Best Nutty Bacon Cheese Ball Recipes

FISHER NUTTY BACON CHEESE BALL

Fisher Nutty Bacon Cheese Ball image

Make and share this Fisher Nutty Bacon Cheese Ball recipe from Food.com.

Provided by tasmith1

Categories < 15 Mins

Time 15m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup milk
2 cups shredded sharp cheddar cheese
1/4 cup blue cheese, crumbled
1/4 cup finely minced green onion (white part only)
1 (8 ounce) jar diced pimentos, drained
3/4 cup fisher pecans, divided
10 slices bacon, cooked, drained, finely crumbled and divided
salt and pepper
1/4 cup minced parsley
1 tablespoon poppy seed

Steps:

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, pimentos, 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 a plastic wrap and refrigerate until ready to use.

Nutrition Facts : Calories 3615, Fat 333.9, SaturatedFat 146.2, Cholesterol 683.3, Sodium 4539.5, Carbohydrate 44.6, Fiber 14.2, Sugar 13.5, Protein 123.4

FISHER NUTTY BACON CHEESE BALL

Fisher Nutty Bacon Cheese Ball image

How to make Fisher Nutty Bacon Cheese Ball

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

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 bacon , cooked, drained, finely crumbled and divided
Salt and pepper
1/4 cup minced parsley
1 tablespoon poppy seeds

Steps:

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.
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.

NUTTY BACON CHEESE BALL

NUTTY BACON CHEESE BALL image

Number Of Ingredients 11

Ingredients

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 pecans, divided (Of course, any nut will do!)
10 slices bacon, cooked, drained, finely crumbled and divided
Salt and pepper
1/4 cup minced parsley
1 tablespoon poppy seeds (I leave these out!)

Steps:

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. 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.