World's Fastest Cheese Ball

We Southern foodies (and foodies of all sorts, too!) can't pass up a creamy, savory spread. Here's a recipe sent in by Mary. H. that really does seem to be the quickest, easiest to prepare cheese ball there could be. I have been using her recipes for a while and, as regular readers know, if Mama Mary sends it in, it will be good. She tells me that it is as tasty as it sounds, and I believe her. When I make it, I'll use my pepper mill that has red, black, white, and green peppercorns. I bet that would be lovely and delicious! Try it out, and let us know what you think, thesoutherndish@gmail.com.

Five-Minute Cheese Ball
2 8-oz pkg. cream cheese (regular, low-fat, or fat-free)
1 small packet ranch dressing mix, such as Hidden Valley Ranch
black pepper (fine or coarse-ground)--freshly ground is the best!

Mix cream cheese and dressing mix and form a ball. Coat entirely with black pepper. Serve with crackers. Really good!

Chicken Cheese Ball

For those of you looking for last-minute, super-easy -- and equally delicious -- party snack 'ems, try out this Chicken Cheese Ball sent in by Jane / Mom. Jane says, "Here is another really good party cheese ball." (I, myself, have eaten it, and I can say it is good.) Do you have a favorite cheese ball or appetizer recipe? If so, email it to us at thesoutherndish@gmail.com.

Chicken Cheese Ball
1 large can of canned chicken, well drained and flaked apart
1 pkg. cream cheese, softened to room temperature
1 pkg. dry ranch dressing mix, such as Hidden Valley
chopped pecans, 3/4 to 1 cup

Mix chicken and ranch mix into cream cheese. Form into a ball and roll in pecans. Refrigerate for at least an hour before serving (longer if possible) with your favorite crackers.

Chocolate Chip Cheese Ball

What's better that sweet creaminess and chocolate? Nothing as far as I'm concerned! As I mentioned in an earlier post, one of the beauties of cheese balls is that they can be either sweet or savory. I posted my favorite savory recipe earlier (see recipe list at the left), and Heidi, reading my mind, as just sent in a fabulous recipe for a sweet cheese ball that was a big hit at Thanksgiving. It will certainly go with me to Alabama on Christmas Eve...if I can make it that far without eating it. Maybe I should keep the graham crackers in the trunk...

Do you have a favorite cheese ball recipe? If so, send it in: thesoutherndish@gmail.com.

Chocolate Chip Cheese Ball
1 pkg. 8 oz. cream cheese
½ cup butter
¼ tsp. vanilla
2 Tbs. brown sugar
¾ cup confectioner’s sugar
¾ cup mini chocolate chips
¾ cup finely chopped pecans
1/8 t. cinnamon, optional
Graham cracker sticks

Beat softened cream cheese, butter, and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour. Roll ball in pecans. Serve with graham crackers.

Favorite Cheese Ball

As appetizers go, cheese balls are often a favorite. They are creamy and comforting and can be savory or sweet. My favorite is a hybrid of many I've had over the years. Mom made a wonderful one from the Calling All Cooks cookbook when I was a child. I don't have those cookbooks, but I remember that recipe had green olives in it, so I've always put chopped green olives in mine, and I always roll the finished cheese ball in lightly toasted chopped pecans. Other than that, I vary what I put in there depending on my mood (and my pantry!). Here's my basic recipe, play with it and see what you find as your favorite.

Favorite Cheese Ball
16 oz. whipped cream cheese (you can, of course, use non-whipped; it is just a tad harder to mix in)
2 c. extra sharp or sharp cheddar cheese, shredded
1/4 c. sliced green olives stuffed with pimento, drained and finely chopped
2 T. finely chopped green bell pepper
1 T. dried minced onion
1/2 to 1 t. garlic powder, to taste
2 t. Worcestershire sauce
1 t. lemon juice
1 pinch crushed red pepper flakes
Enough finely chopped pecans, toasted, to roll the finished cheese ball in

Mix all ingredients except pecans. Form into a ball using hands. Roll in chopped, toasted pecans (do this on waxed paper or plastic wrap for easier clean up). Wrap securely in plastic wrap and refrigerate until read to serve. Serve with a variety of crackers.