Nutty Bacon Cheeseball: Friday Dec. 31, 2010

Good bye 2010........here we come 2011! Ready or not. My li'l brother Mikey is having a New Year's eve party. This recipe is worth repeating, one of our favorite. Found in a cookbook that came with my kitchen aid mixer:

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 (I can only find this at Hy-Vee)
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

1. 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.

2. Season with salt & pepper.

3. 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.

4. 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. each ball

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.

Recipe Friday: November 28, 2008 Nutty Bacon Cheeseball

This is a family tradition, this cheeseball is served for most all family gatherings and holidays. It is a favorite we love to share as a last minute gift with a sleeve or two of our favorite crackers. Enjoy!!!

Nutty Bacon Cheeseball

1 8 oz. package cream cheese
1/2 c. milk
8 oz. package shredded sharp cheddar cheese
8 oz. package shredded monterey jack cheese
1/4 c. blue cheese (1 oz.)
1/4 c. chopped green onions (white part only)
1 jar pimiento (2 oz) juice and all
10 slices cooked and crumbled bacon (divide in 1/2)
3/4 c. chopped pecans (divide in 1/2)
salt and pepper to taste
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 for 1 minute. Scrape bowl. ON speed 2, gradually add milk, mixing until well blended, about 1 minute. Scrape Bowl. Add cheeses, onion, pimiento, half of bacon and half of pecans. Turn to speed 4 and beat until well blended, about 1 minute. Season with salt and pepper.

Transfer half of mixture to large piece of plastic wrap. Form into a ball, wrap tightly. Repeat with remaining mixture. Refrigerate for at least 2 hours until well chilled.

Combine remaining bacon pieces, pecans, parsley and poppy seeds in pie plate or large 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 hours. Yield: 24 servings