Cream cheese, Blue cheese, American cheese, yellow onion, parsley & pecans.
Dice up your pecans, onions & parsley. Then throw everything into the bowl, reserving 3/4 cups of the parsley and about 1/4 cup of the pecans.
*A word of caution on dicing the onion - don't use a food chopper. It breaks/crushes the membranes, unlike a good sharp knife, and releases too much of the onion juice & then the onion will completely over-power your cheese ball. So just take an extra minute & use a knife!
The best mixing tool for this is a potatoes masher. If you don't have one I suppose you could use clean hands.
Now form it into a ball, pressing firmly to make sure it's all compact & solid. Then roll it around in the reserved parsley & pecans.
Stick it on a plate & chill for at least an hours before you serve it. Overnight is fine, too.
Ahhhhhh, behold. THE cheese ball.
I'm sorry I'll have to leave you hanging without a picture of us digging into it, as it's being saved for our dinner at the fire station tomorrow. Once it's had a chance to chill put some Wheat Thins on the plate with it & watch it disappear!
Pedersen Cheese Ball
1 8-oz block of cream cheese
8-oz of American cheese slices
1/3 cup blue cheese crumbles
1 small yellow onion
1 heaping cup pecans, chopped
1 cup parsley, chopped
First allow the cheeses to sit on the counter for about an hour before you make this - give them a chance to soften up.
Dice your onion, pecans & parsley. Throw everything into a bowl, except for about 1/4 of pecans & 3/4 cup parsley. Using a potato masher, thoroughly blend everything together. Form it into a ball & roll it in the remaining parsley & pecans until well coated. Chill for at least an hour before serving. Serve with crackers.