Cheese ball

We may not have snow this year in Wisconsin for Christmas, but we can have a cheese ball. This recipe belongs to my Grandma Love, who hosted us in northwest Iowa for Christmas for most of my childhood. At the time I wanted nothing to do with the cheese ball, but I remember it distinctly appearing on Christmas Eve when the relatives first started appearing through the back door that led into the kitchen. Coats were peeled off, pink lipstick-covered lips gave shocks on the cheek when kissed and presents were placed under the tree. I was much more interested in the homemade sloppy joes that were served to the kids instead of the oyster stew that the adults feasted upon and the hard candy that I got if I went to church later that night with Aunt Agnes, but the cheese ball now holds a special place in our hearts- equal parts nostalgia and deliciousness.

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My mom and sister made the cheese ball this week and split it into two- one they brought over for a winter solstice shindig and the other we will enjoy tomorrow for Christmas Eve. Served with crackers and a holiday cocktail, it’s just the thing.

cheese ball

Here is the recipe, the way my Grandma wrote it.

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Harriet’s Cheese Ball

Ingredients:
2 large packages Philly cream cheese
1 stick very sharp Kraft Cracker Barrel Cheese (cheddar)
1 1/2 dozen or so green stuffed olives- cut up fine
3 T dry onion flakes
(chopped pecans)

Directions:
Soften philly cheese and cracker barrel cheese. I grind up the cheddar cheese and blend the cheeses together, add onion flakes and olives, blend well. Form in a ball. Roll cheese ball in chopped pecans and store in refrig. until ready to use.
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Happy holidays!

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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

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