|Pretty and good to eat.|
Freezer Cheese Ball
8 ounces shredded sharp cheddar cheese
8 ounces cream cheese or Neufchâtel cheese
4 ounces blue cheese, crumbled (about 1/3 cup)
1/4 cup butter
1 clove of garlic, minced or pressed
2/3 cup coarsely chopped pecans (almonds are good, too)
|And your choice of nuts, when needed.|
Put cheeses and butter into the food processor or a mixer. Mix until blended.
Add garlic and beat until creamy.
Cover and chill about 3 hours or until firm enough to shape into balls. Divide into halves and shape each half into a smooth ball about 3 inches in diameter.
Wrap air tight in plastic wrap, place in a plastic bag, and refrigerate or freeze until needed.
When needed, allow to come to room temperature (about 3 to 4 hours). Roll in 1/3 cup of nuts.
Serve with crackers.
|This is creamy.|
|Shaped but not yet chilled.|
As mentioned in the ingredients list, pecans and almonds are both good to use. Sometimes I even use walnuts. You can use toasted or raw nuts. Just make sure the pieces are not too big!
I like to serve it with a little dried parsley sprinkled on the top. It just looks prettier to my eye.
|Wrapped and ready to travel.|
Recently I made a batch for a work potluck and it was well-received. Of course that was just one ball. I contemplated freezing the other but we had a dinner that needed a good cheese ball and that was just right.
This recipe is a favorite for a reason. It is tasty! It is easy to make! And you can make it ahead of time to avoid the holiday cooking rush!
It has always been a success. I haven't tried variations on the cheese flavors because it is so good as it is. I get the sharpest cheddar I can find.