Cheese Ball

                                                                                                                                   

• 2 packs of cream cheese (8 oz. each)
• 8 oz. cheddar cheese (shredded)
• 1 tsp. fresh lemon juice (or from the plastic lemon squirt ball)
• 2 tsp. Worcestershire sauce
• dash cayenne pepper (about 1/4 and then to taste)
• 1/8 tsp. salt (seasoned salt is fine here too)
• 1 cup pecans (chopped fine)

1. Let the cream cheese sit out for an hour or so. It's much easier to mix when warm.
2. Put the cream cheese and shredded cheddar cheese in a bowl and mix well. Add the seasonings. Mix well.
3. Put the mixture in the refrigerator for an hour or so. Then, you can form the cheese into a ball. You can do it before, but it's hard to make a ball out of warm cheese.
4. This recipe easily makes two cheese balls. Either roll the cheese ball around in the finely chopped pecans or gently pat the pecans into the cheese. I generally use a combination of rolling and patting.
5. That's the basic southern cheese ball recipe.
6. You can use different cheese such as white cheddar. You can also use different nuts for rolling the cheese ball. You also can add dried fruit to the cheese ball or dried or fresh herbs.