Okay, cheese balls are, for lack of a better word, cheesy. They conjure up images of 1970s cocktail parties and jello molds. So I have updated the concept. This cheese spread is very easy to make and very tasty. Whenever I serve this I always get asked for the recipe. So if you need to take something to a party, but don’t have much time, this is for you. (I have also added instructions for making a cheese ball. I liked the 70s.)
Hardware: Spoon, bowl, storage container
Time: Prep: 5 minutes, Resting time: 2-24 hours
Ingredients:
- 8 oz cream cheese
- 8 oz crumbled feta
- 4 oz Hormel Peppered Real Bacon (found in the salad aisle with bacon bits)
- 4 oz craisins
- Fresh black pepper to taste
1. Mix everything together, cover, and refrigerate for at least two hours. Allowing it to refrigerate overnight is better. Serve with a very plain cracker. We use Captains Wafers or Vinta Crackers.
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If you have the time and the desire you can make a cheese ball! (or log or whatever you want.)
Ingredients:
- Cranberry Bacon Cheese Spread
- ½ cup candied pecan pieces
- 1 large container of dried parsley
1. Crush the pecans into large crumbs.
2. Using the gloves and waxed paper roll the cheese spread into a ball or a log.
3. Mix quite a bit of the parsley and the pecans on another sheet of waxed paper.
4. Roll the cheese in the pecan mixture.
Serve with crackers. Garnish with cranberries and a parsly sprig. It is best served right away so that the pecans don’t get soggy.
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