I'm a little afraid of cheese balls. I think it's because I once had the flu the day after pigging out on a cheese ball at a New Year's Eve party. And even though I knew it was the flu, I couldn't help but think, "Is it the flu? Or that stupid cheese ball?"
But I've decided to give the cheese ball another chance. I found a recipe in Trisha Yearwood's book "Georgia Cooking in an Oklahoma Kitchen" that sounds promising. I have it marked with a sticky note, and I think it would be just the thing for a pre-dinner snack on Christmas Eve.
Trisha says it's her sister's go-to appetizer for church socials, Super bowl parties, Sundays and Christmas munchies.
If you all have any good cheese ball recipes, please share!
Here goes...
RANCH DRESSING CHEESE BALL
Makes 2
1 (4-ounce) package Hidden Valley ranch dressing mix
1/2 cup mayonnaise
1/2 cup buttermilk, well shaken
16 ounces cheddar cheese, grated, room temperature
12 ounces cream cheese, room temperature
1 cup pecans, finely chopped
1. In a medium bowl, combine the dressing mix, mayonnaise, buttermilk, cheddar and cream cheese until thoroughly blended.
2. Divide the mixture into two equal portions in two separate bowls. Cover the bowl and place them in the freezer for 30 minutes.
3. When each portion is firm, use your hands to shape it into a bowl. Place the nuts in a shallow bowl or on a piece of waxed paper. Roll each ball in the nuts to coat it on all sides. Serve with crackers or bagel chips.
