TBG Chef Dawn West ( A Paula Deen Recipe)

Fisher Nutty Bacon Cheese Ball

1 (8oz) package cream cheese, softened

½ cup milk

2 cups shredded sharp cheddar cheese

¼ Cup (1 oz) blue cheese, crumbled

¼ Cup finely minced green onions (white part only)

1 jar diced pimento, drained

¾ Cup pecans, divided

10 slices of bacon, cooked, drained, finely crumbled and divided

Salt and pepper

¼ Cup minced parsley

1 tbs. Poppy seeds

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed two and mix 1 minute. Stop and scrape bowl. Turn to speed two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to speed 4 and 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.

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.

(I found that the mixture was to soft to form into a ball until chilled overnight.)