Cheese Balls Three Ways

Note the assembled cheese balls require minimum 4 hours of refrigeration.

For the goat cheese and scallion cheese ball:
In a large mixing bowl or the bowl of a stand mixer using an electric mixer, beat all ingredients (except parsley) just until combined. Use wet hands to shape mixture into a ball and cover tightly with plastic wrap. Chill at least 4 hours to set. Just before serving, roll cheese ball in chopped parsley. Serve with crackers, sliced vegetables, etc.

For the bacon, cheddar and horseradish cheese ball:
In a large mixing bowl or the bowl of a stand mixer using an electric mixer, beat all the ingredients (except bacon, walnuts and pimientos) just until combined. Use wet hands to shape mixture into a ball and cover tightly with plastic wrap. Chill at least 4 hours to set. Just before serving, in a small bowl combine bacon, walnuts and pimientos. Roll cheese ball in bacon-walnut-pimiento mixture. Serve with crackers, sliced vegetables, etc.

For the chocolate chip cookie cheese ball:
In a large mixing bowl or the bowl of a stand mixer using an electric mixer, beat cream cheese, butter and vanilla until smooth. Gradually beat in sugars. Stir in chocolate chips. Use wet hands to shape mixture into a ball and cover tightly in plastic wrap. Chill at least 4 hours to set. Just before serving, roll cheese ball in chopped pecans. Serve with graham crackers, sliced apples, etc.

Note: All cheese balls can be refrigerated up to 3 to 4 days or frozen up to 1 month. Let them sit at room temperature for 30 minutes before serving (if refrigerated; longer if frozen).