Thanksgiving Turkey Cheese Ball
8-ounce package cream cheese, softened
1¾ cups shredded sharp cheddar cheese
1 to 2 teaspoons dry ranch dressing mix
1 cup whole pecans
Red bell pepper Black olive
Slice of cheddar cheese
Extra cream cheese
Mix together 8 ounces cream cheese, cheddar cheese and dressing mix in a large bowl. Form into a large ball, and cover with plastic wrap. Refrigerate for at least two hours.
Once chilled, arrange a row of crackers in the back of the cheese ball for the turkey tail feathers. Stick pecans evenly into the cheese ball for the body.
Cut two strips of red bell pepper for the head and neck. Cut two eyes from the black olive using a small pastry tip. Place two small dollops of cream cheese on one of the pepper strips for the turkey head. Stick the black olive circles into it as pupils.
Cut a small triangular slice out of the slice of cheddar cheese for the turkey beak. Stick the beak to the red pepper with cream cheese. Stick the undecorated red pepper strip on the front of the cheese ball for the neck. Stick the red pepper with the face into the top of the cheese ball for the head.
Christmas Ornament Cheese Ball
8 ounces cream cheese, softened
5 ounces goat cheese
2 teaspoons garlic powder ½ teaspoon fresh ground pepper
1 teaspoon lemon juice 1 teaspoon Worcestershire sauce ¼ cup fresh chives, finely minced, reserved for topping
2 tablespoons fresh chopped parsley, reserved for topping
Mix together chives and parsley. Set aside.
In a medium-size bowl, mix the remaining ingredients with a fork until well combined. Form into a large ball, and cover with plastic wrap. Refrigerate for at least two hours.
Once chilled, roll the ball in the topping. Decorate with an ornament hanger and bow.
Serve with assorted crackers or baguette slices.