I grew up in the 80's and 90's, and cheeseballs were a THING. For Thanksgiving, Christmas, showers, bible study, and whenever cream cheese was on sale - probably surrounded with Ritz crackers (which made no sense because they would crumble into sand as you tried to get some of the ball...) and usually next to the shish kebobs and Sprite punch.
So, yeah, if you are my age you are probably nodding your head remembering your own mom cupping her hands around a Saran-wrap white dome, slightly nervous it would misshape and get too soft before the rolling in the pecans has to happen. Anyway, cheeseballs are pretty darn tasty and they look cool.
"You can skip the pecans altogether and dump over a jar of warmed sweet pepper jam. I love it that way too."
Notes: Cream cheese is Philadelphia.
MOM'S 1980'S CHEESEBALL
Ingredients: 1 8 oz. brick of cream cheese at room temperature, 1 cup shredded sharp cheddar cheese, 5 green onions, 1/2 jar pimentos, 1 tbsp. Worcestershire, 1 tsp. Sriracha, 1 tsp. honey,1/4 tsp. salt, 1/2 tsp. pepper, 1/2 cup chopped pecans.
Makes 1 ball, serves 6-8.
1. Use a mixer and beat the cream cheese until smooth. Mix in Worcestershire, Sriracha, honey, salt and pepper.
2. Chop green onions, both white and green parts. Drain pimentos and chop. Add both to the cream cheese along with cheddar cheese, mix well. Spoon onto a piece of plastic wrap then fold the wrap over the cheese. Use your hands to form a ball. Refrigerate 30 minutes.
3. Remove the ball, roll in chopped pecans. Re-wrap and form if necessary, then refrigerate at least 1 hour before serving.