Reviewed: Dec. 12, 2002

I doubled the seasonings in this recipe because it tasted bland the way it's written. Served it as an appetizer for Thanksgiving. Everyone there loved it. Someone even said it was addictive. I will definitly make this again.

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KERANI

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Reviewed: Feb. 25, 2002

This makes a good cheeseball, but not the greatest one I've ever had; average flavor, nothing to write home about! If you make it, I recommend you scale the recipe down. I ended up for 3 large (could have been 4 medium) sized cheeseballs, and unless you're entertaining an army, you don't need that much!! Even though I had softened my cream cheese, the mixture really taxed my food processor. And the pecan and parsley mixture didn't adhere to the frozen cheeseballs, so I had to bring them back to room temperature.

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KIMAR

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Reviewed: Feb. 2, 2002

Excellent. Everyone loved it.

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EILEEN B. K.

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Reviewed: Jan. 3, 2002

I just served this at my mom-in-law's surprise 50th b-day party and it was a hit. I ommitted the nuts and parsley and instead shaped them into an apple (rolled in paprika), pear (rolled in parmesan dyed green) and orange (rolled in parmesan dyed yellow). I used whole cloves for stems (sticking out for apple and pear and in for the orange). They were so cute! And they were quite easy to make, it took a bit to get the mixture to combine in the food processor but I think that my cream cheese wasn't soft enough.

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HMCER

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Reviewed: Dec. 28, 2001

Great recipe! I left out the parsley, and I mixed the pecans in with the rest. After I shaped and refrigerated it, I sprinkled paprika over it. This gives the cheeseball a great appearance. Tastes and looks great on multigrain or wheat crakers topped with a pecan half.

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LEMONLOVER101

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Reviewed: Dec. 22, 2001

Delicious! I used colby instead of cheddar.

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MSMIMI

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Reviewed: Dec. 21, 2001

Everyone loved this cheese ball! It will be added to the holiday recipe list. I let the cheese and cream cheese get to room temp. before mixing and was able to fix it in no time. A+

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WLREYN

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Reviewed: Dec. 19, 2001

This is the first cheese ball I have ever made. I made most of it in the food processor but I mixed the cheddar in it in a separate bowl. I rolled it in sliced almonds. It tasted really good to me and my husband - but the proof will be in how it goes over at his company party. I thought it was very tasty and I will definatly make it again.

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TERRY VANDEREST

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Reviewed: Dec. 10, 2001

It was fine, but I have had better, more flavorful ones.

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AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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Reviewed: Dec. 8, 2001

I made this for a Christmas get-together and it was a huge success! Before I rolled it in the nut/parsley mix, I shaped the cheese ball into a wreath shape, then after rolling I added little pieces of chopped red bell pepper for decoration. Everyone at the party asked for the recipe and said it was the best cheese ball they had ever had!

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LDMILLSAPS

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Reviewed: Nov. 30, 2001

This was wonderful. Thanks for the great recipe. It's a milder version of a cheeseball that my family has been making for years in which we mixed the pecans into the cheese mixture, formed into balls, and then rolled the whole cheeseball into chili powder. It isn't as fiery as it sounds but is spicier. It could offer a contrast if you are making two or more of them.

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Lindy

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Reviewed: May 26, 2001

I only made one third of this recipe but I will be making the full recipe for holiday gifts. Great cheese balls. Thanks for sharing this wonderful recipe. Lucille

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LRW1

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Reviewed: Apr. 14, 2001

My family really enjoyed this recipe. I substituted low fat cream cheese and low fat cheddar and no one could tell the difference!

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LSH1690

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Reviewed: Mar. 24, 2001

I made this for a family gathering. Everyone loved it including the kids. It was GREAT! A couple of days later people were still talking about how good it was. Downside, It was very difficult to make. I guess because I used the blender. The cream cheese although softened was too thick and nothing would move around. So- I did it a little at a time but it was worth it.

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MYPUMPKINZ

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Reviewed: Feb. 10, 2001

This cheeseball recipe rocks! I think this is the best cheeseball recipe ever, and I have had many compliments that reflect the same. This cheeseball is especially good on crisp wheat crackers. This mixes up quickly in a food processor and is very easy. Thanks for sharing such an awesome recipe.

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JENMI

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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Reviewed: Dec. 7, 2000

My husband and I just LOVE this cheese ball. I hope we can keep them around until the holidays. Zesty, flavourful and soooo easy! I'll hang on to this recipe!

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