Paula’s Cheese Ball (By Paula Deen) Recipe
1 (8 ounce) package cream cheese, softened
1/2 cup milk
2 1/4 cups shredded sharp cheddar cheese
1/4 cup crumbled blue cheese (1 ounce)
1/4 cup green onions (white parts only)
1 (2 ounce) jar pimientos, drained
1 cup chopped pecans (Paula uses Fisher pecans)
10 slices bacon, cooked and finely crumbled
salt & fresh ground pepper (to taste)
1/4 cup chopped fresh parsley
1 tablespoon poppy seeds
Place the cream cheese and milk in a bowl; beat until well combined.
Add in shredded cheese, onions, pimento and HALF of each, crumbled bacon and chopped pecans; mix to combine.
Season with salt and black pepper.
Transfer the mixture to a large piece of plastic wrap, then form into a ball; cover tightly and chill a minimum of 2 hours.
In a pie plate mix together the remaining chopped pecans and bacon, then mix in the parsley and poppy seeds.
Unwrap the cheese ball then gently roll into the nut mixture.
Wrap again in a clean piece of plastic wrap and chill up to 24 hours.
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