| Servings |
|
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
Ingredients
Cheese Ball Mice
Rosemary Cheese Crackers
|
|
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.
Share this Recipe