Now that the weather
is hot has warmed up, I’m spending a lot more time outdoors with my boys. It’s not unusual to find us on a Saturday or Sunday afternoon in the backyard, the boys running through the sprinkler or playing in the sandbox. Me sitting in my lounge chair, sipping on something cold and trying to stay cool in the shade of the back porch. Welcome sweet summertime!
At the end of the day, the boys are in dire need of a bath and hungry for dinner. But of course, cooking is the last thing I feel like doing. I’ve learned plan on meals that I can either assemble ahead of time and put in the oven, or don’t involve cooking at all.
One of my favorite summertime meals is an antipasto. The kids don’t much care for it, but The Husband and I sure so. A couple different kinds of cold cuts, some artichoke hearts, good bread, and cheese. This cheese ball recipe can be made ahead of time and frozen. Just let it come to room temperature before serving. It’s creamy. The Brandy and Worcestershire sauce gives it a little zing. And the chopped pecans lend some texture and crunch. It’s ideal for spreading across some crusty bread or crackers.
- 1 pound sharp cheddar, grated
- ½ pound Roquefort cheese, crumbled (could also use bleu cheese)
- 2 (8 oz.) packages cream cheese, softened
- 1 small onion, grated
- 6 tablespoons Worcestershire sauce
- ¼ cup brandy
- 2 teaspoons hot sauce
- ½ teaspoon celery salt
- ½ teaspoon garlic salt
- ¼ teaspoon garlic powder
- 1 cup chopped pecans
- 1 cup chopped parsley
- Allow all cheeses to come to room temperature.
- Combine all ingredients except the nuts and parsley in large mixing bowl. Cream until mixture is thoroughly combined.
- Cover and place bowl in the refrigerator to chill for 2 hours or up to two days.
- Combine pecans and parsley in a medium bowl.
- Roll cheese mixture into 1-1 ½ inch balls. Roll each ball in the pecan-parsley mixture.
- Make sure each ball is thoroughly coated.
- Place the cheese balls back into the refrigerator and allow to chill before serving.