Last weekend we took a whirlwind trip to see my sister and her family for Easter. I don’t know when my sis and I were last together on this special day! I do know it has been years. She was blessed to have had ALL 5 of her children, their spouses (the 4 who are married), and all 7 of her grands with her!! Isn’t this a beautiful family?
Yes, I do realize that the name of this recipe is quite a mouthful! I was trying to figure out the best name for my cheese ball and didn’t want to leave any part out. So, this is what I came up with!
Believe it or not, I had never made a cheese ball until this week. Not ever. My mom never made one, as far as I know, and we only ate them during the Christmas season, so I usually bought one. However, a few weeks ago, a friend asked me to make one for a bridal shower. I did some searching on Pinterest and on the internet and found several that I thought would do, but none of them seemed to be just right. So, as I often do, I created my own! This is the Cookbook Experiment, after all, you know! Anyway, the ball was a hit at the shower (and the hubby gave it his approval, too)!
16 oz. softened cream cheese
3 wedges of spreadable garlic & onion cheese (I get mine at Aldi)
1/3 c. grated Parmesan cheese
8 oz. finely grated sharp cheddar cheese
1/2 to 2/3 c. crumbled cooked bacon
1 pkg. ranch dressing mix
powdered garlic and onion to taste if you want a little more flavor
1-1/2 c. chopped pecans
In a large mixing bowl, combine the cheeses, bacon, ranch dressing, and spices. Mix well until very creamy.
Spread chopped pecans on a piece of plastic wrap. Shape cheese into a ball and roll in the pecans until fully covered, pressing the nuts into the cheese. Gently lift ball and place into a bowl about the same size as the cheese ball. Cover and refrigerate at least 2-1/2 hours. Serve with your favorite crackers!
This recipe is fine for my hubby to eat on his diet plan as long as he uses the Wasa crackers instead of traditional crackers. Yay!!