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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheddar Cheese Balls with Pecans and Bourbon Recipe

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This recipe for Cheddar Cheese Balls with Pecans and Bourbon is from Jamison Memorial CME Church Homecoming Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes to 8 oz.cheese balls; serves about 8 to 10
1/2 medium size yellow onion, finely chopped
1/2 tbsp. canola oil ( your choice of oil)
2 springs (1 tsp. ) rosemary, finely chopped
8 oz. cream cheese (farmer-style, if possible) room temperature
8 oz. farmhouse cheddar, grated
3 tbsp. bourbon
Salt & freshly ground pepper to taste
6 oz. toasted pecans, chopper
Directions:
Directions:
Cook onions in oil in a medium size saute' pan over medium heat 5 to 7 mins., or until translucent. Add rosemary, stir and cook 2 more mins. Let cool
Stir cheese together in a medium size bowl until few lumps remain. Add the onion mixture and bourbon to bowl. Stir until smooth add salt and pepper to taste
Form the cheese into to round, evenly sized balls and wrap in wax-coated parchment paper. Refrigerate until ready to use
Preparation Time:
Preparation Time:
9 mins
Personal Notes:
Personal Notes:
Presented by EULA Dee

 

 

 

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