Aunt Sue's Smoky Cream Cheese Cheese Ball

"A family favorite for years and years: it's just not Christmas/New Years/Easter without Aunt Sue's cheese ball. She borrowed the recipe from a co-worker at the telephone company YEARS ago and has adopted it as her own. Easy. Quick. DELISH. If you want a fancier version, use cream cheese, worchester, accent, green onions....but substitute proscuito for the beef and add chopped roasted red peppers and minced black olives."
 
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photo by flower7 photo by flower7
photo by flower7
photo by flower7 photo by flower7
Ready In:
15mins
Ingredients:
7
Yields:
1 Ball
Serves:
6-8
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ingredients

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directions

  • Leave cream cheese out of fridge to soften about 20 minutes.
  • Finely chop green onions and Buddig Beef.
  • Mix onions, beef, Worchester, and softened cream cheese thouroughly.
  • Form into ball.
  • Roll ball in walnuts.
  • Serve with Ritz Crackers.

Questions & Replies

  1. You said look at notes for instructions involving use of prosciutto in the Smokey Cream Cheese Ball. I don’t see any notes. How do I get them?
     
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Reviews

  1. Delicious! I left out the Accent seasoning. I think the pkg size for the beef is a mistake as the Buddig beef comes in a 2 oz not 12 oz pkg (and 2 oz was plenty!) I used pecan chips instead of walnuts and low-fat cheese. I also refrigerated the cheese ball overnight before rolling in the nuts which made it less messy of a process. Thanks for sharing!
     
  2. This is excellent. I made it with Speck, which is a smokier type of prosciutto, and roasted piquillo peppers. Left out the Accent because I didn't have any, but I don't think it suffered for the lack of it. My book club ate most of it, but luckily there was some left over for me, which I greedily ate by myself the next day ;) Thanks for posting such a delicious and versatile cheese ball! Next time I will try it with the Buddig beef.
     
  3. Made this with the prosciutto, red pepper & black olives & couldn't have been more pleased with the results, as were my guests! Served this with not only the Ritz crackers but also with Harvest Five-Grain crackers ~ All a big hit! Thanks for sharing your recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
     
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Tweaks

  1. I doubled the recipe and added 8 oz fine shredded sharp cheddar cheese. Delicious.
     
  2. Delicious! I left out the Accent seasoning. I think the pkg size for the beef is a mistake as the Buddig beef comes in a 2 oz not 12 oz pkg (and 2 oz was plenty!) I used pecan chips instead of walnuts and low-fat cheese. I also refrigerated the cheese ball overnight before rolling in the nuts which made it less messy of a process. Thanks for sharing!
     

RECIPE SUBMITTED BY

I've been on a huge baking kick lately, which is great for my college-aged brother and my friends. And BAD for my sweet tooth. Besides baking, I have been learning a lot about wine pairings and recipes. My local sommelier, Mary, is GREAT: Knowledgeable and sweet. And her wine recommendations in the twenty-something price range are perfect. Someday I also hope to be able to cook like my Grandma. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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