Recipe for...Nutty Bacon Cheeseball


Recipe for... pie recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Nutty Bacon Cheeseball This recipe is rated : 0 Recipe Ingredients 1 (8 ounce) package cream cheese, softened 1/2 cup milk 2 cups shredded sharp Cheddar cheese 2 cups shredded Monterey jack cheese 1/4 cup crumbled blue cheese 1/4 cup finely minced green onions (white part only) 1 (2 ounce) jar diced pimiento, drained 10 slices bacon, cooked, drained, finely crumbled and divided 1/4 cup finely chopped pecans, divided Salt and black pepper to taste 1/4 cup minced parsley 1 tablespoon poppy seeds Cooking Procedures Beat cream cheese and milk on low speed in large bowl with electric mixer until blended. Add cheeses. Blend on medium speed until well combined. Add green onions, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed. Add salt and pepper to taste. Transfer half of mixture to large piece of plastic wrap. Form into ball; wrap tightly. Repeat with remaining mixture. Refrigerate until chilled, at least 2 hours. Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large dinner plate. Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: generally called by the French of chopped term puree. There are a great many varieties. If you mean to be economical, you will use for them remnants of meat. Trim it off the bones carefully, remove all fat and sinew, and chop it as fine as possible. The bones, of course, you will crack and add to the kettle in which the broth is simmering. Take the minced meat, toss it a few times over the fire in a little very hot butter. This is the thickening for your soup, which you may serve eithe
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