Delicious cheddar cheese ball rolled in pecans.
|16 ozs.||Cream Cheese, 2 bricks|
|1 2-oz. jar||Pimientos, chopped (optional)|
|1/2 cup||Roasted Pecans, chopped,|
|8 ozs.||Sharp Cheddar Cheese, shredded, 2 cups|
|2 Tbsps.||Onions, chopped|
|2 Tbsps.||Worcestershire Sauce|
|1 Tbsp.||Lemon Juice, from 1/2 of a lemon|
Remove the Cream Cheese from the refrigerator and cut in chunks into a 2 quart or larger bowl. Cover the bowl with plastic wrap and let the cheese soften to room temperature. If using the Pimientos, let them begin draining in a strainer. If necessary, prepare the Roasted Pecans, let them cool to room temperature, chop and measure 1/2 cup, more or less.
When the cream cheese is soft, shred the Sharp Cheddar Cheese and add it to the bowl. Chop the Onion and add to the bowl along with the Worcestershire Sauce and Lemon Juice. Mix everything in the bowl until uniformly blended
Shape into a ball. Roll the ball in the Roasted Pecans. Refrigerate over night. Serve with your favorite Crackers.
I assemble the ball on the underside of a lid to a Tupperware like container, then when done, I cover it with the container inverted, sealed tightly to the lid and refrigerate it.
Source: Keith Honea, long time friend from my AT&T/LEAGUE days.
Yield: 1 big ass cheese ball
Nutrition Facts per Serving:
11g Fat (82.2% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
0 Other Carbohydrates.
Copyright 2006-2017 by Keith Langeneckert. All rights reserved. Contact WebMaster.