Good News & Bad News

i have good news and bad news. i'm a firm believer in giving the bad news first in this type of situation. because, after you hear the bad news you know it can only get better, but when you hear the good news first you know it'll only go downhill from there. so, enough of my jabbering.............BAD NEWS: i'm not cooking until the weekend, and miraculously i'm all caught up on my posts (okay so this is kind of good news for me,) which means i don't have a meal to post about..............GOOD NEWS: i've had something that's just been waiting to be posted on here but i've been waiting for the opportune moment. it's a recipe for the best cheddar cheese ball ever known to man! (well in my opinion) I found this recipe from An Edible Mosaic. my naive cooking mind always thought that making a cheese ball was close to impossible. turns out it isn't. it's super easy. oh how innocent i am when it comes to food sometimes!

Cheddar Cheese Ball Appetizer (Or Cheddar Pub Spread if you're feeling fancy)
TIME: 9 hours MAKES:  2 large cheese balls [i just made one]

Ingredients:
8 oz. sharp cheddar, shredded
8 oz. cream cheese, room temperature
8 oz. Farmers cheese (no salt added)
2 tsp. Worcestershire sauce
1 tsp. paprika
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 c. toasted pecans, chopped.

Directions:

[1] Pulse together all ingredients in a food processor until it forms a smooth paste.
[2] Divide in half, and roll each half into a ball.
[3] Put the cheese balls on a paper towel-lined plate, cover with plastic wrap, and refrigerate for 8 hours or overnight.
[4] Before serving, roll each ball in pecans and then let them sit at room temperature for 45 minutes; serve with crackers.

the finished product in the line up of appetizers at a party i took it to.