Sunday, January 16, 2011


I have no idea where this recipe came from, just a little magazine clipping in the pile, but it has become a family favorite. I used Claudia's picture to show that these or ANY cheese ball can be made what you want by just changing what you decorate the outside in and/or making them bite size by just adjusting how much you roll into each ball. We prefer them "bite" sized.

1 pound extra sharp cheddar cheese, finely shredded
8 ounce package Philadelphia cream cheese

1/4 cup apricot pineapple preserves
2 ounce jar pimentos, drained, rinsed and dried (optional)
2 tablespoons milk
1 teaspoon Worcestershire sauce

1/2 teaspoon Franks Red Hot Pepper Sauce*
8 slices bacon, cooked crisp & crumbled
Additional toppings as desired - crushed nuts, chives, carrot pieces, pickle pieces, etc...

  • In a very large bowl combine the cheddar cheese and cream cheese. Cover and let sit at room temperature for 1 hour.
  • Add the preserves, milk, Worcestershire sauce, hot sauce and half the bacon.
  • Beat with a mixer until smooth.
  • Cover and refrigerate 2-4 hours.
  • Roll mixture into desired number of balls.
  • Roll each ball in desir4ed topping.
  • Chill for at least an hour.
  • Serve with crackers, celery sticks, toast points, etc...
*Frank's Red chile pepper sauce makes an awesome substitution.


Min said...

YUM! These look great, Tamy!

Merut said...

I need to start a magazine clipping pile, because I currently have a magazine pile. Space saving is key. I've never tried making cheese balls, but I bet these would be a big hit at a potluck or party.

Tom said...

Look great

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Discount Kitchen cabinets said...

This is really an exceptional recipe.Innovative and delicious one!!!

BuyWoWAccount said...

Looks fabulous! No doubt they taste so great! Perfect I love cheeseballs, I'm gonna save this recipe and try this one sooner! Thanks for sharing!

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