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Brandy Infused Mini Cheese Balls
Brandy Infused Mini Cheese Balls are made with tangy cheese, soft cream cheese and Brandy for a little kick. Chopped pecans give added crunch.
Course
Appetizer
Cuisine
American
Prep Time
1
hour
hour
Servings
4
people
Calories
178
kcal
Author
Lisa B.
Ingredients
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
Instructions
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.
Notes
Makes about 4 dozen mini cheese balls.
Nutrition
Serving:
1
slice
|
Calories:
178
kcal
|
Carbohydrates:
28
g
|
Protein:
2.1
g
|
Fat:
6.9
g
|
Saturated Fat:
0.7
g
|
Trans Fat:
0.7
g
|
Cholesterol:
21
mg
|
Sodium:
213
mg
|
Potassium:
51
mg
|
Fiber:
0.8
g
|
Sugar:
17
g
|
Vitamin A:
2200
IU
|
Vitamin C:
0.8
mg
|
Calcium:
10
mg
|
Iron:
0.5
mg