Wednesday, January 17, 2018

Chicken Cheeseball

Sue and I made this last year for Easter (See our Easter 2017 roundup HERE) and I just realized I never shared the recipe and how-to. Better late than never I always say..... anyways, Easter is almost here again so no time like the present. 
Not only is this little chicken adorable (and perfect for a farm theme party too!) it's delicious and pretty darned easy to make. I think I might make her again this year because the kids absolutely loved it. Serve her with crackers, bread, or even veggies. 

Chicken Cheeseball

2 bricks (8 oz each) cream cheese, softened
1 cup shredded, aged cheddar
2 cans of canned ham (about 3/4 to 1 cup total)
1/3 cup finely diced onion
2 - 3 generous dashed of Worcestershire sauce

For decorating
2 cups shredded mozza cheese
1/4 to 1/2 a red pepper
4 large carrot round slices
edible google eyes

In a mixing bowl, mix together the cream cheese, cheddar, ham, onion, and Worcestershire sauce until well combined. Place mixture on a flat surface and shape into a pyramid shape. Place on a serving tray. Note - if mixture is too sticky to work with, simply place in fridge for 20 minutes to firm up a little. 

Once you have a nice pyramid shape, cover with the shredded mozza cheese and press gently to get it to stick. Place in fridge while you cut out 4 "tulip bulb" shapes for the wings and feet from the carrot - and a triangle beak, and the wattle from the red pepper. 
Place them on the chicken, pressing firmly to get them to adhere. Press on the eyes as well. 

Cover loosely with plastic wrap and chill until ready to serve. 

Such a cute table centerpiece, am I right?

She only takes about 15 minutes to make but everyone will think you spent a lot more time on her. The recipe is very simple but the flavor is very good. This is our go-to cheese ball recipe and wherever we take it we always get asked for the recipe! You could, of course, make it with your favorite cheese ball recipe/mix if it's just the chicken shape you are after. 

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