1 package cream cheese
1/2 cup milk
2 cups shredded sharp cheese
1/4 cup (1 oz.) crumbled blue cheese
1/4 cup minced green onion, white part
1 jar diced pimentos, drained
3/4 cup pecans
10 slices bacon, crumbled
salt & pepper
1/4 cup minced parsley
1 Tbs. poppy seeds
Mix cream cheese for one minute. Scrape bowl, mix gradually adding milk until well blended (one minute). Scrape bowl. Add cheeses, onions, pimentos, half the bacon and half the pecans. Beat until well blended (one minute). Season with salt and pepper. Form two balls and wrap tightly. Refrigerate for 2 hours.
Combine remaining bacon, pecans, parsley and poppy seeds in pie plate. Roll each ball in mixture, rewrap and refrigerate.
1/2 cup milk
2 cups shredded sharp cheese
1/4 cup (1 oz.) crumbled blue cheese
1/4 cup minced green onion, white part
1 jar diced pimentos, drained
3/4 cup pecans
10 slices bacon, crumbled
salt & pepper
1/4 cup minced parsley
1 Tbs. poppy seeds
Mix cream cheese for one minute. Scrape bowl, mix gradually adding milk until well blended (one minute). Scrape bowl. Add cheeses, onions, pimentos, half the bacon and half the pecans. Beat until well blended (one minute). Season with salt and pepper. Form two balls and wrap tightly. Refrigerate for 2 hours.
Combine remaining bacon, pecans, parsley and poppy seeds in pie plate. Roll each ball in mixture, rewrap and refrigerate.
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