rosemary Triscuits.

Cheese ball #1: Garlic Cheese Ball (the white one in the photo)

2 (8 oz) pkgs cream cheese, softened
1/2 c. butter
1 TBS prepared Dijon-style mustard
1 tsp minced garlic
1 (1oz) package ranch dressing mix

In a medium bowl, beat all ingredients together. Cover and refrigerate 6-8 hours, or over night.

Cheese ball #2: New Mexico Cheese Ball (the pecan covered one in the photo) 

I adapted a recipe I found on allrecipes for this cheese ball.

4 large anaheim chile peppers (or canned green chile) or (I just used green chile powder)
1 1/2 pounds shredded pepper jack cheese
2 (8 oz) pkgs cream cheese
2 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
2 cups finely chopped pecans

1. If using raw green chile, preheat an outdoor grill for medium heat, and lightly oil the grate. Cook chiles on the preheated grill until the skin of the peppers has blackened and blistered, about 5 minutes. be careful not to overcook the peppers, or the skin will not come off easily. Turn the peppers often to cook evenly. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.
2. Combine the chopped peppers (or the chile powder) with the other ingredients (minus the pecans). Form the mixture into a ball and place in the freezer until very cold (about 15 minutes).
3. Spread the chopped pecans on a large cutting board or baking sheet (I just put them in a bowl). Roll the cheese ball in the pecans. Use your hand to pack any areas not covered by pecans.

Cheese ball #3: Yummy Cheese Ball (the cheese covered one in the photo) 

I didn't name this one...that was its given name.

1 pound bacon (I used real bacon bits)
2 (8 oz) pkgs cream cheese
3 TBS mayonnaise
1 green onion, chopped
1 c. chopped pecans (I omitted these since I already had a pecan covered cheese ball)

1. In a large skillet, fry the bacon. Remove from pan and drain on paper towels. Chop or break into small pieces.
2. In a medium sized bowl mix all ingredients (minus the pecans) together. When mixed well, form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight.
3. Before serving, roll in pecans.

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