Michelle was asked by several of you for her cheeseball recipes at Saturday's Christmas Crafternoon, so here they are!
Traditional Cheeseball
2 - 8 oz. blocks extra sharp cheddar cheese (I prefer Cracker Barrel)
1 - 8 oz. package of cream cheese
2 tsp. A-1 steak sauce
2 tsp. Worscestershire sauce
1 tsp. garlic salt
1/4 tsp. onion salt
Pepper to taste
1 cup chopped pecans
Paprika
Shred the cheddar cheese and let it and the cream cheese come to room temperature. (I use the microwave to soften the cheese so it's easier to mix, but be careful not to melt the cheese.) Add other ingredients and mix together. (Use your hands for mixing: it's messy, but best). Put mixture in refrigerator until it's cool enough to form into a ball and hold its shape. Then, mold it into a ball and sprinkle all over with paprika. Refrigerate until it's cold and can be sliced easily.
Spicy Cheeseball
2 cups shredded sharp cheese
2 - 8 oz. packages cream cheese
1 large jar of diced pimento, drained
3 tbsp. diced green pepper
3 tbsp. diced onion
1/2 tsp. cayenne pepper
1 cup chopped pecans
Combine above ingredients and mix well (I use the microwave to soften the cheese, so it's easier to mix, but be careful not to melt the cheese. Use your hands for mixing: it's messy, but best). Form into a ball and roll in a bowl containing 1 cup chopped pecans to coat the cheese ball.
