Food around the holidays is usually a mix of new and yearly favorites. The new ham recipe sits next to the time-honored corn casserole and homemade crescent rolls which sits next to a new cookie recipe (which sits next to seven yearly favorites). It’s a little strange if you think about it, saving certain recipes for one time of year. However I do agree, some recipes just taste better when they are served at the right time.
This cheese ball is one of my favorites, despite the fact that I forget about it between holidays. It makes our yearly reunion all the sweeter saltier and cheesier. On the large buffet of food we all bring to share, I see its nut-covered sphere sticking up and it’s like we’ve never missed a day. We pick up right where we left off – me stuffing my face with the cheesy goodness.
In our family, it’s my aunt J who brings it so it has become known as J’s Cheese Ball. It even says it on the recipe card. It’s a blend of three cheeses (if Velveeta can really be considered a cheese) with a good dose of garlic salt. After it is refrigerated overnight, form it into a ball shape (which is one of my favorite parts of this recipe – playing with food!) and rolled in chopped pecans. I like it best on a buttery cracker. Mmmmm!
Recipe from my aunt J
Ingredients
- 10 oz cream cheese, softened
- 1/2lb Velveeta, room temp
- 10 oz sharp cheddar cheese, shredded
- 1/2 tsp garlic salt
- 4 shakes Worcestershire sauce
- Pecans
Instructions
- In the bowl of a mixer, combine the first three ingredients - cream cheese, Velveeta and sharp cheddar - and beat until fluffy.
- Add in the garlic salt and the Worcestershire.
- Scrape into a bowl and refridgerate overnight.
- Form into a ball and then roll in chopped pecans.
- Serve with crackers.
Nom nom! Love this and wish I could be eating it right now, she said at 11:46 p.m.
Are the pecans toasted or anything? I am so happy I found this recipe. I’ve been searching for a regular old cheesy cheeseball recipe. Yum!