Sunday, February 7, 2010

Count Down to the Super Bowl: The Best Cheeseball

I have never made a cheese ball before, and it was so easy! It is so much cheaper to make your own, and much cheaper too.

I really have a hard time when people call some "the best". I actually brought this to a party the night before the super bowl, and there was another cheese ball there, a rival cheese ball. And guess what, the rival cheese ball was better! So I guess the name of that one is, "better then the best cheese ball"? Anyway, this cheese ball is pretty good, and my husband loves it.

The Best Cheeseball from My Kitchen Cafe

4 (8 ounce) packages cream cheese, softened
4 cups shredded sharp cheddar cheese
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoons dried parsley
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 cup pecans, finely chopped for rolling

Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.

With lightly greased hands, portion the cheese mixture into four pieces and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish. Cover each cheeseball in saran wrap and refrigerate until ready to serve.

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