19 December, 2011
I have had this recipe for a long time now - it's easy to make and can comfortably feed the neighbors with a Merry Christmas treat.
My co-worker, Micahle, many moons ago, gave me this recipe.
Micahle's CHEESE BALL
Recipe is for one big cheese ball but I usually use four bricks of cream cheese because it can be doubled and quadrupled easily. Substitutions and additions also can be accommodated.
8 oz brick CREAM CHEESE, softened
4 tsp. dried minced ONION
1/4 Cup MAYONNAISE
1/4 tsp SALT ( optional)
1/4 tsp LEMON JUICE (or more to taste)
2 slices crisp BACON, crumbled
Optional: Hot Pepper Sauce ( I add this - couple of drops)
Mix Onion thru Bacon together. Stir into Cream Cheese.
Chill for a while.
Chop Pecans/Walnuts with dried Parsley.
I put this mixture onto a piece of wax paper, spread out.
Scoop out a ball out with a large spoon and roll in the chopped nuts/parsley.
You can also use a piece of saran wrap over your hand to scoop out a ball.
At this point, I place balls on a 'sheet' of saran wrap and wrap and twist off at top.
If you can still get the colored saran wrap - this is a good use for holiday red or green.
Then I gift it with a box of THIN TRISCUITS or similar small cracker. If I am serving, I put my cheese ball on a pretty plate with crackers arranged artistically around the ball with a small butter knife to spread.
I made a 4-brick bowl of this last Sunday because we took two large cheese balls to the two holiday parties this weekend. I will make a fresh 5-brick version to create 8 - 10 Holiday Cheese Balls for my neighbors to give out Saturday, Christmas Eve.
Everyone needs a quick gift to whip out and everyone seems to enjoy this.
It is not gluten-free, soy-free, or in any way, allergy-free, so I don't partake myself.
I typically use pecans or walnuts to roll the balls in, but I have used roasted hazelnuts because that is what I had. The walnuts and pecans tend to become softer around the cheese ball faster than some of the harder nuts.