Monday, May 13, 2013

Recipe for:

Cranberry-Pecan Cheese Balls

Adapted from the Cheese Log recipe from the side of a Lucerne Reduced Fat Milk carton and inspired by Mom It Forward and The Kitchn
Prep time: 20 minutes | Cook time: 0 minutes | Total time: 20 minutes
Yield: 16 pops


  • 1/2 cup finely chopped pecans
  • 1/2 cup finely chopped dried cranberries
  • 4 ounces crumbled feta cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 cup Swiss cheese, shredded
  • 2 teaspoons honey


  1. Combine the pecans and cranberries in a shallow dish.
  2. Mix the cream cheese, feta, Swiss and honey in a food processor until it’s combined. Measure out the cheese mixture a tablespoon at a time and roll each spoonful into a ball with the palms of your hands. Then roll each ball into the pecan-cranberry mixture, coating all sides evenly. Place each ball on a tray lined with parchment or waxed paper.  Cover the tray in plastic wrap and transfer it to the refrigerator to chill for at least one hour.
  3. Remove the tray from refrigerator 15 minutes before serving


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