Shelly's Recipe

CHEDDAR, PEPPER JELLY AND PECAN CHEESE BALL - Paula Deen

Category: Cheeseballs

2 cups grated cheddar cheese
3 tbsp cream cheese, room temperature
1 cup chopped pecans
1/2 to 1 cup mayonnaise
2 cups sliced green onions or 2 scallions, finely chopped
1 small garlic clove, finely chopped
1/8 tsp each salt and pepper
1/4 cup hot pepper jelly

Blend together cheeses, 1/2 cup pecans, and the next 5 ingredients. Scrape the mixture onto a sheet of plastic wrap and form into a ball. Wrap with plastic and chill for 2 hours.

Unwrap cheeseball and cut in half. Use your fingers to press a deep well into the bottom half and fill the well with the jelly. Top with the upper half of the cheeseball and press the edges of the ball together to seal. Roll the cheeseball into the remaining chopped nuts and serve immediately or refrigerate until ready to serve, for up to 3 days. Serves 8-10