Shelly's Recipe

BACON CHEESE BALL

Category: Cheeseballs

1 (8 oz) pkg cream cheese, softened
1/2 cup milk
2 cups shredded sharp cheddar cheese
1/4 cup blue cheese, crumbled
1/4 cup finely minced green onions (white part only)
1 jar diced pimento, drained
3/4 cup pecans, divided
10 slices of bacon, cooked, drained, finely crumbled and divided
Salt and pepper
1/4 cup minced parsley
1 tbsp poppy seeds

Place cream cheese in mixer bowl and beat until smooth. Gradually add milk, mixing until well blended about 1 minute. Scraping the sides of the bowl occasionally. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Beat until well blended, about another minute. Season with salt and pepper to taste. Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly. Repeat with the remaining mixture. Refrigerate (or freeze) at least 2 hours.

Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use.