Paula Deen’s Nutty Bacon Cheese Ball

1 package (8 ounces) cream cheese, softened

1/2 cup milk

2 cups shredded sharp cheddar cheese

1/4 cup (1 ounce) blue cheese, crumbled

1/4 cup finely minced green onions (white part only)

1 jar diced pimento, drained

3/4 cup Fisher pecans, divided (Of course, any nut will do!)

10 slices of bacon, cooked, drained, finely crumbled and divided

Salt and pepper

1/4 cup minced parsley

1 Tbsp. poppy seeds

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste.

Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.

Repeat with the remaining mixture. Refrigerate (or freeze) at least 2 hours.

Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use.

 

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