pondlady
12-01-2006, 01:46 PM
1 8 oz pkg cream cheese, softened
1/2 c milk
2 c shredded Monterey Jack
2 c shredded sharp Cheddar
1/4 c crumbled bleu cheese
1/4 c finely minced onion
1 jar (2 oz) diced pimientos, drained
10 slices bacon, cooked, drained, finely crumbled and divided
salt and pepper to taste
1/4 c minced fresh parsley
3/4 c finely chopped pecans, divided
Beat cream cheese and milk in a large bowl at low speed until blended. Add cheeses. Beat at medium speed until well mixed. Add green onions, pimiento, half bacon, and half pecans. Beat at medium speed until well mixed. Add salt and pepper. Transfer 1/2 of mixture to a large piece of plastic wrap. Shape into a ball; Repeat with other 1/2. Refrigerate at least 2 hrs. or until chilled. Combine remaining bacon and pecans with parsley in pie plate or large dinner plate. Roll each ball in mixture, and refrigerate until ready to serve. Makes 24 servings.
1/2 c milk
2 c shredded Monterey Jack
2 c shredded sharp Cheddar
1/4 c crumbled bleu cheese
1/4 c finely minced onion
1 jar (2 oz) diced pimientos, drained
10 slices bacon, cooked, drained, finely crumbled and divided
salt and pepper to taste
1/4 c minced fresh parsley
3/4 c finely chopped pecans, divided
Beat cream cheese and milk in a large bowl at low speed until blended. Add cheeses. Beat at medium speed until well mixed. Add green onions, pimiento, half bacon, and half pecans. Beat at medium speed until well mixed. Add salt and pepper. Transfer 1/2 of mixture to a large piece of plastic wrap. Shape into a ball; Repeat with other 1/2. Refrigerate at least 2 hrs. or until chilled. Combine remaining bacon and pecans with parsley in pie plate or large dinner plate. Roll each ball in mixture, and refrigerate until ready to serve. Makes 24 servings.