Cheese Ball

Almost two years ago I first published my favorite cheese ball recipe. Below is one of the photos that I proudly displayed. Ha!


We have continued to make the recipe as originally written. It’s one of our favorite snacks.

Check out my guest post on the Tasty Kitchen Blog for new step-by-step photos & instructions.


10 Responses to “Favorite Cheese Ball, Old & New”

  1. You don’t have to “Ha!” about it… maybe from that one photo you can’t really tell it’s a cheese ball, but the colors and lighting are still good. :-) Love the new photo! I need to come over and borrow your wood bench. :-)

  2. I love your blog and that cheese ball is to die for, yum!!

  3. Ok, Erica, I’m usually not one for cheese balls…but this looks absolutely fantastic. I’m gonna make this for my next big shindig!

  4. oh my!! i LOVE cheese balls~!! i need to try this out sometime!!!!!

  5. lovely picture looks fabulous happy holidays

  6. I think cheeseballs are sometimes the Rodney Dangerfield of the holiday buffet spread — they get no respect. But they’re almost always the first things to be devoured. Yours is especially enticing with all the lovely crunchy nuts on it.

  7. Amy says:

    I made this for our Christmas party and I was really impressed! I got lots of compliments on it and keep looking for excuses to make another :)

  8. […] seeing the picture for Erica’s Favorite Cheese Ball from Cooking For Seven, I probably hadn’t ever given cheese balls the time of day.  Nothing […]

  9. […] Source: adapted from Cooking for Seven […]

  10. […] Cheeseball by Juanita’s Cocina Peanut Butter Cheese Ball by the Girl Who Ate Everything Favorite Cheese Ball, Old and New by Cooking for Seven Red Velvet Cheese Ball by Taste and Tell Happy National Cheese Ball Day by […]


Chicken Salad for Sandwiches

We first tried this recipe about five years ago, for a tea party. It was a hit (at least among the female tasters), and it has been our chicken salad of choice ever since.

This recipe is creamy, yet not too greasy; rich, but balanced with fresh vegetables, sweet fruit, and toasted nuts.

It is excellent all on its own, but it makes a special little treat when served on buttered and toasted bread.


:: Waldorf Chicken Salad ::

Adapted from The New Best Recipe



  • 2 large whole, bone-in, skin-on chicken breasts (for the best taste) or boneless, skinless chicken breasts (for ease of preparation)
  • 1 tablespoon olive oil
  • Salt


  • 2 medium celery ribs, cut into small dice
  • 2 medium scallions, white and green parts, minced
  • 1 large crisp apple, cored and cut into medium dice
  • 6 tablespoons chopped, toasted walnuts
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons juice from 1 lemon
  • 2 tablespoons minced fresh parsley leaves
  • Salt and ground black pepper


1) For the chicken: Heat the oven to 400 °F.  Put the breasts in a foil-lined lined baking sheet. Brush with the olive oil and sprinkle generously with salt to taste. Roast until a meat thermometer inserted into the thickest part of the breast reads 160° F, 35 to 40 minutes. Cool to room temperature. If using bone-in skin-on chicken breasts, remove the skin and bones and discard. Shred the meat.

2) For the Salad: Mix the shredded chicken and celery, scallions, apple, walnuts, mayonnaise, sour cream, lemon juice, and parsley together in a large bowl.  Add salt and pepper to taste. Serve. Can be refrigerated in an airtight container for up to 1 day.

Serves 6 as a main course

To make the sandwiches:

  • Your favorite bread for toasting, cut into triangles.
  • Butter
  • Lettuce
  • Waldorf Chicken Salad (see above for recipe)
  • Chopped green onions, for garnish, optional

1) Toast the bread, either in a toaster or under a broiler. Spread with butter. Allow to cool slightly.

2) Place a piece of lettuce on each triangle. Carefully spoon a portion of chicken salad on top of each. Garnish with green onions. Serve immediately.

Note: The sandwiches can be covered and refrigerated for a short while. The longer they stand, the soggier the toast will become.

Piped Deviled Eggs

dev’ il, v.t.: (from the notion of heat) to prepare (food) with seasoning, condiments, etc.

When I was a little girl, one of my favorite things to make (and one of few I was allowed to make on my own) was deviled eggs. Each time I made them I would add different spices, trying to come up with the perfect combination.

Then, about nine years later, I sank my teeth into these elegant little eggs. The flavors are excellently paired. And the pretty piping is irresistible.

According to Wiki, ‘The term “deviled” dates back to the 19th century, referring to the use of particularly hot spices in cooking.’

I prefer my eggs with slighly less kick, and this recipe delivers. If you like your eggs more devilishly hot, simply increase the spices.


:: Deviled Eggs ::


  • 7 large eggs, hard boiled
  • 3/4 teaspoon whole-grain mustard
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons white or red wine vinegar
  • 1/4 teaspoon Worcestershire sauce
  • Salt & Pepper


1) Peel the eggs and cut each in half lengthwise. Remove the yolks and place in a small bowl. Discard two of the most unsightly whites and arrange the remaining whites on an attractive platter.

2) Mash the yolks with a fork. Add the mustard, mayonnaise, vinegar, Worcestershire sauce, and salt & pepper to taste. Stir with a rubber spatula, mashing against the side of the bowl until smooth. Taste and adjust seasoning, if necessary.

3) Fit a pastry bag or zippered bag with a hole cut in one corner with a large star tip. Fill the bag with the yolk mixture. Pipe the whites with the yolk mixture, mounding the filling approximately 1/2 inch above the edge of the whites. If using a zippered bag, squeeze gently to pipe as the tip may pop out. Serve immediately.

Makes 1 dozen egg halves.