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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
274
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Posted:
Dec 8, 2006 8:07 PM
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> Why is everyone trying to mix cheese and chocolate
> all of a sudden?
I think it goes back to someone finding a recipe for fudge that includes Velveeta cheese. Probably a joke recipe or something.
Anyway, I have used Cheez Whiz to make cheese balls. You can refridgerate it to stiffen it and then scoop some out and roll it in anything you like. Chopped nuts, granola, sprinkles, cocoa powder and so on. Mustard, jelly, or Miracle whip is a good base to make your toppings stick real good.
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Posts:
71
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Posted:
Dec 8, 2006 6:56 PM
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Why is everyone trying to mix cheese and chocolate all of a sudden?
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Posts:
167
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Posted:
Dec 8, 2006 2:49 PM
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A carrot cake chesseball? Can you say yummy in my tummy?
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Posts:
149
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Posted:
Dec 8, 2006 12:03 PM
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> I make a similar recipe but mine has small chunks of
> carrot cake in it as well. The cake is an excellent
> binder and the carrots make it more nutritious. I
> put icing in too. Maybe a can of frosting would
> thicken up your chocolate chip ball?
I'm sure that it would. Also, a packet of ranch dressing might do the trick.
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Posts:
435
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Posted:
Dec 8, 2006 11:48 AM
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I make a similar recipe but mine has small chunks of carrot cake in it as well. The cake is an excellent binder and the carrots make it more nutritious. I put icing in too. Maybe a can of frosting would thicken up your chocolate chip ball?
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Posts:
808
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Posted:
Dec 7, 2006 9:11 PM
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The only true liquid was the vanilla, I can't imagine why it wouldn't solidify. The cream cheese and the butter are semi solid when cooled. I'm stumped! Is it because there are too many chips that makes it fall apart? How about if you made it into a "log" (like they do with pre-made cookies or with flavored butters) with wax paper or plastic wrap instead of trying to make a ball shape?
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Posts:
149
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Posted:
Dec 7, 2006 7:47 PM
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Is this an appetizer or a dessert? I don't think that you could spread this on a cracker, could you?
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Posts:
167
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Posted:
Dec 7, 2006 4:18 PM
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Sometimes if you use vegetable oil it will be hard to ball up, but yours should ball up pretty good on its own if its cold.
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Posts:
2
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Posted:
Dec 7, 2006 3:27 PM
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8 oz. cream cheese
1 stick of butter (not margarine)
1/4 teaspoon vanilla
3/4 cup confectioners sugar
2 Tbs. brown sugar
3/4 cup mini chocolate chips
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Posts:
808
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Posted:
Dec 7, 2006 3:21 PM
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I have never heard of such a thing! What is in them? We can't help if we don't know what is in it.
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Posts:
2
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Posted:
Dec 7, 2006 2:49 PM
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I mixed a chocolate chip cheese ball exactly by the recipe given to me. The consistency is too thin to form a ball. It has been in the refrigerator for about 3 hours and still not thick enough to form a ball. Any ideas how to thicken and not ruin the taste? Help.
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