Easy Homemade Cheddar Cheese Apples
Makes 24 (2 cheese balls) servings
Prep Time: 20 min.
Chilling Time: 2 hrs.
2 packages (3 ounces each) cream
2 Tablespoons finely chopped onions
1 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
2 cups shredded Cheddar cheese (8
Cinnamon sticks and fresh
Assorted crackers, if desired
In a large bowl, beat cream cheese,
onion, Worcestershire sauce and mustard until blended. Mix in Cheddar cheese. Cover and refrigerate about 2 hours or
until firm enough to shape. Divide cheese mixture in half.
Shape 1 half into a ball on waxed
paper. Sprinkle another piece of waxed paper
with paprika. Roll cheese ball in paprika, coating
thoroughly. Mold into apple shape. Repeat with
remaining cheese mixture. To garnish, make small depression in
stem ends of apples.
Cut 2 small pieces from cinnamon
stick. Insert cinnamon stick pieces for
stems. Insert sage leaves. Serve cheese balls with crackers.
Alan's Kitchen Tip:
- Cheese balls can be stored tightly covered in the refrigerator up to 2 weeks or
in freezer up to 4 weeks. Thaw frozen cheese balls in the refrigerator about 6
hours before serving.