Cheesy Snowman
Found this very cute recipe in the local paper today. Really, the presentation is what makes it look so fun...
Let me know if you try it!
SNOWMAN CHEESE BALLS
1 8-ounce tub cream cheese spread
2 cups shredded Cheddar cheese
1/4 cup finely chopped fresh chives or green onions
1/4 cup slivered almonds, toasted
1/4 teaspoon ground red pepper (cayenne), or to taste
1/4 cup grated Parmesan cheese
Whole black peppercorns
1 baby carrot, or the tip of a regular carrot
Rosemary branches, stripped of leaves
Mix cream cheese spread, Cheddar cheese, chives, almonds and red pepper until well blended; cover.
Refrigerate for 1 hour.
Divide mixture into 3 different-sized balls (1 small, 1 medium and 1 large). Coat with Parmesan cheese. Arrange on serving platter in a line to resemble a snowman lying down. (Largest ball should be at bottom of serving plate for base of snowman. Smallest ball should be at the top for head of snowman.) Decorate with peppercorns for the eyes, mouth and buttons. Add carrot for the nose and rosemary branches for arms.
Serve with crackers and cut-up fresh vegetable dippers, such as carrot sticks and celery sticks. Serves 16.
Let me know if you try it!
SNOWMAN CHEESE BALLS
1 8-ounce tub cream cheese spread
2 cups shredded Cheddar cheese
1/4 cup finely chopped fresh chives or green onions
1/4 cup slivered almonds, toasted
1/4 teaspoon ground red pepper (cayenne), or to taste
1/4 cup grated Parmesan cheese
Whole black peppercorns
1 baby carrot, or the tip of a regular carrot
Rosemary branches, stripped of leaves
Mix cream cheese spread, Cheddar cheese, chives, almonds and red pepper until well blended; cover.
Refrigerate for 1 hour.
Divide mixture into 3 different-sized balls (1 small, 1 medium and 1 large). Coat with Parmesan cheese. Arrange on serving platter in a line to resemble a snowman lying down. (Largest ball should be at bottom of serving plate for base of snowman. Smallest ball should be at the top for head of snowman.) Decorate with peppercorns for the eyes, mouth and buttons. Add carrot for the nose and rosemary branches for arms.
Serve with crackers and cut-up fresh vegetable dippers, such as carrot sticks and celery sticks. Serves 16.