Cream Cheese Balls Jewish Recipes

CREAM CHEESE BALL

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and preserves until smooth and creamy. Scrape down the bowl, then beat in the garlic powder, salt, and hot sauce, and then the cheddar cheese.
• Lay a large sheet of plastic wrap on the counter. Scrape the cheese mixture into the center in as circle-like of a mound as you can. It will not be a perfect ball at this point. Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
• Toast the pecans: Preheat the oven to 350 degrees and spread the pecans onto an ungreased baking sheet. Bake for 7 to 9 minutes, stirring once or twice, until they are deeply toasted and fragrant. Watch very carefully toward the end of the baking time to ensure the pecans do not burn. Transfer to a cutting board and chop into small bits. Let cool completely to room temperature.
• When ready to serve, remove the cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Add the parsley and lightly mix with your fingers to combine. Unwrap the cheese ball and place it on the plate with the parsley and pecans, coating well. The cheese ball won't roll like a true ball. Gently lift and turn it, patting the pecans and parsley all over the outside. Carefully lift it onto a serving plate. Serve with crackers or baguette slices.

CREAM CHEESE SAUSAGE BALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend sausage, baking mix, cream cheese, and Cheddar cheese together using the dough hook attachment of an electric stand mixer on very low speed until well combined, 2 to 3 minutes.
• Roll into 1-inch balls and place on a rimmed baking stone.
• Bake in the preheated oven until browned and no longer pink in the centers, 22 to 25 minutes.

CREAM CHEESE BALL

Steps:

• With a mixer, cream the two cheeses and parkay together until well blended.
• Add remaining ingredients with the exception of the nuts. Blend well.
• Put the nuts on a sheet of waxed paper and spread evenly. Put the cheese mixture in the middle of sheet and roll the cheese in the nuts with the aid of the waxed paper.
• Refrigerate in waxed paper covered with plastic wrap over night.
• Serve with crackers.

CREAM CHEESE BALLS (JEWISH)

Steps:

• In a dry frying pan over medium heat, toast together the sesame, coriander, cumin & nigella seeds 3 to 4 minutes or until fragrant, stirring or shaking the pan often.
• Grind the seeds with a mortar & pestle or process BRIEFLY in a coffee grinder (but not so long that the sesame seeds release a lot of oil).
• Oil your hands to prevent the cheese from sticking, then roll the cheese into 1-inch balls & chill uncovered on a greased baking sheet.
• In a small bowl, mix the sesame seasoning with the salt & chopped pistachio nuts, then roll the cheese balls in the mixture until well covered.
• Serve immediately, or cover & chill on a wax-paper-lined baking sheet until ready to serve.