Cheese Balls

4 – 8 oz. pkg. cream cheese, brought to room temperature (I use 2 regular and 2 fat
free – don’t use all fat free-makes mixture too soft)
1 pound sharp cheddar cheese, finely shredded
2 tsp. garlic powder
1 small can chopped ripe olives
Large pinch of baking soda
1 c. finely chopped pecans
Paprika

Mix all ingredients together well. Cover and chill a few hours or overnight. Form into 3 or 4 balls. Roll each ball in paprika. Wrap tightly in plastic wrap and keep refrigerated until ready to serve. Makes 3 - 1 pound balls or 4 - 12 oz. balls.

This recipe was given to me by Judy Beavers (now Hobby), a co-worker at the Peach County Department of Family and Children Services in Fort Valley, Georgia, where I worked as an eligibility caseworker from 06/75 to 07/79. Yep, we were "Welfare Workers." The thing I remember best and admire about Judy is that she certainly lived her Christian faith. She often invited me to come to church with her. When having dinner with Judy and her mom one night, I remember Mrs. Beavers saying "grace" before we ate. What astonished me was that is was not a memorized verse, but she truly just spoke to God and let me have a glimpse of what having a true relationship with Jesus could mean. It was an "a-ha" moment for me and important in my own Christian development.

You'll notice this cheese ball has black olives in it. What is funny is I really don't like black olives. Now, our daughter, Elizabeth, always tells me, "Don't remind me that your cheese ball has black olives in it, 'cause I don't like black olives!" However, she really likes this cheese ball. I often make a batch up at Thanksgiving, and have even kept one or two until Christmas (wrapped well and kept refrigerated). I made sure it was one of the things served at her "Last Day of 29" surprise party today. I'll give her one for the New Year's Eve party she and Toby will be attending. In February, I'll make another batch and shape them like footballs for Superbowl parties. They always seem to be a hit. I have to limit how often I make this recipe, because it seems to be addictive. I think the best crackers with this are Ritz, Wheat Thins, and Triscuit.

Another thing I will note about this cheese ball, is that I would not make it if I did not have my KitchenAid stand mixer; the mixture is so very stiff. Because I have the grater attachment for the mixer, I usually just put the pecans through that which does make for very fine pieces of nuts.

Hope you enjoy this treat!