Blue Cheese Ball That's All Green

Name: Blue Cheese Ball That's All Green
Prep time: 10 min
Total time: 10 min
Yield: 1 large ball
Ingredients: 250 g cream cheese, room Temp; 125 g blue cheese, crumbled; 125 g cheddar cheese, shredded; 2 teaspoons mustard, I use Dijon-style; 1 teaspoon Worcestershire sauce; 1/8 teaspoon garlic powder; 1/4 teaspoon salt; 1/2 cup pecans, finely Chopped; 2/3 cup currants; 3/4 cup parsley, finely chopped

Submitted by An_Net

"Put it all in together and mix. How easy can it get. The mixture of cheeses makes this different to other cheese balls. Don't be afraid to add some cayenne or paprika for heat. Preparation time does not include chill time."

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Ready In:: 10mins
Ingredients:: 10
Yields:: 1 large ball

ingredients

250 g cream cheese, room Temp
125 g blue cheese, crumbled
125 g cheddar cheese, shredded
2 teaspoons mustard, I use Dijon-style
1 teaspoon Worcestershire sauce
¹⁄₈ teaspoon garlic powder
¹⁄₄ teaspoon salt
¹⁄₂ cup pecans, finely Chopped
²⁄₃ cup currants
³⁄₄ cup parsley, finely chopped

directions

Place the cream cheese, blue cheese, cheddar cheese, mustard,Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants.
Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the finely chopped parsley to coat evenly and well.
Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving.
Place on a platter surrounded with crackers and thinly sliced apple wedges.

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RECIPE SUBMITTED BY

An_Net

I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas. My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG" width=100%> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=crazykeas.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/crazykeas.jpg" border="0" alt="Photobucket"></a> <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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