Here are some terrific cheese ball recipes using Health Nut Products chutneys and apricot mustard sauce. Adapt them as your imagination leads you!

BASE RECIPE:

Makes 3-4 3-4" cheese balls for 8-10; serve with crackers, cucumber slices, or vegetables. Wrap finished balls in plastic wrap, refrigerate up to 3 days or freeze up to 1 month. It works better to roll the finished balls in their coating of nuts or parsley AFTER refrigerating or freezing and bringing back to room temp. before serving.

BASE RECIPE INGREDIENTS: (FLAVORED RECIPES FOLLOW)

1/2c unsalted butter, room temp.

3 pkgs. (8oz) softened cream cheese

2 T fresh lemon juice

1/2 tsp Worcestershire sauce

5 dashes hot pepper sauce

1/2 tsp. coarse salt

1/4 tsp. ground white pepper

With electric mixer on medium, beat well all ingredients together and divide equally amount 3-4 smaller bowls to prepare your choice of flavored cheese balls below.


CHEDDAR/CRANBERRY

Into base mixture, stir:

8 oz. sharp cheddar, finely grated

2-4 T Health Nut Products Cranberry Chutney

Spoon onto plastic wrap and form into ball. If serving immediately, roll in

3/4 c finely chopped dried cranberries

Otherwise, chill or freeze until ready to use. Defrost and coat with cranberries before serving.

BLUE/GORGONZOLA/ROQUEFORT/WALNUT CHEESE BALL

Into base mixture stir:

6oz Blue or other cheese

1 minced shallot

2 tsp. brandy (opt)

Form into ball as above, and roll in:

1 c toasted walnuts coarsely chopped

Refrigerate or freeze per above instructions.


BRUSCHETTA/SCALLION/GOAT CHEESE BALL

Into base mixture stir:

8 oz goat cheese

3-4T Health Nut Products Artichoke/Olive Bruschetta

2 T finely ch. scallions


Before serving, roll in

1/3 c finely chopped curly parsley


APRICOT MUSTARD CHEESE BALL

Into base recipe (or simply top a block of cream cheese with the sauce) stir:

3 T Health Nut Products Apricot Mustard Sauce

2 T toasted pine nuts

Form into ball and coat with

4-5T additional Apricot Mustard Sauce