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I served this Herbed Cheese Ball as an appetizer. My sister prepared one just like it at Thanksgiving and I FLIPPED for it. YUM! It was still tasty after I modified almost every line in the recipe...
Herbed Cheese Ball
Herb measurements approximate...
1 TBSP fresh oregano (I subed 1 teaspoon dried oregano)
1 TBSP fresh rosemary (I subed 1 teaspoon dried rosemary)
16 oz brick cream cheese (I subed fat free cream cheese)
1/2 c. shredded Cheddar (I subed a blend of white cheeses)
1 TBSP lemon juice (I skipped this. Couldn't get lid open!)
1/8 teasp. salt (I used a dash of salt and added some Mrs. Dash Lemon Pepper herb salt substitute and dried parsley flakes)
Minced almonds to taste (I bought almond slivers; mixed them with pecan bits and halves....)
Mix first six ingredients thoroughly. Roll into log or ball; roll in almonds.
Chill before serving. Serve with chips or crackers.