This weekend, some of the girls and I went up to Prince Edward County to tour the wineries up in that region. We drove up in the morning and spent the day visiting 6 different wineries. Then we went to dinner, and spent the night in a cute little B&B by the water.
It was the PERFECT weekend getaway full of good wine, good friends, and good times! Plus, I bought a nice haul of delicious wines to drink over the next couple of months, so I'm pretty happy :)
When I think back over some of the things I've made in the past little while, this recipe stands out in my mind. I made it for my family's Christmas Eve party (I know...I am SOOO behind in posting my recipes..don't judge). I had never made a cheese ball, and I had always wanted to, so I decided to try this one out. It turned out really well, and everyone devoured it.
This recipe is definitely a keeper, and I hope you'll enjoy it as much as I do!
Bacon-Jalapeño Cheese Ball
Prep Time: ~10 minutes Yields 1 cheese ball
6 slices bacon, cooked and crumbled
1/4 cup pecans, chopped
8 oz cream cheese, at room temp
1/2 cup cheddar cheese, shredded
2 Tbsps fresh parsley, chopped1 clove garlic, minced
1/4 tsp ground cumin
pinch of cayenne pepper
1 tsp lime juice
1/2 tsp worcestershire sauce
2 Jalapeños, seeds removed and chopped finely
1) Preheat oven to 350F. Spread the chopped pecans on a baking sheet and bake for 5-7 minutes. Set aside.
2) In a medium bowl, combine cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne pepper, lime juice, worcestershire sauce, half the chopped jalapeños and half the crumbled bacon. Mix until completely combined. Season with salt to taste.
3) On a large plate, stir together the pecans, remaining jalapeños, and remaining bacon until evenly distributed. Lightly wet your hands, and shape the cream cheese mixture into a ball. Roll the ball in the pecan mixture until it is completely coated on all sides.
4) Cover the ball and refrigerate for at least one hour before serving.
(Recipe adapted from Tracey's Culinary Adventures)