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Select the right almonds: For the perfect pine cone look, pick out non-broken almond slivers. These will resemble the scales of your pine cone cheese ball. Toast your almonds: Toast the almond slivers for about eight minutes at a temperature of around 350 F. Remember to allow them to cool completely before using them.

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Step 1: Preheat oven to 300 degrees. Spread almonds out on a baking sheet, and bake until lightly toasted, about 15 - 20 minutes. Roasting the almonds brings out some of the flavors and makes them just a bit easier to eat as well. Step 2: In a large bowl, soften the cream cheese with a spoon or spatula. Soften the cream cheese by removing.

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1. Mix softened cream cheese, cheddar cheese, mayo, ranch seasoning, green onions, and bacon crumbles in a mixing bowl. 2. Place mixture in the fridge to chill, while toasting almonds. 3. On a large cookie sheet, roast whole almonds in the oven at 350 degrees for about 15 minutes or so until browned. 4.

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Wrap in plastic wrap and chill in the fridge for a few hours. Pick a big serving plate. Into the middle place rosemary sprigs, fresh dill weed, or the branches of Christmas pine trees. Take out your cheese mixture and start piping the whole mixture on a plate forming two egg shape looking half balls.

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Instructions. Place the cream cheese and mayonnaise in the bowl of a mixer. Mix on medium speed to combine. Add the cooked bacon or pancetta, dill, salt, green onions, and white pepper. Mix on medium speed to combine. Place a large piece of plastic wrap on a work surface. Scrape the cheese mixture onto the plastic wrap.

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Make the Pinecone Cheese Ball. In a large bowl add the softened cream cheese, ham, jalapeno, cheeses. salt and pepper to taste and mix well. Lay a piece of parchment paper on a baking sheet or platter and place the cheese ball on top of the parchment paper. Divide the mixture into two portions and shape like a pine cone.

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How to Make Pinecone Cheese Ball. In the bowl of your mixer cream the cream cheese and mayonnaise together until there are no lumps. Stir in the parmesan cheese, cheddar cheese, onions, Worcestershire sauce, garlic, and bacon, just until combined. Lay down two sheets of plastic wrap onto your counter. Divide the cheese mixture in half and place.

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Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed. Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone. Starting at the tapered end, press almonds into the cheese cone so that the tip of the.

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DIRECTIONS. Combine cream cheese and mayonnaise and mix well in a food processor or blender. Stir in the cooked bacon, green onion, dill weed and pepper. Cover and chill overnight. Shape the cheese mixture into two small pinecones on serving plate. Starting at the narrow end, place almonds into the cheese on a slight angle, forming rows.

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Place on serving plate, leaving spaces around sides of both pinecones. Insert nuts, at a slight angle and in horizontal rows, into cheese mixture as shown in photo. Whole almonds on one pine cone and Slivered almonds on the other pine cone. Tuck rosemary sprigs around pinecones to resemble tree branches. Refrigerate 2 hours.

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Divide the cheese ball mixture into two pieces and form each half into a pine cone shape (about 4 inches long). One end is then shaped into a thinner rounded point. Place on a large plate, tops nearly touching and the bottom ends angled out. Begin at the bottom point and start adding the almonds, pointed side out.

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Preheat oven to 350 degrees. Spread almonds on a baking pan and bake for 10-15 minutes, stirring occasionally until golden. Let cool. Combine cream cheese and mayonnaise and mix well in a food processor or blender. Stir in the cooked bacon, green onion, dill weed and pepper. Cover and chill overnight.

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Add the bacon, green onion, dill weed, and black pepper. Combine well, cover with plastic wrap, and chill in the refrigerator overnight. Form the mixture into the shape of a large pine cone. Starting at the narrow end of the shape, press almonds into the cheese mixture, creating rows at a slight angle upward.

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Instructions. Combine cheeses and mix well in a standup mixer with a paddle attachment. Add remaining ingredients except nuts. Shape into an egg shape and refrigerate for 2 hours wrapped in plastic wrap. Place on a serving platter. Arrange the almonds in rows on the cheese ball.

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Add the chopped herbs, lemon zest, salt, and pepper. Continue mixing until well combined. Spoon the mixture onto the prepared plate and form into an egg shape. Arrange the almonds in rows on the cheese ball, at an angle with the pointed ends sticking out. Refrigerate overnight or for at least 2 hours.

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Preheat oven to 300 degrees. Spread almonds out on a baking sheet, and bake until lightly toasted, about 15 - 20 minutes. Put softened cream cheese in a large bowl. Add the diced ham, diced pepper, cumin and grated cheese. Mix together well and add salt and pepper to taste. Chill in the fridge overnight.