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    • Lori Hughes

      Cheeseball 8 ounces, weight Cream Cheese ¼ cups Sour Cream 1 cup Finely Shredded Cheddar Cheese ¼ cups Shredded Parmesan Cheese ¼ cups Finely Chopped Onion ½ teaspoons Teaspoon Garlic Powder 1 pinch Cayenne Powder 1 teaspoon Lemon Juice ¼ teaspoons Freshly Ground Black Pepper ⅓ cups Dried Cranberries, Optional ½ cups Toasted Pecans, Chopped Coarse (optional)

    • Marilyn Barker

      Cheese ball Our favorite cheese ball recipe. Dad complains if we make any other. Preparation Instructions 1) Place all ingredients except pecans in a large bowl. Beat with a hand mixer on medium-low speed until well combined. 2) Scrape the mixture onto a piece of plastic wrap. Cover with the plastic wrap and shape into a ball or log. Put the cheese ball on a plate and place in the refrigerator to harden, about 30 minutes – 1 hour. 3) Roll the cheese ball in the chopped pecans and place on a serving plate. Serve with crackers. Note: this cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend. The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving. Ingredients 8 ounces, weight Cream Cheese ¼ cups Sour Cream 1 cup Finely Shredded Cheddar Cheese ¼ cups Shredded Parmesan Cheese ¼ cups Finely Chopped Onion ½ teaspoons Teaspoon Garlic Powder 1 pinch Cayenne Powder 1 teaspoon Lemon Juice ¼ teaspoons Freshly Ground Black Pepper ⅓ cups Dried Cranberries, Optional ½ cups Toasted Pecans, Chopped Coarse (optional) Leave a Comment Leave a Review Welcome! Join Our Our Happy Cooking Community! Sign Up or Log in Advertise | BlogHer Privacy Policy More from BlogHer Pork Chops and Rigatoni with Onions Christmas: Buttery Quince Hazelnut and Cognac Mincemeat Fettuccine Alfredo Without All The Guilt Announcing the BlogHer '12 Call for Ideas! More from iVillage 25 Quick and Easy Slow Cooker Recipes Related Recipes

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