Cheese Ball Mice with Herb Cheese Crackers

Cheese Ball Mice with Herb Cheese Crackers

This recipe was our 2nd place winner at the 2018 Iowa State Fair in our appetizer category. This recipe was submitted by Anita Van Gundy from Des Moines, IA.
Print Recipe Pin Recipe

Ingredients
  

Cheese Ball Mice

  • 2 8 oz pkgs cream cheese softened
  • 8 oz triple cheddar cheese finely grated
  • 2 tbsp Mariposa Farms Fresh Chives rinsed and chopped
  • 2 tbsp Mariposa Farms Fresh Parsley rinsed and chopped
  • 1/2 tsp garlic powder
  • 20 julienne carrots from 10 oz bag
  • 1 1/4 cups almonds finely chopped
  • 1/2 cup sliced almonds

Rosemary Cheese Crackers

  • 6 oz sharp cheddar cheese shredded
  • 1/4 cup butter softened and cut into pieces
  • 3/4 cup flour a little more for dusting
  • 1/2 tsp salt
  • 1 tbsp Mariposa Farms Fresh Rosemary rinsed and finely chopped
  • 3 tbsp water

Instructions
 

Cheese Ball Mice

  • In a medium bowl, mix cheeses and herbs with spoon until blended. Place chopped almonds on a small plate. For each mouse, shape 2 tablespoons cheese mixture into mouse shape; roll in chopped almonds.
  • For tail, insert 1 carrot strip into the wide end of each mouse. For ears, insert 2 almond slices into narrow end. Cover with plastic wrap; refrigerate at least 2 hours or until firm.
  • Store covered if refrigerator.

Rosemary Cheese Crackers

  • Preheat oven to 375 degrees F. Grease baking sheet or line with parchment paper.
  • In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, rosemary and salt. Mixture will become dry and crumbly. Add 3 tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don't add too much. The dough should be moist but not wet.
  • Using your hands form dough into 2 balls, then flatten on floured work surface. Roll out dough to 1/8" thick. Using a 3 inch cookie cutter, cut dough into circles, use pastry wheel to cut each circle into 6 wedges. Using a spatula, transfer crackers to prepared baking sheet.
  • Bake for 12-15 minutes, until edges start to brown. Let them cool completely on a wire rack.