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 […]


Perfectly Simple Guacamole

It is Dad’s philosophy that when you find the perfect recipe for a particular dish you should stick with it. We believe we have found the perfect guacamole recipe. I can’t remember the last time we used a different recipe. It was in the far past.

This recipe has a wonderful blend of flavors – creamy avocados, spicy jalapeno pepper, tasty cumin, tangy lime…

One recipe isn’t nearly enough for us. We usually double it.




  • 3 medium, ripe avocados, preferably Haas
  • 2 tablespoons finely minced onion
  • 1 medium garlic clove, minced
  • 1 small jalapeno chile, stemmed, seeded, and minced
  • 2 tablespoons – 1/4 cup fresh cilantro leaves, chopped
  • 1/4 – 3/4 teaspoon sea salt, or to taste
  • 1/2 – 3/4 teaspoon ground cumin, or to taste
  • 1 – 2 tablespoons lime juice, or to taste


1) Cut the avocados in half, remove the pits, and score with a knife in several places both lengthwise and crosswise. Use a spoon to remove the flesh into a medium-sized bowl.

2) Add the remaining ingredients to the avocados. Mash lightly with a potato masher or fork and stir until well combined. Taste and adjust seasonings if necessary. For best flavor, allow the ingredients to meld: press a piece of plastic wrap onto the guacamole and place in the refrigerator for 1 hour. Serve cold or at room temperature.