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| The Blog Tech has a holiday party to go to today so I made him some food to take to it. One of the things I made is this cheese ball. People always get such a kick out of these. |
Plus, they are really good though no one ever seems to want to be the first one to dig into it. Make the cheese ball 1 day ahead. Then, remove it from the refrigerator, flip it over and frost it with cream cheese. Here is the recipe for the cheese ball:
The recipe:
- 2 - 8 oz.packages cream cheese
- 1/2 cup chutney (Major Grey)
- 1/4 cup onion diced
- 1 tsp. granulated garlic
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup Colby cheese shredded
- 1/2 cup Monterrey Jack cheese shredded
directions
- Mix together the cream cheese, chutney , onion, garlic, salt and pepper.
- Fold in the Colby and Monterrey Jack cheeses.
- Line a small bowl with plastic wrap and press the cheese into the bowl.
- Chill overnight.
- Turn the cheese mixture out onto a serving plate.
- Spread cream cheese around the cheese ball and then cover the cheese in a layer of cream cheese too.
- Score the cheese ball with a toothpick to resemble an igloo.
Slice the front of a pitted black olive open and stuff it with cream cheese. Smooth it to look like a tuxedo. Slice a thin round of carrot, cut a wedge in it and place the stuffed olive on it. Take another olive and cut a small slit in it and place the carrot wedge in it to look like a beak. Push a frilly toothpick through the head and down to the carrot feet to hold each penguin together.
A slice of carrot serves as the igloo's flag. Place a few sprigs of rosemary on either side of the igloo's entrance. I was out of rosemary so I used parsley instead. I don't think The Blog Tech's friends will notice the difference.
