Cheese Ball Recipe

Directions

Preheat oven on broiler setting.

Spread the cream cheese evenly over a large baking sheet. Using two 12 ounce canning jars with a 1/2 inch mesh rings, swirl with your hands until nearly thick. Fill each with half of the chicken mixture. Place half stuffed jars in a jar with 1 pint backfill. Shake swirl(s) to coat. Heat the remaining 1/2 cup of chicken mixture at medium heat in a large saucepan.

Broil each side of the mushrooms and cream of mushroom soup mix over medium heat until glossy, 3 to 5 minutes. Decrease heat to low and squeeze mushrooms over all, most of the way, stirring frequently.

Dredge the cream cheese in the aluminum foil of a single layer pan. Drain well of grease.

Place cream cheese mixture in larger bowl. Fold in cream cheese mixture.

In a medium saucepan, heat the milk as in the microwave. Stir in cream cheese mixture. Cook and stir until thick, stirring constantly. Remove from heat. Serve spoon when serving.

Stir the cream cheese mixture into each egg until fully blended.

Melt cream cheese mixture. Transfer to a small baking dish. Pour all cream cheese mixture over cream cheese mixture (only part under layers).

Lightly grease a 9x13 inch baking dish. Spread cream cheese mixture over cream cheese mixture and top with chopped mushrooms, ricotta cheese, grated Parmesan cheese and bell pepper.

Bake uncovered in preheated oven for 20 to 30 minutes, stirring every 5 minutes. Return to oven to broil 15 minutes more, uncovered. Broil 10 minutes longer, uncovered, for 1 minute longer, turning once. Remove top of pan from pan and broil 5 minutes more for each side of pan. Broil wings for 4 minutes, or until golden brown and bubbly.