My niece, Debbie Boone Campbell, makes the best cheese ball I’ve ever tasted, so I am sharing her recipe with you. Make some over the holidays.
8 ounces finely grated sharp cheddar cheese (room temperature)
2 8-ounce packages cream cheese (room temperature)
1 tablespoon grated onion
1 tablespoon finely chopped green pepper
1 tablespoon chopped pimiento
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 cup finely chopped pecans
Mix all ingredients except pecans with your hands, blending well. Form two balls. Roll them in pecans. Refrigerate.
Try it. You’ll love it.