Hamilton Beach 63227, 63232 Cheddar Rounds, Parmesan Puffs, Classic Cheese Ball, Hot Crab Dip

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Cheddar Rounds

1⁄2	cup (125 ml) butter	1⁄4	teaspoon (1.25 ml) paprika
2 cups (500 g) Cheddar cheese, grated		1⁄2	teaspoon (2.5 ml) chili powder
1⁄2	cup (125 ml) flour	1⁄8	teaspoon (0.63 ml) salt

Preheat oven to 350ºF (180ºC). Using the flat beater attachment, beat butter and cheese on setting 4 until mixed. Reduce speed to setting 2; add flour and seasonings. Mix for 1 minute. Turn off mixer and scrape sides and bottom of bowl. Continue mixing on setting 4 until mixture blends and leaves sides of bowl. Shape into balls the size of large marbles and place on baking sheet. Bake 15 to 20 minutes. Serve warm or at room temperature. Makes about 48 rounds.

Parmesan Puffs

4 ounces (115 g) cream cheese

1 cup (250 ml) mayonnaise

2⁄3 cup (150 ml) Parmesan cheese, grated

1⁄8 teaspoon (0.63 ml ) cayenne pepper

1⁄8 teaspoon (0.63 ml ) chili powder Crackers

Preheat oven to 325ºF (160ºC). Using the flat beater attachment, beat cream cheese and mayonnaise on setting 4 until mixed. Turn off mixer and scrape sides and bottom of bowl. Add cheese and seasonings and continue to mix on setting 6 until blended. Spoon mixture into a plastic storage bag then snip off a corner to make a pastry bag. Fill a baking sheet with crackers then squeeze the cheese mixture onto crackers. Bake 8 to 10 minutes until cheese mixture is slightly browned. Best served hot. Makes 11⁄2 cups (375 ml).

Classic Cheese Ball

2 8-ounce (225 g) packages cream cheese, softened

1 8-ounce (225 g) package shredded sharp cheddar cheese

1 tablespoon (15 ml) finely chopped onion

1 teaspoon (5 ml) Worcestershire sauce

1 teaspoon (5 ml) lemon juice Dash ground red pepper (optional) Dash salt

1 cup (250 ml) chopped pecans

Using flat beater attachment beat cream cheese and cheddar cheese on medium speed until well blended. Mix in all remaining ingredients except for pecans and place in a covered container. Refrigerate several hours or overnight. Just before serving, shape into ball and roll in pecans. Makes 24 servings.

Hot Crab Dip

1 8-ounce (225 g) package cream cheese, softened

1 small onion, finely chopped

5 tablespoons (75 ml) mayonnaise

2 6-ounce (170 g) cans crabmeat, drained and flaked

1⁄4 teaspoon (1.25 ml) garlic powder Salt and pepper to taste

Preheat oven to 350ºF (180ºC). Using flat paddle attachment, beat cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt, and pepper. On medium speed until well blended. Spread mixture into a 1-quart (1 L) baking dish. Bake for 20 minutes in the preheated oven. Best serve warm with bread or crackers. Makes 16 servings.

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