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It’s inexpensive, retro, a party mainstay. Sure, it’s gotten its share of jokes, but not as many as the fruitcake! I say it’s time for a cheese ball comeback, perfectly time with our ailing economy. How about a pimento cheese ball rolled in chopped parsley alongside a blue cheese ball rolled in bright red pomegranate seeds? Here is a recipe that has been in our family for many years. It makes two small cheese balls rolled in chopped pecans.

Cheddar Cheese Ball

Makes 2 cheese balls
Prep: 15 minutes

16 ounces cream cheese, at room temperature
8 ounces sharp Cheddar cheese, shredded (2 cups)
2 tablespoons chopped green onion
2 teaspoons Worcestershire sauce, or to taste
Cayenne pepper to taste
1 cup chopped pecans (preferably toasted)

1. Place the cream cheese and Cheddar cheese in a large bowl. Blend with an electric mixer until the mixture just comes together. Add the onion, Worcestershire sauce, and the cayenne pepper to taste. Continue blending until the mixture is smooth.
2. Shape the mixture into two small balls. Roll each ball in the pecans. Wrap in plastic wrap and chill until time to serve with crackers and fruit.

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