Robbie Shoults with Bear Creek Smokehouse in Marshall joined us to share one of his favorite holiday recipes from his family's cookbook, Bear Bottom Bliss.
Spicy cheese ball
2 eight-ounce packages cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese
1 small yellow onion, minced
2 tablespoons worcestershire sauce
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
1 cup finely chopped pecans
Combine all ingredients except pecans in a large bowl, Mix well.
Wrap in plastic wrap, then form into a ball.
Place in refrigerator for at least one hour, and reshape into a ball that holds its shape.
Place the chopped pecans in a flat dish or pan. Roll the chilled cheese mixture gently in the pecans to coat the outside of the ball.
Using a clean piece of plastic wrap, wrap the ball and refrigerate until serving time. Serve with crackers and an assortment of sliced meats.