Happy Holidays to you all. For those who celebrate it, it is Christmas Eve and that is the one family event that we always host. We generally don’t put out a standard main dish as much as a collection of foods that everyone can sample and graze. I’m glad Maggie sent this one, as I will add it tonight. Here’s Maggie…
This is a recipe from my mom. I remember her making this when I was very young, and always looked forward to when one of the “card parties” was hosted at our house. That meant we got to have this cheese ball, and home-made Chex Mix.
When boxes of Triscuits, Club Crackers, and Wheat Thins made their way in the house, we knew a Cheese Ball was not far behind.
The last time I made this, son #3 took the whole container and box of crackers to the basement family room. That was the end of it.
This is another easy-make-ahead-and-take-later dish. If you want to just use it as a spread, you can whip it together right before your event, and just serve it in a chip and dip platter with a little knife for spreading. It is very soft.
If you choose to make it into a traditional ball, refrigerate overnight, then roll in the “topping” of your choice right before you go. I like to roll it in toasted pecans, but you could also roll it in a blend of dried herbs of your choice as well.
What you need:
1 8 oz block of cream cheese, softened
1 stick butter, softened
1 jar of Kraft Old English cheese spread, room temp
1 tsp garlic salt
¾ cup chopped pecans, toasted
What you do:
Mix first four ingredients with a hand mixer until well blended and smooth. Place into a container and refrigerate for at least 2 hours, or overnight.
After the cheese mixture is well chilled and firm, remove from container and with clean hands form into a ball. Roll in toasted pecans, or dried herb mixture.
Place on platter and serve with crackers.