Leatherbear…
Your balls look great!
...

I can only agree - the only questions remaining for me: those from his recipes or the ones from his signature

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Chocolate Chip Cheese Ball

INGREDIENTS

*   1 (8 ounce) package cream cheese, softened
   * 1/2 cup butter, softened
   * 3/4 cup confectioners' sugar
   * 2 tablespoons brown sugar
   * 1/4 teaspoon vanilla extract
   * 3/4 cup miniature semisweet chocolate chips
   * 3/4 cup finely chopped pecans

DIRECTIONS

1.  In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
  2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
  3. Roll the cheese ball in finely chopped pecans before serving.

Serve with Pretzel sticks,graham crackers etc.

INGREDIENTS

*   1 (8 ounce) package cream cheese, softened
   * 5 ounces dried beef ~  minced in food processor
   * 1 small white onion, chopped
   * 1 small finely chopped green bell pepper
   * 1 tablespoon Worcestershire sauce
   * 1 teaspoon onion juice

DIRECTIONS

In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.

Mango Chutney Cheese Ball

INGREDIENTS

*  11 ounces cream cheese, at room temperature
    * 1 cup golden raisins
    * 1 (2.1 ounce) package cooked bacon, diced
    * 1 bunch green onions, chopped
    * 3 tablespoons sour cream
    * 1 (9 ounce) jar mango chutney

DIRECTIONS

1.  In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
  2. To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.

Spinach Cheese Ball

INGREDIENTS

*  1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
    * 2 (8 ounce) packages cream cheese, softened
    * 1 (4 ounce) can water chestnuts, drained and chopped
    * 1 (.4 ounce) packet dry vegetable soup mix
    * 2 tablespoons mayonnaise
    * 1 cup finely shredded Cheddar cheese
    * 1/2 cup chopped walnuts

DIRECTIONS

In a large bowl, mix together the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well blended. Form into a ball, and roll in chopped walnuts. If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set. Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the flavors before serving with your favorite crackers.

PHILLY Maple Nut Cheese Ball

INGREDIENTS

*  1 (250 g) tub PHILADELPHIA Cream Cheese Spread
    * 2 cups KRAFT Old Cheddar Shreds
    * 1/2 cup dried cranberries
    * 2 tablespoons port wine
    * 1/2 cup chopped pecans
    * 1/4 cup maple syrup

DIRECTIONS

1.  Mix cream cheese, Cheddar cheese, cranberries and wine until well blended; cover. Refrigerate at least 1 hour.
  2. Shape into ball or other desired shape just before serving; coat with pecans. Place on serving plate; drizzle with syrup.
  3. Serve with Christie Crackers and an assortment of cut-up fresh vegetables, such as carrot and celery sticks.

INGREDIENTS

*  2 (8 ounce) packages cream cheese, softened
    * 1 cup crumbled blue cheese
    * 1 cup shredded sharp Cheddar cheese
    * 1/4 cup minced onion
    * 1 tablespoon Worcestershire sauce
    * 1 cup chopped walnuts

DIRECTIONS

1.  In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
  2. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

CHEDDAR CHEESE BALL

INGREDIENTS

*   2 (8 ounce) packages cream cheese, softened
   * 1 (1 ounce) package ranch dressing mix
   * 2 1/2 cups shredded Cheddar cheese
   * 1 1/2 cups chopped pecans

DIRECTIONS

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into 2 balls. Roll the balls in the chopped nuts. Refrigerate covered until ready to serve. Yum!

I have made this with Real Bacon Bits added also. I did not measure them I added until it LOOKED like enough

Ingredients

*  1 1/4 cups whole natural almonds
    * 1 (8-ounce) package of cream cheese
    * 1/2 cup real mayonnaise
    * 3 crispy cooked bacon slices, crumbled
    * 1/2 teaspoon chives
    * Salt and pepper
    * 1 tablespoon chopped green onion
    * Sprigs, for garnish

Directions

Preheat oven to 300 degrees F.

Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.

Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, chives, and onion. Chill overnight.

On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.

Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.

Serve at room temperature and spread on crackers.