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1
1.
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2
Process cream cheese in a food processor until smooth.
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3
Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.
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4
Scrape into a bowl, cover and refrigerate for 30 minutes or up to 2 days.
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5
2.
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6
Place pecans in a medium bowl.
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7
Roll the cheese mixture into 1-inch balls and coat each ball evenly with pecans.
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8
3.
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Serve the cheese balls at room temperature or chilled.
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My Note: To toast whole nuts, spread on a baking sheet and bake at 350*F., stirring once, until fragrant, 7 to 9 minutes.
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To Make Ahead: Prepare through Step 1 up to 2 days ahead.
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Cover and refrigerate the finished balls for up to 3 days.
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13
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14
Spinach Stuffing Balls.
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15
These mouthwatering morsels of savory spinach, herbed stuffing, Parmesan and Italian seasonion taste just as juicy as beef meatballs.
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Serve with marinara sauce or roasted red pepper puree.
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2 cups finely crushed herb-seasoned stuffing mix.
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1 (10 ounce) package frozen chopped spinach, thawed and drained.
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1/2 cup grated Parmesan cheese.
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1/2 cup melted butter.
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3 eggs, beaten.
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1 teaspoon garlic powder.
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1 teaspoon oregano.
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1/2 teaspoon freshly ground black pepper.
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For the Roasted Red Pepper Puree:.
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1 cup jarred roasted red peppers, drained.
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1 teaspoon red wine vinegar.
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1 tablespoons olive oil.
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1 clove garlic, finely minced.
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Salt and pepper to taste.
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Preheat oven to 350*F. In a large bowl combine stuffing mix, spinach, Parmesan cheese, melted butter, eggs, garlic powder, oregano and black pepper.
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Shape into walnut-sized balls and place on a baking sheet.
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Bake in preheated oven for 20 to 25 minutes, or until heated through and browned.
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34
Place ingredients for red pepper puree in food processor and pulse until incorporated and smooth.
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35
(Makes about 24).
