Super Bowl Sunday is just around the corner so I though I would post those classic yet oh so good pecan cheese balls. Would a game-day be complete without cheese ball and crackers? I don’t think so! As always on NEC (you don’t mind if I nickname my blog NEC,do you?), this recipe is simple and requires little ingredients. I’m guessing you won’t be preparing only those cheese ball so unless you want to slave in the kitchen all day long you’ll need quick and easy recipes. I got this one from the cookbook I gave away last week: Martha’s American Food. Be prepared to see a few of her recipes around here as I love this book!
So what do you guys have on the menu this Sunday? I’m curious to know how you’ll celebrate!
Cal: 259 - Protein: 10.27g - Fat: 22.3g - Carbs: 5.6g - Sugar: 1.12g - Fiber: 3.2g - WW Old Points: 6 pts - Points+: 7 pts
- 2 packages (8 ounces each) cream cheese, softened (I used light Philadelphia)
- 8 ounces sharp cheddar, finely grated (2 1/2 cups)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Pinch of freshly ground pepper
- 1 cup finely chopped toasted pecans (about 5 ounces)
- Assorted crackers, for serving
- With a electric mixer on medium speed, beat cream cheese, cheddar, mustard, Worcestershire sauce and pepper until well combined (I used a fork, not a mixer). Mix in 1/4 cup chopped pecans. Cover with plastic wrap and chill at least 3 hours or up to 1 day.
- Divide the cheese mixture in half and shape each portion into a ball. Spread remaining 3/4 cup chopped pecans on a plate and roll cheese balls in pecans to coat completely, pressing nuts to adhere. Cover and refrigerate until ready to serve, up to 2 hours, with crackers.
This is enough to make 2 large cheese balls or 4 medium (as seen on the pics).
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