Friday, 19 April 2013

Cheese Ball

Cheese Ball


Imperial Cheese
Cream cheese, about 6-8 ounces (one block)
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Crushed pecans to roll the finished ball in


Take the  Imperial cheese and cream cheese out of the fridge and allow them to sit on the counter for at least 30 minutes, this allows the cheeses to soften up a bit and will make mixing much easier in a second.

In a large bowl with high sides, add everything except the crushed pecans and mix with electric mixers on a low speed until it is all evenly mixed.  Using your hands shape the cheese "dough" into two balls.  On a small plate spread out the crushed pecans and roll each cheese ball in the crushed pecans until evenly coated.

Wrap the cheese ball in wax or parchment paper until ready to serve, or wrap in paper, then place inside a ziplock bag and freeze.  If freezing the ball for a later time, let the cheese ball thaw completely in the fridge before serving. Which will take pretty much a whole day.

Do not try and thaw it in a microwave, it is a soft cheese based product and instead of a thawed cheese ball all you'll have to show for your work is a puddle of orange goo.

Serve with crackers at a party



Here is the simplest appetizer recipe that I know. It involves no cooking, not a whole lot of measuring, and even if you just eyeball everything it pretty much can't go wrong.  Plus the way my mother and I have always done it, is such that you end up with two good sized cheese balls at the end and you can freeze one for something else. . . though we have found that people tend to eat the first one really quickly. So just follow the easy instructions below, and serve the cheese ball on a nice plate, with a few cheese knives to make serving easier and crackers or sometimes I make little toast squares from a nice bread if I happen to have some on hand!

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