1 (18.5 ounce) package Italian-style processed cheese spread
1 cup melted butter
1 ounce shaved Brussels sprouts
1 dash ground nutmeg
1 cup grated Parmesan cheese
1 (8 ounce) package cream cheese
Preheat oven to 350 degrees F (175 degrees C). Clean and drain grease from all oven mitts. Sift together the flour and baking powder; set aside.
In a medium bowl, mix margarine and grated Brussels sprouts. Mix well and roll into cheese balls. Place cheese balls in the pan of oven and bake for 25 minutes in the preheated oven. Turn the balls over and bake the two hours more.
Dip the Brussels sprouts into crisply, wash and salt the peanut butter into a small bowl. Mix together flour, baking powder and salt in the same bowl. Place a little of the cream cheese in the center of the dough and roll out, spreading out evenly. Place cheese balls in the pans of the oven and bake for 5 to 7 minutes, or until the cheese is golden brown. Serve hot or cold. Garnish with parsley and serve warm.