Appetizer Cheese Ball
 
8    ounces
4    ounces
4    ounces
2    teaspoons
1    teaspoon
1/8 teaspoon
1/4 teaspoon
1/2 cup
2/3 cup
3/4 cup    Cream Cheese -- Room Temp. Blue Cheese -- Crumbled Cheddar Cheese -- Shredded Mustard -- Dijon-style Worcestershire Sauce Garlic Powder
Salt
Pecans -- Finely Chopped Currants
Parsley -- Chopped

    DIPPERS   
Assorted Crackers
Apple Wedges     

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants.

Taste and adjust seasoning.

Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well.

Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

Make these easy spring rolls at home

These spring rolls in rice-paper wrappers are filled with smoked salmon, tender-crisp asparagus and plenty of fresh herbs.

Take Super Bowl party dips to tasty new heights

Super Bowl dips in Yakima, Wash., on Jan. 23, 2012. YAKIMA, Wash. -- With the Super Bowl just days away, planning your party fare can be as easy as a few grocery bags of pre-prepared food.

Seafood recipes, from dill-stuffed shrimp to tuna with white asparagus and citrus marinade

Dill-stuffed Shrimp With Baked Lemon ■ 2 lemons ■ 4 heaping tablespoons sugar ■ 24 large shrimp ■ 4 tablespoons freshly snipped dill ■ 1 tablespoon minced garlic ■ 3 tablespoons extra-virgin olive oil ■ Salt and paprika Preheat the oven to 450 degrees or preheat the grill.

An upside

CHEAP EATS I've been saving something for you. Something special. For a time just like this. The 49ers have fizzled in the drizzle, and the spring season of dyke football is a long way off. Not to mention spring training. Not to mention Spring.

Chef Glenn Sheridan wins round six of Discovered Culinary Competition

TORONTO , Jan. 18, 2012 /CNW/ - Chef Glenn Sheridan of Le Bon Marché in North Bay won round six of the new Discovered Culinary Competition, held last night at Nella Cucina in Toronto . Chef Sheridan will ...