Cheese appetizer recipes? Thanks..?

Roasted Red Pepper Cheese Ball





';A delicious combination of cheeses highlighted by the sweet and spicy flavor of roasted red pepper. I promise you'll love it! Roll in chopped nuts if you do not prefer parsley.';





INGREDIENTS:


2 (8 ounce) packages cream cheese, softened


1 (8 ounce) package finely shredded Cheddar cheese


1 teaspoon garlic powder


1 pinch cayenne pepper


1 1/2 teaspoons Worcestershire sauce


1/3 cup jarred roasted red pepper, drained and chopped


1/2 cup chopped fresh parsley





DIRECTIONS:


In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving.








Cheese Ring





';This zesty cheese ring can be also made as a log. The jelly may seem strange, but it is what makes this appetizer delicious.';





INGREDIENTS:


1 pound shredded Cheddar cheese


3/4 cup mayonnaise


5 medium green onions, finely chopped (white parts only)


1 pinch cayenne pepper


1 pinch garlic salt, or to taste


1 (10 ounce) jar raspberry preserves


1 (10 ounce) package thin wheat crackers





DIRECTIONS:


In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended.





Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.





Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.








Cream Cheese Won Tons





Try it, it's onolicious! I usually use a little bit of beaten egg to seal the won ton skins into their package shape.';





INGREDIENTS:


2 (8 ounce) packages cream cheese, softened


1 (6.5 ounce) can minced clams


2 green onions, chopped


2 (8 ounce) cans water chestnuts, drained


1 teaspoon paprika


1 teaspoon ground black pepper


1 (14 ounce) package small won ton wrappers


3 cups vegetable oil for frying





DIRECTIONS:


In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper.





Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.





In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.








Antipasto Platter





';This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!';





INGREDIENTS:


2 heads iceberg lettuce


1 tablespoon garlic powder


1 tablespoon dried oregano


1 (8 ounce) bottle Italian-style salad dressing


1 pound thinly sliced cooked ham


2 1/2 pounds sliced provolone cheese


1/2 pound Genoa salami, thinly sliced


1/4 pound Capacola sausage, sliced


1/4 pound pepperoni sausage, sliced


1/4 pound prosciutto, thinly sliced


1/4 pound thinly sliced roast beef


1 cup fresh mushrooms


1 (6 ounce) can marinated artichoke hearts


1 (7 ounce) jar roasted red peppers


1 (6 ounce) can sliced black olives


3/4 cup sliced pepperoncini peppers


1 (5 ounce) jar sliced pimento-stuffed green olives


1/2 cup crumbled Gorgonzola cheese


1/2 pound mozzarella cheese, sliced


1/4 cup grated Parmesan cheese





DIRECTIONS:


Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.





Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.





Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.





Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.





Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.Cheese appetizer recipes? Thanks..?
Puff-pastry snacks:


roll and cut with a cup rounds of puff-pastry. In a bowl you mix greek feta-cheese with 1 egg and black pepper.


Put a teaspoon of cheese mixture to the one half of every pastry-round. Fold them to close, press the edges. Moist the edges with cold water so they will not open by baking.


Put the pastries on a baking dish covered with baking paper. Springle them with cold water. Bake 220 Celcius for about 15-20 min. Do not open the oven until they are puffed, or else they will fall.


Serve warm, keep them warm in the turned off oven.Cheese appetizer recipes? Thanks..?
Cheese cubes on a pick


Cheese slices on a cracker


Cheese ball or log


2 8oz. pkg. cream cheese


1 cup grated cheese


1 pkg. ranch dressing mix


Mix all together and shape into a log or ball and roll in chopped walnuts or pecans
Smoky Cheese Ball





2 8-ounce packages cream cheese


2 cups shredded smoked cheese (cheddar, Swiss, or Gouda)


1/2 cup margarine or butter


2 tablespoons milk


2 teaspoons steak sauce


1 cup finely chopped pecans or walnuts, toasted


Assorted crackers





Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.


Shape mixture into a ball. Roll in nuts. To travel to a picnic or pot-luck, cover and transport in an insulated cooler with ice packs. Serve with crackers. Makes 3-1/2 cups (56, 1-tablespoon servings).
A package of cream cheese


An 8 oz bottle of Ranch dressing (equals close to a 1/2 cup)


A package of Ranch Dressing Mix.





Using a hand mixer blend these ingredients together and if it is possible let it set in the refrigerator overnight to firm.





Serve with anything that goes with dip.
1/2 large block of velveeta


1 pound sage sausage cooked


1 8 ounce package of cream cheese


2 small cans rotel





put all ingredients in crockpot and cook on low for 2 hours
Mix cream cheese %26amp; pesto sauce together. Then line a mold (I usually use a small heart shaped cake pan) with plastic wrap. Refrigerate for a couple hours. Turn out onto a serving piece, peel off wrap, and garnish with toasted pine nuts %26amp; a sprig of basil. You know have a beautiful %26amp; tasty appetizer to serve with crackers or toasted French bread rounds.
Mix a package of cream cheese with amaretto and dip pears, apples and strawberries in it. Very good.