I have to admit - I have never made a cheese ball before. I'm not sure what took me so long! Was it easy!!!!
I know I have mentioned before, the hunt for a recipe is really my favorite part of the process. I enjoy pouring over numerous variations of a theme, finding a few I like, then tweaking them to my satisfaction. I think this is how I feed my creative side. And cooking for Bo, what a joy. There are very few things he doesnt like - and is willing to try almost anything. The reason I bring this up is taking a recipe as a blue print, and building a skyscraper with my own ingredients brings me joy. I do, however, has a sensitivity to the mellow taste buds of other people.
Long story short, I didnt make this as sharp with flavor as I would have liked, since it was being served at the open house, and being taken home to Indiana for family. The recipe was nice and mile as written - certainly nothing offensive about it. Just was lacking that "zing" that I have grown to love. So if you are like me, and you like your taste buds to dance with flavor, I have included (the modifications) I will make the next time - when it is just for Bo. :)
16 oz cream cheese, at room temperature (chive and onion)
8 ounces sharp cheddar cheese, finely grated, about 2 1/2 cups
1 tablespoon brown or spicy mustard (2 T spicy mustard)
1 teaspoon Worcestershire sauce
(1 t Tabasco sauce)
(1 T prepared horseradish)
¾ cup finely ground pecans
Beat the ingredients through the ground pepper with an electric mixer. Cover with plastic wrap, and chill at least 3 hours.
Divide the cheese mixture in half, and shape each half into a ball. Spread pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.