Posted By: jglass 
Oct 20  # 1 of 7
Cheese Ball - Great for Halloween

Cheese ball rolled in cracked black pepper that can be dressed up for Halloween

16 ounces cream cheese, room temperature
1 (1 ounce) package ranch dip or 1 (2/3 ounce) package salad dressing mix
8 ounces cheese or cheese, blend
cracked black pepper

Mix cream cheese, cheese & dip/dressing mix thoroughly with hands and form into ball.
Add bacon bits, scallions, etc, to suit your taste.
Roll in cracked black pepper.
Pipe cleaners can be used to create spider legs for Halloween.
Serve with crackers, crudités, etc.
 Posted By: Mama Mangia 
Oct 21  # 2 of 7
Sounds good! Thank you!
 Posted By: Cook Chatty Cathy 
Oct 21  # 3 of 7

What do you think of this cheese ball recipe? It sounds good to me:p I know you're the literal "King of Cheese Balls" so I would never make one without running it by you first!

Wow imagine that new title "King of Cheese Balls" :D who'd of ever dubbed you that:confused: Little ole' me of-course!!!

Luv ya man ;)
 Posted By: chubbyalaskagriz 
Oct 22  # 4 of 7
Nice, janie! This one sounds like a winner, Cath! I have been a cheese ball FAN since I don't know when! I think I first started making them years ago in high school 'cause they were fast and simple and required no cooking... LOVE'EM!!!
 Posted By: jfain 
Oct 22  # 5 of 7
I wouldn't say no to a tasty cheese ball either or even a friendly cheese cheese ball :D Cheese is GOOD. I almost always have several types of cheese in the fridge and when I get down to a sliver of each one thing I like to do with them is to make fromage fort. You can make it with absolutely any combination of cheeses.

Fromage Fort
1 lb left-over cheese (whatever you have in your fridge...cheddar, Swiss, Parmesan, Provolone, Fontina, Brie, etc.)
1/4 cup dry white wine
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves
1 small garlic clove
Remove any rinds from hard cheese. Grate hard cheeses and cut others into 1/2" cubes. Place cheeses, wine, butter, garlic, and parsley in food processor and blend until smooth, approximately 2 minutes.
Serve immediately, or refrigerate for at least 1 hour for a firmer consistency. Store in fridge for up to one week.
Recipe makes 2 cups)