Sunday, January 16, 2011

BACON CHEDDAR CHEESE BALLS

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.

BACON CHEDDAR CHEESE BALLS
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.

5 comments:

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


Tom
Ravenshoe Real Estate

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!

Buy WoW Account

Blog Widget by LinkWithin