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Spinach Artichoke Cheeseball

1 (8 oz.) bar cream cheese, softened
2 Tbsp. butter, softened
2 Tbsp. Halladay's Spinach Artichoke Seasoning
1 cup chopped walnuts, pecans or almonds

Combine cream cheese, butter and seasoning. Form into a ball; chill for at least 2 hours. Serve with crunchy French bread, crackers or pita chips.

SIMILAR RECIPES

Pineapple Chipotle Cheeseball

1 (8 oz.) bar cream cheese, softened
1 Tbsp. butter, softened
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 cup cheddar, shredded
⅓ cup pineapple, excess moisture squeezed out and finely chopped
cup walnuts, chopped

Combine butter, cream cheese and seasoning; blend well. Fold in cheddar and pineapple. Chill for two hours. Roll in nuts.

Sea Salted Pecan Caramel Cheeseball

1 Tbsp. butter
1 Tbsp. water
1 package Halladay's Sea Salted Caramel Cheesecake, divided
1 (8 oz.) bar cream cheese, softened
1 cup pecans, coarsely chopped

Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.

Cranberry Orange Cheeseball

1 (8 oz.) block of softened cream cheese
1 Tbsp. butter
1 Tbsp. Halladay's Chardonnay Seasoning
2 tsp. grated orange peel
1 cup pecans, coarsely chopped
cup of dried cranberries
cup of cheddar, grated

Combine cream cheese, butter, seasoning and orange peel until well blended. Fold in cheddar and cup of pecans. Let chill for at least 2 hours. Roll in cranberried and remaining pecans.

Cheddar Horseradish Cheeseball

2 cups cheddar cheese, shredded
1 (8 oz.) bar cream cheese, softened
3 Tbsp. Halladay's Horseradish Seasoning
cup walnuts, chopped

Combine all ingredients; blend well. Let chill 2 hours. Roll in nuts.