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.
Servings 4 people
Calories 178kcal
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: 1slice | Calories: 178kcal | Carbohydrates: 28g | Protein: 2.1g | Fat: 6.9g | Saturated Fat: 0.7g | Trans Fat: 0.7g | Cholesterol: 21mg | Sodium: 213mg | Potassium: 51mg | Fiber: 0.8g | Sugar: 17g | Vitamin A: 2200IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.5mg