Ingredients:
16 ounces softened cream cheese
1/4 - 1/3 cup Stonewall Kitchen Maple Bacon Onion Jam
Dash of pepper
1 cup finely shredded Colby Jack cheese
1 bunch green onions, chopped
1/3 cup pecans, chopped
1/3 cup dried cranberries, chopped (I didn't use, but would do so next time)
1/3 cup parsley, chopped (I used Italian parsley because there was none of the regular kind. I would use the regular kind next time and try to chop it more finely)
Directions:
Mix cream cheese, jam, cheese, green onions, and pepper. Chill until stiff (about one hour, though I let it sit in the refrigerator overnight). Drop onto parchment paper. Form mixture into cheeseball, using parchment paper to prevent sticking. Roll in chopped pecan/dried cranberry/parsley mixture. Serve chilled.
2 comments:
Sounds like that went over well! Nice! Looks good. :)
This cream cheese roll was the hit of the party. It is important to chill the cheese ball for at least an hour. I made it once without doing that and it wasn’t that good. This time I chilled it for 2-1/2 hours before rolling it in the cranberries, pecan, parsley mixture and it was perfect! It is such a festive looking appetizer and wonderful for Christmastime, though I
You could serve it year round.
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