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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!

 

 

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