Holiday Cheese Balls

I had a co-worker that passed away a few years ago that made the absolute BEST cheese balls.  She really didn't follow a recipe for them, but before she passed away she told me what was in them.  After experimenting with the ingredients a little, I was able to come pretty close to her yummy cheese balls.  Every time I make them I think of my sweet friend.  I miss you Wendy.

3 (8 oz.) blocks of cream cheese, softened (or neufchatel)

4 1/2 cups shredded sharp cheddar cheese

1 large red pepper, chopped fine

1 large green pepper, chopped fine

6 green onions, chopped fine (green and white parts)

8-10 slices bacon, cooked and chopped fine

1 - 1 1/2 cups chopped pecans

Grate cheddar cheese and place in large mixing bowl.

Add softened cream cheese  to cheddar cheese.

Add chopped red and green peppers.

Chop green onions finely, using green and white parts of onions.

Add to cheese and pepper mixture already in bowl.

Cook bacon slowly,  just until done - not extra crispy.  Chop fine.

Add chopped bacon to all other ingredients already in mixing bowl.

Mix all ingredients well.  I find the best way to do this is to just get your hands in mixture and mix well.  (I enlist the help of my sweet husband for this duty.)

After mixing well, shape into desired size balls.

Chop pecans in food processor.

Place chopped pecans in shallow dish.

Take formed cheese balls and roll in chopped pecans until coated well on all sides.

This recipe will make 2 very large cheese balls or you can make 4-5 small size cheese balls.

These cheese balls also freeze well. *Note:   If I freeze them, I place on a wax paper lined cookie sheet and place in freezer just until frozen.  Then I remove from freezer and place in plastic freezer bags. The texture will be slightly different after frozen (not quite as creamy), but still tastes fine.

Serve with your favorite cracker.  DELICIOUS!!