RECIPE & PHOTO SUBMITTED BY Melanie Vance Ellison
Igloo Cheese Ball
2c shredded cheddar cheese
1 8 oz package cream cheese, softened
1 4 oz package blue cheese
2 green onions, minced
1/4 c bacon, cooked and crumbled
1/4 tsp Tabasco sauce
Combine all ingredients and mix well. Line a bowl with plastic wrap and press mixture into bowl. Chill at least 2 hours.
1 8 oz package cream cheese, firm
1 T milk
Cut about a 3/8 inch block off of cream cheese and cut into 6 blocks to make igloo entry way. Mix remaining cream cheese and milk. Invert chilled cheese mixture into serving platter. Frost igloo with cream cheese and add blocks to make entry. Use a toothpick to creat the look of blocks on frosted cheese ball.
Jumbo black olives, pitted
Small black olives, pitted
Carrot
Cream cheese/milk mixture
Toothpicks
Split jumbo olive and fill with cream cheese. Cut a carrot slice into a PAC man type shape. Use it for penguin feet. Then add filled olive with toothpick. Lastly. Add small olive with remainder of carrot for a beak. Enjoy!
Igloo Cheese Ball
2c shredded cheddar cheese
1 8 oz package cream cheese, softened
1 4 oz package blue cheese
2 green onions, minced
1/4 c bacon, cooked and crumbled
1/4 tsp Tabasco sauce
Combine all ingredients and mix well. Line a bowl with plastic wrap and press mixture into bowl. Chill at least 2 hours.
1 8 oz package cream cheese, firm
1 T milk
Cut about a 3/8 inch block off of cream cheese and cut into 6 blocks to make igloo entry way. Mix remaining cream cheese and milk. Invert chilled cheese mixture into serving platter. Frost igloo with cream cheese and add blocks to make entry. Use a toothpick to creat the look of blocks on frosted cheese ball.
Jumbo black olives, pitted
Small black olives, pitted
Carrot
Cream cheese/milk mixture
Toothpicks
Split jumbo olive and fill with cream cheese. Cut a carrot slice into a PAC man type shape. Use it for penguin feet. Then add filled olive with toothpick. Lastly. Add small olive with remainder of carrot for a beak. Enjoy!
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