RASPBERRY CHEESE BALL
This VERY delicious cheese ball is a variation on a recipe we learned at the Das Essenhaus Cooking Show a couple of weeks ago. Olivia made this version for a recent gathering at her home and it disappeared almost immediately. Everyone really enjoyed it. I think you will too!
While enjoying this great recipe, a friend shared with us their inventive use of the same kind of raspberry jam used in this recipe. We appreciated this idea since you can sometimes buy an ingredient for a specific use and then kind of forget about the rest of it as it becomes a science experiment in your refrigerator (c'mon you know it has happened to all of us). She told us she combines raspberry jam, thyme and Italian salad dressing as a marinade for chicken. Another friend suggested it might also be good for pork tenderloin. After you make this killer cheese ball, you might want to give this a try!
Raspberry Cheese Ball
1 cup shredded cheese (we like sharp cheddar)
1 cup shredded swiss cheese
1/2 cup mayonnaise
3/4 cup sour cream
4-5 chopped green onions
1 cup finely chopped pecans
squeezable raspberry jam
Line a flat bottom bowl with plastic wrap. Press the chopped pecans into the bottom of the bowl and up the sides. Mix the cheeses, green onions, mayo, and sour cream. Press the mixture on top of the nuts. Cover and refrigerate. Uncover the top and place a plate on top of the bowl so you can invert the contents on a plate. Squeeze jam over the nuts. Serve with your favorite crackers. Enjoy!