Grandmas Cheese Ball Food

NAME THIS DISH CHEESE BALL

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat until just starting to crisp but still pliable, about 5 minutes. Remove 1 slice to a paper towel-lined plate. Continue cooking the remaining bacon until browned and crisp, 2 to 3 more minutes; remove to the plate. Halve the slice of less-cooked bacon lengthwise. Finely chop the remaining bacon.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the cheddar, scallions, Worcestershire sauce, hot sauce, a pinch of salt and the chopped bacon; beat until combined. Refrigerate until slightly firm, about 30 minutes.
• Form the cheese mixture into 3 balls (about 2 inches, 2 1/2 inches and 3 inches). Refrigerate until firm, at least 30 more minutes.
• Meanwhile, freeze the Monterey jack cheese 1 hour (this will make it less clumpy when grated). Grate the cheese on the small holes of a box grater. Gently press all over the cheese balls to coat completely. Put the 3-inch cheese ball on a small serving plate; insert a 4-inch wooden skewer into the middle. Stack the 2 1/2-inch and 2-inch balls on top, securing on the skewer.
• Press the currants into the top cheese ball for eyes; add a carrot nose. Use the halved bacon to make a scarf and add rosemary sprigs for arms. Place the pretzel crisp on top for a hat brim. Cut off about one-third of the olive so that it sits flat; place on top of the pretzel crisp for the hat. Serve with more pretzel crisps.

GRANDMA'S CHEESE BALL

Steps:

• Bring cheeses to room temperature.
• Place cheeses, onion and Worcestershire sauce in a bowl; mix well.
• Chill.
• Shape into 2 balls.
• Roll in walnuts and parsley.
• Cover with plastic wrap and refrigerate.
• Serve with crackers, fruits and veggies.

GRANDMA'S HOLIDAY CHEESE BALL RECIPE

Steps:

• Combine cream cheese and butter in a bowl; microwave for about 30 seconds to soften. Mix together until well combined.
• Add remaining ingredients and gently fold in.
• Place bowl in the fridge and let set up for about 30 minutes.
• Roll into a ball and roll ball in chopped walnuts.
• Serve with crackers or fresh vegetables.

GRANDMA'S HAM & CHEESE BALL

Steps:

• 1. Cream together cream cheese and Miracle Whip.
• 2. Drain ham (if needed). Add ham (I chop it a bit while it's in the can before adding it), Tobasco sauce, and parsley flakes to mixture. Stir together.
• 3. Cover and refrigerate for 3-4 hrs.
• 4. Drop onto wax paper and roll mixture into a ball using the wax paper. Roll in chopped pecans.
• 5. Serve with Ritz crackers, Triscuits, or whatever suits your fancy.

GRANDPA'S CURRY CHEESE BALL

Steps:

• Blend and chill - make into a ball.
• Dip in toasted coconut or nuts.
• From the Family Recipe Box, in Grandpa's typewriting, attributed to Eva Schopf, and dated Feb. 1970.
• Note from Julie: I don't believe that Lawry's makes French dressing mix anymore, so here is a mixture you can use, instead: 1/4 cup sugar, 1 tsp dry mustard, 1/8 tsp onion powder, 1 1/2 tsp paprika, and 1 1/2 tsp salt.

OLD SCHOOL CHEESE BALL

Steps:

• Let all three cheeses get to room temperature.
• With a blender, mix together all ingredients EXCEPT the nuts.
• Shape into 1 or 2 balls (I always do 2 so that there are more nuts to go around).
• Roll each cheese ball in nuts, place on a piece of waxed paper and put in the fridge to set up.
• Serve with buttery crackers on the side.