{ 1. 2. 3. Cheese Ball. }

This cheese ball is easy as 1….2….3.

Possibly 4, if you so choose.

This recipe is from my mother in law.

I must say nice things here, because she reads my blog.

“Hi, Carol!”

Wait til she leaves and we can REALLY dish.

Ha, just kidding, she’s pretty awesome.

This cheese ball is a *huge* hit every where she (or I) takes it. 

And it’s soooooooooooooooooo easy.

Here’s the cast list:

That is it!

You *CAN* roll this in chopped walnuts, as she does sometimes.

I don’t know why you’d ruin a perfectly good cheese ball though.

Also, the cream cheese you choose will make a difference in the firmness of your ball.

Dear Lord, please forgive me for typing that right there.

What I mean is this, full fat: ball form is possible.

Neufechatel: it is more of a spread.

Fat Free: Some where between a spread and a dip.

Pick your cheese as you will! As you can see, I went the Neufechatel route.

It’s a good route. A tasty one.

(Not that the other’s aren’t!)

Use any of the cold pack cheddars you wish. Mild, Sharp, Extra Sharp. Any name brand works as well.

Don’t use the kind with Port Wine though, it gives it a different flavor.

Let cream cheese &  cheese spread soften.

Now, try to keep up here.

1. Plop cheeses in mixing bowl

2. add 1/4 to 1/2 teaspoon garlic

3. mix.

*WHEW* that was HARD WORK.

If using full fat cream cheese, roll into a ball. Add walnuts… if you must. (It was very hard for me to type that. Poor nutty cheese ball).

If using the others, scrape into a serving dish. (You can stir nuts into these first as well. sigh.).

Chill for at least an hour before serving.

Refrigerate leftovers.

You know, if there ARE any.

Also, I’m supposed to tell you this. If you leave this out for Santa, you *may* get a bigger gift.

Here’s another shot, because, I know you wanna see my spreader.

 

He IS adorable, after all.

And proof Santa likes cheesball!

Tina