Skippy's Holiday Cheese Ball

My brother-in-law, Chip Wolf, makes this delicious cheese ball for all McCabe family gatherings. It’s so darn good, I don’t know what took me so long to ask him for the recipe. I’m glad Chip was happy to share!

Cheese Ball:

• 1 8 oz block cream cheese, softened to room temperature
• 1 jar Kraft Old English cheese
• ½ pound bleu cheese, crumbled
• ½ sweet onion, finely chopped
• 1 tablespoon Worcestershire sauce
• ½ teaspoon Lawrys Season Salt
• ½ teaspoon garlic powder
• ½ teaspoon lemon pepper
• 1/8 cup pecan pieces

In an electric mixer using the paddle attachment beat cream cheese until smooth then add remaining ingredients and mix until thoroughly combined. Form cheese mixture into a ball using hands sprayed with nonstick cooking spray to prevent sticking.

Coating:

• 1 cup pecan pieces
• 2 oz parsley flakes

Sprinkle cookie sheet or large piece of foil with parsley flakes and pecan pieces. Roll cheese ball in parsley and pecans to coat. Refrigerate for 2-3 hours or overnight. For serving, it’s best to allow cheese ball to sit at room temperature for about 20 minutes. Serve with buttery crackers.