By DiAne Gates
Photo by DiAne Gates
Texans love their “puh-cons” and we don’t call ’em “pee-cans.” And Mama’s cheese ball is not an optional nut recipe. We use pecans—not walnuts. This time of year every store from Walmart to Central Market has their own version of cheese balls. Some are tolerable. Some are not.
I remember watching Mama stir those cheeses to a smooth blend by hand. But we have the advantage of Kitchen Aid mixers with bread hooks, and we can whip up a homemade cheese ball in less than 20 minutes. So let’s make a cheese ball.
Mama would be so proud y’all are using her recipe. (But I must confess, I added the heat element—she wouldn’t be proud about that—she’s not a Texan.)
Mama’s “Puh-Con” Cheese Ball
Ingredients:
2 large (8 ounce) cream cheese (use regular only, not low fat)
2 5-ounce jars Kraft Old English sharp cheese spread
2 or 3 heaping tablespoons of blue cheese
1 teaspoon garlic powder (not garlic salt)
½ teaspoon of hot sauce (If you can tolerate the head, use a full teaspoon full. I use Tabasco)
1 teaspoon Worcestershire Sauce
½ teaspoon red pepper flakes (Use more if you can stand the heat)
Finely chopped pecans
Instructions:
Add all ingredients, except the pecans, and blend ‘til smooth. Scrape sides of bowl and push into a ball. Refrigerate for one hour.
Finely chop two cups of pecans and spread them on a large piece of parchment paper. Remove cheese mix from fridge and form into one large ball or two medium sized ones. Gently roll in pecan mixture, covering all areas of the cheese. Wrap cheese ball in waxed paper, then wrap in foil and store until ready to use. Reserve any extra pecan pieces to reform and refresh your cheese ball if you don’t use it all. This cheese ball can be stored in the refrigerator for two or three weeks. Enjoy!
