When you have a family member with a nut allergy, you learn to make recipes different.
This is our favorite cheese ball recipe without the nuts. And rarely rolled into a ball.
If you have ever seen me cook, rarely do I measure ingredients, especially with spices. This recipe is a guide to get you started. But trust me when I say I add more seasoning to my recipe. I sprinkle until my heart feels content.
What You Need:
8 ox package of cream cheese softened (Philadelphia Cream Cheese is the best)
2 Cups freshly grated extra sharp cheddar cheese
2 green onions chopped finely
1 teaspoon of Worcestershire sauce
1 teaspoon dried Parsley
1/2 teaspoon Garlic Powder
1/2 teaspoon dried Oregano
Dash of black pepper
How to make:
Place cream cheese in a mixing bowl and mix until smooth.
Add the remaining ingredients to the bowl. Cheddar cheese, green onion, Worcestershire sauce, parsley, garlic powder, oregano and black pepper. Mix well.
Use a rubber spatula to scrape the sides of the bowl and mix your ingredients one more time for good measure.
Most people roll this mixture into a ball, followed by rolling the cheese ball into chopped pecans. The end product looks pretty.
I however, do not bother with rolling the mixture into a ball. I place the cheese in a pretty glass bowl, stick a knife in it and let everyone fend for themself.
Our favorite crackers to eat with the cheese ball are Townhouse Flipsides, Chicken in a Biscuit or Triscuits.
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