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Italian Seasoned Cheddar Cheese Balls or Logs

Great any time of year but also wonderful for the holidays,  parties,  and even gift giving.   Can be made with or without the addition of optional wine or bourbon.

 

Not appropriate for long distance gift giving as it requires refrigeration.   However, it makes a wonderful gift idea nearer to home.

 

Italian Seasoned Cheddar Cheese Balls or Logs

Yield: 3 balls or logs (2 if prefer larger size; 4 if prefer smaller size)

4 packages (8 ounces each) cream cheese, softened
4 cups (1 pound) shredded extra sharp cheddar cheese
2 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. ground black pepper
Minced fresh parsley, basil, and oregano to taste
Optional: 1/8 to 1/4 cup wine or bourbon
chopped pecans and paprika to coat
Assorted crackers

Blend first six (or seven) ingredients together. Divide in half. Form each into either a ball or a log. Coat in paprika. Roll in pecans and gently press to help pecans stick. Seal in plastic cling wrap and refrigerate for 12 to 48 hours to meld flavors. Allow to soften at room temperature for 30 minutes. Serve with assorted crackers.

 

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Italian Seasoned Cheddar Cheese Balls or Logs

Makes 3 regular or 2 large sized cheese balls or logs.  The addition of wine or bourbon is optional and not required. 

Author Tammy

Instructions

  1. .

    Italian Seasoned Cheddar Cheese Balls or Logs

    Yield: 3 balls or logs (2 if prefer larger size)

    4 packages (8 ounces each) cream cheese, softened

    4 cups (1 pound) shredded extra sharp cheddar cheese

    2 tsp. onion powder

    1 tsp. garlic powder

    1/2 tsp. ground black pepper

    Minced fresh parsley, basil, and oregano to taste

    Optional: 1/8 to 1/4 cup wine or bourbon

    chopped pecans and paprika to coat

    Assorted crackers

    Blend first six (or seven) ingredients together. Divide in half. Form each into either a ball or a log. Coat in paprika. Roll in pecans and gently press to help pecans stick. Seal in plastic cling wrap and refrigerate for 12 to 48 hours to meld flavors. Allow to soften at room temperature for 30 minutes. Serve with assorted crackers.

For other quick, easy cheese balls or logs:

 

Cheese Balls or Logs Made Simple and Easy

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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