Ok, false alarm. Last time, I said I would see you next year but I couldn’t resist posting a recipe for the best cheeseball you’ll ever eat just in case you need a last minute appetizer for your slammin’ New Year’s Eve party.
You know, like my party: husband and four kids eating cheeseballs and playing Hi, Ho Cherrie-O and everyone (including mommy) tucked into bed at 8:30 p.m.
Bet you wish you could be here!
I love me a good cheeseball. I would bypass almost anything else on an appetizer spread and go straight for the cheeseball. I also happen to enjoy a large cheeseball to cracker ratio, just in case you wanted to know.
I’ve been perfecting this cheeseball recipe for years. Go ahead, laugh. I know you’ll think it’s silly that I’ve been perfecting a cheeseball recipe of all things, but maybe now you’ll understand how important cheeseballs are in my life.
Packed with cheese (kind of a no-brainer, eh?) and delicious flavors, this cheeseball is sure to be a crowd pleaser. Or you can hide yourself in your closet pantry and eat it all by yourself…although I wouldn’t dream of doing that.
- 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 (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.
Recipe Source: My Kitchen Cafe