I can still remember the first time I ever had a cheese ball. It was Christmas 1992 and I tasted the most addictive thing on the planet. A ball of creamy cheesy goodness spread on a Triscuit. It was love at first spread! Now, I make these appetizers in every flavor imaginable. Well, I thought I did until I met the one and only Cheese Ball Specialist. Her name is Aubrey Baker and she 9 years old. This little lady is serious about her cheese balls. Today she is sharing with me her current hit the Almond Joy Cheese Ball. It is a game changer!
Aubrey Baker’s Almond Joy Cheeseball
1 package cream cheese, softened
1/3-1/2 cup sugar
12 mini bars Almond Joy bars, chopped
1tsp vanilla
1 cup mini chocolate chips
1 cup toasted flaked coconut
1/2 cup sliced almonds, toasted
In a medium sized bowl combine cream cheese, vanilla and sugar till well combined. Add in chopped almond joys and mini chocolate chips. Form cream cheese mixture into a ball. Place in refrigerator for at least 2 hours to set up. Remove from refrigerator and roll in coconut and almond slices. Serve with graham cracker sticks, apple slices or vanilla wafers!
Caprese Cheeseball
1 package of cream cheese, softened
1/2 cup mayonnaise
1 small jar chopped pimentos
1 cup shredded mozzarella cheese
1 tsp minced garlic
1/2 tsp sea salt
1/2 tsp pepper
1/2 cup chopped fresh basil
1/2 teaspoon Tabasco
Serve with pita chips
In a medium sized bowl combine the cream cheese, mayonnaise, salt, pepper, chopped pimento, mozzarella cheese, 1/4 cup of fresh basil and Tabasco. Stir to combine and then form into a ball. Wrap with plastic wrap and place into refrigerator to chill for at least 2 hours. Remove from refrigerator and plastic wrap. Roll in fresh basil and chopped pecans. Serve with pita chips!