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Classic Cheese Ball
This classic cheese ball recipe has been in my family for decades. My father makes this recipe every Christmas and delivers trays of them with crackers to neighbors and friends. It has become a well anticipated gift for many people.I have memories as a young child helping my father make these and delivering them. It is a family tradition for sure!
Recently I could not find my handwritten copy. I posted a request to my step mom for a copy of it on a family face book page and several of my siblings all made comments of how much they loved it and were craving it.
It may not seem super fancy with all of the buffalo chicken or bacon ranch "new" ones out there, but if you are looking for a very good one that feeds a ton of people and will appeal to a large number of "Nibblers" this one is it.
Jan's Tip: This recipe makes a TON. It makes 4 large or 5 smaller cheeseballs, so cut this in half if you only want it for your own family.
Jan's Ingredient suggestion: Our family recipe calls for one small jar of craft pineapple cream cheese spread. They still make them in those little glass jars, but usually around the holidays. It may be hard to find this ingredient now so I am changing the recipe to a small can of pineapple, which is what we do when we cant find the cheese spread.
Classic Cheese Ball
4 -5 cheese balls
2 (8 oz) packages of cream cheese softened to room temperature.
1 lb. shredded Cheddar Cheese (or any flavor cheese you want)
1 small (6-8 oz) can of crushed pineapple, very well drained, and blotted dry with a towel
2 (5 oz) cans of canned ham (near the tuna fish) (remember those little "deviled ham" cans? thats it!)
1 teaspoon season salt
1 Tablespoon minced dry onions
2 Tablespoons minced parsley (optional)
1 Tablespoon lemon juice (or use the drained pineapple juice)
Coating options: crushed pecans or shredded cheese to roll the balls in.
In a mixer mix all the ingredients until well blended.
On a sheet of wax paper divide the cheese mixture into 4 even "piles".
Using your hands, roll each pile into a ball.
Roll each ball into your coating ingredient of crushed pecans or shredded cheese.
Cover the balls in an airtight container and refrigerate till serving.