3 Cheeseball Recipes

Cathy Knoll’s Yummy Cheese Ball* Mix 8 oz cream cheese, 1/2 cup Hellmann mayo, 1 cup shredded cheddar, 5 slices bacon cooked crisp and crumbled small. Optional: finely chopped green onion, finely chopped pecans. Form into ball or logs. Roll in finely chopped parsley OR in light layer of paprika OR in finely chopped pecans.

*Note Cathy makes the excellent point that logs work better and look nicer (after they have been cut into) than cheese balls.

Blue Cheese Ball (from AllRecipes.com). Mix two 8 ounce packages of chream cheese, 1 cup of crumbled blue cheese, 1 cup of shredded Cheddar cheese, 1/4 cup of minced onion, and 1 Tbsp. of Worcestershire sauce in a medium bowl.  Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.  The next day, gather the mixture into a ball.  Spread 1 cup of chopped walnuts on a dinner plate.  Roll the ball in the nuts until coated.  Refrigerate or serve immedately. Serves 16.

Party Cheese Log (from The Complete Christmas Book).  Heat oven to 350.  Spread 1/2 cup chopped walnuts in a shallow pan and toast, stirring occasionally, until golden, about 8 – 10 minutes.  Blend 3-5 oz. of Bleu or Roquefort cheese, one 8 oz package of cream cheese, 1/4 tsp. garlic salt, 1 Tbsp. chopped green pepper and 1 Tbsp. chopped pimiento.  Chill until firm, then shape into a log.  Roll in toasted walnuts and chill again, until serving time.  Garnish with a sprig of holly.

 

 

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