marmalady
Executive Chef
I'm making this tonite to go with some crusty French bread and mushroom barley soup -
[PECAN CHEESE BALL/SPREAD
8 oz. cream cheese, room temp
8 oz sharp cheddar, grated
2 tsp grated onion
2 tsp worchestershire
2 tsp finely minced garlic
½ cup finely chopped pecans (plus another ½ cup if you’re making a ball)
Combine cream cheese and cheddar, beat til smooth in a mixer. Beat in onion, worchestershire, and garlic. Stir in ½ cup pecans. Chill two hours. If you’re making the ball, shape the mixture into a ball and roll in the 2nd ½ cup of pecans and chill. Remove from fridge at least 1 hour before serving.
[PECAN CHEESE BALL/SPREAD
8 oz. cream cheese, room temp
8 oz sharp cheddar, grated
2 tsp grated onion
2 tsp worchestershire
2 tsp finely minced garlic
½ cup finely chopped pecans (plus another ½ cup if you’re making a ball)
Combine cream cheese and cheddar, beat til smooth in a mixer. Beat in onion, worchestershire, and garlic. Stir in ½ cup pecans. Chill two hours. If you’re making the ball, shape the mixture into a ball and roll in the 2nd ½ cup of pecans and chill. Remove from fridge at least 1 hour before serving.