|Nathaniel enjoying a delicious triple chocolate|
pumpkin pie on his first Thanksgiving
I originally made this cheese ball on our first hosted Thanksgiving last year and since Hubby loved it so much, I decided to serve it again this year. It is very easy to make and very versatile since you can use your favorite cheese and nut type/combination or whatever you have on hand.
|Recipe adapted from All Recipes|
I find that these taste better if made the day before to give the flavors enough time to blend together. For some reason, they are a little bit salty when consumed right away.
Makes 5 tennis ball-sized cheese balls
- 2 (8oz) packages cream cheese, softened
- 1 (1oz) package ranch dressing mix
- 2 1/2 cups shredded Cheddar cheese
- 1 1/2 cups chopped pecans
In a medium size bowl, mash the cream cheese. Add dressing mix and cheese and continue to mix until evenly distributed.
Shape the mixture into a ball (about the size of a tennis ball). Roll the ball in the chopped pecans.
Refrigerate in a tight seal container until ready to serve.
|Cheese options: Colby, Mozzarella, Monterey Jack, etc.|
Nuts options: Walnut, Pistachio, etc.
I hope you had a wonderful and blessed Thanksgiving, too!