Our fourth feature in the NFL Game Day Recipes comes from Sheri Steinig. She has graciously shared her Aunt Dianna’s secret cheeseball recipe. Though this is specially made for Redskins fans, Sheri assures the rest of us that we can try it too!
Remember to watch the Redskins take on the Saints this Sunday, Sept 9th at 1:00 BPM ET. Don’t forget to say Happy Grandparents Day to the special older adults in your life!
Aunt Dianna’s Cheeseball
- 2-8 oz. Philadelphia Cream Cheese-do not use other cream cheese.
- 1-6 oz. Wispride Sharp Cheddar Cheese (tub size) If you buy the 12 oz. Just use half. Kaukauna is another Sharp Cheddar Cheese to use.
- 1-4 oz. Blue cheese (Treasure Cave brand is the best-it now comes crumbled.)
- 1 lb. chopped pecans
- parsley flakes
- 1 tsp. Worchestershire sauce
- 1/8 tsp. garlic powder
- Dash of cayenne pepper
Let cream cheese, sharp cheddar cheese and blue cheese set and soften in a bowl for about 3 hours.
Spread 1 lb. chopped pecans and sprinkle parsley flakes on a big sheet of aluminum foil before you start mixing the cheese. (Use foil pop-ups for each ball, wrapping the ball in Saran Wrap before you wrap it in the foil.) You need to have these wraps laid out before you mix the balls. I usually have several papers towels handy to wash and dry my hands between molding each ball. It is messy.
Mix all 3 cheeses together with a fork, and then add Worcestershire sauce, garlic powder and cayenne pepper.
Blend together again with a fork and shape into balls, wrap in saran wrap first and then in foil pop-ups. Place in the frig right away to harden.
The recipe makes 1 big ball, 2 medium balls or 3 smaller balls.