Susie's Bleu Cheese Ball with a Holiday Presentation
- Ready In:
- 20mins
- Ingredients:
- 4
- Yields:
-
1 cheese ball
ingredients
- 2 (453.59 g) package cream cheese
- 85.04-113.39 g crumbly blue cheese
- 59.14 ml minced onion, you pick the type of onion
- 1 package whole almond
directions
- Mix all ingredients except almonds and form to shape of a pine cone on serving tray.
- (Imagine a pine cone hanging from a branch. Now mentally slice that pine cone in half lengthwise and lay it on your serving tray. That's the shape you want to make.) Starting at the"bottom" of the pine cone lay almonds down flat on cream cheese with narrow end at bottom and wider, rounded end at top.
- Continue with more rows of almonds across the pinecone, slightly overlapping each row on the previous row.
- Remember that branch the pine cone was hanging from?
- Place your piece of evergreen like that.
- Obviously, don't use something poisonous or you can use a piece of silk (artificial) evergreen.
- They make some very attractive ones now.
- Or skip all that, form it into a ball and roll it in chopped pecans.
- Serve at room temperature.
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Reviews
-
I basically love anything with almonds, and anything with blue cheese. Istead of doing the pine-cone thing (which sounds wonderful- will do again for the holidays) I chopped up 1/2 cup of almonds, and mixed them in with everything else. We ate it with celery and pita triangles. Onion? Plain old red one, but minced very fine.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.