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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Every Christmas, I make these cheese balls for an annual get-together. They aren't only for the holidays, however. You'll find they freeze well and last for a week in the refrigerator. I have even re-formed leftovers into smaller balls. I do my cooking in an 1892 home we're fixing up (my husband's a renovations contractor). We have a son, 3, and a baby daughter born last spring. Ingredients:
1 package (8 ounces) cream cheese, softened |
4 cups (16 ounces) shredded cheddar cheese, room temperature |
2 tablespoons 2% milk |
2 tablespoons finely chopped onion |
2 tablespoons worcestershire sauce |
coarsely ground pepper |
1/2 cup (2 ounces) crumbled blue cheese |
minced fresh parsley |
1/4 teaspoon garlic powder |
finely chopped pecans |
assorted crackers |
Directions:
1. In a large bowl, beat the cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy.
2. Divide into thirds (about 1 cup each). Shape first portion into a ball; roll in pepper. Add the blue cheese to the second portion. Shape into a ball; roll in parsley. Add garlic powder to the remaining portion. Shape into a ball; roll in nuts.
3. Cover and refrigerate. Let stand at room temperature 1 hour before serving. Serve with crackers. Yield: 3 cheese balls.
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