Friday, December 4, 2009

Nutty Bacon Cheeseball Recipe Friday December 4, 2009

Nutty Bacon Cheeseball

1 pkg. 8oz. cream cheese, softened

1/2 c milk

2 c. (8 oz.) shredded sharp Cheddar Cheese

2 c. shredded monterey jack cheese

1/4 c. (1oz) blue cheese

1/4 c. finely minced green onions (white parts only)

1 jar (2 oz) diced pimiento

10 slices bacon, cooked and crumbled

3/4 c. chopped pecans

salt and pepper

1/4 c. minced parsley

1 T. poppy seed

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix 1 minute. Scrape bowl. Speed 2, gradually add milk, mixing until well blended, about 1 minute. Scrape bowl. Add cheeses, onions, pimientos, half of bacon and half of pecans. Turn to speed 4 and beat until well blended, about 1 minute. Season with salt & pepper.

Transfer half of mixture to lg. piece of plastic wrap. Form into ball: wrap tightly. Repeat with remaining mixture. Refrigerate at least 2 hrs until well chilled.

Combine remaining bacon, pecans, parsley & poppy seeds in pie plate or lg. dinner plate. Remove plastic wrap from each cheese ball: roll in bacon mixture until well coated. Wrap in clean plastic wrap & refrigerate until ready to use, up to 24 hrs.

Yield: 24 servings.

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