Holiday Plan… Chel’s Cheese Ball Delight

November 24th, 2008

I’m thinking that sometime later this week, I’ll make the first cheese ball of the season. It has such a tacky name… Come on, let’s have some cheese balls! Really. Tacky. But they’re yummy. So until someone comes up with a better name, that’s what we have.

Here’s the recipe. Adjust it to taste. Enjoy. (And for the record… everyone’s gonna love these. When Publix puts crackers on buy one, get one… buy several. I’ve got five boxes in the pantry now.)

Chel’s Cheese Ball Delight

  • 1 box cream cheese (I use the low fat… not full fat, not no fat, low fat…. middle of the road.)
  • 1 small box of Velveeta
  • coupla shakes of garlic salt

Ok. Now, that’s the base. Let the cheese sit until they’re soft enough to mix. Or if you have a stand mixer, let it do the work for you. Put the mix in the fridge for 30 minutes or so until it chills and it easier to roll.

While it’s chilling, put wax paper on your countertop. Sprinkle chili powder on the wax paper. Form the cheese into whatever size balls you prefer (see, tacky). Roll them into the chili powder till coated. Now, I make small balls (again, tacky) because I like lots of chili powder in every bite.

Variations:

  • Add a bit of basil or thyme to the cheese instead of garlic salt
  • Ditch the chili powder & roll them in chopped nuts
  • Roll them in fresh herbs
  • Mix green onions into the cheese mix

Use your imagination. Think of what you like. And go from there. Keep these in the fridge. Let me know how you like them.

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