Festive Mini Cheese Balls

I love when the kids come to visit!

One of our favorite things to is put the little munchkins to bed and bust out the cheese and crackers. 

We catch up on everything and laugh till we cry.

 You won't find any squirt cheese here.
Save that for scout camp.

Store bought cheese balls.  

 Pungent, neon orange, tastes like bandaids.
We can't have that now, can we?

But, how can Christmas go on without a 
cheese ball?

Well, it can't.  

So unless you want to be responsible for cancelling Christmas, I suggest you make a cheese ball.  Or better yet,

Festive Mini Cheese Balls

As long as there are cheese balls, Christmas may continue.

Check out these adorable little cheeseballs!
They just scream Christmas Partay.

These were rolled in either Parmesan Cheese or toasted pecans. I can't emphasize enough how much better your pecans will be if you toast them.  The stepped up flavor and texture you will get is well worth it.

 This is about how fine you want them.

So gather everyone around, bond and get cheesy.

Festive Mini Cheese Balls

1 8 oz. pkg cream cheese, softened
2 T butter, softened
3/4 cup grated sharp white cheddar cheese (I used an Irish Cheddar)
1/2 cup feta or blue cheese (blue would be better, but if you have to err on the safe side, go with feta)
3/4 cup craisins, finely minced (I did this in the food processor, dried cherries would also be great)

1 cup pecans, toasted and finely chopped

Cheese Mixture:
Mix together the cream cheese, butter, cheddar cheese, and feta or blue cheese.  Blend well then add the craisins.  

Make balls:  
Using a 1 T. scoop, scoop balls onto a tray.  You don't want them a whole lot bigger than this because you want one cheese ball per cracker. Otherwise, people are gonna be wondering what to do with it.  Don't worry too much if they're not perfectly round yet.  Let chill for about an hour, and then they should be firm enough to roll perfectly round.  Here's your chance to show your skills - no flying saucer shapes here.

For pecans:  
Toast in a skillet over medium heat for 5-6 minutes.  Stirring (or tossing them in the air) frequently. Let cool and finely chop.  I did this in a food processor because I wanted them really fine.  Roll balls in pecans.  Refrigerate until ready to serve.

I rolled a few of them in Parmesan cheese for a friend with a nut allergy.

Serve:
Place a pretzel stick in each cheese ball and arrange on a tray.  Don't put the pretzel in ahead of time or it will get soggy.  Serve with crackers or toasted baguette slices.

Makes about 28.