Jan 042013
 

Notice the lack of Fat to Fit Friday posts lately? Yeah, that’s because I’ve been too busy this holiday season eating All The Things. Cookies? Check. Homemade caramels? Check. That Chex-and-Cheerios-and-pretzels-and-M&Ms-and-white-chocolate-stuff-that-I’ve-only-heard-called-White-Trash-but-maybe-there’s-a-better-name-for-it? Check.

But in the midst of the GET IN MAH BELLEH sugar rush my family’s developed a weird obsession with the cheese ball my Mom makes. Like, we maybe can’t stop talking about it and have also possibly done a happy dance or two over it. Kids, adults, its nut-coated dairy power is limitless. So now I’m sharing it with you in my evil quest to not be the only person who has no chance of fitting into the cute running pants their spouse got the for Christmas. Bring on the cheese!

CHEESE BALLS

Makes 2 (one for you, one to force upon your friends)

2 packages (8 oz.) cream cheese, softened
1 package (8 oz) shredded sharp cheddar cheese
1 T. finely chopped onion
1 T. chopped red bell pepper (Mom leaves this out, I do, too)
2 tsp. Worcestershire sauce
1 tsp. lemon juice
dash ground red pepper
dash salt
1 cup chopped pecans

Mix all together except for the pecans.
Make into 2 balls, wrap in plastic wrap and chill in refrigerator for at least 1 hour.
Roll in pecans.
Try not to inhale in one sitting.

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