Cheese Balls. Thanksgiving, every year. Christmas, too. My mom always had a cheese ball out. She even had one of those wooden cheese ball serving plates. You know, the kind with the two ceramic tiles inlayed in each corner with the little knives attached with a skinny chain? I hate to admit it, but sometimes I wouldn't be hungry for the Thanksgiving feast, because I had already had my fill of Wheat Thins, Ritz, and Triscuits topped with the following cheeses.
Three Cheese Nut Log
Ingredients:
Kraft Roka Blue processed cheese
Kraft Old English processed cheese
4 oz cream cheese
2 T grated or minced onion
chopped peanuts
Directions:
With cheeses at room temperature, blend together. Add onion. Chill for easy handling. Shape into a ball or a log. Then, right before serving, roll in the chopped nuts.
Note: I don't use the peanuts like my mom did--we're not big fans of nuts around here. But the nuts do give it more of a "polished" look. And sometimes I have to go to different grocery stores to find the Roka Blue cheese. However, the little glass containers that the cheeses come in work great for little orange juice glasses at breakfast!
Pineapple Cheeseball
(This one is actually a little easier to make, and it's probably my preference, though they are both great!)
Ingredients:
8 oz pkg cream cheese, softened
Small can of crushed pineapple,well drained
Fresh minced onion--about a tablespoon
Directions: Mix well. Chill. Form into ball. Voila!
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