Ingredients
Bacon Blue Cheeseball
Ham and Red Pepper Cheeseball
Spicy Sausage and Green Chile Cheeseball
Directions
Bacon Blue Cheeseball: Render the bacon in a heavy sauté pan over medium-high heat until crispy. Drain on paper towels and allow to cool. Using a stand mixer fixed with the paddle attachment, combine the bacon, cream cheese, blue cheese, white cheddar cheese, bacon, dried cherries, onion powder, garlic powder, and Worcestershire sauce until thoroughly combined. Divide the mixture in half and shape into two separate cheeseballs. Refrigerate for at least 2 hours to set. Roll each cheeseball in the walnuts and refrigerate until ready to serve.
Ham and Red Pepper Cheeseball: Using a stand mixer fixed with the paddle attachment, combine the ham, cream cheese, sharp and white cheddar cheeses, roasted red peppers, onion powder, garlic powder, and Worcestershire sauce until thoroughly combined. Divide the mixture in half and shape into two separate cheeseballs. Refrigerate for at least 2 hours to set. Roll each cheeseball in the pecans and refrigerate until ready to serve.
Spicy Sausage and Green Chile Cheeseball: Brown the sausage in a large sauté pan, breaking up any large clumps. Drain on paper towels and allow to cool. Using a stand mixer fixed with the paddle attachment, combine the sausage, cream cheese, pepper jack cheese, white cheddar cheese, onion powder, garlic powder, and Worcestershire sauce until thoroughly combined. Divide the mixture in half and shape into two separate cheeseballs. Refrigerate for at least 2 hours to set. Roll each cheeseball in the pumpkin seeds and refrigerate until ready to serve.
