EATING

Holiday Eats

12.10.13

It all starts with Thanksgiving and my Aunt’s famous oyster souffl√© and ends on New Year’s Day with our annual feast of Alaskan king crab legs, greens and black eyed peas. So random, but it works for us.

One of my favorite things when I was younger was the cheese ball. Typically I try to stay away from dairy but cheese is my weakness. I mean what could be better than a ball of cheese? With nuts?? Dying.

This year I decided to take a stab at making my own and what do you know – it’s super easy and good. And you get bragging rights by saying you made it yourself – always a good idea. There are a million variations on the cheese ball, but I went classic with cheddar. No pineapple, no bacon, just good ole’ cheese. So if you’re like me and love the nostalgia of the Holidays (and cheese) then you will want to give this recipe a try.

Myka’s Christmas Cheese Ball

  • 2 packs of cream cheese
  • 8 oz of shredded cheddar cheese
  • 1 Tbs of minced shallots
  • 1 Tsp worcestershire¬†sauce
  • 1 Tsp dijon mustard
  • Pecan pieces

Mix together all the ingredients except the pecans in a bowl with a mixer.

Stir in however many pecans you want

Cover with plastic wrap and refrigerate for a few hours. Overnight is ideal.

Divide in half, roll into balls and then roll in pecans to cover the outside.

Serve with crackers.

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Author: Myka

Founder of WAX + BUFF, energetic entrepreneur, mid century modern devotee, recycler, world traveler, voracious eater & lover of tequila.

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