Though our Thanksgiving meal is the same traditional menu served when I was a child celebrating at Grandma’s house, we’ve added appetizers to the celebration. The spread of cold finger-foods keeps the men and kids out from underfoot in the kitchen. Shrimp and cocktail sauce. Corn chips and salsa. Mixed nuts. Cheese ball and crackers. I know, Cholesterol Central. I try to undo a little of the damage with a hefty bowl of grapes.
Bacon-Cheddar Cheese Ball
2 packages (8 oz.) cream cheese – softened
1/2 pound cheddar cheese – shredded
1/2 cup green onions – chopped
6 slices of bacon – cooked and crumbled
1 clove garlic – minced
3 tablespoons pimento (roasted red pepper) – diced
3 tablespoons fresh flat leaf parsley – minced
Blend all ingredients. Form into a ball. Refrigerate overnight to allow flavors to blend. Serve with crackers.
Okay, so that’s the basics. Here’s a few other notes about the recipe:
1. The pre-bagged shredded cheese doesn’t mix in as well as block cheese shredded on a grater.
2. I use turkey bacon. I know. Why bother? For the same reason I serve the grapes.
3. The ball can be rolled in chopped pecans to make it look pretty. I don’t, because there are family members who can’t eat nuts.
4. If there are any leftovers, the flavor only gets better the day after Thanksgiving. I could prepare this earlier, but for some reason I resist the idea. I want it freshly made for THE day.
Easy and tasty. Enjoy!