Tuesday, May 11, 2010

Some things go as planned at this pig pen ... The Cheese Ball

Well my Mother's Day weekend plans for sewing with my daughter did not happen as the owner's manual to my brand new machine is missing and the dealer is getting me a new one... so our sewing escapades will have to wait.

The one thing that did go has planned was the lunch we planned for my mother-in-law.  We had pork burgers on the grill with various sides and desserts that my sister-in-law and I prepared.  The other thing that went has planned was the making of my cheese ball.  I don't know how, but over the years, it has become the appetizer that everyone asks me to make.  I'm sure you all have a dish like that so I though I would share my "go to" appetizer with all of you.

I was introduced to this cheese ball as a child as a friend of my grandma always made it.  I did not like it as a kid because of the green onion, but as an adult, I think it is pretty yummy.

The Ingredients
2 blocks of cream cheese
2 packages of Buddig's Beef
5 green onions
2t. Worcestershire Sauce
2t. Accent

And I almost forgot the 2 t. Accent as I made the cheese ball.  I think this might be the "secret" ingredient.

After washing the green onions, I use my kitchen shears to cut the green tops into small pieces and add them to a bowl.  (I absolutely love my kitchen shears.  They are probably my second favorite kitchen gadget as my Kitchen Aid mixer would be at the top of the list. )

Any way, then I cut the beef into strips and then into squares.  Add about 3/4 of the meat, reserving the final 1/4 as a garnish for the cheese ball. 

After the meat and onions are added to the bowl, I add the 2 blocks of cream cheese followed by the 2t. of Worcestershire sauce and 2t. Accent.  (Tip:  Regular cream cheese is best; however, reduced fat can be used, but the cheese ball will be much softer and harder to form a ball shape.  Do not use fat free cream cheese unless you want to make a dip vs. a ball.)

After all the ingredients are added, use you hands to thoroughly mix all of the ingredients. (Tip:  Take off all rings and your watch before using your hands to mix the cheese ball.  I usually just take off my wedding ring before I start on the cheese ball or inevitably I forget until I am using my hands to mix up the cheese ball.)

After the ingredients are mixed, use your hands to form a ball.

After the ball is formed, use the reserved beef to garnish the outside of the cheese ball.

Serve with crackers and you are ready to go.  (Tip:  I prefer Town House crackers with this cheese ball, but any kind will work.)

This really is a no fail recipe and very easy to pull together so at least something went by the plan for this past weekend.


  1. Mmm...that's my favorite cheeseball, too. I used to make it with my friends in middle school. lol. We leave out the accent, though - My mom gets migraines from MSG.

  2. Great photos - the Pioneer Woman would be proud.

  3. I'm with you on the Kitchen Shears! My sister swore by hers and once we saw how handy they are - my other sisters, mom and I all got some too!

  4. I LOVE my kitchen shears too!

    I have never heard of Accent...hmmm... gonna have to give it a try!

  5. Hey! I left you an award over at goingjane.blogspot.com

  6. Wow, thanks for the award Jane. I'm going to have to figure this all out. :-)

    As far as the Accent, Cris, I have never used it in anything else, but I think it is like a white seasoning salt, but as Katie pointed out it does have MSG.

  7. This is my fav cheese ball recipe too! Yum!

  8. That cheese ball looks so good. My hubby would love that! I'd love for you to come by and show it off at These Chicks Cooked Recipe Spotlight. Have a blessed day :)

  9. I came back to your blog to share a different recipe of yours with a friend of mine - and this recipe was on the page when I opened it. I just had to share a friend's blog on a cheeseball made feel free to check it out! It should give you a good laugh.



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