Classic Cheese Ball 

I have made a cheese ball the last three Holidays and wanted to share how I make them in my kitchen. They don’t last long at all around here!
Recipe : Cheeseball
16 ounces cream cheese , softened
2 cups freshly grated sharp cheddar cheese
2 green onion , chopped
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
dash freshly ground black pepper
2/3 cup pecans , finely chopped
Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!
Taste Better from Scratch
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Mennonitefarmhouse@gmail.com
Mennonite Farmhouse
P.O. Box 194
Needmore, PA 17238
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