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Cheese Balls Recipe

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This recipe for Cheese Balls, by , is from Recipes My Mom Taught Me, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tena Van Rheen


1 lb each of the following
New York Sharp Cheddar
Pimiento Cheese
Longhorn Colby Cheese
2 cups pecans, chopped
4 medium onions, chopped fine
6 cloves garlic, chopped fine
4 tsp lemon juice
2 3 fresh jalapenos, chopped, seeds and spines removed
4 tsp Worcestershire sauce
4 3oz packages cream cheese, room temperature

Shred New York and Longhorn cheeses. Using packaged shredded cheese is not recommended, as it is coated with materials to keep it from clumping in the bag.

Grind all ingredients in food processor or stand mixer (this will probably have to be done in batches if you use a food processor).

Once everything is mixed thoroughly, chill in refrigerator for 15 minutes.

This mixture may be shaped into 5 large balls, or as many as 12 orange sized balls. Roll cheese balls in chopped pecans, chopped parsley or basil, or finely chopped red and green peppers, or just leave plain.

May be frozen up to six months.




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