Reviewed: Jan. 22, 2012

These made many more than 24. Next time I would half the recipe. I put each in a mini cupecake paper and they looked very impressive. Almost like mini cheese balls. I would also roll them in other things for a variety.

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1 user found this review helpful

Reviewer:

GVO

Reviewed: Dec. 28, 2011

These were fantastic! Even my meat and potatoes husband loved them. For a twist, I rolled the roasted pepper batch in smoked paprika. Delish!

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3 users found this review helpful

Reviewer:

runningmommy

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: Woodinville, Washington, USA

Reviewed: Jan. 24, 2011

Nice, easy appetizer. A couple of suggestions: add 1 t. onion powder, toast the pecans over medium heat and let cool, (really enhances their flavor), and use extra sharp cheddar. As with any cheese appetizer, take these out four hours or so before serving to get top notch flavor.

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15 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

Reviewed: Jan. 14, 2011

If I try this again I will make the truffles smaller than suggested, it's a lot of cream cheese! I will also try sun dried tomatoes instead of peppers and more of the cayenne pepper and garlic powder, my truffles turned out a little bland.

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14 users found this review helpful

Reviewer:

KendraDarigan

Reviewed: Dec. 29, 2010

I make these cheese truffles, and have rave reviews. I used the canned roasted red peppers, drained well, and they are awesome. Best to make the day ahead, so the flavors have time to blend.

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22 users found this review helpful