My Favorite Thanksgiving Recipes–Part 2

Thank you for coming back for the second installment of Romy’s Fav Turkey Day Recipes. All of you foodies (and food lovers) will appreciate the yumminess of this next hearty cold weather appetizer–even the kids LOVE this one! It is savory, tasty, and a wonderful starter to your feast. I love to serve it with eggnog spiked with a little rum-DEELISH! Make sure to come back tomorrow for one final divine Thanksgiving side dish recipe–Enjoy & Bon Appetit!

 

Cheddar Cheese Balls

from Bon Appetit Magazine

 

2 cups all purpose flour

1 pound coarsely grated extra-sharp cheddar cheese

¾ cup (1 ½ sticks) chilled unsalted butter, diced

1 teaspoon salt

2 tablespoons chilled whipping cream

Assorted garnishes (such as celery seeds, poppy seeds, sesame seeds, and pecan halves; optional)

 

Preheat over to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cheese, butter, and salt in a processor. Blend until cheese is finely chopped. Add cream; blend until moist clumps form. Roll dough into balls, using 1 level tablespoon for each. Place balls on prepared baking sheets, spacing 1 inch apart. Sprinkle cheese balls with celery seeds, poppy seeds or sesame seeds or press 1 pecan half into each, if desired.

 

Bake cheese balls until cooked through and golden brown on bottom, reversing sheets halfway through baking, about 22 minutes. Cool completely on sheets. (Can be made 1 day ahead. Store in airtight container at room temperature.)