Holiday Appetizers

Cranberry Cheddar Cheese Ball

Holiday Appetizers

These holiday appetizers will make your Christmas merry and bright.

Cranberry-Cheddar Cheese Ball
Serves 8
Pecans add a nice crunch to this cranberry-Cheddar cheese ball.
Write a review
Print
Ingredients
  1. 1 (8-ounce) package cream cheese, softened
  2. 2 cups shredded sharp white Cheddar cheese
  3. 1 cup sweetened dried cranberries
  4. 1 cup chopped pecans
Instructions
  1. In the work bowl of a food processor, combine cream cheese, Cheddar, and cranberries; pulse to combine.
  2. Shape cheese mixture into a ball. Roll in pecans to coat. Refrigerate until ready to serve.
Taste of the South https://www.tasteofthesouthmagazine.com/
Bacon-Herb Cheese Ball
Serves 8
This festive appetizer comes
 together in less than 10 minutes.
Write a review
Print
Ingredients
  1. 1½ cups shredded sharp white Cheddar cheese
  2. 1 (8-ounce) package cream cheese, softened
  3. ¼ cup chopped cooked bacon
  4. ¼ cup plus 1 tablespoon chopped fresh chives, divided
  5. ¼ teaspoon Worcestershire sauce
  6. ¼ teaspoon ground black pepper
  7. ¼ cup chopped fresh parsley
Instructions
  1. In the work bowl of a food processor, combine Cheddar, cream cheese, bacon, 1 tablespoon chives, Worcestershire, and pepper; pulse 
to combine.
  2. In a shallow bowl, combine parsley and remaining ¼ cup chives. Shape cheese mixture into a ball. Roll in chopped herbs to coat. Refrigerate until ready to serve.
Taste of the South https://www.tasteofthesouthmagazine.com/
Sweet and Spicy Nut Mix
Great for snacking or gifting, this mix is a perfect balance of sweet and savory.
Write a review
Print
Ingredients
  1. 1 large egg white
  2. 4 cups mixed nuts
  3. ½ cup firmly packed light brown sugar
  4. 2 tablespoons granulated sugar
  5. 1¼ teaspoons kosher salt
  6. ½ teaspoon ground cinnamon
  7. ¼ teaspoon smoked paprika
  8. ⅛ teaspoon ground red pepper
Instructions
  1. Preheat oven to 300°. Line a 
large rimmed baking sheet with parchment paper.
  2. In a large bowl, beat egg white until frothy. Stir in nuts.
  3. In a small bowl, stir together sugars, salt, cinnamon, paprika, 
and red pepper. Add sugar mixture to nut mixture, stirring to combine. Spread nut mixture on prepared pan.
  4. Bake, stirring once, until nuts 
are dry, 25 to 30 minutes. Let cool 
on pan. Store in an airtight container for up to 3 days.
Taste of the South https://www.tasteofthesouthmagazine.com/
Cheese Straws
Yields 30
These crunchy, buttery cheese straws have 
a touch of heat from red pepper, making 
them an ideal pre-dinner snack.
Write a review
Print
Ingredients
  1. 2 cups all-purpose flour
  2. 2 cups shredded sharp yellow Cheddar cheese
  3. ¾ cup cold unsalted butter, cubed
  4. 1 teaspoon kosher salt
  5. ¼ teaspoon ground black pepper
  6. ¼ teaspoon smoked paprika
  7. ¼ teaspoon ground red pepper
  8. ¼ cup plus 1 tablespoon whole milk
Instructions
  1. Preheat oven to 350°. Line 2 baking 
sheets with parchment paper.
  2. In the work bowl of a food processor, place flour, cheese, butter, salt, black pepper, paprika, and red pepper; pulse to combine. With processor running, add milk in a slow, steady stream until a dough forms.
  3. Using a cookie press fitted with a 
star-shaped disk, pipe dough into 
6-inch lengths on prepared pans.
  4. Bake until lightly browned, 18 to 
20 minutes. Let cool on pans. Store in 
an airtight container for up to 5 days.
Taste of the South https://www.tasteofthesouthmagazine.com/
Honey Goat Cheese Ball
For extra flavor, drizzle the cheese ball 
with additional honey just before serving.
Write a review
Print
Ingredients
  1. 1 (8-ounce) package goat cheese
  2. 4 ounces cream cheese, softened
  3. 2 tablespoons honey
  4. 1 cup toasted sliced almonds
Instructions
  1. In the work bowl of a food processor, combine goat cheese, cream cheese, and honey; pulse to combine. Shape cheese mixture into a ball. Roll in almonds to coat. Refrigerate until ready to serve.
Taste of the South https://www.tasteofthesouthmagazine.com/

Find more great recipes like this one in Taste of the South‘s December 2016 issue!

tos-dec16-cover-l

SHARE
Previous articleSpiced Eggnog
Next articleOrange Pecan 
Monkey Bread

LEAVE A REPLY

Please enter your comment!
Please enter your name here