Cheese Ball By: Kathy L.
My grandson, Carter L., who is sixteen years old, has cystic fibrosis. We have been taking Carter to the CF clinic all his life and my husband and I feel honored to know his doctors and caregivers. The CF clinic is a treasure for families with CF children and we feel very blessed to be able to glean from the treasures of care and information that they hold and offer so willingly to all that seek and ask. This recipe that I am sharing has been in our family since I have been married (44 years this year). My husband's brother passed away this year on Mother's Day and he and his wife had been married for 63 years. This recipe from our family has delighted family and guests on Christmas holidays for years and blessed all that attended baby showers and bridal showers in Birmingham, Alabama, and Marietta, Georgia. It is a treasure of mine, just like my grandson, Carter. Enjoy!
- 2 pkg cream cheese (8 ounces each)
- 2 1/2 c shredded sharp cheddar cheese
- 2 Tbsp chopped pimento
- 2 Tbsp finely chopped green pepper
- 1 Tbsp finely chopped onion
- 2 Tbsp Worcestershire sauce
- 1 Tbsp lemon juice
- 1 pkg Good Seasons Garlic & Herb Dressing Mix
- 1 c toasted pecans
- Add All Ingredients
Mix two 8-ounce packages of cream cheese in bowl until well blended.
Add remaining ingredients to bowl (in order) and mix well.
Place mixture on wax paper and shape into a ball.
Place cheese ball on new piece of clean wax paper and cover with plastic wrap.
Place in refrigerator or freezer until ready to use (if placed in freezer, let cheese ball thaw in fridge prior to serving).
Toast the cup of pecans and let cool.
Roll cheese ball over the toasted pecans.
Serve on plate with assortment of crackers.
- Servings: 25
Amount per serving:
- Calories: 140
- Fat: 13 g
- Sodium: 260 mg
- Protein: 4 g
- Calcium: 106 mg
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